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- Joined: Thu May 19, 2005 12:00 am
- Location: Hayling Island, Hampshire
I will comment on whiting too as the season is now well under way but they can be a bit bland: If you can get one or two which are large enough to keep, cut complete fillets and leave the skin on. Then keep said fillets in the fridge again for 48 hours or so which improves the flavour and use to make the traditional fish and potato pie (WITH THE SKIN!) Trust me this can be quite delicious.
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