Jul
17
2010
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Cooking Fish

The best food in the world, if you treat it right

The fresh perch that we’ve been catching recently in our lake has reminded me that great food isn’t at all about complicated recipes, particularly when it comes to fish. Why is it that so many children dislike fish? Because the fish that lands on their plates is most likely over-processed, over-handled and not particularly fresh. While not everyone has a lake to pull their fish out of every day, one can certainly address the first two points.

Making a great fish dish has much less to do with what you throw into the frying pan or pot (other than the fish), than it has to do with how long you cook it. Due to phobias about bacteria in fish, we usually consume our fish overcooked. A bit of salt and pepper, a bit of butter or olive oil and the courage not to overcook  usually delivers excellent results when it comes to fish.

So what happened to the perch? I filleted them, melted  a dollop of butter and a couple of tablespoons of olive oil in a frying pan, lowered the heat to medium and placed the fillets in the pan. Fillets suffer from over-handling. So, don’t start shuffling and flipping until you see that the fillets are starting to turn white around the edges. Flip once and then remove from the heat. If your fillets are very thin, which is usually the case with perch, leave the pan uncovered. If you have thicker fillets, cover the pan with a top so that a bit more cooking takes place.

Serve the fish with a few new potatoes and steamed vegetables. There are few main courses that beat this.

Written by Admin in: Fish,Fish Dishes,perch,Savoury Food | Tags: ,

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