Shallow fried fish

[skatenchips]

I have been an advocate of fried fish for donkeys years,I guess
my mum introduced me to fish with the delicate flavour of either
olive oil or another light oil encasing the fillets.

Its bluddy typical though,I assume my hunter gatherer role and bring home a lovely fresh Pollack....about 8lb of meaty steaks.

and also bring home andys 1 solitary whiting plus 1 doggy.

I present em to er indoors ala "taste test style"........
1 piece of each........

There all consumed and the result is.................

1st.......Whiting

2nd......Lesser spotted dogfish

3rd.......Pollack

I could scream......me....I luv em all....but "her in the cave"
says the whiting when lightly fried has a real soft texture
the doggy when fried has a distinct taste of its own.......
but the Pollack is toooo solid and meaty with the large flakes
not as tender........

Hmmmmm sez I .....8lb of Pollack goin in the catz bowl....JOKE.!!

anyway.....Ill carry on shallow frying as it always gives the fish
an extra depth of flavour.

Gazza

[dean macey]

if the other half likes whiting get to deal mate,fill your freezer in 48 hours solid with the sleek little beauties.all you need is £5.00 a score prime yellows no only joking just any old manky squid will do.