Breadcrumbs :01:
Jonno :cool:
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Breadcrumbs :01:
Jonno :cool:
Breadcrumbs are good as its less greasy
Less greasy? :ohmy:
I'll be eating it in batter from now on :shifty:
Jonno :cool:
:lol:
I am not really fussy though, and most times I eat fish its from the chippy so it's in batter anyway
Depends - if there is White Wine
Sea bass (Freshcaught, unfrozen, 1 day dead), wrapped in foil, coated in butter and drizzled red wine then grilled to perfection :D
Jonno :cool:
I like breadcrumbs on a cod filet, lemon on grilled sole. lemon on grilled salmon. With white wine occassionally. Very occassionally though.
I don't eat fish anymore.
Don't like the texture. :sick:
But if anyone is any good at setting up fish tanks... :whistling
It cooks differently, concentrated heat one side, trust me, I've cooked Bass every way in the books and thats the best way, chunky tender flakes with so much taste :DQuote:
Originally Posted by Mr JP Fugley
Jonno :cool:
I tried Bass once, but the strings got stuck between my teeth. :wacko:
Quote:
Originally Posted by lynx
Bigboab is that you? :blink:
Not too keen on fish :ermm: but if I had to choose, batter - nothing tastes good in or with breadcrumbs :unsure:
breadcrumbs :sick:
I'm just holding his coat. :PQuote:
Originally Posted by Biggles
Also its nicer if the Fish is dead
unless its oyster or sushi or urchine - then soya sauce, white wine does the finishing touch
They have a dish at the Red Lobster chain that I love. It is 'blackened' salmon with a spicy butter sauce and grilled tiny shrimp on top. It is delicious, but probably very fattening, with the butter sauce. I do not know how to 'blacken' anything. Does anyone know how this is done?
Update.....went to cooks.com and it appears to me to be done with spices more than the way of cooking it, as I thought it might be. :)
I prefer neither batter nor breadcrumbs.
A tasty sauce is preferable.
Quote:
Originally Posted by Mr JP Fugley
You learn something new every day, isn't this place great :01:
That is interesting. Nicely shared, JP :01:
Quote:
Originally Posted by Mr JP Fugley
http://georgeclark.com/whitely/graph...07-depends.gif
I use depends for extending cooking times. Doesn't that just make sense?
And of course these, when I don't have full confidence in my colon :unsure: .
http://terpsboy.com/blogpics/oops.jpg
And NO, they are not useful for irritable semi-colons, Mr. Smartie pants.
"Fresh Fish, Fresh Fish!!!!
Reeling them in, reeling them in... "
Can anyone tell me from which film this is from?
Better than thinking of your underpants, thongboy :sick:Quote:
Originally Posted by Mr JP Fugley
Why am I even talking to you?