My brother-in-law Rich has fried a lot of fish in his day. He said he tried all kinds of techniques until he finally got smart and asked his mother. This recipe is my take on their family favorite, complete with tips and tricks to keep your fingers clear of batter and the kitchen free of spatter.
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Zucchini Bread is a tradition in the Midwest. Zucchini is a summer squash and easy to grow, and the plants are prolific producers. When the first zucchini of the season is ready, be sure to check daily and harvest at 8-10 inches while the flesh is still firm and the seeds are still tiny. Too many times, I have discovered sneaky ones hiding under big leaves, having already made the jump to jumbo. That’s when you make zucchini bread.
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I grew up with a version of these salmon cakes, and it always brings back fond memories. If you do not have cilantro, parsley is a good substitute. We like dried better than fresh because it adds flavor without really shouting its presence. These pair very well with a handful of baby arugula drizzled with extra-virgin olive oil finished with a pinch of kosher salt. It is a beautiful, tasty salad requiring little effort. I always think of it as “Marcella’s Salad” because she introduced it to us in Florence, Italy, while Mark and I were taking a cooking class. A simple arugula salad is a perfect way to round out almost any main dish.
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