Obviously you have to scale the snapper fillet?.....do you then cook only one side or both?
Have only cooked flounder or Gurnard fillets skin on before other than in a smoker.
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Obviously you have to scale the snapper fillet?.....do you then cook only one side or both?
Have only cooked flounder or Gurnard fillets skin on before other than in a smoker.
Exactly that, although we halve the sugar. Very easy to make and a new favourite.Quote:
Originally Posted by Tahr
Yes, scale the snapper. 90% cooking skin side down in a hot pan, then flip briefly to finish off.Quote:
Originally Posted by veitnamcam
Crisp skin snapper, mashed spuds and some green stuff.
2/3 butter and 1/3 oil, get hot as, butter just turning brown. Dry the skin with paper towels, bit of salt, then skin side down until nearly cooked, flip, count to 7, and onto plate. Then spoon the butter mix over everything.....
Attachment 268213
Venison mince n gravy with oven roasted spuds and Carrots.
Attachment 268233
Venison mince and sausage meat loaf. Just out of the oven. Yum yum.
Attachment 268237
That looks stunning Tahr
I will post the recipe.Quote:
Originally Posted by Rushy
Another fish dinner. Indian fish fry using snapper wings with Indian-style salad. Spicy!
https://i.ibb.co/yFCwD9Ht/wings-3.jpg
I use venison mince.Quote:
Originally Posted by Tahr
Attachment 268255
Butter Chicken drumsticks and basmati rice
Attachment 268278
Lamb burgers with bacon, cheddar, mustard pickle, smokehouse seeded mustard, tomato and onion rings served with thick chips seasoned with rosemary and sea salt.....nom nom
Attachment 268490
Simple food here. Beef burgers home made and home made pickled red onion slices , wedges and home made garlic oil, fried scallops.Attachment 268545 (didn't make the bun, base oil or grow the scallops- harvested from supermarket)
Been away living the high life of smoked lamb roast and creamed Paua etc....get home garden gone wild.
4 bits of toast mostly covered and only did about 2/3 of the tomato!
Attachment 268611
I do love beefsteak tomatoes :cool:Quote:
Originally Posted by veitnamcam
