In honor of the end of Lent, for those who observe it, and the last day of eating fish on Fridays, here’s our first post from Tommy the Fishmonger, somewhat of a local celebrity regarding seafood sustainability and regeneration around these parts. When you’re in the area, make sure to stop by Catalina Offshore Products, where Tommy is usually found in his training kitchen, cooking up fresh local fish for cool local people.
Check out his video here on how to cook a fish…and don’t worry if you don’t have a wok, a deep skillet will work just as well. Any type of vegetable or peanut oil will work fine with this. Heat the oil to around 300 degrees Farenheit. Cast iron is always a plus as it provides a nice even heat. Cheers, my friends!