right lads im a bit of a cooking feind, i just love cooking .......jus throwing out this topic out there.........
its mainly cod recepies im after, be it baking, frying, grilling or whatever, its no secret how u cook ur fish or is it?????
Hi could some one tell me the best recipe for fish/ pollack/ coalie batter, I keep getting it wrong and it don't look or taste good. Good idea with this post lug worm , I wish I could be of more help.
Determined Dan wrote:Hi could some one tell me the best recipe for fish/ pollack/ coalie batter, I keep getting it wrong and it don't look or taste good. Good idea with this post lug worm , I wish I could be of more help.
i dont have a deep fryer in my gaf, but what i normally do if im pan frying a cod is skin it first thing anyway, and flour it on both sides generously, then into a piping hot pan, sizzle one side sizzle other side and turn the heat down and cook through.......then season with what ever you want (i like black papper or cajun spice mix........) fry until you get a nice golden crispy coating from the flour......nice equivelant to batter
i dont eat a lot of it but the odd time i do i like it breaded.
did the fish into seasoned flour, then into bowl with beaten egg, then into breadcrumbs and pop in the oven till just starting to go golden.
you can mix whatever you like into the breadcrumbs for extra flavour, a pinch of chili is nice.
We got a good few cod up to 9lb just yards off the local cliffs this year and this what Herself did with the biggest one:
Gutted and cleaned it but left it whole, head tail an all. In the cavity she put a couple of lemon slices, a couple of onion slices, and some fresh dill herb (from Tesco). She then put the fish on a roasting tray, got a big pack of cheap cooking salt and covered the cod with a good layer of it. It then went into a hot oven to be roasted for about half an hour or so (it was a big fish). When it came out, the salt had caked dry onto the skin so that the whole lot could be peeled off the flesh. The result was the tastiest cod I ever ate.
I was never gone on the taste of very fresh pollock until a chef told me another salt trick: after filleting, pour sea salt over the skin side for up to an hour, then wash it off, dredge in cream flour, and shallow fry in hot rapeseed oil. Apparently there's some urea or something in the skin slime and the salt sucks it all out. Freezing for a few days has the same effect.
this is a nice way of doing cod,pollock, and bass first fillet and debone the fish then skin it then flour well on both sides heat a pan with a small bit of oil untill piping hot add the fish and cook on the first side until golden brown then add a good nob of butter and a good helping of chilly and garlic flake then turn the the fish over and cook the other side untill golden brown all the while keeping basting the top layer with the melted butter chilly and garlic when cook serve with thick cut chips and pour the last of the melted butter chilly and garlic over the top and enjoy also works well with most white fish