Thread: Kahawai favorite uses

Slice fresh caught same day filleted Kahawai thumb thick at an angle across the fillet. Place slices in a large bowl, stainless or glass. Drizzle generously with fresh squeezed lime ( not lemon) and a couple of tablespoons or three of good olive oil or more to suit. Season lightly with salt and fresh ground black pepper. Stir gently with fork. Add a few splashes of Tabasco to taste and 1 or 2 sprinkles of Wuster sauce. If you can taste the Wuster it's too much. Beat an egg separately until it is uniform with a bit of air in it. After not more than 20 min in the marinade, dip the slices a few at a time into the beaten egg then drop them into a plastic bag of seasoned plain white flour and shake until uniformly coated. Drop into a pan with 1/4 inch of sizzling olive oil and a knob of salted butter. Until just cooked. Slices should hold together not fall apart. Flour coating should be golden brown not white and soggy, or blackened. Plate as it comes out of the pan and serve immediately- no pissing around. If you have half a doz people or more you will be lucky to have enough fish - they keep coming back for more. Have some sliced lemon on the side of serving plate.

Can sub breadcrumbs for flour.