Sep 292007
 
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Friday night we decided to have fish, so I made my take on Fish and Chips.

I use all types of fish filets for shallow frying, such as cod, halibut and flounder. On Friday, I used red mullet, or barbounia as it is called in Hebrew. We had the following:

Cocktail hour: Mango-Pineapple Caipirinha

Red Mullet with a Panko-Sesame, Oregano and Parsley Crust

Crushed Potatoes with Chives, Garlic, and Yogurt

Green peas

Heilbronner Stiftsberg Riesling 2005

Leftover Quince Tart

Red Mullet with a Panko-Sesame, Oregano and Parsley Crust

Serving Size: 2

350g (3/4lb) small or 4 medium red mullet filets

2 cups panko crumbs

1 tablespoon fresh parsley

1 tablespoon fresh oregano or thyme

2 tablespoons sesame seeds

Salt and freshly ground pepper

1 egg

2 tablespoons plain yogurt

1 tablespoon water

Panko Crumbs

In a plate, mix the panko crumbs, sesame seeds, parsley, oregano and thyme. In a separate bowl, whisk the egg, yogurt and water.

Ready for Frying

Place the fish in the egg mixture and mix until the fish is thoroughly coated and then dip in the panko mixture until well coated. Cook the fish in about 25mm (1 inch) of hot oil for approximately two to three minutes on each side or until flaky. Drain on a paper towel and serve immediately.

http://www.baronesstapuzina.com/2007/09/29/one-fish-two-fish-red-fish-red-mullet/

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Baroness Tapuzina

avatarMichelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

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