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| Five hundred grams of breaded haddock for $9.99 on sale, then you learn how to cook it. |
Okay, ladies and gentlemen, the other day we were talking about eating more seafood.
So far, we’ve done breaded scallops, on special, we’ve done wild-caught Argentine shrimp, (also on special), fried or roasted in the oven with some other sort of breaded fish-stick kind of a product.
That way, if we mess it up, we have something else to eat...we've been doing all right up to a point. Also, there is our blood pressure to consider.
We were talking about learning how to cook fish, and if we could somehow do that, we might very well just move on down to the islands, mon, smoke lots and lots of ganja, mon, and that at least is one way to get off of disability. Just change that nasty old lifestyle completely, right?
Just go on down there and sweet-talk yourself into a job. They're starved for good labour down there too, right? All of them pot-heads.
Next thing you know, if you're any good at all, you're head honcho in the kitchen of some touristy and overpriced hot-spot, yelling and cussing out all of those pesky apprentices...snork.
We all got to have a dream, mon.
This is supposed to be done in a non-stick pan, with no oil. I do not have such a pan, and I did use non-stick cooking spray, and about a medium heat. There was some faint crackling and snapping in the pan, although I am half-deaf most of the time, and after a while, a bit of smoke, (in spite of being half-blind a lot of the time), so I turned it down and ultimately turned it off while I thought about things for a moment.
Other than that, it really is, quite all right.
***
Ah, the first time I tried this product, I did it in
the oven. I don’t think I had it hot enough, (part of the learning curve), and
while it was safe enough to eat, in that it did not make me sick, I wasn’t all
that excited about cooking it again. This one turned out a million times better, so that I can see why people would eat it, and all that sort of thing. Fish is good, when you get it right.
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| Got everything ready there...a leaf of Romaine, two thin slices of tomato, raw onion rings, red pepper and French dressing. Creamy coleslaw. |
That being said, I still have two more of the fillets
in the freezer. And you can see, this one here had that weird notch out of the
end. Don't forget the pepper. I put very little salt on this meal.
The other two are shorter, about as thick, and cut sort of square off the big end.
What is really interesting is that I saw a sign today, it said pickerel, fifteen dollars a pound. That’s poond to the Scots, but otherwise a unit of measurement.
If you consider four fillets per 500-grams, and that one poond is 454 grams, then I could conceivably get four pretty good little snacks out of one nicely-cleaned and skinned fillet of good old Lambton County pickerel—that is for sure.
It’s not only wild-caught, but caught, by guys in boats, using an angle, or fishing rod, as they say.
What the government has to say about that, well, they don’t much like it when guys on disability get a hot meal, so they can walk north until their hats float.
(As far as he’s concerned. – ed.)
We also still have one fillet of Alaskan pollock, not breaded and we shall think well upon that one. As well.
Etc.
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| They took a chunk out for some reason... |
#fritz
END
Images. Zach Neal.
Yeah. See Louis Shalako’s books and stories on Smashwords.
He has a few pictures on Fine Art America.
Thank you for reading.
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