Quick, and easy summer Sunday dinner. For fish, sometimes I use regular flour, sometimes cornmeal; I guess in the moment it depends on which one is closer.
If I do cornmeal, I use:
1 cup cornmeal
1 Tsp paprika
1 Tsp black pepper
Cut, and salt the fish to taste. Coat in cornmeal mixture, and fry on medium heat for few minutes on each side, or until desired doneness. Transfer onto paper towel, and sprinkle with lemon juice.
Italian style potato pancakes
(adapted from Gemma’ homestyle Italian cooking, November 2002 issue)
3 medium/large potatoes
1 cup frozen corn kernels, thawed
1egg, slightly beaten
Salt to taste
1 cup Italian style breadcrumbs
A handful of parsley, finely chopped up
½ cup canola oil for frying
Cook potatoes, and mash them, Add the egg, corn, and some salt, and mix well.
Add parsley to breadcrumbs (optional, but I like it). Now, spoon out some mixture into the crumbs, and coat well, take it with your hands, and fry few at a time, over medium heat.
Flatten them, as they fry, but let fry 2 minutes before turning, and turn very carefully, to retain the shape. Fry 2 minutes on other side, and as they are done, transfer onto baking sheet, into the oven (200F) to keep warm, until they are all done.
Summer Feta Salad
Cucumbers ( I didn’t have any, works fine without them)
Feta cheese, crumbled
Some salt, and black pepper
Oil, and vinegar
Cut up the veggies into small cubes, about equal amount of each, salt to taste. Sprinkle with black pepper, oil, and vinegar, all to taste. Top with crumbled feta cheese. No kissing after this, but Yum!!!!!!