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Shad on the braai  Rate Topic 
 
AuthorPost
 Posted: Sat Oct 15th, 2016 02:57 pm
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21st Post
neverstar
Member
 

Joined: Fri Jul 3rd, 2015
Location: Amanzimtoti, South Africa
Posts: 7
Equipment: 13ft rod with simple coffee grinder,
Best Catch: rock cod about 50cm
Favorite Fishing Spot: chain rocks toti
Boat: n/a
Club: no
Status: 
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Mana: 
gee guys i feel *** now, i really didn't know the season is closed or I never would have kept them.

eish

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 Posted: Mon Oct 17th, 2016 11:00 am
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22nd Post
BigBen
Sealiner


Joined: Mon Jun 8th, 2009
Location: Cape Town, South Africa
Posts: 8007
Equipment: Shimano Tor 20 Tor 16,Rovex Boss 4000,12ft Loomis shockwave, 13.6ft ...
Best Catch: 18.8kg Kob
Favorite Fishing Spot: Dis nou 'n Geheim
Boat: NONE Boating
Club: 
Status: 
Offline
Mana: 
:);)

Attachment: Cape Town-20120509-00172.jpg (Downloaded 179 times)

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 Posted: Mon Oct 17th, 2016 12:26 pm
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23rd Post
soupcan
Member


Joined: Wed Apr 1st, 2015
Location: Cape Town, South Africa
Posts: 227
Equipment: Cheapie Rod, 4 pretty kreef nets all in a row
Best Catch: 300grm Elf ...
Favorite Fishing Spot: Garden Route
Boat: 3.5 Wildcat Duck
Club: 
Status: 
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Mana: 
Hey BigBen - you gonna upset people with your image during closed season!!  Good thing the picture is dated 2012-05-09 (May 2012)




BigBen wrote:
:);)

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 Posted: Mon Oct 17th, 2016 12:37 pm
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24th Post
soupcan
Member


Joined: Wed Apr 1st, 2015
Location: Cape Town, South Africa
Posts: 227
Equipment: Cheapie Rod, 4 pretty kreef nets all in a row
Best Catch: 300grm Elf ...
Favorite Fishing Spot: Garden Route
Boat: 3.5 Wildcat Duck
Club: 
Status: 
Offline
Mana: 
I really love eating Elf - fresh in the pan! This is the way I do it:

This is for your quota of 4 medium sized Elf, larger than 35cm. If they are smaller, it's a fiddle to fillet, just gut, score and braai.

Lemon Zest from 1 whole lemon (zest is just the yellow rind grated off - not the white).
White Rusk crumbs - finely powdered.
Flour with salt and pepper mixed in.
x1 large beaten egg.

Filet your Elf, skin on.
Dip in egg mixture and then let most run off.
Shake single fillet in plastic bag with the Flour, Pepper, salt mixture.
Lay flour filet on top of a thin layer of the rusk and lemon zest in a large dish. Press it in a bit so it sticks, both sides.
Place the same dish in your fridge for ½hour (don't skip this bit, it helps the crumbs stick).
Pan fry in butter for 2½ minutes per side - skin side down first.

Serve with a lemon wedge!

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