Sorry to bother everyone again...for those who were involved in my post earlier about my first fish cook, we picked up some cod and I decided I would use NatureBoy`s suggestions ( which I will paste in here ) can anyone give me any more details on this cook...any ideas on the portions of the paste ingredients he is describing..as far as the cajun spice is concerned I am planning on using Emerils Cajun essence, should I load it on like a rib rub or sprinkle it like a salt??? Any pointers would be appreciated as previously stated I dont like fish and certainly have never prepared it...[p]WessB
You need to be edumicated!! If you like those fish sticks, you would probably like most non-oily ocean fish. The key is to buy fresh stuff. If it smells fishy, it is not fresh. Any of the white fleshed fish will be up your alley. Cod is what they use a lot in those fish sticks. A nice thick cod filet is perfect. Or grouper. Or halibut. Something along those lines.[p]One good and simple way is to make a paste with yellow mustard, dijon mustard, lime juice, peaunut oil, and some spices (a cajun spice is nice). Slather the filet and let sit while you heat your egg up...no more than an hour....and gently slap it on direct at 400. 2-4 minutes (until browned) then flip gently...only once. 2-4 minutes more and just when it wants to flake, gently remove. Should be nicely crusted, slightly firm and moist and wonderful on the inside. You will like the texture of fish done this way. [p]For one who doesn't dig fish, Get fresh ocean fish. Spice it up. You will be a convert!
Keep us posted.
NB [p]Thanks to all...
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