Guest Guest123456789 Posted April 25, 2017 Share Posted April 25, 2017 Cooked this up tonight, fish a lot like flathead IMO ingredients 2 x large hairtail, filleted and skinned, bones removed. flour salt pepper dried herbs (optional) 4 eggs 1 x Coles bottle of canola or sunflower oil (costs $2.80). It's about 700 mls I think. fresh lime or lemon (optional) directions Dry the fillets. Roll in flour. Dip in lightly beaten eggs. Then combine flour, dried herbs, salt and pepper, and add the egg dipped fillet . Set aside in two batches. Heat oil in large sauce pan (about 200 degrees). Cook fish for about 2 mins or until golden brown. Set batch 1 aside on paper towel covered plate then cook second batch. i served with oven baked fries, rocket and freshly squeezed lemon. Very tasty. Link to comment Share on other sites More sharing options...
big Neil Posted April 26, 2017 Share Posted April 26, 2017 Looks great Luke. Gotta be ok if it tastes like Flathead. Cheers, Neil Link to comment Share on other sites More sharing options...
Wellzy94 Posted April 26, 2017 Share Posted April 26, 2017 Looks beautiful mate! I usually just rub off the shiny skin with a scourer or steel wool, cut into plate-size slabs and shallow fry with butter. The meat falls off the bones (and we had no bones other than the spine+ribs). Cheers, Wellzy Link to comment Share on other sites More sharing options...
fragmeister Posted April 26, 2017 Share Posted April 26, 2017 I always seem to come across these fish recipes when I've missed lunch... man am I hungry now! Nice one Luke! Cheers Jim Link to comment Share on other sites More sharing options...
Guest Guest123456789 Posted April 26, 2017 Share Posted April 26, 2017 2 hours ago, big Neil said: Looks great Luke. Gotta be ok if it tastes like Flathead. Cheers, Neil thanks BN 1 hour ago, Wellzy94 said: Looks beautiful mate! I usually just rub off the shiny skin with a scourer or steel wool, cut into plate-size slabs and shallow fry with butter. The meat falls off the bones (and we had no bones other than the spine+ribs). Cheers, Wellzy thanks Wellzy. wife and kids hate skin and bones (even the thought of it) 3 minutes ago, fragmeister said: I always seem to come across these fish recipes when I've missed lunch... man am I hungry now! Nice one Luke! Cheers Jim Thanks Jim. I thought of you when deep frying. I would have preferred to be in the man cave instead of the kitchen! Link to comment Share on other sites More sharing options...
fragmeister Posted April 26, 2017 Share Posted April 26, 2017 (edited) 3 hours ago, flatheadluke said: thanks BN thanks Wellzy. wife and kids hate skin and bones (even the thought of it) Thanks Jim. I thought of you when deep frying. I would have preferred to be in the man cave instead of the kitchen! LOL... yes, I was in cave last Friday after a fish for a meal of fish and chips. I have to say I am struggling to find my favourite potatoes for chips at the moment (sabagos). It seems that Woolies potatoes varieties re now called "best for mashing", "best for roasting" and "brush potatoes". Coles are the same. I asked the fruit and veg expert at Woolies what variety the "brush potatoes" were and he said that they were "brush potatoes" Geeeeeze... I think an expert now means you can usually tell the difference between a fruit and a vegetable! I eventually found them in the "pay through the nose" organic section. Freshly fried fish and chips ( and a cold beer) , is there anything better? Cheers Jim Edited April 26, 2017 by fragmeister Link to comment Share on other sites More sharing options...
JohnDory Posted April 26, 2017 Share Posted April 26, 2017 1 hour ago, fragmeister said: Freshly fired fish and chips ( and a cold beer) , is there anything better? Cheers Jim Yes there is Jim Freshly fired fish and chips and a couple of cold beers! JD Link to comment Share on other sites More sharing options...
Guest Guest123456789 Posted April 26, 2017 Share Posted April 26, 2017 1 hour ago, fragmeister said: LOL... yes, I was in cave last Friday after a fish for a meal of fish and chips. I have to say I am struggling to find my favourite potatoes for chips at the moment (sabagos). It seems that Woolies potatoes varieties re now called "best for mashing", "best for roasting" and "brush potatoes". Coles are the same. I asked the fruit and veg expert at Woolies what variety the "brush potatoes" were and he said that they were "brush potatoes" Geeeeeze... I think an expert now means you can usually tell the difference between a fruit and a vegetable! I eventually found them in the "pay through the nose"organic section. Freshly fired fish and chips ( and a cold beer) , is there anything better? Cheers Jim I empathise with you there regarding chips! It took me a lot of youtube videos and many failed efforts before I could turn a humble potato into a nice, crunchy French fry. Basically it takes me two hours to o it, involving par boiling, slicing frying, cooling, frying again etc. Ive since turned to frozen French fries that cost me $6 for 1kg and involve laying onto a flat tray covered with baking paper and baking for 16 minutes. Not quite as good as handmade or at the take away but a suitable standard and we love them, plus a lot less hassle and cost. Link to comment Share on other sites More sharing options...
big Neil Posted April 26, 2017 Share Posted April 26, 2017 Hang on you lot. This is a fishing forum not Margaret Fulton's cookbook. LOL ONLY KIDDING. Can't go past a decent feed of fish and chips (aka fesh ind cheps, in certain parts of the world). BN Link to comment Share on other sites More sharing options...
fragmeister Posted April 27, 2017 Share Posted April 27, 2017 (edited) 17 hours ago, JohnDory said: Yes there is Jim Freshly fired fish and chips and a couple of cold beers! JD Good point! Now I am hungry and thristy! Edited April 27, 2017 by fragmeister Link to comment Share on other sites More sharing options...
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