A must have!

[Spool-Song]

My all time favorite is fresh shad butterflied and marinaded in:

Lemon
Butter
Garlic
Salt
Pepper
Apricot Jam

And then braaied and basted over the coals.

The secret is the apricot jam (or Mrs Balls chutney) as it forms a caramel crust on the surface and seals in the moisture.

The only problem is finding the @#$% shad

 

[SPARRABOS]

maart...april...mei....as jy lekker westewind kry....blou see....geen koue oostewind water nie.......gouritskus.......haaikrans....holkom.....skool se bank.....vars strepies.......bietjie sardyn lok.......dan vang jy gou gou paar mooi blou elwe vir jou braai.....soms fox se baai..plastiekbaai....ook mooi elwe......kan hul selfs in wintermaande daar kry....as sterrietjies werk en daai klein ansjovies loop is elwe mal...

 

[Dr halibut hoffman]

Dug an old photo out from off the camera, deep fried, lekker vet cape town yellowtail and some homemade mayo-goodness for dinner..and lunch and dinner! That one looks like it had sesame seeds in the batter, which is also a winner.

 

[Fishbait]

I also tried the recipe DHH, made few changes though. Used Cayenne Pepper instead of Paprika and used mixed herbs instead of Oregano. (Out of stock in spice cabinet)

Still came out Finger Licking Good!!

 

[Dr halibut hoffman]

Winner!

Back to topic though, I'm going to have to have a look out for that book. This is why I'm so anal about fish stocks..I like to eat them and catch them! No fish, no fun..

I haven't been to the butcher in 6 weeks maybe..A mate dropped off a good steak last week which was very welcome but the sea can provide, if we look after it..

 

[grootvis]

Hey guys,

@mikesmith, good post, looks like a good book.

If you guys want to try something away from the norm. Here is a something to try.

Everybody uses flour to coat and dust there fish. One good tip is to always repeat that step.

Coat in egg, then flour, then egg then flour again. This ensures a solid crispy crunchy coating.

Anyway, the variant is, swap out flour for SMASH! You get different flavours, the garlic butter is best, and use that as your dust. Its delicious as a coating on fish......

 

[grootvis]

Another tip,

Many good chefs, will not fry fresh fish, the most common thing is everybody wants to keep the moisture in, but fish contains alot of water in its flesh, which many cooks dont like as it will rather tend to steam and not allow any of the good spice to penetrate. It can change the texture of fish quite dramatically. Instead fillet the fish, cover , and leave overnight in fridge. You will see how much water escapes with blood in it. You want to rid the fish of this. Best fried fish is fish thats been left overnight in the fridge.

Enjoy eating.....

 

[Mike Smith]

grootvis wrote:

Hey guys,

@mikesmith, good post, looks like a good book.

If you guys want to try something away from the norm. Here is a something to try.

Everybody uses flour to coat and dust there fish. One good tip is to always repeat that step.

Coat in egg, then flour, then egg then flour again. This ensures a solid crispy crunchy coating.

Anyway, the variant is, swap out flour for SMASH! You get different flavours, the garlic butter is best, and use that as your dust. Its delicious as a coating on fish......

 

[SPARRABOS]

b_r_a_a_i

 

[SPARRABOS]

 

[SPARRABOS]

 

[SPARRABOS]

 

[SPARRABOS]

::slo

 

[Dr halibut hoffman]

Food for a king!...and his entire extended family.

There is still fish in the sea, my freezer is full again since yesterdays trip Can't decide between deep-fried chokka or fish for 2nite? Happy days..