Look at the fish. The eyes should be clear, not cloudy. The gills should be a bright pinkish-red colour and the skin bright and firm with a glossy sheen. Fillets should be translucent and firm with an elastic texture. If the fillets looks yellowish, dry or slimy, forget it.
Whole fish tend to be cheaper--it depends on how adept you are with the filleting knife. Make sure it has been gutted if you're squeamish.
Don't be afraid to try a fish species that is new to you. And ask the fishmonger to explain the characteristics of any species you are unfamiliar with. If you are pan-frying, go for a reasonably firm fish that will hold together while cooking. If you are making Thai fish cakes, you can use a fish that would otherwise break up when cooking as the fish is minced first anyway.
Today's recipe is for a basic pan-fried fillet so you will need a species that is reasonably firm.
Pan-fried Fish
1kg fresh fish fillets
plain flour
fresh or dried herbs (dill, parsley, thyme, oregano or whatever you fancy)
salt and pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
If you are using fresh herbs, finely chop them. Place whatever herbs you are using in a shallow dish then add about half a cup of plain flour. Mix the herbs through the flour and season with salt and pepper.
Rinse the fish fillets and pat dry then cut them into pieces about 10cms by 5cm. Press into the flour mix, ensuring a good coating.
Heat the butter and oil together and when hot, add the fish to the pan. Allow it to get golden brown on one side before turning. Fish is done when it yields to a fork and flakes.
Serve with vegetables or a salad and a few lemon wedges. Simple, but good.
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