ven to 400\u00b0F.
For the coconut rice, combine rice
hallow medium bowl. Coat fish fillets in sesame mixture.
Heat
Melt margarine on its own in a small bowl.
Marinate Dory fillets in a large bowl with salt, crushed red peppers and ground black peppers.
Stir in melted margarine in your marinated fillets and leave it for about 3-5mins.
Heat the frying pan. DO NOT ADD IN OIL, we have enough margarine from the marinate.
Fry your marinated dory fillets in the pan. 5mins for each side on medium fire.
Serve it on your plate and squeeze some lemon juice over it.
Enjoy! (:
Pat fish dry with paper towels. Dust with flour, shaking off any excess.
Heat oil in a large nonstick skillet on medium heat. Add fish and cook 2 mins each side, until tender and golden. Place on warm plates.
For the sauce, add shallot and butter to same pan and cook 1 min, stirring, until softened. Add wine and bring to a simmer. Stir in tomato and parsley and cook for another 30 seconds, until heated through. Spoon sauce over fish and serve with potatoes and salad.
To make the Tartar sauce, combine mayonnaise, pickle relish, capers, herbs and hard-boiled egg, if using. Season. Set aside.
Heat 2 tbsp oil in a large frying pan over high heat. Combine all-purpose flour and rice flour then lightly dust fish. Working in batches, fry fish for 2 mins per side, until crisp and cooked through. Drain on paper towels. Serve with Tartar sauce, French fries and sliced lemon.
utter in a small saucepan for 5-10 minutes or until
You will need charcoal, hickory chunks and covered grill. Also fish basket to contain the fillets while charcoaling (these may be called burger baskets at your discount store).
Dust fish fillets with seasoned flour, shaking off any excess. Melt 2 tbsp butter in a large frying pan over medium heat. Saute fish fillets for 2 mins per side, until tender and golden. Set aside.
Add remaining butter and lemon juice to pan, increase heat to high and cook for 1 min, until well combined. Add parsley. Serve fish with steamed potatoes and green beans. Spoon sauce over top.
br>Let marinate on high for about 5 minutes.
Dash
For the lemon butter sauce, place
acket.
Slice the fish fillets into 2 - 4 inch chunks
Marinade the fish in the egg white, cornstarch and salt for about 15 minutes (mix well; best using fingers).
Deep-fry until golden brown, then drain on paper towels.
Fry ginger in 2 tbsp oil for 30 seconds. Then add the onions, green pepper, chilli and pineapple cubes. Saute well. Add tomatoes and saute for 40 seconds.
Add the sauce mix (all the ingredients mixed together) and pour inches Boil and then add cornstarch and water mix. Let it boil and thicken a bit.
Take off the heat and toss fish in, coating it well.
ayenne pepper. Lay boneless cod fillets into the pan in a
b>for relish flavors to combine, about 30 minutes.
Season salmon fillets
ixture over salmon fillets. Reserve about a tablespoon for later use.
Season salmon fillets with kosher salt. Line a
bowl.
Place sole fillets, flat-side up, on a
Cover and simmer, without stirring, for 1 hour and 15 minutes
Heat the oil in a deep pan to about 400\u00b0.
Cut the fish into approximately 7 x 2-inch wedges.
With a mixer, blend the flour, water, egg, sugar and salt. Dip each fillet into the batter, coating generously. Quickly drop into the oil.
Fry each fillet until dark golden brown, about 5 minutes.
Remove from the oil and place on paper towel or metal rack to drain.
Makes 4 to 6 fillets.
aute the bacon and onion for 5 minutes. Add the cabbage