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rabbi2
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Joined: Sep 05, 2007
Posts: 9620
Location: Blackburn. Lancashire

PostPosted: Sun Jan 09, 2011 12:08 pm Reply with quote Back to top

CHIP SHOP BATTER
200g plain flour
2 tablespoons olive or groundnut oil
280ml good beer – anything really, including stout, but not cheap lager
2 egg whites
salt and freshly ground black pepper


Remember to coat your fish in flour before dipping in the batter, the thicker the batter the better as you dont want it runny or the fish will burn.

Temperature is most important 190deg C is ideal
All future recipies will be in the correct forum

Cheers
keith big grin big grin
 
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rabbi2
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PostPosted: Sun Jan 09, 2011 1:37 pm Reply with quote Back to top

I know a lot of people return doggies because they are unsure how to use them so this may be of help.

Cut completely around the head just enough to cut the skin
With your fillet knife cut off all the fins level with the body

Now for the hard part

Make sure the fish is secure (nailed to a board through the head) or get a friend to hold it for you whilst you grab the skin with pliers on each side of the fish and pull the skin down to the tail and cut off the tail.

You will be left with one bone in the fish (the backbone) remove this and the rest is pure meat.

Cut this into cubes the size of an oxo dip into a beaten egg and cover with breadcrumbs.
Deep fry at 190 deg until golden brown.
Cheers
keith big grin big grin
 
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aston74
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Joined: Apr 04, 2009
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Location: south ockendon

PostPosted: Sun Jan 09, 2011 1:43 pm Reply with quote Back to top

cheers for the batter recipe
is it ok to replace the beer with water as my mrs hates the taste of beer

regards
aston
 
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rabbi2
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PostPosted: Sun Jan 09, 2011 1:49 pm Reply with quote Back to top

Yes perfectly ok
Cheers
keith big grin big grin
 
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aston74
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PostPosted: Sun Jan 09, 2011 2:19 pm Reply with quote Back to top

cheers mate
whiting fillets in rabbi batter for tea then big grin big grin big grin
 
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flattiefanatic
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Location: Doncaster, South Yorkshire

PostPosted: Sun Jan 09, 2011 3:28 pm Reply with quote Back to top

http://www.youtube.com/watch?v=Q_Sqv_v4V4U winking Not a lesser spotted dogfish but the principles are the same.

Thats how i have always done it. Make sure you have a sharp filleting knife winking

Chefs tip. Alwasy put a tea towel under your choping board to prevent the board from slipping winking
 
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Jebend
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Joined: Oct 27, 2010
Posts: 67
Location: Bognor regis

PostPosted: Sun Jan 09, 2011 3:55 pm Reply with quote Back to top

rabbi2 wrote:
I know a lot of people return doggies because they are unsure how to use them so this may be of help.

Cut completely around the head just enough to cut the skin
With your fillet knife cut off all the fins level with the body

Now for the hard part

Make sure the fish is secure (nailed to a board through the head) or get a friend to hold it for you whilst you grab the skin with pliers on each side of the fish and pull the skin down to the tail and cut off the tail.

You will be left with one bone in the fish (the backbone) remove this and the rest is pure meat.

Cut this into cubes the size of an oxo dip into a beaten egg and cover with breadcrumbs.
Deep fry at 190 deg until golden brown.
Cheers
keith big grin big grin


Keith, awesome thread, i was told a stanly knife works well cutting through a doggies skin, would a fillet knife be up to it?

Cheers jebend
 
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flattiefanatic
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PostPosted: Sun Jan 09, 2011 4:20 pm Reply with quote Back to top

I can answer that one m8, a filleting knife is more than up for the job
 
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Jebend
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PostPosted: Sun Jan 09, 2011 5:37 pm Reply with quote Back to top

flattiefanatic wrote:
I can answer that one m8, a filleting knife is more than up for the job


Cheers, had a lovely doggy a few months ago, had to return it though because i didnt wanna ruin the fish, i shall be looking forward to my next rock salmon!!

Jebend
 
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rabbi2
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PostPosted: Sun Jan 09, 2011 7:26 pm Reply with quote Back to top

Mussel Preparation & Cooking

Rinse them under some fresh water, dry them off andplace them onto a tray. Get them into the refrigerator and keep them covered with a damp cloth. They should only be stored like this for 1-2 days though, ideally you would be cooking
the same day, but you have 2 safe days.

Before cooking, you’ll want to get rid of as much sand as possible from the mussels for cleaner eating, so place all your still alive mussels into a bucket or deep pan and cover with fresh water. Let them soak for approximately 25-30 minutes. The mussels will naturally expel any sand from within the shell whilst they breathe so this is an important step to avoid that gritty taste later.

Then with a firm brush start scrubbing the mussel shells under running water in the sink or tub, removing any build up of gunk or barnacles.

Mussels will have what’s known as a ‘beard’, which is stringy matter in which the mussel uses to attach itself to its home rock or post in a farm situation. You’ll need to remove this beard. Grab this beard and give it a good tug towards the hinge of the shell and if it’s too stubborn to remove this way, use a knife and cut or scrape away whats left. Once you have removed this beard, be prepared to cook within half an hour, as the mussel is now dying.

You won’t need a lot of liquid!
Boiling the mussels naturally open up and release their own juices, which makes a tasty broth to use later. If you use too much liquid in your pan, you can dilute the natural seafood flavour that will be created.


Mussels essentially can be boiled in any liquid, but it’s most common to simply use water, or white wine, or even a combination of both. Add some finely chopped onion into the cooking broth for that extra punch.
.
You’ll need approximately 1lb per person of mussels for a good sized serving.

Place your mussels into your pot or pan and pour 2 cups of your cooking liquid over the top of them. Cover the pan, turn the heat up to high and bring this liquid to a boil. When steam is starting to be released from the sides of your pot or pan, turn down the heat to a gentle simmer and remove the lid. During the cooking process you can shake the bottom of the pan to maintain evenness throughout all. After about 5 minutes the shells of the mussels should start to be opening. Remove each mussel as it starts to open, this may seem a pain, but well worth it in achieving perfectly boiled mussels.

Once you have removed all of the mussels from your pan, transfer into bowls and with the broth from your pan strained, gently pour some of the broth over your cooked opened mussels. At this stage you will want to be safe and throw away that didn’t open during the steaming process, just to be safe.


Baking Mussels:
To bake mussels is just as easy. You will want to clean and prepare the mussels exactly as previous, then steam like we just went through.

Preheat your oven to 175°C.
Remove the empty shell portion of your mussel, but place the shells containing the meat onto a baking tray ideally side by side not on top of each other. Splash some olive oil, ground black pepper and a little salt over them and depending on what you used in your broth, maybe some crushed garlic or even some butter. Bake them in the oven for around 8 minutes, but not any longer as like all seafood; overcooking is the easiest way to end up with some flavourless rubbery food to serve.
Cheers
keith big grin big grin
 
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