Fish recipes Help
- Thread starter Bringel
- Start date
you could bake it whole (stuff it with some lemon slices)... but ladies don't all like this option because you see the whole fish...
you could fillet it and then fry the fillets:
skin the fillets, then take some flower and season it with lots of black pepper and salt (can use other flavourings like Ina's garlic salt mix) and rub that into the fillet (NB- no egg because it makes the batter too thick)... fry it in some sunflower oil (olive oil has too much flavour) and add a little butter in the oil too but be careful cause you can burn the butter if the pan gets too hot. if it's a think fillet you might need to put the lid on to steam it a little too...
if you need some more idea's just ask... have a few more up the sleeve
you could fillet it and then fry the fillets:
skin the fillets, then take some flower and season it with lots of black pepper and salt (can use other flavourings like Ina's garlic salt mix) and rub that into the fillet (NB- no egg because it makes the batter too thick)... fry it in some sunflower oil (olive oil has too much flavour) and add a little butter in the oil too but be careful cause you can burn the butter if the pan gets too hot. if it's a think fillet you might need to put the lid on to steam it a little too...
if you need some more idea's just ask... have a few more up the sleeve
ph03n1xkny
Member
Fillet the fish, put each fillet on tin foil. Slice lemon and Tomato and add 1 slice lemon, 1 slice tomato and so on for the length of the fillet. Pour a lil oil over the top with some salt and black pepper or even cajun spice. Wrap it up in the tin foil and place in the oven or on grill...When you can poke a hole through the entire wrapped up fillet its ready
green giant
New member
Nice, gotsta get me a roman now
Thanks guys that sounds great going to do it on thursday and let you know how it goes!!! and eckart pass on some more ideas cos it just sounds great reading it and i know once the misses tastes it im going to have to make it for her dad as her dad and i dive together and hes got a couple of roman at home Lol tahnks agian
Dorado75 wrote:
Just a quick thought on roman and other reef fish:
The roman's diet is staggering. If it wriggles on a reef, then a roman will eat it. This means that he is equipped with very strong digestive enzymes. After death theses enzymes start to break down the fish itself. (The process is called autolysis.)
The trick with keeping reef fish tasting good is to bleed them and kill them quickly and then to get those guts out as soon as possible.
As a precaution I fillet roman and cut away the belly flap. this has the advantage of removing the rib bones.
The romans strong taste goes well with strong flavours. Try fresh rosemary and lots of butter in the pan.
A beer batter with stout instead of lager is also nice. Beat together egg, milk, flour and a bit of milk stout into a creamy pancake batter consistency. cut the fish into matchbox size pieces and drop into hot oil. (The fish should bob to the top as soon as it hits the bottom of the oil. If it doesn't do this the oil is too cold.)
The sugar in the beer will make make the batter colour quite quickly. Stand by with a slotted spoon.
Fried fish should not be oily. The intense heat of the first contact between oil and batter should create a barrier to the entry of any oil to the fish.
Just a quick thought on roman and other reef fish:
The roman's diet is staggering. If it wriggles on a reef, then a roman will eat it. This means that he is equipped with very strong digestive enzymes. After death theses enzymes start to break down the fish itself. (The process is called autolysis.)
The trick with keeping reef fish tasting good is to bleed them and kill them quickly and then to get those guts out as soon as possible.
As a precaution I fillet roman and cut away the belly flap. this has the advantage of removing the rib bones.
The romans strong taste goes well with strong flavours. Try fresh rosemary and lots of butter in the pan.
A beer batter with stout instead of lager is also nice. Beat together egg, milk, flour and a bit of milk stout into a creamy pancake batter consistency. cut the fish into matchbox size pieces and drop into hot oil. (The fish should bob to the top as soon as it hits the bottom of the oil. If it doesn't do this the oil is too cold.)
The sugar in the beer will make make the batter colour quite quickly. Stand by with a slotted spoon.
Fried fish should not be oily. The intense heat of the first contact between oil and batter should create a barrier to the entry of any oil to the fish.
Another trick with roman.
Invite a lady friend to accompany you to a scenic dive site. (For those of you who are married I was referring to your wife!)
Have prepared a picnic blanket and a bottle of chilled chardonay. Prepare sushi rice, wasabi and pickled ginger. Bring chopsticks.
Go for a quick dive. Shoot a few fish. Variety is important. Fransmadam, hottie, roman all are welcome.
fillet and skin as soon as possible. Now rinse off one of your dive fins and use as a sushi tray. The black of the Picasso against the white of the sushi rice and fish is quite striking.
Invite lady friend to sample.
Invite a lady friend to accompany you to a scenic dive site. (For those of you who are married I was referring to your wife!)
Have prepared a picnic blanket and a bottle of chilled chardonay. Prepare sushi rice, wasabi and pickled ginger. Bring chopsticks.
Go for a quick dive. Shoot a few fish. Variety is important. Fransmadam, hottie, roman all are welcome.
fillet and skin as soon as possible. Now rinse off one of your dive fins and use as a sushi tray. The black of the Picasso against the white of the sushi rice and fish is quite striking.
Invite lady friend to sample.
green giant
New member
"serious spading" oh yeah! everything smells of fish already anyway, why not!