Guest Guest123456789 Posted February 5, 2017 Share Posted February 5, 2017 Just gave this a go tonight. Been eating lots of fish lately so this was a different technique. Very tasty. Photo below is explanatory, but basically took two whole fish, scaled, removed head, tail and fins, made incisions with a knife, rubbed salt, pepper and flour and fried it about 5 mins each side. You'll notice it's draining on a wire rack not paper towel. Reason being, paper humidifies the fish and you lose the crispyness. Link to comment Share on other sites More sharing options...
Rah Posted February 6, 2017 Share Posted February 6, 2017 Looks pretty Tasty. What kind of fish did you use? Cheers Tara Link to comment Share on other sites More sharing options...
Guest Guest123456789 Posted February 6, 2017 Share Posted February 6, 2017 Tailor and Bonito Link to comment Share on other sites More sharing options...
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