Recipes

Ok I know I've meet some of ya's either on piers or shore marks around the place and the one thing that has struck me is after talking marks, fish, etc it alway comes back to how to cook the fish we keep if they be Mack, pollock, cod, plaice flounder etc.... and recently i got in a debate (without relising it before it was to late about how to cook dogfish!!) Like who knows better on how to prepare fish and cook it like a fisherman!!! SO I was wondering if any of ya's fancy share some tasty recipes with us?? here my two cents for mack...


2-4 of mack fillets (though i have done more for the same time)
butter
lemon juice
oregano

Place fillets in a tin foil pouch (not tightly wrapped around the macks) add butter for each fillet, a good dose of lemon juice, and sprinkle of oregano
place in preheated oven at 190 for 30 mins

you cant really beat the old butter and lemon juice as it works for any fish species but a close second for me is

take a small fillet or any whitefish, cod, pollock etc or even a flatfish, or if a larger fillet cut into smaller chunks

dip in flour
dip in beaten egg
dip in bread crumbs
deep fry in hot oil for about 1 - 3 minutes depending on size until just cooked

serve with potato wedges from the oven and a small bowl of sweet chilli sauce for dipping

or

just shallow fry in butter for 2-4 minutes either size, again till its just cooked through and no more.

mmmmmmmmmmmmmmm

think i need to go out and catch some fish after reading them two recipes

Homer moment........"sweet chilli sauce for dipping" drooling here!!!!

I find the best way to eat dogfish,huss,etc is in a curry.cut your dogfish into cubes and poach it your homemade currysauce for around 10mins.dogfish can be a bit bland so it can take on strong flavours

Lads

One of the best way to cook any fish fillet, cod steak, salmon, dogfish etc is an old recipe that my dad showed me. Wrap the fish in newspaper with your herbs lemon slice or white wine and give it a good soaking under cold tap waters. Put into a oven on a baking tray around 190 deg gas mark 6 and when the paper is dry and crispy the fish is cooked through.... Then just serve up and enjoy.... Thanks Dad...

Roast Bass:

Gut, scale and remove Gills & fins, Cut three slashes on each side and fill with rosemary and put some in the belly cavity too. Season both sides of the fish and rub in olive oil. roast at 200 celcius for half an hour or so.

Mackerel:

Roll the fillets in oats, fry some chopped rashers/bacon. take out of the pan, add the mackeral and fry in the bacon flavoured oil. serve with the fried bacon.

Never tried Dogfish. Think I might give it a go. Seems pretty tricky to skin it?? Does it taste similar to any other white fish?

@Daveyboy gonna try them two suggestion!! the bass sounds yum!!!! we need an emocon for drooling now i think!!!