Cook with Patsitivity #6: Fish fillet all the way

---

Hellooooooooo! Can't believe it's already July and we're halfway through 2022! Time flies freaking fast, right? There's nothing we can do with that but if there's one thing within our sphere of control, that's how we make use of our limited time, a nonrenewable resource, unfortunately. In my case, I always make sure that I learn something new every single month. Before I'll be home this weekend and cook another new pastry and new main dish for the first time, let me share this easy-to-follow fish recipe that even teenagers could do at home with little supervision from their parents.

If you are a parent, even your 6 to 9-year-old kids could help you do this. How did I know? Well, my nephew and niece helped me. They're always eager to help!

Stay with me and let's start cooking! 🤩

---

Here's what you'll need

There are two groups of ingredients you'll need to secure, one for the tartar sauce (which is just my favorite!) and another one for creating the crispiest fish fillet. I don't know about you but for me, fish fillets should be crunchy on the outside and juicy on the inside and when you dip it into the sauce and devour it, it melts into your mouth like ice cream. I know that sounds weird but that's how I've always pictured this recipe to be. 😋 Anyway, prepare your notebooks as we'll now go through the ingredient list!

Fish Fillet Ingredients:

1 kg Cream Dory Fish Fillet, cut into cubes (preferred size but you can always but it into your desired shape and size)
2 tbsp Calamansi Juice
Ground Mixed Peppercorn or black pepper
Himalayan Pink Salt or just regular salt
1 cup Cornstarch
1 large-sized egg, beaten
Oil for deep frying

Homemade Tartar Sauce Ingredients:

300g Japanese Mayonnaise (Kewpie)
30g Capers in Vinegar, drained and minced
1 medium Red Onion, peeled and minced
3 cloves Garlic, peeled and minced
2 tbsp Fresh Parsley, minced
1 tbsp Calamansi Juice
1 tbsp Brown Sugar
Ground Mixed Peppercorn or black pepper
Himalayan Pink Salt or just regular salt

Calamansi	Parsley
Capers	Kewpie
Cornstarch	Cream Dory

---

Cooking instructions

If you got tired of figuring out if you have the patience to cook my version of Batchoy, cooking this fish fillet recipe is the exact opposite, 30 minutes if even too long for this unless you double the recipe. Are you ready to cook in 3 easy steps? I got you!

[1] Let's prepare first the tartar sauce! Mix all the tartar sauce ingredients listed above and mix thoroughly making sure that the sugar is dissolved. Taste and adjust accordingly. I personally want my tartar sauce to be on the sour side so yeah, I added more calamansi juice. But if you want it a bit more sweet, you can always adjust it to your liking. Set aside.
[2] Now for the fish fillet. Put the fish fillet in a mixing bowl, add the calamansi juice, the ground peppercorn, and salt to taste. Set aside.
PRO TIP: If you want to experiment, you can always add whatever spices or herbs you want. There's no one rule to follow so let your creativity take you to greater heights!
[3] Bring to boil a generous amount of oil in a deep pan (just enough for deep frying). On the side, prepare the egg. dip the fish fillet into the egg and then cover it with cornstarch. Now you're ready to fry! Make sure to cook it on low to medium heat at first then hight flame later on to achieve a crispy texture.

And that's it, I told you it's easy as 1,2,3. Perhaps this is the easiest and most hassle-free recipe that I've shared here in Hive. Now you believe me that you kids can do this except for the deep frying part of course. Below are photos of how I faired with this recipe. You'll be the judge. 😁

Glad I could share this recipe with everyone. I'll surely be back for more so stay tuned. 😁

---