Deep in the heart of Texas you’ll find a cool print graphic and web design company called GRAFIX togo (http://grafixtogo.com) run by Diana Stokely who is so tech savvy I’ve driven from Colorado to Texas, twice, just to bask in the luminosity of her brain.
Diana shepherds our One Pot Cooking for Men website and does her best to keep me out of trouble. Her tech-net-guru understanding appears to come naturally; she served the University of Virginia’s High Energy Physics grad students as a technical administrator for many years. The girl has a brain.
As it turns out, the international diversity of the student body made for some fab dinner parties. This recipe is from one of those dinner parties held by Russian physics students. It should be noted this is the single strangest sounding recipe to ever grace a kitchen table. I simply couldn’t imagine it being a cold weather comfort food staple.
When Diana first told me about this dish I thought, oh the poor dear, she’s one of those high functioning types that doesn’t know the difference between dining and eating.
That was wrong. Not only has Diana forgotten more about high energy physics and website design than I will ever know, she knows good comfort food.
I know this combination of ingredients sounds strange but it only sounds strange. It tastes wonderful, is easy to prepare and is perfect for the budget minded foodie looking to try something uniquely different.
So if you’re looking for a healthy, wonderful comfort meal for dinner or one of those “never eaten that” type of recipe to spring on your friends at your next dinner party, this is one they’ll not see coming.
Serve alongside something green, with rice or pasta and hearty bread for sopping up the sauce. Wonderful!
You Will Need:
1 fillet of white fish (about 4oz), per person, cut into fourths (we used frozen Cod)
Flour for dredging
1 T Oil for browning / more if needed (we used Olive)
Onion, thinly sliced and separated into rings
Milk (we used whole)
Salt and Pepper
Mix the flour, salt and pepper together and dredge the cut fish pieces in the flour mixture.
Season to taste with salt and fresh cracked black pepper.