Ingredients: Armored Porgy or Mighty Porgy, Tabantha Wheat, Goat Butter
Description: "Popular among residents of coastal regions, this juicy porgy is a delish dish."
I guess a porgy is a real fish, but... I thought it would be fun to go for something a bit more distinct from the regular whitefish fillets I used last time. I found a monkfish tail on sale! Then we have the leftover meuniere "sauce" from last time and more wheat flour and butter.
I've never cooked monkfish before, i think ive heard its texturally kinda different. Taking it out I realise it still has bones in! I can feel a massive great bone in the middle. Well, we've had many a bone-in fish before its probably fine. Once its floured up like last time ill fry it in the pan with plenty of butter.
It feels so much thicker and denser, so im trying to cook it slower and lower... but I think im starting to burn the flour and butter and make gritty charred bits in the pan, ugh.
Yeah it doesn't look as good as last time but i think its cooked all the way through. Also does it... not have smaller bones throughout it? It has just one big cartillage bone? Well thats something. Lastly we will quickly heat up some of that butter sauce and pour it over.
**
Wow yep that meat really is different. Maybe I just cooked it poorly, but its a little rubbery and more bland. Just doesn't go with the flavours as well. And it didn't crisp up as well, its too wet. I think my frugal attempts to upcycle the ingredients have backfired, it just isn't looking as fresh, is it? You get a lot of meat in a fillet I'll give it that. I think maybe some other recipes would use monkfish well, like i dunno.. green curry? battered nuggets? But this ain't it.
