There are few fish dishes better than fried filets of hake. This is a dish rarely seen on American restaurant menus. It’s a staple in Paris bistros. In the USA and Britain, other fish are used for the omnipresent “fish and chips.” HG is a master of the celebratory fish fry, so fried hake seemed an appropriate nod to Juneteenth. BSK’s sister, Noel M., brought the fish to the door of HG/BSK’s Prince Edward Island oceanfront home. (HG/BSK are still quarantined). HG gave them the following treatment. A light dusting of flour. A dip into a bowl of beaten egg. A roll in bread crumbs. Then, into a cast iron pan of sizzling canola oil. From long experience, HG’s timing is precise. The lightly browned filets emerged from the pan, cooked to a crisp but still firm. BSK served them with delicious little Canadian potatoes and a salad of chopped tomatoes and sweet onions. That was tonight’s happy meal and, fortunately, there was enough fish to repeat the dinner tomorrow. Joy!!
Leave a Reply