excess water in the fish, the recipe will come out runny
To marinate fish, whisk together tamari, lime juice,
In a large bowl, combine cornstarch and Cajun spice mix. Season.
Heat olive oil and butter in a frying pan over high heat. Dust fish in flour mixture, shaking off excess. Fry for 1-2 mins per side, until flesh flakes easily when tested with a fork. Drain on paper towels then halve lengthwise.
Meanwhile, spread mayonnaise over wraps. Top with spinach, cheese, avocado and fish. Roll up and serve.
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
br>Have the fish store person fillet the fish and save the
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
epper.
Cover with plastic wrap and refrigerate for at least
t one more time.
Fish -- Now you can use a
o use.
For the fish:
Combine 2 cups flour
ot sauce. Dip fish in eggs turning fish over and over 3
hicken onto a plate.
Wrap the chicken mixture in romaine
ell.
Cut the white fish into 1 oz pieces and
nced jalapeno pepper. Rinse the fish under cold water, pat dry
ake it.
The original recipe read 1 tsp fresh or
ide covered well with plastic wrap.
Avocado Creme -- just
ate1968).
Use to coat fish or chicken filets. (not too
lastic wrap and refrigerate until ready to serve.
Place the fish, fish
ounds like a huge recipe, but because fish cooking time is not
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
nd set aside.
Season fish and lay over mixture still