Add the salt. Dust the fish in a little flour. Put
se your hand to clean fish. Next, put them into basket
Preheat oven to 450\u00b0. Wash fish and pat dry. Line a baking dish with foil. Place fish skin side down in baking dish. Squeeze lemon juice over fish; sprinkle generously with salt and pepper. Spread mayonnaise evenly over fish, including the edges. Sprinkle lightly with Parmesan cheese and paprika. Bake for 15 to 20 minutes or until done. Run under broiler for 1 minute or until lightly browned and puffed.
Combine egg, lemon juice, onion, mustard, salt, pepper and parsely; toss with fish.
Add enough cornflake crumbs to bind together.
Shape fish into cakes.
Roll each cake in remaining cornflake crumbs to coat the OUTSIDE.
Melt butter with 1 tbsp oil in frypan.
Add fish cakes; cook until crisp and browned.
Transfer to heated platter, or keep in warm oven until ready to serve.
If desired, recipe can be doubled to feed more people.
Mix first 5 ingredients together in a small bowl and set aside. Place fish in a single layer in a lightly greased pan. Pour lemon juice over and sprinkle with pepper. Broil 6 to 10 minutes or until fish flakes with a fork. Remove from oven. Spread with cheese mixture. Return to broiler for an additional 2 to 3 minutes or until cheese is lightly browned and bubbly. Serves 6.
Wash the fish parts in cool water, removing
br>Wash the fish well.
Slice the fish into medium size
anko breadcrumbs.
Take one fish filet, and dip it in
n my fish and white sauce and my tuna mornay recipes as
>fish store person fillet the fish
o serve.
For the Fish Nuggets: Heat a cast iron
bowl.
Add the fish and toss to coat then
To fry the fish: Fill a large heavy bottomed
steam fish. for sauce: cut fresh ginger into small slices (julienne style). combine 1 cup soy sauce, ginger pieces, green onions, and 2 tbl spoons of olive oil in saucepot... bring to boil. Pour sauce over freshly steamed fish. Garnish with cilantro or chinese parsley. (optional side: steamed white rice)... this is absolutely delicious!!!
To make the fish filling: heat the corn oil,
Cut the fish into chunks, put in your
keep warm.
Arrange the fish fillets (skin-side down) in
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
re soft.
Cut the fish fillets in cubes and add
In a Ziploc bag, place fillets and add Tabasco sauce according to amount of fish.
Use enough Tabasco sauce as to see visible on fish. Marinate overnight. Take fish out; do not drain off sauce. Batter as you would and fry as usual.
Contrary to belief, the fish is not spicy hot, but has a delicious flavor.