Should You Slather Your Fish In Sour Cream?
By Elaina Friedman
Dairy and fish have been vibing for centuries in kitchens worldwide, although Italian cooking doctrines and Jewish dietary laws forbid the combination. If you are a fan of dairy and fish, New York Times recipe developer Ali Slagle created a recipe that calls for a crispy-crunchy dose of sour cream and breadcrumbs slathered over your fillet of choice.
In her recipe "Sour Cream and Onion Fish," the sour cream is mixed with onion powder, chives, lemon zest, and salt and pepper for a little extra zing. Then, the fish fillets (cod, salmon, halibut, or trout are all fair game) get slathered with the sour cream mix and panko, the latter of which turns to a golden crisp in the oven.
Before it goes on the fish, the sour cream gets spiced up with onion powder, chives, lemon zest, and salt and pepper, cutting through the fattiness of the fish in the same way hot sauce balances the richness of scrambled eggs. Likewise, Roberto Bellitti tells Food & Wine that a "slightly sour" sauce complements fish's delicate flavor and texture, unlike a mild cream sauce, which he calls "just wrong."