Shad on the braai
- Thread starter Weedeater
- Start date
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!
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!