You don’t see too many creamy, cheesy baked fish recipes these days, do you? 🤔
I’ve often talked during this project about my mother and her predilection towards recipe experimentation. One of these instances was where she attempted to make gumbo–I’m not sure where she got the recipe from, but I remember the family failing to choke down poorly cooked okra and my father making a quick run to KFC while she surreptitiously got rid of the rest.
The mere mention of gumbo usually brings this unsavory memory back, and so I attempted 11-26: Fish Gumbo with a fair amount of trepidation.
Roux is something I’ve covered several times throughout this project, and it’s an essential flavor and texture component of gumbo. Letting a roux brown deepens its flavor, and there’s a fine line between too light and over cooked.
Another bit of real life distractions, but I refuse to let this die. Back to it, with an interesting dish: 11-16: Indian Fried Fish. 🐟
Um, okay. “Indian” is being used liberally here, as far as I can tell. It was an okay dish, but didn’t exactly conjure up images of India. This seems more like West Indies/Caribbean “Indian” than India “Indian”.