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Fish Fry
In her introduction to this recipe, Monica Bhide talks about the English penchant for fried fish and so I instantly had visions of the fish and chips, served in newspaper, of my childhood. However, the spice mix used to fry this fish sounded interesting and I decided to give it a go. My last minute decision to serve it with a cucumber and tomato salad, rather than sweet potato fries proved a good one, because rather than the heavy meal I was expecting, this dish had a refreshingly light, delicately spiced flavor that I would be happy to serve at any dinner party. And it's super easy to make, to boot.
You can use any white fish with the recipe. Monica recommends tilapia but I used, what I believe is called rose fish in English, dorade sebaste in French. The marinade provided a sunny color, which I hope will usher in spring, backed by a spicy citrus flavour with a hint of heat promising summer. And the sun did come out while I was cooking, so one can hope.
Fish Fry
In her introduction to this recipe, Monica Bhide talks about the English penchant for fried fish and so I instantly had visions of the fish and chips, served in newspaper, of my childhood. However, the spice mix used to fry this fish sounded interesting and I decided to give it a go. My last minute decision to serve it with a cucumber and tomato salad, rather than sweet potato fries proved a good one, because rather than the heavy meal I was expecting, this dish had a refreshingly light, delicately spiced flavor that I would be happy to serve at any dinner party. And it's super easy to make, to boot.
You can use any white fish with the recipe. Monica recommends tilapia but I used, what I believe is called rose fish in English, dorade sebaste in French. The marinade provided a sunny color, which I hope will usher in spring, backed by a spicy citrus flavour with a hint of heat promising summer. And the sun did come out while I was cooking, so one can hope.
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