Ozbow

Hey

When frying fish, don't just roll in flour - roll in a 50-50 mix of flour and polenta - or just polenta and then fry up or batter and crumb (and you can add polenta to the crumbs too).

Did this recently with some Bassa (catfish) - great. Redfin goes nicely with it too.

Then with the left over flour/polenta mix, batter and breadcrumbs make up some small dampers (boost with polenta and its cornbread) - about the size of a golf ball, steamed veggies and you are away. Good tip - gravy goes well with the cornbread, even though you are having fish.

Enjoy

gravy goes well with everything

Thanks for the idea John, with the Redfin had you removed the skin?
My favourite way of preparing fish is to simply shallow fry then return to skin side down and add soy sauce to a hot frypan then place the lid on whilst the soy burns off giving a nice smokey/crispy finish mmm. Steve

sounds like a tasty recipe LP,i'll have to give it a try ...........Rod

Howdy

Yes, I skin the reddies - takes out the rib bones too. Skinning is a fun thing with Redfin tho' those spines hurt!

I am going to try that soy recipe! Thanks for that one too.

We discovered corn flake crumbs next to the bread crumb mixes at the supermarket and find it great on flathead fillets
I mix red curry paste into the flour using a sieve to get it all fine enough, then roll the fish in the flour, then egg then corn flakes and we just don't have left overs

I agree- flour, well it tastes "floury"
I will certainly try polenta in my next fry up!
Maybe do some corn fritters with them- I pull my trag jew out of the freezer today.
My favorite way to cook red throat emperor fillets these days is pure and simple-
I dust off the fillets in potato starch, fry them in butter with a drop of peanut oil (so it doesn't burn absolutely black). A pinch of cayenne pepper, ground black pepper and just as it is about to finish a shot of Moscato sweet wine to make a sauce up to dress the fish on the plate, serve with potato wedges(par boiled before frying or roasting, it makes them crunchier) and some balsamic smacked specialty lettuce leaves, leb cucumbers, tomatoes and red onions for a salad, ohh and a drip of aussie xrtra virgin oliva oil.
(QLD) What happened to summer?

jindydiver wrote:We discovered corn flake crumbs next to the bread crumb mixes at the supermarket and find it great on flathead fillets
I mix red curry paste into the flour using a sieve to get it all fine enough, then roll the fish in the flour, then egg then corn flakes and we just don't have left overs

Another you could try is shredded coconut- its tops for crumbing butterflied prawns with a sweet thai sauce

otis.drum wrote:gravy goes well with everything

I'll second that!