Friday, February 13, 2009

How About Some Fish?



Instead of going out to dinner last night, as we had been almost every night previously, we stayed in and had a dinner that was as good or better than anything I've eaten while down here. My stepmom fried up some panko-crusted grouper and my father made an Italian chestnut cake with a marscapone whipped cream for dessert. We also had a giant loaf of Pat's No-Knead Bread.



Some defrosted grouper filets...



...dredged in flour



...washed in egg...



...coated in panko breadcrumbs...



...and fried lightely in olive oil.








Light, healthy, and delicious. EAT MORE FISH!



For dessert, my father made a chestnut cake from a recipe out of Dolce Italiano.







Soft, spicy, and delicious. GO MAKE IT RIGHT NOW.

Update: As pointed out in the comments (and noted in the original post), the bread recipe is originally from the NY Times.

3 comments:

Anonymous said...

If you're crediting recipes (as you did for the chestnut cake), don't you think you should give a shout out to Jim Lahey - or Mark Bittman at the very least - for that no-knead bread?

http://www.nytimes.com/2006/11/08/dining/08mini.html

Brian said...

Well, in my defense, I just got the bread from my stepmom. However, after talking with her, that article is exactly where she got it from, so I will update both this post and the original with the link. thanks for the catch.

For the record, if I get a recipe from somewhere specific, I always credit it.

Patricia Vecci said...

In the fish recipe after it is dredged in flour,the egg wash consists of 1 to 2 eggs,2 heaping tablespoons of freshly grated horseradish and if you want,the same of bottled horseradish. If the horseradish doesn't seem to stick to the fish and remains in glops within the egg just scoop it up with a spoon and spread on the filet and coat it then with the bread crumbs. Do not use anything but either panko breadcrumbs OR homemade"Big Boy"breadcrumbs as Mario would say....enjoy!!