How do you prepare and fry / cook fresh fish?!
My brothers and I are going fishing in Minnesota!. Been along time for all of us!.
I really don't know how to cook fish other than baking in an oven!.
I'd rather have a good old fish fry!.
How do you season and fry them at a campsite!?
(Over a Charcoal grill)Www@FoodAQ@Com
I really don't know how to cook fish other than baking in an oven!.
I'd rather have a good old fish fry!.
How do you season and fry them at a campsite!?
(Over a Charcoal grill)Www@FoodAQ@Com
Answers:
Remember to take some plain flour and some eggs!.Gut and fillet the fish!.Crack an egg into a bowl!.Cover fish fillet in egg!.Make your batter beforehand !.Two Tablespoons flour beaten in with two eggs,salt,and pepper to taste!.Cover your fish fillet in the batter,fry for a couple of minutes each side!.
If you can't fry easily,wrap your fillets in tin foil adding a little oil and pepper inside,and pop on the grill for two minutes!.Enjoy!Www@FoodAQ@Com
If you can't fry easily,wrap your fillets in tin foil adding a little oil and pepper inside,and pop on the grill for two minutes!.Enjoy!Www@FoodAQ@Com
I find the best way to avoid burning but still get the fish cooked all the way through and remaining tender is to cook in tinfoil!.
Gut and scale the fish first!. The head and / or tail can be cut off or left on as desired!. You use more tinfoil with the head and tail on, but the look of the final dish look nicer with the whole fish being presented!.
Cut off a piece of tin foil that is 20cm (8 inches) longer than the fish!.
Bend the foil slight up on all 4 edges (to stop the liquids from dripping off while preparing!.
Place a knob of butter (2 teaspoons about) on the foil!.
Place a thin row of onion rings on top of the butter!. These should cover the same area as the fish!. They are to protect the fish from burning or becoming too soggy in the juice!.
Place the fish on top of the onion rings!.
Place another thin row of onion rings on top of the fish!.
Place a row of tomato slices on top of the onion rings (optional - but does make for a great taste)!.
Pour a little lemon juice (1 to 2 teaspoons) on top!. Lime juice can be used in place for a slightly different taste!. If you don't want lemon or lime juice, add 2 teaspoons of water!.
I wouldn't add any salt at this time - only once cooked and on the plate!.
Optional seasonings can be added on top of the tomato slices!. Things I've used are: sliced chillis or dried chilli flakes, dill - fresh or dried, paprika, capers, lemon pepper, garlic, cayenne pepper!. Don't use more than one or you will drown the taste of the fish!.
My favourite is butter, lemon juice, onion rings, tomato, lemon pepper, a few chilli flakes!.
Now lift the 2 sides of the tin foil that are parallel with the fish up!. Best way to describe this is that the fish is lying on the table with the 2 sides of the tin foil straight up in the air!. Bring the 2 sides together and roll them together down to the fish!.
You now have a long rectangular shape with the fish lying lengthways and the foil sealed together in a line parallel with the fish!. Now take the end of the foil that sticks out from the head side and seal this by squashing the foil together (and slightly rolling it to make a point!. Hard to explain this bit but the foil package doesn't get shorter when you do this!. All you are doing is sealing the ends!. Do the same with the foil by the tail!. These 2 "points" can be bent up slightly to make handles to lift the fish off the grid of the charcoal grill!. It looks like a "Hagar the Horrible" boat when complete!.
Cook for 15 minutes for a 1!.5 kg (3 lb fish)!.
I am from Australia and that's how I do it down here :)
Cheers
MikeWww@FoodAQ@Com
Gut and scale the fish first!. The head and / or tail can be cut off or left on as desired!. You use more tinfoil with the head and tail on, but the look of the final dish look nicer with the whole fish being presented!.
Cut off a piece of tin foil that is 20cm (8 inches) longer than the fish!.
Bend the foil slight up on all 4 edges (to stop the liquids from dripping off while preparing!.
Place a knob of butter (2 teaspoons about) on the foil!.
Place a thin row of onion rings on top of the butter!. These should cover the same area as the fish!. They are to protect the fish from burning or becoming too soggy in the juice!.
Place the fish on top of the onion rings!.
Place another thin row of onion rings on top of the fish!.
Place a row of tomato slices on top of the onion rings (optional - but does make for a great taste)!.
Pour a little lemon juice (1 to 2 teaspoons) on top!. Lime juice can be used in place for a slightly different taste!. If you don't want lemon or lime juice, add 2 teaspoons of water!.
I wouldn't add any salt at this time - only once cooked and on the plate!.
Optional seasonings can be added on top of the tomato slices!. Things I've used are: sliced chillis or dried chilli flakes, dill - fresh or dried, paprika, capers, lemon pepper, garlic, cayenne pepper!. Don't use more than one or you will drown the taste of the fish!.
My favourite is butter, lemon juice, onion rings, tomato, lemon pepper, a few chilli flakes!.
Now lift the 2 sides of the tin foil that are parallel with the fish up!. Best way to describe this is that the fish is lying on the table with the 2 sides of the tin foil straight up in the air!. Bring the 2 sides together and roll them together down to the fish!.
You now have a long rectangular shape with the fish lying lengthways and the foil sealed together in a line parallel with the fish!. Now take the end of the foil that sticks out from the head side and seal this by squashing the foil together (and slightly rolling it to make a point!. Hard to explain this bit but the foil package doesn't get shorter when you do this!. All you are doing is sealing the ends!. Do the same with the foil by the tail!. These 2 "points" can be bent up slightly to make handles to lift the fish off the grid of the charcoal grill!. It looks like a "Hagar the Horrible" boat when complete!.
Cook for 15 minutes for a 1!.5 kg (3 lb fish)!.
I am from Australia and that's how I do it down here :)
Cheers
MikeWww@FoodAQ@Com