Rinse the Branzino fish filets and pat it
eep-fryer to fry the fish in, A shallow fry pan can be use
Prepare polenta according to package instructions, adding 1 tsp salt. Add the refried beans and mix well.
Poach cod in milk for 4-5 minutes until opaque. Remove from heat and flake, discarding skin and bones.
Fry the spring onions and chili in 1 tbsp oil for 4 minutes. Fold into polenta mixture with the fish and cilantro. Shape the mixture into 8 patties and coat in breadcrumbs, pressing firmly.
Pan fry the cakes in batches for 6 minutes, turning once, until golden and crisp. Drain well and serve warm with the guacamole and salad.
ntil crisp. Remove from the pan and drain on paper towel
Heat oil to 375 degrees F.
Combine dry ingredients; add beer to get a sticky consistency for dipping.
Salt fish; dip in batter.
Deep fry until fish is golden brown.
Note: a thicker cut of fish would be more suitable for this recipe such as Snapper, Walleye White Bass White Perch etc.
pan (cast is ideal) that can hold the fish without
o make fish sandwich:
Preheat oil in saute pan.
Wash
xcess water in the fish, the recipe will come out runny
arge sauce pan with 15g of the butter.
Fry gently for
ook bacon in a frying pan with butter until crispy. Sprinkle
aucepan. Working in batches, deep-fry french fries for 5-10
Whatever fish is used, it can be
ub into filets.
Brush fish with egg then place 6
Cut the fish fillets into good size pieces.<
r large frying pan over high heat. Stir-fry peppercorns for 1
times.
Remove the fish from water. Pat dry with
Cut fillets into pieces about 4\"x1 1/2\". Stuff with mixture of ginger, salt, ham and spinach. Roll and fasten with toothpicks. Make batter by combining flour, egg and water. Stir in sesame seeds. Dip fish rolls into batter and deep fry until rolls are golden brown, about 4-5 minutes, or until fish is done. Remove toothpicks before serving with your choice of dipping sauces.
Drizzle the fish with lemon juice. Heat the butter in a frying pan, add the onions and fish and fry for 5-7 mins, covered.
To make the pesto, place the basil, Parmesan, half the garlic, oil and pine nuts in a food processor and puree briefly.
Remove the fish from the pan. Add the remaining garlic and tomatoes to the pan and saute for 1-2 mins. Season with salt and pepper. Divide the tomatoes between 4 plates and top with the fish. Drizzle with pesto then serve.
50*.
In medium sauce pan, fry sausages until they are browned
he rest of the recipe.
Season the fish with salt and