I remember one time I was newly married and I bought sole fish because I love sole fish. My grandmother use to fry them up really nice and crispy. When I got home I fried mine up too. Except when I ate it, it was really bitter and nasty.
Because... because I forgot to clean and gut the darn things. Gross. Disgusting. Blech!
I decided I was a lot safer off buying a jar of Montano sardines and heating them up in a microwave. Back in the time, that was a winner!
Then I discovered packed fish fillet in the frozen food section and alleluia!
Life became a lot easier.
No need to clean, gut, scale, or skin the swimmers. Just defrost and slice away.
This packed fish fillet is called cream dory, also known as white river cobbler. It is so easy to cook. You can't fail.
Begin by heating 2 tablespoons of olive oil in a nonstick pan.
Put 1 cup of flour and 1 tablespoon paprika in a shallow bowl. To this add just a pinch of chicken powder and mix together.
Dredge your cut up fish fillets in the flour mixture.
Fry in skillet for about ten minutes per side.
Don't worry. Unlike salmon or sea bass, you can't overcook these. If you undercook them (and you can tell because the inside is still pink), just throw them back in the pan. You can't fail with cream dory.
When the fish is nice and golden brown in color, transfer to a serving plate.
In the same skillet, add 3 tablespoons finely minced garlic. Let cook for a bit until the garlic browns.
Next throw in 3/4 cup of diced tomatoes and sliced basil leaves. I use fresh ones because my son grows two pots of this plant in the yard.
Add a tablespoon of balsamic vinegar. But only because I ran out of red wine vinegar. Stir together for a minute then turn off heat.
Top your fish with the tomato and garlic. Serve and enjoy!
My kids love everything fish fillet, including this one!
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