Out of the Blue » Fish Recipies

Beer Batter Recipe

admin — Fri, 03 Aug 2007 00:14:05 +0000

Beer Battered Fish Fillets

Before you start, drink one beer to check for quality. Good, isn’t it? Now go ahead.

Ingredients

1 case beer
1 cups flour
2 large eggs
1 onion
salt and pepper
fish
deep fryer
oil

Method

Get a shallow bowl, fork, salt, pepper, etc. Drink another beer. It must be just right. To be sure beer is of the highest quality, drink another beer as fast as you can. Repeat.

With fork, mix flour in a large fluffy bowl. Add 1 seaspoon of satl and imx again. Meanwhile, make sure that the beer is of the finest quality– drink another one. Add 2 arge leggs, 2 pinchers of epperp and mix till high. If yeg golk gets stuck in fork, just scrape it loose with a drewscriver. Drink another beer, checking for tonscisticity.

Next sift 3 cups of pepper or salt (it really doesn’t matter which). Drink antoher reeb. Sift 1/2. Fold in chopped oninions and one babblespoon of bree, or whatever liquid you can find if you don’t want to waste beer. Wix mell. Have another beeber.

Pour oil in turn and fry deep fater to higher. Dump ifsh into miexd tabber. Now dropped fillettettes into feep dat rfyer and kooc. Drink the rest of the beer, plug unfry ther and bo to ged.

Lewis’s seafood chowder

admin — Wed, 28 Feb 2007 20:04:41 +0000

The seafood chowder receipe as follows… Lewis usually throws in some muscles as well.. you may want to try it and play around with it. I also think Lewis adds either pepper or a touch of cayene pepper to taste.

Ingrediants

3 Cups of stock (chicken or fish)
1 onion finely diced
2 potatoes par cooked and cubed
500g white fish (shouldnt be a problem getting that!)
250gm marinara seafood mix
300mm cream
flour/milk to thicken
1 tbsp fresh chopped parsley
1 tbsp sweet chilli sauce

Method

Bring stock to a simmer and lightly cook onions
Add potato, fish and marina mix and cook until potatoes are soft
Add cream and reduce heat to simmer. Do not boil. Thicken with a paste made from milk and flour
Continue cooking for 5 mins
Stir in parsley and sweet chilli sauce and cook for a further 2 mins
Season with cracked pepper and service with croutons or crusty bread on the side

Thanks Mel and Lewis

Tony’s Specialty-Baked Groper Bodies

admin — Thu, 08 Feb 2007 02:04:20 +0000

There is just so much meat left on a groper after it has been filleted, I needed to have a cook up and create a recipe, so not to waste so much fish…

Perfect for a before dinner nibble with a few friends and a bottle of white wine…

Ingredients

Cleaned and gutted groper body
Olive oil
Soya sauce
1x lemon
crushed garlic
salt and pepper to taste

Method

Lay the cleaned groper body on a larger piece of alloy foil
Sprinkle the oil, garlic and some soya sauce over the fish
Slice 2/3’s of a lemon, place the slices on the fish, and then squeeze the juice of the remaining 1/3 of the lemon over the fish
Add salt and pepper to taste
Wrap up the foil round the whole fish, so to keep all the juices inside
Cook on the grill of your BQ or place inside an oven for about 15/20 minutes

Serve with forks and pick the fish of the bone, the fish will melt in your mouth…yum

Jo’s zesty Tarakihi

admin — Thu, 05 Oct 2006 19:54:01 +0000

Sorry this recipe not complete… photos only

Baked Whole Garnard

admin — Thu, 05 Oct 2006 19:47:20 +0000

Great way to make these small fish go a long way. Use a fork to pick the skin and then the flesh of the bones, you’re be surprised just how much meat there is…

Ingredients

1 or 2 Garnard
dash of olive oil
1 lemon
chille sauce
salt & pepper

Method

Clean the head and gutted fish and lay on some alloy foil
Pour some olive oil and chilli sauce over the fish
Slice 2/3’s of the lemon, lay the slices along the sides of the fish, and then squeeze the juice of the remaining lemon along the fish.
Wrap up the fish so that no juices will come out while cooking for about 20/25 minutes..