- Date: Saturday, March 8, 2008 -- 10pm
- Location: Somerville, MA
- Kitchen: Matty's Apartment
- Dining Companion: Matty
- Recipe Rating: A-
This recipe was part of the never ending Make-Seafood-While-in-Boston plan. I'll admit, I have a generally bad attitude about this plan. I like seafood just fine. But I prefer beef, or chicken, or pork, or tofu... Basically seafood isn't at the top of my list. So All Seafood All the Time wouldn't be my choice if it wasn't necessary for the ultimate completion of my project. Fish fry is pretty low on my seafood list. So I was none too excited about this dish. Add to that Whole Foods didn't have sole so we made this with one of the substitutes listed in the recipe: catfish (by far my least favorite fish) and I was preparing myself to eat a dinner of side dishes. I have learned something in my 27 years on this planet though -- sometimes people surprise you. Oh now wait, that's a lesson for a different day. I have learned that sometimes fish sticks surprise you. These fish sticks with a fancy name were excellent! The catfish came out deliciously cooked, and not-at-all grainy or meaty like bad catfish preparations can be. Matty declared this the best catfish he has ever had, which from him is very high praise. The fish was flaky, and flavorful, and just delicious. The coating was also fantastic. It was a very simple batter, but in perfect proportions to produce something really lovely. The seasoning in the batter was just right, and the surface seasoning with paprika salt added a nice punch to the whole thing. These were ideal fish sticks. A couple very minor critiques. The recipe is totally off its rocker about how much to make. It claimed to serve four, so I cut it in half. That enormous pile of fish sticks you see is actually less than the amount I made, which supposedly served two. Two what I ask you? There was no way we could finish, and deep-fried food does not keep well, so proceed with caution when determining how much to make. Also, this wouldn't be a great dish for a crowd (or in my opinion any more than two or three people) because the sticks are vastly superior right after they are fried. If they sit a little bit, they aren't nearly as good. So fry em up, and eat!
Here is the recipe.
My apologies for the long blog silence. Spring break has gotten the best of me. I would like to claim that I have been lounging on a beach in Cancun, drinking something in a terrifying color with a little umbrella sticking out of it (that would be a good excuse for not blogging, no?), but in reality I have just been really busy working, seeing my friends in Boston, and spending time with my special gentleman friend. (Note: said special gentleman friend claims that I'm not a Cancun kind of girl. He rejected my suggestion that I might be a girl-gone-wild deep down. Thoughts?). In any event, it has been so great to hang around Boston for a good chunk of time. I am going to live here in Boston for most of the summer, and this trip has really made me look forward to it.
Yesterday I got the extra-special treat of seeing one of my California friends in Boston! Rachel's husband was recently hired by Harvard, so the two of them are out here looking for a place to live, etc... He was busy with meetings and seminars yesterday so we spent the afternoon eating sandwiches at Darwin's, leisurely drinking hot chocolate at Burdick's and wandering around Cambridge. It was great fun!