seems I've finally broken the 'fish curse'

I'd always overcook it or under cook it or screw it up somehow to the point I just gave up cooking filets of fish :dunce:

until tonight, I finally did it right :woohoo:

Sole Almondine was perfect :bounce:

served with Saffron Rice and fresh Broccoli with some of the lemon butter from the fish and it's all good.

next step..... fried catfish :wow:

:bounce:

...at a family reunion, in a strange kitchen with limited equipment. It was a real juggle. I made pan fried razor clams, local oysters fried with cracker meal and seasonings, and beautiful fried filets of local white fish (we were at the beach). Also fried corn fritters, and cole slaw, peel and eat shrimp, and a rice casserole. There were seventeen of us.

The fried white fish filets turned out gorgeous. I dipped them in egg and then in a mixture of cornmeal, flour, and seasonings I found in the cupboard. Couldn't tell ya what. Old Bay, perhaps. I fried them in about three inches of oil in a big skillet. I would have used catfish in another group, but some of them were from the midwest and get catfish all the time. The local fish was a treat.

All this to say it is possible to turn out really beautiful non-greasy fried fish filets with a little luck and attention.

The next night I was sous chef for another family member who has cheffed at Boston's Ritz Carlton and other notable gigs, so the pressure was on. Ha!

I guess I lucked out on the fried fish, as I didn't have a thermometer with which to check oil temperature. Had to just wing it.

I'll never forget the day my pork chops turned from shoe leather to buttah.

Filet of sole - mmmmmmm!!!

I'll turn my hand at anything these days and am having a lot of success at most everything

I think I'll give the credit to the gas stove, I am really getting MUCH better results than I was ever able to pull off on the old electric range in AZ

I told Mr. K I was gonna be so glad to get back to cooking with gas, and I am :bounce:

Sole's a delicate fish, too. Nice job!