Rabbi Recipes

Please add any Sea Food recipes you may have here.
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rabbi2
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Rabbi Recipes

Post by rabbi2 » Sun Jan 09, 2011 12:08 pm




rabbi2
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Preparing and Cooking Dogfish (Rock Salmon)

Post by rabbi2 » Sun Jan 09, 2011 1:37 pm

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 :D :D

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Post by aston74 » Sun Jan 09, 2011 1:43 pm

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

regards
aston

rabbi2
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Post by rabbi2 » Sun Jan 09, 2011 1:49 pm

Yes perfectly ok
Cheers
keith :D :D

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Post by aston74 » Sun Jan 09, 2011 2:19 pm

cheers mate
whiting fillets in rabbi batter for tea then :D :D :D

flattiefanatic
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Post by flattiefanatic » Sun Jan 09, 2011 3:28 pm

;) 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 ;)

Chefs tip. Alwasy put a tea towel under your choping board to prevent the board from slipping ;)

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Re: Preparing and Cooking Dogfish (Rock Salmon)

Post by Jebend » Sun Jan 09, 2011 3:55 pm

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 :D :D
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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Post by flattiefanatic » Sun Jan 09, 2011 4:20 pm

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

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Post by Jebend » Sun Jan 09, 2011 5:37 pm

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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Mussels

Post by rabbi2 » Sun Jan 09, 2011 7:26 pm


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