I picked up a pair of cold smoked kippers for the first time and tried preparing them two ways:
1. dotted with butter and broiled in the toaster oven for 4-5 minutes (according James Beard in his fish book).
2. steeped in boiling hot water for 2 minutes, and then broiled 2 minutes per side (according to a Nigel Slater recipe).
Each time, the fish curled up within a minute and, while broiling, exuded a cooked egg-white goop along with an awful lot of juice. Both preparations were tasty enough, but very tough and chewy and an ugly mess to eat (not to mention all those hairy little bones!).
Am I doing something wrong? Is it the kipper or is it me?
I was originally attracted to kippers by a google image search, which shows lots of beautiful, flat, dry bronzed kippers on plates with eggs and toast. That's what I'm trying to achieve.
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