Anyhow, these fish are not deep-friend, and not "popcorn" in the sense that they're small finger food, a la Kentucky Fried's popcorn chicken barrel. Rather, I call it popcorn fish because that's what it tastes like: buttery, salted popcorn. The kids love it.
This recipe originally comes from Gary Rhodes' Great Fast Food. This is a good book, despite the cheesy picture of Rhodes on the cover with a doofy, late-90's only in England would a person get this kind of haircut, haircut (says a man who used to have a mullet). Indeed, at first the recipes were so easy that I kept thinking I must be cheating. It's also the kind of book where, everytime I flip through it, including this morning, I find an appealing recipe I hadn't noticed before.
This recipe is rich, so you don't have too make too much. And it goes great with a simple green salad and, as Rhodes recommends, boiled baby yukon potatoes.
4 six-ounce cod fillets, skin removed
1 ounce butter, softened
4 ounces unsalted butter, chilled and diced
2 Tablespoons lemon juice
2 Tablespoons chicken or vegetable broth
Salt and pepper
- Turn on the broiler.
- Season the cod on both sides with salt and pepper and brush with softened butter.
- Place on a baking or broiling tray and grill for eight minutes. Do not turn over.
- While the fish is cooking, place the unsalted butter, the lemon juice, and the stock in a small pan. Simmer over low heat, stirring constantly. Do NOT let the sauce boil. If it curdles, you'll have to start over again.
- Place the fillets on plates and cover with sauce. Serve.
Will, who loves, of all things, fish: 10
Lucy, who hates fish but loves popcorn: 10
Jamie, who's pretty sure he's eating chicken: 8
Ellen, who worries about eating too much fish, what with the environment and all: 9
Paul, who's starting to rethink this whole "hating fish" thing: 10