{"id":25185,"date":"2019-12-04T02:16:59","date_gmt":"2019-12-04T02:16:59","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=25185"},"modified":"2019-12-04T02:16:59","modified_gmt":"2019-12-04T02:16:59","slug":"spicy-fried-whiting-boiled-potatoes-purple-tomatillo-salsa","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=25185","title":{"rendered":"spicy fried whiting, boiled potatoes; purple tomatillo salsa"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25254\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/12\/whiting_potatoes_salsa.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was another of those double take reactions, when the fish monger quotes you the price after you&#8217;ve chose your fish of the day: $3.50? Only $3.50, for enough excellent whole fresh fish for 2 diners?<\/p>\n<p>Yup.<\/p>\n<p>And very nicely cleaned, as well.<\/p>\n<p>They were easily and quickly prepared, and delicious; also, the bones were no problem.<\/p>\n<p>So many reasons why it&#8217;s hard to persuade ourselves we should go out to dinner.<\/p>\n<ul>\n<li>six fresh whiting (16 ounces altogether), from P.E. &amp; D. D. Seafood, heads already removed, stomach cavities cleaned, and, at home on the kitchen counter, all the fins cut off as best as possible, washed and drained, sprinkled with about a teaspoon, or maybe a little more, of Moroccan Fish Spice* and a little bit of salt, coated lightly with about a fourth of a cup of Union Square Greenmarket-purchased whole wheat flour from The Blew family of Oak Grove Plantation in Pittstown, N.J., arranged in a single layer on a large platter, and then about a third of a cup of olive oil was poured into a large enameled cast iron pan, fully coating the bottom, the pan heated for 2 or 3 minutes over medium heat before the whiting were placed inside without crowding, and fried, turning only once, until light to medium golden on both sides, adding a little more oil if needed (these 3-ounce whiting took 7 to 8 minutes on each side), transferred to a plate lined with paper towels to drain, arranged on the plates and served with lemon eighths<\/li>\n<\/ul>\n<pre>*Moroccan Fish Spice (amounts produce 3 teaspoons of spice)\n\n1\/2 teaspoon ground cumin\n1\/2 teaspoon ground ginger\n1\/2 teaspoon salt\n1\/2 teaspoon black pepper\n1\/4 teaspoon ground cinnamon\n1\/4 teaspoon ground coriander\n1\/4 teaspoon cayenne\n1\/4 teaspoon ground allspice<\/pre>\n<ul>\n<li>half a pound, maybe more, of scrubbed unpeeled red thumb potatoes from Norwich Meadows Farm, boiled, drained, dried inside the\u00a0still-warm vintage Corning\u00a0<a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a>\u00a0blue-glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>\u00a0in which they had cooked, halved, rolled inside the pan with a little olive oil, seasoned with salt and pepper, tossed with purple micro radish from Windfall Farms, served garnished with more tiny radish<\/li>\n<li>purple tomatillos (10 ounces) from Norwich Meadows Farm, chopped, tossed in a little olive oil along with one very\u00a0 small sliced red onion from Norwich Meadows Farm, fresh chopped oregano from from Rise &amp; Root Farm, fresh basil off of a live plant from Stokes Farm, organic California lemon zest and juice from Whole Foods Market, sea salt, freshly-ground black pepper, and a generous pinch of fenugreek<\/li>\n<li>the wine was an Italian (Piedmont) white,\u00a0<a href=\"https:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=36995\">Arneis &#8216;Moda Veja&#8217;, Gallino 2016<\/a>, from <a href=\"https:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was by\u00a0<a href=\"https:\/\/andrewbensonwilson.org\/2017\/05\/08\/mondonville-isbe\/\">Jean-Joseph Cassan\u00e9a de Mondonville (1711-1772), his 1742 <em>pastorale h\u00e9ro\u00efque<\/em> in 5 acts and a prologue, &#8216;Isb\u00e9&#8217;, Gy\u00f6rgy Vashegyiby conducting the Orfeo Orchestra and the\u00a0Purcell Choir<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was another of those double take reactions, when the fish monger quotes you the price after you&#8217;ve chose your fish of the day: $3.50? Only $3.50, for enough excellent whole fresh fish for 2 diners? Yup. And very nicely cleaned, as well. They were easily and quickly prepared, and delicious; also, the bones were &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-25185","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/25185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25185"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/25185\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}