my wife's fave chow
cooked my wife's favorite meal tonight: fried tilapia with rice and cucumber salad. basically a meal my mom likes to make. it's easy. here's how:
1) peel a couple of cucumbers and cut them in half, then scoop out the seeds and slice 'em thin (but not _too_ thin). soak them in rice vinegar with a little sugar mixed in. refrigerate.
2) the secret to making perfect rice is so simple, even caucasians can do it without specialized equipment. all you need is a covered pot and a 2:1 ratio of water to rice. put it on the burner cold and let it boil. before it overflows, turn the heat off and let it sit, covered, for 30 minutes. perfect every time: fluffy and not sticky.
3) in preparation for this feast, you'll need to buy some tilapia filets. i grew up eating flounder and haddock, but tilapia appears to be the least expensive whitefish here in tejas.
4) beat a couple of eggs in a bowl and add some milk. mix up some breadcrumbs and herbs (or do like i do and cheat by buying the pre-mixed kind at the store) so you have just enough to cover a dinner plate. have another plate standing by to receive the breaded fish.
4) heat some oil in a pan. i use olive; you may have yr own preference.
5) dip the fish filets in the egg-and-milk mixture, making sure to coat them thoroughly, then in the breadcrumbs -- same drill. (you may need to add some more crumbs.) by this time, the oil should be starting to sizzle.
6) put the filets in the pan two or three at a time, however many will fit. when the edges start to brown, it's time to turn 'em over. (you can use a fork, but i prefer a spatula; keeps 'em from breaking apart, most of the time.) give 'em a minute or two on the other side, then remove to yet another plate, lined with napkins to soak up the grease. (this is a plate-intensive meal, all rit.) at this point, you may need to add some more oil if what you were using cooks off. you might also wanna lower the heat; it doesn't take much to do the job once the pan is hot.
7) cut up some limes to squeeze over the tilapia. not necessary if the stuff you're using is fresh, but it's a little nicety that we like real much. tonight we had fresh mango, too. it was awesome.
the fish will reheat acceptably in a microwave, but don't try heating a homemade fish sammitch in a microwave like i did once -- it can be kinda greasy and soggy. our friend senor tilapia is great cold, too.
1) peel a couple of cucumbers and cut them in half, then scoop out the seeds and slice 'em thin (but not _too_ thin). soak them in rice vinegar with a little sugar mixed in. refrigerate.
2) the secret to making perfect rice is so simple, even caucasians can do it without specialized equipment. all you need is a covered pot and a 2:1 ratio of water to rice. put it on the burner cold and let it boil. before it overflows, turn the heat off and let it sit, covered, for 30 minutes. perfect every time: fluffy and not sticky.
3) in preparation for this feast, you'll need to buy some tilapia filets. i grew up eating flounder and haddock, but tilapia appears to be the least expensive whitefish here in tejas.
4) beat a couple of eggs in a bowl and add some milk. mix up some breadcrumbs and herbs (or do like i do and cheat by buying the pre-mixed kind at the store) so you have just enough to cover a dinner plate. have another plate standing by to receive the breaded fish.
4) heat some oil in a pan. i use olive; you may have yr own preference.
5) dip the fish filets in the egg-and-milk mixture, making sure to coat them thoroughly, then in the breadcrumbs -- same drill. (you may need to add some more crumbs.) by this time, the oil should be starting to sizzle.
6) put the filets in the pan two or three at a time, however many will fit. when the edges start to brown, it's time to turn 'em over. (you can use a fork, but i prefer a spatula; keeps 'em from breaking apart, most of the time.) give 'em a minute or two on the other side, then remove to yet another plate, lined with napkins to soak up the grease. (this is a plate-intensive meal, all rit.) at this point, you may need to add some more oil if what you were using cooks off. you might also wanna lower the heat; it doesn't take much to do the job once the pan is hot.
7) cut up some limes to squeeze over the tilapia. not necessary if the stuff you're using is fresh, but it's a little nicety that we like real much. tonight we had fresh mango, too. it was awesome.
the fish will reheat acceptably in a microwave, but don't try heating a homemade fish sammitch in a microwave like i did once -- it can be kinda greasy and soggy. our friend senor tilapia is great cold, too.
posted by stashdauber at 5:27 PM
1 Comments:
aaahhhh, tilapia. what my dear sweet catholic 'ma always called "st. peter's fish." i gotta try this recipe.
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