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Further Adventures in Cooking Fish
Yes, 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.
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