Ken was born and raised in Boston, and is more used to New England cooking when it comes to fish.
We don't usually fry fish up there...to me that would be sacrilege with such good fish as I am used to. I am used to broiling the salmon or halibut, making sure to not overcook it. Or better yet throw it on the campfire!
But with eating more cod and haddock, I've had to learn how from Ken how to do it properly. One of his favorite recipes is to fry the fish and serve it with a good tartar sauce. Again, I am used used to serving my salmon with a hint of dill and lemon juice and a dash of white wine. I gave up tartar sauce the first time I drove through British Columbia and had malt vinegar with my fish and chips!
One night I was getting ready to cook cod and Ken complained about how I was cooking the fish. "Fine!" I said as I handed him the fish. Show me how YOU cook cod. And boy howdie, did he! I love his fried fish and the sauce he whips up to go with it!
A few weeks ago I thawed out some haddock, and let him know he was cooking detail. He cooked up a wonderful dinner for me!
He starts with egg in one plate, all purpose flour in another. After he gently rinses the fish and pats it dry he coats it with egg, dredges it in the flour mixture (flour, salt, pepper, and dried dill), then coats it with egg again, and dredges in flour one last time.
He places the fish in a skillet that has already been heated with oil and butter.
I couldn't believe he was able to flip all three of these pieces of haddock in one fell swoop a 9" skille) without losing anything! But as you can see from the picture below he did a great job!
His haddock came out so delicious. Flaky and tender, cooked just right!
Then he made a sauce with mayonnaise, and a few secret ingredients that I don't even have the keys to!
Ken loves his own cooking as seen by the look on his face after he tasted the fish with some of the sauce.
But wait! There's more! While he was cooking this great meal we were also watching the final episodes of the Next Iron Chef America. Ken felt extra inspired and had to put the dinner on as a presentation for me. He carefully placed the fish on top of wild rice, dribbled some sauce on the fish and then decorated the plate with more of the sauce. It tasted as good as it looks!