Mark has a guy for that.
We say this all the time at my house. Need something welded? Mark has a guy for that. Need gutters put up? Mark has a guy for that. Need fish? Mark has…wait. What? Fish? We weren’t looking for fish.
Apparently, that didn’t matter. He has a guy he does business with who loves to fish and yesterday Mark came home with a garbage bag full of fresh from the lake fish. So we took care of it. Mark filleted it. I cooked it. And it was fabulous! (if you like fish, otherwise, it was probably nauseating)
It went something like this:
Start with fresh, gutted, skinned (or descaled, whatever you call it in the fishing world) fish.
Rinse it off in cold water really well. Put it into a container of buttermilk.
Put the plate of crumbs right next to the buttermilk-soaking fish. Heat up the oil to 400*.
I use the store brand of panco crumbs. It’s really good. I’m normally not a fan of store brands, but my local grocery store has some great products.
Into the frying pan it goes. I cooked it three minutes per side. It was thinly filleted so that seemed about right.
Do you think it’s overkill if I used cilantro/avocado dressing on a salad that’s made out of an herb blend that contains cilantro along with diced avocado on top? I think not!
If you’ve never tried Bolthouse Farms dressings, I highly recommend it. It’s made with yogurt, so it has 35-45 (depending on the flavor) calories and 3 grams of fat. So much better on the nutritional value than normal dressing. And since I like creamy dressings, it’s the way to go for me. (sorry for the blurry picture.)
Yummy dinner. But now? My house smells fishy!