Tuesday, August 11, 2009

Pecan "Crusted" Haddock Nuggets

These might better be called pecan "mushted" haddock. Tasty but not as intended. So, to save you all from trying this method:
  1. Preheat oven to 400°
  2. Optionally, toss quartered mushrooms in a bit of salad dressing and start them to roasting while the oven preheats and you prepare the fish.
  3. Cut still frozen haddock loins into chunks.
  4. Dip the haddock into salad dressing that has had oil added to it.
  5. Roll the dipped haddock pieces in pecans, cornmeal, salt and pepper that have been whirred in the food processor.
  6. Put them in the pan next to the mushrooms and roast 16 minutes.
  7. While the fish is cooking, make a green salad lightly dressed with the same dressing.
  8. Arrange it all nicely on a plate and sigh because the fish, though done and tasty, is not the least bit crusty.
  9. Go back to the drawing board.
This tasted fine but was just too mushy. I gathered information from the web before trying this like a good doobee but it just didn't work as intended.

I read an exposé once that said many cookbooks are published without anyone ever really testing the recipes. I believe it. Many's the time I've tried something that did not work at all. Sometimes, of course, it's a lack of skill on my end but oftentimes it's that the temperatures and times given just do not work. So, if you try something and it fails miserably, sometimes it is the recipe because you, not the recipe's author, may be the first one to actually try it! Don't despair.

And if you like mushy pecan coating on haddock, this is the recipe for you!

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Imprecise & Inexpensive

Two themes predominate in my approach to cooking. 1. Daily cooking of flavorful food need not be a precise art. 2. You can be an adventurous cook on a budget. Cooking and eating should be fun for both cookers and eaters.