Fish

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Originally Posted by lynx

I tried Bass once, but the strings got stuck between my teeth. :wacko:

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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:

Quote:

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Originally Posted by Biggles

Bigboab is that you? :blink:

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I'm just holding his coat. :P

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.

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Originally Posted by Mr JP Fugley

Originally the batter was just part of the cooking process and was removed prior to the eatage. It protected the fish from t'hot fat and kept it moist whilst cooking.

Now you know.

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You learn something new every day, isn't this place great :01:

That is interesting. Nicely shared, JP :01:

Quote:

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Originally Posted by Mr JP Fugley

Batter

Breadcrumbs

Depends - explain

Other - elaborate.

I like batter for haddock, cod etc but breadcrumbs for lemon sole.

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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?