Week 27, Recipe 4: Quick-Fried Fish with Toasted Garlic

Recipe Courtesy of Rick Bayless

• Four 10- to 12-ounce fish like bass or catfish
• Freshly squeezed lime juice, a little salt
• 3 tbsp. unsalted butter
• 3 tbsp. vegetable oil
• 10 large cloves garlic, peeled, thinly sliced
• About 1/2 cup flour
• Scant teaspoon salt, plus a little more to season pan sauce if necessary
• 1 tbsp. freshly squeezed lime juice
• 2 tbsp. chopped flat leaf parsley plus a few sprigs for garnish

1) Rinse fish, make diagonal slashes with sharp knife.  Sprinkle with lime juice & salt, cover with plastic wrap, refrigerate about one hour.
2) Heat butter & oil in a large skillet over medium low, add garlic.  Cook very slowly stirring frequently, until golden.  Strain and reserve garlic.  Return oil to pan.
3) Spread flour on a plate, combine with salt.  Rinse fish, pat dry with paper towels.  Return skillet to medium high heat.  When hot dredge fish in flour, shake off excess, lay in pan.  Fry until golden.  Keep warm in low oven.
4) Add reserved garlic, lime juice, parsley off the heat.  Return to medium high heat, stir until lime juice is mostly evaporated and parsley is wilted.  Taste for salt.  Spoon sauce over fish, decorate with parsley.

Results: So yummy!  And oddly... the garlic was my favorite part!  Toasty & delicious!  MMM!  I served it with a side of chili-lime corn and cumin-dusted black beans.