Friday, October 16, 2009

Whiting po'boy

Since Joe's been student teaching, I've been looking for ways to feed us as cheaply as possible without giving up the four food groups. I found Aldi's bag of frozen whiting filets, at $3.49 for 24 ounces, are probably the cheapest non-fishstick seafood available in Hoptown. But that's excluding whatever lurks in Little River.

So, since The Po'Boy closed, I've been craving a grilled fish sandwich. The whiting cooks nicely in the oven or skillet, either breaded or plain. It wears lemon juice, garlic powder and herbs well. And the unpleasantly fishy odor disappears once it's been cooked. Joe has to peel off the skin before he can eat it, but other than that, these fillets are ready to go. I served mine sauteed over garlic baguette, with garden tomato, a sprinkling of sweet corn and lemon juice.

No comments: