How To make Eight Spiced Crispy Skinned Snapper In a Thai Hot And
How To make Eight Spiced Crispy Skinned Snapper In a Thai Hot And
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4 Snapper fillets with the scaled skin on 1/8 cup coarse ground Szechwan peppercorn 1/8 cup ground star anise 1/4 cup ground cinnamon 1/4 cup coarsely ground fennel 1/4 cup coarsely ground cumin 1/4 cup coarsely ground coriander 1/8 cup coarsely ground white peppercorn 1/8 cup ground ginger Salt Salt snapper and coat only meat side with spice mix. In a medium hot pan with canola oil, saute meat side first until brown then flip and roast in a 450 degree oven for 58 minutes. Be careful not to burn the skin. May have to flip over back to finish. Pull crispy skin off and slice on the bias.
How To make Eight Spiced Crispy Skinned Snapper In a Thai Hot And's Videos
Crispy fish fries, crispy fish fry, crispy flakey crust, crispy flaky crust
Ingredients: haddock fillet 1.2kg salt 2g / 1/4 teaspoon black pepper 1g / 1/8teaspoon all purpose flour 70g / 1/2cup oil for frying all purpose flour 150g / 1cup corn starch 75g / 1/2cup baking powder 4g / 1 teaspoon salt 2g / 1/4 teaspoon baking soda 1g / 1/4 teaspoon chili powder 1g / 1/4 teaspoon white vinegar 2g / 1/4 teaspoon garlic 2g / 1 clove salt 1g / 1/8teaspoon sour cream 50g / 1/4 cup milk 15g / 1 tablespoon
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Simple & Delicious Deep-Fried Crispy Chilli Fish Recipe
Deep fried fish is crispy and tender when cooked right. Add in a bit of flaky chilli paste to enhance its crispiness and taste. So good, even the fried chilli can be enjoyed with rice! Enjoy! Ingredients & Utensils ↓
Crispy Chilli Fish Recipe Ingredients: 750g of fish: 1 tsp salt 6 tbsp flaky chilli paste: oil for deep frying
1 Cod Fillet/Basa Fillet 1 tsp Garlic Powder 1 tsp Dry Parsley 2 tsp Chilli Flakes 1 tsp Italian Seasoning 2 tsp Fish Seasoning or your Favorite Seasoning 1 tsp Smoked Paprika 1 Seasoned Salt and Blackpepper to Taste Lemon Slices Oil
#fishfilletrecipe #fish #dinner
FRIED FISH!! Traditional Trini Deep Fried vs Pan Fried Whole Snapper - Catch & Cook In The Caribbean
FRIED FISH!! Traditional Trini Deep Fried vs Pan Fried Whole Snapper - Catch & Cook In The Caribbean #catchandcook #snapper #trinidadandtobago
After catching a couple decent redfish (lane snappers) on my last fishing trip out with Kalpoo's, I decided to do a catch and cook as I have not done one in a long time.
I actually wanted to do this type of cook for a while (fried whole fish) and I actually caught a couple perfect sized snappers to do it!
At the end of the video, I was joined by well known foodie JennaGTheHijabiTT, to do a taste test on both versions. Which do you think tasted the best?!?
Hope you guys enjoyed watching! Please share with anyone you think might enjoy it! Fish On!
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Gordon Ramsay Cooks Mediterranean Sea Bass in Under 10 Minutes | Ramsay in 10
Looking for that simple and easy meal to impress your family, wife, roommate or significant other as you #StayHome this weekend? Well Gordon's got the recipe to do the trick! This video was shot in early 2020 before Gordon quarantined and had his family as his production team
Yield 1: 8 oz Sea Bass filets-skin on ½ Cup Eggplant/Aubergine, Sliced 1 Shallots, Sliced 1 large Garlic, Sliced 6 Heirloom Cherry Tomatoes 2 Tablespoons White Wine 2 Tablespoons Tomato Puree 3 Tablespoons Vegetable Stock 2 Tablespoons Olives- sliced 4-5 Sundreid Tomatoes 1 Calabrian Chilies, sliced Salt and Pepper Olive Oil 1 Sprig Oregano leaves, Smashed 1 Lemon zest and juice 1 cup Israeli Cous Cous (can be made in 10 minutes or use leftover - follow directions on box or bag)
Method: Warm couscous or cook per instructions.
Start by heating a pan and adding a tablespoon of oil, start with eggplant and let brown and soften. Grate some fresh lemon zest over and season.
Remove eggplant on towel
Add a teaspoon of oil and add sliced shallots and garlic to pan, let soften
Then add sun-dried tomatoes, large diced pieces of chilies. Deglaze with white wine and add vegetable stock and tomato puree and mix. Then add tomatoes, olives and fresh torn oregano leaves. Add a tablespoon of olive oil and lemon zest to finish. Take off heat.
Meanwhile heat separate pan with olive oil, season fish and sear skin side down, flip fish after 4- 5 min.
Add 1 slice worth of lemon juice to couscous
Plate cous cous, top with tomato sauce and fish, garnish with parsley sprig/ lemon wedge