Just a suggestion for frying white fish and serving it with a very simple but supremely complementary slaw.
I soak my haddock in milk for about an hour. You can do water, egg, etc.
First, for frying fish, if your cut is somewhere close to 1 inch thick, slightly less, my recommendation is to fry at 385F.
Minimum 375. Max 400. I find 385 a good sweet spot for 1 inch fillets with a light to moderate breading. I prefer cracker meal, and my all time favorite fish, fresh haddock. Frozen is fine.
As far as time goes – no more than 2 minutes per side or 4 overall. However, I think 1:45 per side is ideal.
The real reason for the post is to evangelize for a lemon slaw I’ve been eating my whole life that does so well with fried fish.
Thinly shred green cabbage. Add extra virgin olive oil to your liking. Add fresh lemon juice to your liking. Usually 3/4th to 1 whole lemon for about 4 cups of slaw. Add salt to your liking (tends to need quite a bit to be truly flavorful). That’s it.
Eat out with new fried fish, or eat with a bite of fried fish. Just works!
by jebbanagea
8 Comments
Oscar now
Since you can’t edit video posts, I need to clean up an incoherent line from the body:
“Eat out with new fried fish, or eat with a bite of fried fish. Just works!”
I meant “Eat as a side to the fish, or as I like to do, mix a bite of fish with a bite of the slaw. They play nice together.”
Where do I buy a ticket to see this live? Looks fantastic.
5 stars.
Would just recommend not frying in a nonstick pan. Stainless or cast iron can handle sustained heat approaching 400F (more with hot spots) better and your nonsticks will last longer.
2 Fried 2 Haddock
Missed the opportunity to end the movie with “Fin”
I need a sequel