spork
Head Chef
Terrines of fish flesh -- aka fishcake, surimi, kamaboko -- is another alternative. Process and steam-cook with favored flavors. Serve them as steaks or punch them out into Mickey Mouse shapes.
Addie said:I had a friend that wouldn't go near fish. It turned out that being from a good Irish family, his mother served fish every Friday. The problem was she never removed the bones. So he developed an intense dislike for fish. I made no attempt to get him to eat it. We each have our likes and dislikes.
Oh really, I think it's because her mum only ever makes battered frozen fish which lacks taste and imagination so something exotic might change her mind, likes and dislikes care to expand
Fried Flounder. No dipping or soaking in any egg or milk. Just dredged in a mix of cornmeal, small amount of flour, ground sea salt, ground peppercorns and lemon and herb Old Bay seasoning. Then fried in a small amount of canola oil. The fish was delicate and mild in flavor. NO fish smell raw, during cooking or after cooking.