Tuesday, September 1, 2015

Breaded Snapper

Friday is fresh fish day at Mitchell's and it's usually local snapper. It has a nice light flavour and firm texture. It also has a few large bones that require fish pliers to pull out. I originally bought an ordinary pair of pliers for this but my partner didn't like workbench tools in the kitchen. Fortunately Amazon.ca sells fish bone pullers and Fish Tweezers. I bought pliers but these tweezers should work just as well and they're easier to clean!

The potatoes were boiled in salted water then drained, mashed, buttered and a little milk whipped in with a fork. Salt to taste.

The veggies were steamed, cooled in running water and reheated in olive oil with a little salt.

The fish was boned, salted and coated in a mixture of:

1/4 cup bread crumbs - with crust, not panko
1/2 tsp dried thyme - or fresh if available
mixed ground pepper

Then fried in olive and canola oil. Just cover the bottom of the pan with oil and add a few more drops while it cooks if needed. Too much oil makes the bread crumbs oily. They should be crisp and dry.

I put a lemon twist on top of the fish and a wedge beside. The fish was phenomenal! Everything else was petty good too.

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