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ceil
this all sounds very yummy. cooking for one will be a challenge. so far it has been soups and salads because i do not get hungry very often.
posted by
jeansaw
on September 3, 2014 at 11:54 AM
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Now I am hungry.
Again.
posted by
adnohr
on September 1, 2014 at 6:53 PM
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Wow -- nice!
Must try this -- thanks!
posted by
strat
on September 1, 2014 at 6:08 AM
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I would so love all of this. But, instead, I will get the box of Mrs. Paul's breaded fish filets out of the freezer. It's so much easier. But looming in the near future is another fish fry in the back yard of Peter's mom and dad. His favorite pasttime is fishing and freezing the filet's of the fish he catches until he has enough for a big group of people. He then breads them with his special mix and fries them up and everyone brings dishes of other things to eat with them. I wouldn't miss it.
posted by
TAPS.
on August 31, 2014 at 12:53 PM
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It is all sounding very yummy.
posted by
FormerStudentIntern
on August 29, 2014 at 5:22 PM
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Fresh fish from the sea fried and with chips added. salt just a quick shake over all and teo quats of lemon thrown in. warpped in paper and eaten on a bench by the oceans with the sea gulls demanding a share. a wonderful treat.
posted by
Kabu
on August 29, 2014 at 5:19 PM
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I used to get delicious fish & chips at a little shop near SCCC - on Pike
Street between 10th & Broadway I think. It was served wrapped in newspaper - or napkins printed to look like newsprint, and was great with a dash of malt vinegar.
posted by
Pat_B
on August 29, 2014 at 3:27 PM
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Ciel the local fish shop that was once here made the best fish and chips anyone has ever tasted. They usually used Cod. People at times would ask the shop owner after he retired what made his the best in the town. He would reply by saying he did not know as he just mixed the batter automatically. I think looking back that it was simply having the usual deep frying technique the fish cooked rapidly. He seemed to just dip the fillets into a bucket of batter and then lower them into the fat. I really believe that the batter was just flour and water at the right consistency but the fat held the secret it was probably beef fat. Only a guess he is in heaven now. I would like to try it though, but we don't eat beef well occasionally Scottish that would blow your socks off. 
posted by
C_C_T
on August 29, 2014 at 11:43 AM
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