More fish

0n a recent visit to Gdansk in Poland, ( which is, by the way a beautiful city, and worth a visit)
I was reminded how much fish in all its shapes and forms and flavours has been part of my life.

Delicious Roll Mops ( pickled herring)
Great hangover cure!

I got the love for good fish from my father who was born in in the "county" of Gdansk which was the Freestate of Danzig, when he was born. One of my first memories is, that he taught me how to eat pan fried fresh herring, delicious when you know how it is done. ( you bite into the back of the fish and thus avoid the fishbones!) He loved cod, salted herrings, pickled herrings and above all smoked and fresh eel. He was the one who wanted "Blue carp" at Christmas, but my mother won and we used to have goose ( she was from Saxony, recipe to follow nearer Christmas)
So on this visit I made sure I had my share of fish dishes.
We had a wonderful food experience in a restaurant which is called "Metamorforza", a restaurant in Gdansk which serves Polish cuisine but to a very high standard using a lot of local seasonal ingredients. We took the taster menu of seven courses and every one was an outstanding eating experience. Today I just want to mention the fresh sea trout from the Baltic, pan fried ( as it should be) served with little crushed  fresh elderberries and some stewed gooseberries. It was simply delicious.
The following recipe is quickly done and the most important ingredient here is the fresh fish. Once the fish is done, it should be eaten as quick as possible. Preferably eat the fish first and then the sides, so you can enjoy the crispy batter at its best

Cod in batter

Ingredients

Approx 500 g Fresh cod or haddock
some some salt
juice of fresh lemon

rapeseed or sunflower oil for frying

Batter
1 egg
2 Tbsp plain flour
2 Tbsp corn flour
a little salt and pepper
enough water ( or white wine or sparkling wine or beer)
to make a silky smooth batter ( thickness as for crêpes)

Note: this batter is equally perfect for Tempura or anything you want to fry in batter

Method

1. Run the fish under fresh water  and dry with kitchen paper.

2. Lightly salt the fish and squeeze some lemon juice on it

3. Prepare the batter, simply put all ingredients
into a bowl and whisk until the batter is smooth and silky.
Dip the fish into the batter and coat from all sides

4. Preheat the pan with enough oil so that the fish can "swim" in it.

5. Fry the fish until golden brown on each side.
6. Serve immediately

Sides
There is nothing better than very plain sides with fresh fish like that. I usually do small potatoes in the oven and some petit pois ( frozen) Or you can do the traditional mushy peas and chips. The recipe for the small potatoes you will find under Sides

Delicious Battered Fish!

O Sole mio or my lemon sole

I am a firm believer that fish should be cooked quickly and simple.

The only condition is, that the fish is absolutely fresh. Fish that smells like fish is not fresh. Fish should have a fresh smell of sea water.
Make sure that you go to a fish monger or supermarket which has a good turn over and you can trust their advice.
Don't buy fish on Mondays as you get the leftovers from the weekend
Flat fish, like Plaice, Lemon Sole, Turbot, Brill etc should have bulging eyes, the spots on the Plaice should be bright orange, the skin should be taught and firm. The fresher the fish is the harder is it to take off the skin.

        That's how fresh fish looks. The skin taught and shiny

The following is the quickest and easiest recipe and can be used for any flat fish or fillets of cod and haddock. The only thing that changes will be the cooking time as this depends on the thickness of the piece of fish

Ingredients

Depending on the size of the fish

2 sole fillets per person

some Salt

Some fresh lemon juice

50 to 100 g butter

Sole skin side up in melted butter

Method 

1. Rinse the fish under fresh cold water

2. Dry the fish with some kitchen paper

3. Lightly salt the fish and squeeze some fresh lemon juice on skinless side

4. Melt the butter and fry the fish first with the skin side up . 

That prevents the fish curling up
5. Fish cooks very quickly, so it does not take take more than 3-4 min each side, depending on the size of the fish.

After turning the fish onto the skin side press lightly with the fish slice on the top of the fillet. This ensures that the fish stays nicely flat.

Serve the fish with some of the butter you fried the fish in 

And some lemon slices.

Note:

If you like and have fresh Dill to hand, add some fresh dill to the butter in the pain and serve with the fish. 

Ready to eat!