"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Monday, January 17, 2005

Haddock Fried in Butter

So far, after being married to my fussy-eater husband, I have learned only of two fishes he likes: (1) the canned Red Salmon and (2) the fresh Haddock.

Simple to prepare, this butter-fried haddock only needs to be dredged in flour , seasoned with salt and pepper, then fry in butter (I heat the butter at setting #7 and wait til the butter has clarified.), five minutes on both sides. Drain excess oil on paper towel.

I like serving it with creamed beans and french fries.

For creamed beans, heat 2 tbsp butter(setting #6) then add 2 tbsp flour all at once stirring with a ballon whisker to avoid formation of lumps. Then add 1 cup of milk, still stirring continuously until the desired consistency is achieved. Add previously boiled beans, season with salt and pepper to taste, and remove from heat when beans are heated through. Add a handful of shredded cheddar cheese (or to taste) and stir to melt.

I don't feel the need to teach here how to make french fries, but in case one is such a newbie to it, just cut the potatoes accordingly, place on paper towel sprinkle some salt, pat with the paper towel then deep fry on high heat for about 5 minutes or until potatoes develop golden crust.

Of course you can always serve the fried haddock with mashed potatoes (or simply, boiled potatoes -- let your husband mash and season it himself).Posted by Hello

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