Breakfast, Sunday April 30: polenta and marinara; pan fried whiting; fruit.
I know that to some this plate is positively revolting. The weird thing on top of the marinara is roe from the whiting. I just seared that in a little butter and garlic. (What isn't better with butter and garlic?) The fish was caught the previous afternoon. In other words it was out of the water about 14 hours before it hit the pan. All I did here was dress it, reserving the roe, sprinkle with a little seafood seasoning, dredge in flour, then pan fry in a little oil.
Whiting is not the best fish in the sea. The flesh is a little mushy and it is a bit bony. There is, however, a big difference when it is this fresh. Even a mediocre fish is great right out of the water.
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