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Sarracenia (![[info]](http://www.journalfen.net/img/userinfo.gif){kind=small} sarracenia) wrote in ![[info]](http://www.journalfen.net/img/community.gif){kind=small} otf_wank, |
Rosewater-lemon fish
As many fish fillets as you want to cook, preferably the very thin type you get with Dover sole. Alternatively, you can pound virtually any kind of fish thinner. Which is also good if you don't actually like the type of fish you're cooking.
Enough lemons that you can put two slices/filet (approx 1 every four fillets normally for me)
Flour
Seasoned salt (I can't find the recipe for the mixture I use, but it involves 30 garlic cloves)
Oil or butter
Rosewater
Take the fillets. Dredge them in the flour/seasoned salt mixture. Put them in the preheated oiled pan. Cook for a minute, maybe less if you're using really thin slices. Turn them over and put the lemon slices on top. Squirt some rosewater on them. Cook until ready. Serve.
Making enough for more than one or two people usually involves multiple batches, so I have people come over and eat theirs while it's warm.
As many fish fillets as you want to cook, preferably the very thin type you get with Dover sole. Alternatively, you can pound virtually any kind of fish thinner. Which is also good if you don't actually like the type of fish you're cooking.
Enough lemons that you can put two slices/filet (approx 1 every four fillets normally for me)
Flour
Seasoned salt (I can't find the recipe for the mixture I use, but it involves 30 garlic cloves)
Oil or butter
Rosewater
Take the fillets. Dredge them in the flour/seasoned salt mixture. Put them in the preheated oiled pan. Cook for a minute, maybe less if you're using really thin slices. Turn them over and put the lemon slices on top. Squirt some rosewater on them. Cook until ready. Serve.
Making enough for more than one or two people usually involves multiple batches, so I have people come over and eat theirs while it's warm.
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