Sometimes you just crave fried fish. Adding Lakin’s Gorges Morgan to the batter adds to the deliciousness, and makes me want to eat even the bits of batter not on the fish.
Lakin’s Gorges Morgan is a hard cow’s milk cheese, aged a minimum of 3 months.
A note about pan frying fish. Use a pan that will accommodate the length of the fillet. You want the fish to be in contact with the hot oil. The fish will absorb some oil, so add oil to coat the pan bottom, then a little more. Quantity will depend on your pan. Let the oil get hot before you put the fish in, or fish will stick. Heat the oil over medium high heat for a few minutes before adding the fish.
Also, when you are cooking that fish, resist the temptation to poke the fish with a spatula while it is cooking. If the oil was hot enough, it will start to curl up on the ends and the uncooked top side will start to look opaque. Then you can flip it over and cook the other side.If you flip it too soon, the fish will fall apart. Which isn’t a problem, it will still cook fine and be delicious, but sometimes it’s nice to have a nice, smooth fillet.
1 pound haddock fillets
1 cup milk
1 cup corn meal
1/2 cup Lakin’s Gorges Morgan, grated fine
1 tsp salt
1 tsp pepper
Oil to coat the pan
1. Coat bottom of skillet with oil, don’t skimp, but don’t go overboard. Heat on medium high heat.
2. Combine the corn meal, salt and pepper and Morgan cheese on a flat dish.
3. Dunk the fish in the milk, then dredge in the cheese mixture. Transfer to hot pan.
4. Cooks in roughly 3 – 5 minutes per side, depending on thickness of your fillet. Judge by the fish turning nicely browned and opaque.
Pictured served with a coleslaw with cabbage, sweet peppers, carrots, red onions, tossed with tahini , rice wine vinegar and black sesame seeds. And a side of chopped tomatoes.