Wednesday, December 29, 2010

Easy Fish Recipes – Fried Fish With Cottage Cheese


Jan had time to whip up another one of his edible creations before we left for Cebu for Christmas. Unfortunately, packing for two kids and a husband negated my mental abilities and reduced my writing to scribbling verses in alien lingo.

I tried posting while in Cebu but my Smart Bro internet dongle seemed to have suffered from death throes with signal strength on life support. There were more “try again” prompts than pages on the internet. My apologies for this late post then.

Fried Fish Ingredients:

1 fish steak
1 slice cottage cheese
2 cloves garlic, chopped
¼ slice butter
salt
peppermill
dried oregano
olive oil
green onions, chopped

Procedure:

1. Rub salt on fish.

2. Heat pan and melt butter.

3. Saute garlic and add peppermill.

4. Fry fish on one side for about 1 minute or until cooked.

5. Flip the fish over and top the cooked side with cottage cheese. Cover pan and wait for the other side to cook.

6. Place fish on a plate and top with some of the fried garlic bits and dried oregano leaves.

7. Drizzle with olive oil and top with green onions. Serves one hungry wife only.

Wife’s Verdict:

The fish steak I bought for this one was labeled Gindara. I have no idea what that is but I seem to have made the right choice. The fish was neither too flaky like catfish nor too solid like yellow fin tuna. What really made the dish fantastic though was the cottage cheese. The mildly creamy texture put a great deal of substance into the dish. The slightly bitter taste of the fried garlic bits kept the dish from tasting too heavy.

Jan’s Quip: “You just opened my life to public scrutiny. Of course I’m serious about this.”

3 comments:

  1. Grace - This dish looks very good in that picture. I love fish and I love cottage cheese so I'm sure I will like this combination together.

    I can't wait until this weekend to give this recipe a try. What type of fish do you recommend I use, or does it not really matter.

    ReplyDelete
  2. Hi Kerry. Thanks for dropping by. I personally prefer flaky white fish for this because I feel that offsets the substance and volume of the cottage cheese. The Gindara/cod steak we used seems to be perfect. I think mackerel would also taste great

    ReplyDelete

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