Simple fish cooking

[bowdonkey]

With the talk about fish in another thread I thought I'd post a gypsy way of cooking fish. I'm sure other people and cultures do it this way too. What I like about this is it uses no breading and doesn't stink up the house as when frying in oil. We do still do it that way, but outside, -18 this morning so that's out of the question. We are from Roma stock not Eskimo. This is for panfish or small filets.  Heat up a pan with a little cook spray on it. Enough to coat the bottom. Drop in a filet, season, We use Goya brand Sazonador Total, flip over and cook on the other side. Like making pancakes. You'll have to experiment with time. Usually takes only a minute or two per side. Usually they never make it from the pan to table. Everyone just stands around the stove and eat them as they're done cooking. Kind of reminds me of crows huddled around a carcass on the side of the road.

[bowdonkey]

Someone liked this so I thought I would add abit more. Eat fish fresh if possible. No contest between fileted fresh off the ribcage to fresh out of the freezer. Another thing we do is freeze the filets flat in a cookie pan, then store them in a ziploc. The fish, not the pan. Then you just grab what you need a cook. Easy, and they lay flat for even cooking. Just like store-bought only there not some sewage fed rough fish from a commercial operation. I also think there is great potential for vacuum sealing in blocks for saving space in your already crowded freezer.