I have never filleted a fish before. I have never filleted anything before. And I certainly don't have a fillet knife. So, I'm glad that I had four fillets to work on tonight. That meant I could almost completely destroy the first one, merely maim the second one, do okay on the third, and make a beauty (if I do say so myself) out of the fourth. I sliced the potatoes thinly with the
wonderful Santoku knife that my mom got me for my birthday (that thing is great!) and laid them carefully in a fish scale pattern on the fillets.
Then, I fried them in the same order I cut them. This also ended up being a good decision with the last set of potatoes having just the right amount of crispiness and the fish cooked just perfectly. The other fillets weren't bad (as evidenced by their rapid disappearance from my kitchen), but I definitely improved even within this one meal. I wish I had bought a few more fillets so I could have kept a couple for breakfast. Hopefully, this week I'll get some granola made to make my breakfasts more interesting.
Rainbow Trout in a Potato Crust is the easiest meal I've made so far, and probably one of the most striking when made right. I think I may end up making this again even within the project because of how quick and easy it is (especially if you don't have to take apart the trout yourself).
Oh, and another note before I forget. I almost titled this post 'He's on fire!' If I had a gas stove in this apartment like I did in Springfield, I would probably not be typing this right now. Hot oil over a stove is a dangerous thing to be splashing fish and potatoes around in. Fortunately, God protects me from my own stupidity and clumsiness when even Patrick's warnings don't do the trick.
"Gently lift each fillet by sliding one hand underneath the waxed paper and carefully flipping the fillet over into the pan (potato side down), being careful not to splash the hot oil."
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