To fry the fish: Fill a large heavy bottomed
Wash the fish parts in cool water, removing
Bass, both small mouth and large mouth, crappie and bream are all close in taste and texture, so recipes of these fish are usually interchangeable.
Trout is in a class by itself.
Salmon is a searun fish, usually caught by sportsmen in fresh water, so its meat is different than any listed here.
se your hand to clean fish. Next, put them into basket
50F/180\u00b0C.
Cut fish fillets into 1-inch wide
br>Wash the fish well.
Slice the fish into medium size
n my fish and white sauce and my tuna mornay recipes as
Place 2 eggs in a saucepan and cover
o serve.
For the Fish Nuggets: Heat a cast iron
b>eggs with salt and pepper and the water.
Cut each fish
inutes.
Carefully add the eggs to the pan and cook
bowl.
Add the fish and toss to coat then
Reduce heat and add whole fish; cook, covered, for 20 minutes
eeded.
For the crumbed fish, combine breadcrumbs and herbs. Season
n a medium bowl. Add fish and turn to coat. Cover
n large pot, boil. Add fish bones, skin head, tail, most
nto a plate. Place the eggs in a shallow bowl. Combine
To make the fish filling: heat the corn oil,
Cut the fish into chunks, put in your
For the chermoulla, blend or process cilantro, garlic, cumin, paprikas, olive oil and 2 tsp water until smooth; season to taste. Combine fish and chermoulla in large bowl. Cover; refrigerate for 2 hours or overnight.
Whisk eggs and 1 tsp water in small shallow bowl. Drain fish. Toss in flour, shake off excess. Dip fish in egg mixture, drain off excess.
Heat vegetable oil in large skillet on medium-high heat. Shallow-fry fish, in batches, until lightly browned. Drain on paper towels.