Recipes & Techniques for Freshwater Fish Review
|Title:||Fish: Recipes and Techniques for Freshwater Fish|
|Published:||June 11, 2019, Harvard Common Press|
|No. of Pages:||160|
|Cover Price:||$25.00 Hardcover, $14.75 Kindle|
What do you get when you cross a gourmet chef and a fisherman? Fish: Recipes and Techniques for Freshwater Fish. John Wipfli has divided his excellent cookbook into three parts: Fishing, Cleaning and Filleting, and Recipes. For those who love to fish, the first chapter features good information on actually catching the fish; interesting to read, and enough to get a few people interested in actually catching a few fish. The second chapter is excellent. It features everything anyone would want to know about what to do with the fish once they are caught. The photography is a cut above, and there are photographs of every step of cleaning, including scaling, gutting, and storing. There are also detailed instructions for filleting fish.
The third chapter begins the fun part: cooking the fish and pairing it with mouthwatering side dishes. Wipfli includes classic ways to cook freshwater fish, and also some innovative and gourmet ways to cook it. Many of the recipes are simple, and can be easily made by novice cooks. Every fish recipe has a recipe for a good accompaniment, and those are where the gourmet chef in Wipfli shines. Wipfli includes a recipe for Catfish Tikin Xic (Mexican-Style Catfish) and the frijoles churros that go with it are fabulous. It was possible to adapt that recipe to an Instant Pot®, to save soaking and cooking time; that recipe is now one that will be made over and over again.
Anyone who has spent time in Michigan or Minnesota is most likely familiar with walleye. Wipfli includes a recipe for Breaded Walleye with Charred Jalapeño Tartar Sauce (classic fried walleye), as well as Pan-Roasted Walleye with Warm Aioli, and Walleye BLTs. There are recipes using other freshwater fish which include chowders and Pan-Fried Crappie with Wild Rice and Grain Salad. Yum!
Anyone who has access to freshwater fish (some have to get it frozen, but that’s better than not getting it at all), will get good ideas, great recipes, and timely information from this excellent cookbook. There are photographs of most of the recipes, and they are very nice.
Special thanks to NetGalley for supplying a review copy of this book.
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