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Been on a bit of a fish crusade lately, loving it tbf- had cod, salmon, seabass all this month in my year of culinary exploration. We all have our top cheeses, but in honour of one of our best players, I am asking what people's top fish are, plaice them in a top 5 if you'd rather
Depends on how the fish is cooked and on any accompanying sauces. TBF, I've had wonderfully simply cooked fish grilled with oil and herbs in Greece and Turkey and great posh fish finger sandwiches in restaurants as well as marvellous Monkfish in cream sauce in France. Its really quite random.
Anyway, from what I've done at home, and I'm pretty bloody brilliant ;
Depends on how the fish is cooked and on any accompanying sauces. TBF, I've had wonderfully simply cooked fish grilled with oil and herbs in Greece and Turkey and great posh fish finger sandwiches in restaurants as well as marvellous Monkfish in cream sauce in France. Its really quite random.
Anyway, from what I've done at home, and I'm pretty bloody brilliant ;
I have to trust brogs on the monk fish but I do want to try lemon sole. That will be my first purchase once my fridge arrives. I'm fridge less atm sadly and refuse to freeze fish
I have to trust brogs on the monk fish but I do want to try lemon sole. That will be my first purchase once my fridge arrives. I'm fridge less atm sadly and refuse to freeze fish
Nothing wrong with monk fish, or indeed most fish.
While I can't condone your non fish eating, my childhood was spent down those docks with my grandad. Great memories of the fish auctions, blokes standing on the polysterene boxes shouting what seemed to be gibberish. Great times. He still works down there on ocassion, baiting up when there are the boats that need it.
But to add to the thread, dover sole meuniere is one of the finest fish dishes known to man. But be prepared to pay £40-50 for the pleasure.
I'll also add the humble mackerel as a very versatile fishy. Also v good for you.
footers KC - Prosecution Barrister - Friend to all
While I can't condone your non fish eating, my childhood was spent down those docks with my grandad. Great memories of the fish auctions, blokes standing on the polysterene boxes shouting what seemed to be gibberish. Great times. He still works down there on ocassion, baiting up when there are the boats that need it.
But to add to the thread, dover sole meuniere is one of the finest fish dishes known to man. But be prepared to pay £40-50 for the pleasure.
I'll also add the humble mackerel as a very versatile fishy. Also v good for you.
Depends on how the fish is cooked and on any accompanying sauces. TBF, I've had wonderfully simply cooked fish grilled with oil and herbs in Greece and Turkey and great posh fish finger sandwiches in restaurants as well as marvellous Monkfish in cream sauce in France. Its really quite random.
Anyway, from what I've done at home, and I'm pretty bloody brilliant ;
I actually prefer dabs and flounders to sole (not to mention the ridiculous premium added to the price of the latter). Always used to have those while on holiday as a child, bought extremely fresh from a fisherman's hut down at Southwold Harbour (anyone else remember "Willie's Plaice"?).
1,Grilled Sardines, beautifully fresh from a beach shack in Portugal many moons ago.
2.Plaice in batter (sorry) from my local chippy.
3.Mackerel,
4.Sea bass. Best cooked in a Greek Taverna overlooking Chania harbour.
5.Cod.
Should never apologise for battered fish. Done properly it is magnificent, done badly it's just wrong.
Place near here does battered monk fish from their own fishmonger - it's rather nice.
I was even considering making an "Indian" fish and chips soon. Indian spices batter, spicy chickpea potato cake and pea and coriander puree. I'll see when I get round to it.
Should never apologise for battered fish. Done properly it is magnificent, done badly it's just wrong.
Place near here does battered monk fish from their own fishmonger - it's rather nice.
I was even considering making an "Indian" fish and chips soon. Indian spices batter, spicy chickpea potato cake and pea and coriander puree. I'll see when I get round to it.
SB
[Post edited 6 Jul 2019 9:38]
I did an indian spiced (not battered) recipe with the seabass. I had this but used couscous instead of lentils.
Should never apologise for battered fish. Done properly it is magnificent, done badly it's just wrong.
Place near here does battered monk fish from their own fishmonger - it's rather nice.
I was even considering making an "Indian" fish and chips soon. Indian spices batter, spicy chickpea potato cake and pea and coriander puree. I'll see when I get round to it.
SB
[Post edited 6 Jul 2019 9:38]
The best battered fish I had was from "Andy's Fish & Chip Shop" in Bogota, batter was made with lots of garlic and wasn't greasy.
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