Fish 2

This week I assigned Jess and myself this fish recipe from Sally Schneider's fabulous The Improvisational Cook.

Saturday, I had the vast advantage of having my sister around to cook with me. We had coffee at Fraiche, we tried on clothes at Anthropologie, we bought some red snapper at Whole Foods, and some Wondra Flour, garlic, and lettuce at Mollie Stone, and we headed home to make. . .

Fish Sandwiches with Bacon Mayonnaise!

I realize that bacon mayonnaise may seem a bit overkill to some. But even excess can be good in moderation.



But yes, we really mixed two tablespoons of rendered bacon grease into half a cup of mayonnaise. And no, we didn't use it all. (I used some the next day on BLTs.)


Sophie seasons the fillets with salt and pepper.

She described this as "a sensuous shot" as she posed the fish.

Fish are ready to fry in a mix of butter and olive oil.

Meanwhile, we toasted the bread, spread it with olive oil, rubbed it with fresh garlic, and topped it with the bacon mayonnaise.

Then goes the fish, some crispy bits left over from the bacon rendering, and the beautiful crisp lettuce.

Fish sandwich and elderflower soda.