Once I was asked my opinion on what makes for good writing. “For me”, I responded, “good writing is all about managing tension. The tension between writing the truth, but then never letting the truth get in the way of a good story.”
There is also tension in the kitchen. In seeking to avoid an early death, we all try to eat healthy food, but which kind of tastes like shit. A sort of “eat shit and then die later” approach to our kitchen affairs, if you will. But we also simultaneously want to eat tasty food. How do we resolve this?
Well, dearest reader, read no further (well actually, continue at least to the bottom of the page) for this following dish quite elegantly solves our equation. It is not just an extremely tasty way of preparing a codpiece (or even a fillet or loin of cod), but I am also quite convinced that it must be very healthy.
p.s. Consider also this gentle remind to use boneless fish, for we can’t have you choking on a fishbone now can we?
Ingredients (serves 2-3)
3 fillets of cod (around 600g)
50g panko or breadcrumbs
bunch of parley finely chopped
zest from half lemon
olive oil
salt and pepper
a squeeze of lemon juice
1 beaten egg
25g finely grated parmesan
Method
Mix the breadcrumbs, parmesan, parsley, salt and pepper on a large plate. On a separate plate place the beaten egg.
Set your pan on a medium heat and drizzle with olive oil.
Pat the fish dry and then dip in the egg, covering entirely, then remove and place in the dry ingredients. Cover completely and then transfer fish to heated pan.
Do so with each fillet of fish. Toss any remaining dry ingredients over the fish in the pan.
Fry for around 4 minutes on either side (until fish starts to flake and the breadcrumbs are slightly golden.)
Srve with tartar sauce and potatoes.
“A sort of “eat shit and then die later” approach to our kitchen affairs, if you will.” — this is gold.
That postponing death thing really is such a pain.