Further Adventures in Cooking Fish
Jul. 30th, 2008 11:42 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
debithaYes, I am blogging about food again. What can I say, I love food.
Yesterday I bought monkfish from the Fish Man. He suggested the old batter-and-fry. "A bit of flour, a bit of bicarbonate of soda... do I mean bicarbonate, or baking powder? Yeah. Yeah, bicarbonate of soda to make it sort of bubbly, and a bit of water."
So I mixed up the above, and then had misgivings. Bicarb? Really? Upon turning to the Almighty Edmonds, all the batter recipes used cornflour and/or baking soda. Does anyone have an opinion on this? I scrapped the bicarb mix and started over with baking powder (and threw in some paprika for taste and colour). I'm thinking I should also have floured the fish before battering it, because there were definite issues with keeping the batter on the fish.
Anyway, presentation issues aside, it was a tasty dinner (I boiled, sliced and fried potatoes again and flash-fried some spinach in obscene amounts of butter). The monkfish was tasty, and almost slightly sweet. I will probably have that again.
Yesterday I bought monkfish from the Fish Man. He suggested the old batter-and-fry. "A bit of flour, a bit of bicarbonate of soda... do I mean bicarbonate, or baking powder? Yeah. Yeah, bicarbonate of soda to make it sort of bubbly, and a bit of water."
So I mixed up the above, and then had misgivings. Bicarb? Really? Upon turning to the Almighty Edmonds, all the batter recipes used cornflour and/or baking soda. Does anyone have an opinion on this? I scrapped the bicarb mix and started over with baking powder (and threw in some paprika for taste and colour). I'm thinking I should also have floured the fish before battering it, because there were definite issues with keeping the batter on the fish.
Anyway, presentation issues aside, it was a tasty dinner (I boiled, sliced and fried potatoes again and flash-fried some spinach in obscene amounts of butter). The monkfish was tasty, and almost slightly sweet. I will probably have that again.