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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Monday, February 8, 2010


Whiting is one of my favorite fish to eat. It is almost as sweet as shrimp and my friends on the coast are having a ball catching them this time of year. Can't get there right now, but I do have some in the freezer from the last trip. Coleslaw from one of our buried heads would be an excellant accompaniment along with a pan of fried taters. What da ya think?

1/4 cup olive oil
4 cloves garlic, coarsely chopped
1 sweet onion, halved and sliced thin
2 jalapeno peppers, seeded and coarsely chopped
1/2 tsp. dried thyme
1/2 tsp. dried oregano
2 tsp. salt
3 Tbsp. vinegar

Heat oil in skillet over medium heat and add garlic through oregano, cook until onions are translucent, about 6 to 8 minutes. Add salt and vinegar, give a good stir, remove from heat.

1/2 cup flour
3 Tbsp. cornmeal
1 1/2 tsp. salt
1 tsp. pepper
4 whiting fillets, about 1 lb.

Toss flour through pepper together in a shallow bowl, pour buttermilk in another one. Dip fillets in buttermilk then dredge in flour mixture, coating well.
Transfer peppers and onions with a slotted spoon to a heatproof bowl. Leave oil in skillet. Heat over medium heat and fry fillets about 3 minutes on each side until nice and golden. Place on paper towels and set on the back of the stove to keep warm while you fry the remaining fillets.
To serve: place on plate, top with peppers and onions. Serve immediately.
Serves 4.

"There may be as many good fish in the sea as ever came out of it, but cooking them is even more difficult than catching them."-Madeleine Bingham

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