Your best fish recipe

A trick with battered fish is to add honey for flavour and for it to caramelise a little. nother top tip is to add a shot of vodka to the batter. Because it changes phase at a much lower temperature than water or any other edible liquid, it results in a much crispier batter. Oh, and the batter should be made at the last minute to keep the beer bubbles in. Many chefs propose letting the batter set, which means it allows the flour to be hydrated by the liquids, but this is pretty much irrelevant in batter making - more applicable to pastry making...
 
whats the best calamari recipe and how to fry it ?

i normally get calamari steaks and slice them

but they are abit thick and is calamari steaks the same thing that fisheries use for calamari strips ?

and also where can i get a smokey Teriyaki sauce
 
Calamari steaks are disgusting, imo. They're nearly flavourless, and you can't do much to get flavour into them.
 
A trick with battered fish is to add honey for flavour and for it to caramelise a little. nother top tip is to add a shot of vodka to the batter. Because it changes phase at a much lower temperature than water or any other edible liquid, it results in a much crispier batter. Oh, and the batter should be made at the last minute to keep the beer bubbles in. Many chefs propose letting the batter set, which means it allows the flour to be hydrated by the liquids, but this is pretty much irrelevant in batter making - more applicable to pastry making...
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Shot. I'll give this as try this weekend.
 
samr1wp said:
whats the best calamari recipe and how to fry it ?

i normally get calamari steaks and slice them

but they are abit thick and is calamari steaks the same thing that fisheries use for calamari strips ?

and also where can i get a smokey Teriyaki sauce
Click to expand...

1 - calamari steaks are the body of really big squids. Pretty much the same stuff they use to make the strips.
2 - you have to fry them at a high temperature very quickly. I wouldn't fry them for more than a minute on either side as they overcook and turn to rubber in a matter of seconds, if overcooked. Rather under than over. The alternative is to cook them for an hour or so, which also results in them being quite tender.
3 - Season them liberally or you can also dredge them in a little seasoned flour. Works quite well.
4 - cerebus is right - they are quite tasteless and they do have a habit of absorbing a lot of oil. I'm not a fan of them, but if I do eat them, I want a very acidic sauce. Or you could just ceviche a piece in acid and eat it without using heat to cook it. Adds more flavour...
 
the frying we got right and the batter is normally seasoned flour ..i do think we need it abit thinner tho

calamari dipped in teriyaki sauce goes well ..but i never been to a supermarket in a while so can i get it at pick n pay or is there a method around making a smoked teriyaki sauce
 
Teriyaki sauce is simple - equal part soy sauce and mirin with sugar to taste. Cook for a few minutes on medium heat and allow to cool. Then add a few drops of liquid smoke which you can buy online, and is awesome...
 
DJ... said:
Teriyaki sauce is simple - equal part soy sauce and mirin with sugar to taste. Cook for a few minutes on medium heat and allow to cool. Then add a few drops of liquid smoke which you can buy online, and is awesome...
Click to expand...

aaahh cool ...thanks will try this soon
 
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