Show us how you eat it!

[Lightningx]

You can't post a picture like that and not include a recipe

Haha, thanks for the compliment, but tbh, it wasnt anything special. I have never cooked them before so I just went a safe option. Basically;

Prepare some gars (ideally freshly caught with bright eyes and glossy colourful skin) by knocking some fillets off, and removing the rib cage (I left the pin bones in and they disolved while I cooked them.) roll the fillets up from the tail end forward and pin a toothpick through them. Cooking takes approx 10-15mins.

Fire up the oven, time everything based on when the damn chips are ready. If I can be bothered, I use hestons thrice cooked chips recipe, but mostly I just use frozen chips from the supermarket.

Get your vegetables ready to go.

For the sauce I fry down 2-4 french shallots, a teaspoon of crushed garlic, and a de-seeded birdseye chilli. Once the shallots have softened up I throw in 2 tbsp of tomato sauce and fry it down so it isnt so bitey. once you have taken the edge off it, tip in a can of crushed tomatoes, and a handful of chopped basil. (in future I will add some anchovy fillets too at the beginning)

Mix some flour, salt, pepper and chilli powder in a bowl and coat the gar fillets, then cook them off in some olive oil until brown and place them in the sauce to cook through.

Do your veggies (I blast broccolini/asparagus/beans in super hot oil with salt/pepper/lots of lemon juice)

Serve fish on sauce with chips and veggies

That sounds amazing. I need to add some variety to my fish cooking repertoire because at the moment I have deep fried or pan fried as my two options. I've been meaning to go out and catch some LJs or scorpion cod (supposedly these stay firm when cooked), dice the fillets and throw them in a Thai green curry but the fish have had other ideas.

If you want to try something different, but nice, a flathead pie is crazy tasty.

http://www.taste.com.au/recipes/27127/fish+pot+pies

creamy flathead, fennel, etc sauce. yum yum

Also, yeah, I reckon thai curries would go extremely well with flatty/snapper/whiting, etc

I like the sound of that one as well. Thanks for the link mate :thumbsup:

[fishingvic]

We tried this variation of stuffed squid recently for something different. Very tasty!

http://panlasangpinoy.com/2010/12/15/re ... id-recipe/

[Trumpeter]

Your squid looks Delicioso! I'm definitely going to do this.

[Lightningx]

That stuffed squid looks awesome :thumbsup:

[purple5ive]

Guys,how do you get squid to be really tender.
i had some salt and pepper calamari over the weekend twice from 2 different places, and both had the squid really tender and coated in fine grainy crumbs and was a creme colour, not the usual golden brown colour.
looking to try and make some like that.
cheers

[4liters]

I'd be interested to hear people's thoughts on that too.

[fishingvic]

I think it's a case of making sure all the skin and membranes are completely and thoroughly removed. I always score the calamari with a knife diagonally in both directions similar to this: (edit, you don't have to have that many incisions!) https://www.youtube.com/watch?v=WZR1pP6iz0c

[purple5ive]

http://www.foodtolove.com.au/recipes/sa ... quid-27788

http://www.foodtolove.com.au/recipes/sa ... mari-12602

i have found these 2 recipes, one has the golden brown colour and other (lemon pepper) has the creme/yellow colour which is the one i was wondering about.

cheers

[fishingvic]

Another thing you can do is kind of fillet from the inside of the tube removing the very fine outer membrane. You just fillet off in pieces as it would be difficult to do the whole tube, and you're likely to cut it into pieces later anyway. This makes it extremely tender because that outer clear skin layer is what makes it tough imo.

[fishingvic]

http://www.foodtolove.com.au/recipes/sa ... quid-27788

http://www.foodtolove.com.au/recipes/sa ... mari-12602

i have found these 2 recipes, one has the golden brown colour and other (lemon pepper) has the creme/yellow colour which is the one i was wondering about.

cheers

The first recipe looks like Panko crumbs, the 2nd just normal breadcrumbs. Either way, dip in flour, then egg, then the crumbs :thumbsup: