Post by osdave on Apr 8, 2015 10:16:36 GMT 10
Here you go Gatsby
Garfish are a piece of cake prepare. I do it a little different to the video Smokey put up.
Cut the heads off, clean out the guts and give the cavity a scrub. You don't have to worry about scales on the small ones they melt away when cooked but larger ones you can just rub your thumb nail against them and the scales fly off. (do this in the back yard as they go everywhere and it becomes hard for your wife to clean them off the kitchen ceiling)
Make a slice from the gut cavity to the tail. Lay them down flat on their back and using a rolling pin or a glass bottle give them a gentle roll. This breaks the small bones away from the spine. You can then just pull the spine straight out although sometimes you will have to run a sharp paring or fillet knife under the spine. Leave the rib bones in, they're that small you wont notice them. Most of the time I couldn't be bothered doing all that and just butterfly and roll them then pick the spine out as I'm eating.
Coat them in whatever and shallow fry them in hot oil for a couple of minute a side depending on their size.
For these ones they got an egg wash then a coating of Panko, Parmesan and lemon zest.
Gar have a nice sweet flavour and are a lot cheaper than many other fish.
Dave
Garfish are a piece of cake prepare. I do it a little different to the video Smokey put up.
Cut the heads off, clean out the guts and give the cavity a scrub. You don't have to worry about scales on the small ones they melt away when cooked but larger ones you can just rub your thumb nail against them and the scales fly off. (do this in the back yard as they go everywhere and it becomes hard for your wife to clean them off the kitchen ceiling)
Make a slice from the gut cavity to the tail. Lay them down flat on their back and using a rolling pin or a glass bottle give them a gentle roll. This breaks the small bones away from the spine. You can then just pull the spine straight out although sometimes you will have to run a sharp paring or fillet knife under the spine. Leave the rib bones in, they're that small you wont notice them. Most of the time I couldn't be bothered doing all that and just butterfly and roll them then pick the spine out as I'm eating.
Coat them in whatever and shallow fry them in hot oil for a couple of minute a side depending on their size.
For these ones they got an egg wash then a coating of Panko, Parmesan and lemon zest.
Gar have a nice sweet flavour and are a lot cheaper than many other fish.
Dave
