dab cooking?

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#1 Post by **roger de dodger** » Fri Jan 20, 2012 1:47 pm

ok so i,m all ready to taste my first dab ,well dabs

,they are filleted and ready to cook for tonights dinner any suggestions on best method? i,m not one for loads of lemon,and herbs ,if the fish is nice and fresh i,d like to taste it! eggwash and breadcrums pan fried of just pan fried?

#2 Post by **alby** » Fri Jan 20, 2012 2:06 pm

Shallow fry in mix of olive oil & butter.

Add in lemon juice just when nearly cooked & pour this over as sauce – (90 seconds each side for a fillet).

#3 Post by **Last Cast** » Fri Jan 20, 2012 2:09 pm

In my opinion Dab's are one of the finest tasting flat fish. All they need is a small bit of salt and some butter. The small bones at the edge of the main skeleton have a little knob flesh on them and it's very tasty.

#4 Post by **Creep** » Fri Jan 20, 2012 2:23 pm

My son cant get enough of them I egg Wash Bread crumb light slow fry skin side down then flip 2-3min done... TASTY!!! But Rodger they are YUMM!!! so watch out ya might be hooked on Dabs from here on out!! (also a light white wine goes well)

@ last Cast... What fish is that in your profile pic.. sorry cant make it out

#5 Post by **shamoo0804** » Fri Jan 20, 2012 5:00 pm

Creep wrote: @ last Cast... What fish is that in your profile pic.. sorry cant make it out

Looks like a small, very dark doggie or huss to me the way its curled up.

Roger, I love breadcrumbed fish but I find with dab fillets being very thin the breadcrumbs overpower the fish a bit.

I tend to just dust them in seasoned flour and flash fry, as alby says 60-90 seconds each side in an olive oil and butter mix, served with mashed potato, peas and a little homemade lemon parsley sauce - pukka

#6 Post by **thekid** » Fri Jan 20, 2012 5:55 pm

agree with creep wash and crumb yum yum..

#7 Post by **dave316** » Fri Jan 20, 2012 6:21 pm

Damn fine fish to eat, I know you're not too keen, but IMO fresh herbs, butter, salt/pepper, dash of white wine, pan-fried whole on the bone and finished under the grill is the way to go for Dabs, washed down with the rest of the wine. I prefer to breadcrumb Flounder goujons and serve with homemade guacamole.

#8 Post by **Last Cast** » Fri Jan 20, 2012 6:48 pm

It's a doggie alright, caught from the same spot I got my first dab. I've been back there numerous times and all I've been able to catch since has been dogs. I caught that doggie about this time of year a few years back and and all of the other's I caught on that night were all about the same size.

Dab's are much better cooked on the bone.

#9 Post by **roger de dodger** » Fri Jan 20, 2012 7:34 pm

thanks for the ideas lads i think i,m gonna try with breadcrumbs and without see what i think

#10 Post by **Creep** » Fri Jan 20, 2012 9:09 pm

Right everyone over to Rodgers house we'll look at him cooking the Dab through the window!!! Droool......

Enjoy!

#11 Post by **wayne riley** » Fri Jan 20, 2012 10:46 pm

Well roger wats the verdict??

#12 Post by **mitch** » Fri Jan 20, 2012 11:23 pm

to crumb or not to crumb mmmm well what will it be roger .

#13 Post by **Conger** » Sat Jan 21, 2012 12:00 am

During the summer they are lovely grilled on the barbeque, yum yum yum, or lightly powdered in flour and shallow fried

#14 Post by **Creep** » Sun Jan 22, 2012 5:23 pm

FECK IT Ya'll made me hungry again!! ...We'res my rods??!?!?! **Storms out the door**

#15 Post by **mickser** » Sun Jan 22, 2012 5:34 pm

keep a few for the smoothies for the future best bait ever
mickser

#16 Post by **m.b3** » Sun Jan 22, 2012 7:23 pm

microwave hole and wait till the eyes pop

#17 Post by **Al and Jordan** » Sun Jan 22, 2012 9:52 pm

not being too keen on eating the skin of a fish (unless it's bass or mackerel) i just individually wrap each dab in tinfoil and bake in the oven at 180 for 35mins. before warpping them up i cut around the fish in a circle with kitchen scissors removing the fins. add a tea spoon of water and give each side of the fish a quick sprinkle of cracked black peppercorn and crushed coarse sea salt. that way when you open up the fishy parcels the skin sticks to the tinfoil exposing all the yummy meat.

then just push the meat away from the bone outwards from the lateral line with your fork and dig in. god this is making me feel hungry

#18 Post by Al » Mon Jan 23, 2012 10:34 am

m.b3 wrote:microwave hole and wait till the eyes pop

He's not even joking

#19 Post by **roger de dodger** » Mon Jan 23, 2012 1:55 pm

i didnt eat them everyone fecked off out and left me and dylan on our own ,had leftover meatballs and pasta instead ,now i thought it a bit dodgey that i mention cooking and they all bog off ,so i froze them and am gonna defrost them during the week when they arnt expecting it and impose my rustic cooking skills on the whole family!!they aint getting out of it that easey!!!!!!!!!!!!!!!!!!

#20 Post by **The Austrian** » Mon Jan 23, 2012 2:30 pm

aww, poor Roger, that's very ungrateful to say the least, after all the efforts you went through, not to mention the research done here

anyway, I happen to know a brilliant chef who surely wouldn't mind looking after you, just check here: http://www.galwaybayseafoods.com/cookery-courses.html

Sea Angling Ireland

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