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| Copyright 2011 LtDan'sKitchen blogs |
Cedric went fishing a couple of weeks ago and he gave me most of his catch to cook for dinner. Their main catch was brook trout and a couple of rainbow trout. Fresh from a pond close to town, it does not get any better than this. Trout is actually something new to me as the only pond fish I ever learned how to cook is the tilapia. However, unlike the tilapia, trout is very slimy when fresh. It feels almost salamander-like and the scales are very fine. The flesh is slightly pinkish when cooked similar to that of salmon and is quite tasty. It is usually filleted and pan fried in butter but being an Asian, losing the head and the bones is short of sacrilegious to me. So both stayed and the fish was cooked whole.
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| Copyright 2011 LtDan'sKitchen blogs |
Inspired by one of the probably most common food in Britain, I made my own version of fish and chips. The fish part are the trout seasoned with salt and pepper and coated with cornflour before pan frying in butter and olive oil. The chips are homemade fries of both regular potato and sweet yams. Seasoned simply with salt and pepper and a bit of paprika, it went well with the fish. To balance the flavor, I made a bastardized version of tartar sauce which I prefer over the original recipe. All in all, it was a simple and satisfying dinner.
... since the head and bones were not removed, i can say that this recipe is the sosyal version of our pritong isda... i think mas masarap ito with rice... pinoy talaga ako... hahaha... :-)
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