Fish n' Chips

So as a Brit, I thought it was finally time to make some fish and chips. Except that I was in a hurry, as usual.

So, our "chips" came out of a bag and were baked. And I didn't have cod, so I used tilapia. And I didn't have any ketchup and didn't think to get the vinegar out. Not to mention that I didn't serve them in newspaper.

Ok, so we had fish and french fries. Sue me.

I made the batter from scratch though!

Mix an egg and some fizzy club soda together.

Mix some flour, salt, pepper and seasoned salt together. Add in egg/club soda mixture and stir.

Coat fish filets with flour. Dip in batter. Repeat. Add to hot pan of oil without getting burn marks on your arms. Flip.

Done.Josh surprisingly wasn't impressed. I think it was too bland for him.
But he ate it.
I think he'd like it more while in England, wrapped in newspaper and on our way to see Top Gear live... We'll see if we can ever make that happen.

Ginger Tuna

Ok, I haven't been very adventurous with my cooking lately. But last night I took a big step and made ahi tuna steaks with fresh ginger.

This is a big step because a) I'm not very good at cooking fish, b) I don't even like fish and c) I have never used fresh ginger before.

Josh liked it, but me, well... I already said I'm not a fan of fish.

I basically just took a few glugs of olive oil and a few of soy sauce, then grated fresh ginger, garlic and lemon zest into the olive oil/soy sauce mixture and marinated the steaks for a little while before throwing them in a frying pan for 9 minutes, flipping halfway through.

They were done correctly and I even ate about 1/3 of my steak. Josh ate his whole one. That's how I know they were good!

It's official...

I don't like fish. I can't help it, I just don't.

Last night I made salmon, with tomatoes and garlic - two of my favorite things to help ease me into it. It smelled delicious! It looked great! It tasted like crap to me!

This is the recipe I used from RealSimple.com. I had to make some alterations, since I don't think Josh likes beans much and I didn't have any tarragon. (I need to stock up on spices...)

1 1/2 pounds salmon steaks, about 3/4 inch thick

2 tablespoons all-purpose flour

2 tablespoons olive oil

1/2 teaspoon kosher salt

Freshly ground black pepper

1 14 1/2-ounce cans diced tomatoes

2 garlic cloves, minced

Dredge the fish in the flour. Meanwhile, heat the oil in a large skillet over medium heat until it shimmers. Add the fish and brown about 3 minutes on each side. Carefully lift the fish out of the skillet and set it aside on a platter; sprinkle with the salt and pepper. Add the tomatoes and garlic to the skillet and bring to a boil over high heat. Cook 3 minutes. Reduce heat to low, return the fish to the pan. Cover and cook 5 minutes or until the fish flakes when tested with a fork or the tip of a knife.

Thank God Josh liked it and I didn't feel like I wasted a perfectly good piece of salmon. But I did have to make something else for me (popcorn for dinner, yay!). I think that having to skin the fish may have taken some of the enjoyment away for me. Josh will just have to stick to ordering fish when we go out!