keep it simple for dabs

Please add any Sea Food recipes you may have here.
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mcmole
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keep it simple for dabs

Post by mcmole » Tue Jan 27, 2009 7:08 pm

For fresh dabs, I just fry off some crushed garlic and dill in some olive oil in a frying pan. To prepare the dabs, just top the head and take out guts and chop off all fins. Put dabs whole into the pan, add some butter and cook on both sides until done!
Meat just slides off the bone. Nice and simple but gorgeous!

Jonny B-) B-)



andy1_i
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Post by andy1_i » Mon Feb 02, 2009 1:37 pm

But i would advise that the top be skinned as it tough as old boots,the underside is fine to leave.i love dabs,i like the idea of garlic and dill olive oil,would it work with tarragon instead?

davethecod
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even better

Post by davethecod » Sat Feb 07, 2009 4:49 pm

plain as. cut down the centre fillet of all 4 fillets that way no bones at all, drop into a bowl of flour and then drop into a pan of oil and shallow fry till golden brown, serve on a bed of salad with fresh baked bread and new potatoes its the best enjoy

mcmole
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Post by mcmole » Sat Feb 07, 2009 9:43 pm

Any herb will do. Just dill is my fav but tarragon will be fine i rekon.

cheers. jonny :> :> :>

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