rine ingredients thoroughly.
Cut fish in 1-2\" pieces,
se your hand to clean fish. Next, put them into basket
Remove skin and bones from fish.
Flake the fish.
Combine all the ingredients except chips.
Chill at least 1 hour before serving to blend flavors.
Sprinkle with parsley.
Serve with chips.
Yields 3 1/2 cups.
Wash the fish parts in cool water, removing
arge enough to hold the fish. Add remaining brine ingredients (
arge sealable plastic bag with fish and refrigerate 15 minutes.
eat while preparing the fish.
Pat the fish dry and season
herry tomatoes.
Add the fish stock all at once (this
tir the fish sauce into the caramel.
It will smoke slightly
Cut fish into fillets.
Place fish in single layer in cake pan.
Brush both sides of fish with equal parts of soy sauce and liquid smoke.
Sprinkle with garlic salt, paprika, salt and pepper.
Bake at 375\u00b0 until desired doneness.
b>fish on greased oven pan. Season with salt, pepper, parsley, and smoke
br>Wash the fish well.
Slice the fish into medium size
n my fish and white sauce and my tuna mornay recipes as
lready done, clean and gut fish. Chop the head and tail
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
inches from top of fish poacher, Dutch oven or lidded
Start by mixing the water, sugar, salt and teriyaki marinade.
Marinate the fish fillets for 4-6 hours, then rinse and place fillets on racks to air dry.
When the fillets form a glaze and are dry to touch they are ready to smoke.
Using the alder wood chips, smoke-cook on medium heat for 16 minutes per pound.
Allow to cool before serving.
To make the fish filling: heat the corn oil,