"Fish, fish, come jump in my dish"
January 15th 2007 03:55
Simple grilled/fried fish.
"ffish, fish, come jump in my dish" A quiet little rhyme that fishos whisper over their lines.
My easiest way of grilling or frying fish is to simply clean fresh fish by gutting and scaling. Score twice each side for small to medium fish or tree or four times for larger fish. Put a quantity of flour on a plate and mix in salt. pepper, oregano and paprika (to make happy dust.)
Coat the fish liberally with this mixture. It sticks well on fresh fish or fish that have just been rinsed after scaling.
Into a hot pan add plenty of butter and when it is foaming, adjust the temperature so it doesn’t burn and add the fish. Cook on both sides turning the fish carefully so it doesn’t fall off the bone.
Remove the fish onto warm serving plates and into the butter mixture that the fish was cooked in add enough of the residue coating flour to form a roux or gluey mixture. To this add either milk, cream, sour cream or butter milk, stirring briskly to make a sauce. Pout the sauce over the fish and garnish with fresh or dried dill.
If cooking under the gorilla just add dobs of butter on top of the fish so that it dribbles down and helps brown the grilling fish. No gibbers left here to make sauce but a nice tartare would do fine.
"ffish, fish, come jump in my dish" A quiet little rhyme that fishos whisper over their lines.
My easiest way of grilling or frying fish is to simply clean fresh fish by gutting and scaling. Score twice each side for small to medium fish or tree or four times for larger fish. Put a quantity of flour on a plate and mix in salt. pepper, oregano and paprika (to make happy dust.)
Coat the fish liberally with this mixture. It sticks well on fresh fish or fish that have just been rinsed after scaling.
Into a hot pan add plenty of butter and when it is foaming, adjust the temperature so it doesn’t burn and add the fish. Cook on both sides turning the fish carefully so it doesn’t fall off the bone.
Remove the fish onto warm serving plates and into the butter mixture that the fish was cooked in add enough of the residue coating flour to form a roux or gluey mixture. To this add either milk, cream, sour cream or butter milk, stirring briskly to make a sauce. Pout the sauce over the fish and garnish with fresh or dried dill.
If cooking under the gorilla just add dobs of butter on top of the fish so that it dribbles down and helps brown the grilling fish. No gibbers left here to make sauce but a nice tartare would do fine.
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