Thread: Kahawai favorite uses

Our whole extended family loves fresh kahawai, usually just fried with a flour coating. Sometimes we use the stuffing mix from the supermarket to coat it, it gives a bit more flavour than plain breadcrumbs. we find it doesn't like being overcooked and doesn't freeze well.

Originally Posted by Cigar

Our whole extended family loves fresh kahawai, usually just fried with a flour coating. Sometimes we use the stuffing mix from the supermarket to coat it, it gives a bit more flavour than plain breadcrumbs. we find it doesn't like being overcooked and doesn't freeze well.

Yes.

My 10¢ - disclaimer, I am a Cordon Bleu Chef.

Yes they need bleeding. I cut them through the under-body about 1/2 an inch behind where the gill plates meet. This cuts the front of the heart off. Then put them on a stringer in a rock pool or over the side of the boat, this pumps the blood out and replaces it with salt water, as they expire.

Scale and gut them on the rocks or out at sea, much easier when just caught. Keep them chilled.

When filleted, I like skin on (but no need if you don't), lightly dusted with flour and fried in a mix of oil and butter. Butter for the flavour and the oil stops the butter burning.

Seasoning- people don't know, but chefs use of salt and (in this case) white pepper is crucial.

A pinch or two of salt over the frying pan whilst cooking (not too much as there's salt in the butter) and make sure each fillet gets a sprinkle of pepper.

Cook until each piece is only just cooked in the middle, then serve.

As mentioned above, over cooked will be stringy and sour. Properly just cooked it will fall apart on the fork. Lemon wedges on the side.

Bon appétit.

Originally Posted by MarkN

Yes.

My 10¢ - disclaimer, I am a Cordon Bleu Chef.

Same... get the cordon bleu out of the freezer, and chuck it in the oven. 180deg for 30-40 mins, allow the thermonuclear fake cheese to cool, and ready to eat! Just don't ask why the chicken has air bubbles in it...



In all seriousness... that sounds bloody good! Top tip on bleeding them too, thanks!