So how do you make really good fried fish? I had a real craving for it today.

What you can do with it, as an amateur:

Have some spices in the butter beforehand. I have some Spanish smoked, dried, ground red pepper which I keep in a box. Tabasco, standard fare, a little expensive salt and that was it, I think. This I heated in the butter before I fried the pieces of fish.

Have the butter heated pretty hot, but not brown, then lay the pieces of fillet in the pan (cod, I had), make sure the butter is so hot it makes the sound of frying something.

Turn down the heat a little and watch the pan minutely with a fork in hand. As soon as there is no resistance in the meat pick up that piece, immediately, and lay it on the plate. (When the fish is raw you have to use a
little force to push the fork through it. The second all the resistance is gone, the fish is finished.)

And why not eat it as you make it? It tastes wonderfully like that. Then take the rest as it emerges out of your different pans.

Actually it tasted like crab, almost, because of the spices, and the substance, which is very important, I think, when it comes to frying, matched this feeling. Exactly what I wanted. Yey!

Next was a bag of small green peas which I had also just bought. After taking out the fish, a little water into the frying pan, heated it, then peas in, half the bag. Boiled it in this stock for a few minutes, until it was reduced to a decilitre or so.

Green peas give much taste to a stock or a dish, so this replaced some of the taste of the spicy butter, but the chilli remained and the rest blended nicely. Green peas are delicious, they keep the feeling of spring even though they have been frozen for months.

I also had some potatoes. The local greengrocer had a crate of those small French white ones outside, and I had picked out the smallest among them.

I boiled them in milk, butter, and some of my usual stash – Tabasco, sage, salt, of course, but not too much, mustard, honey. I should have cut them a little smaller from the beginning, it could have been nice to have “marinated” them a little more in the sauce. But I did it late, and this also worked. A little extra sour cream the last couple of minutes to avoid too much sweetness.

What also happened, was that some of the potato stash was left until cold, and it turned into a pretty good potato salad. Did I plan that?

The fish definitely was the star this afternoon. Which reminds me, once again, that I need to prepare what I’m going to do, in my mind, I mean, and if you’re lucky enough to have a food idea i huet for several days, it could be a good idea to cook it! I improvise too much without really thinking.

For me, just sitting down for a while and considering what to do and what I’m after, what tastes I want, degrees of fried-ness etc, sometimes helps immensely on the result.

So, the recipes, or rather, what you need:


The fish
A fillet of cod, ca 400 g
butter
Tabasco
Spanish, smoked, ground red pepper (you can, of course, use something else, preferrably peppery)
salt

The peas
ca 100 g of small, green peas
what’s left in the pan after you’ve fried the fish
a little water

The potatoes
12-15 very small potatoes or small pieces of potato
a few dl of milk
3 tbsp sour cream (20% fat)
1-2 tbsp butter
a pinch of sage
Tabasco sauce, a few drops
1/2-1 tsp mustard
about the same amount of honey

Kos dæ! 🙂

PS This has nothing to do with Norwegian traditional food, by all means. But it could work well for…Christmas?