Fresh wild sea bass tonight

[growingvegetables]

Don't you DARE batter and deep fry it!

Whole fish (head on, but cleaned inside), laid on a bed of salt; and cover with salt (best with sea salt, rather than the really fine table salt). Take care how you lay the fish, so salt doesn't get inside. Slightly dampen the mound of salt - and into the oven for 20 minutes (? depends on the size of the fish) - no better way of cooking a really fresh sea bass.

Actually, it's only marginally better than doing it in tin foil ...... but there's a lot more drama involved in bringing the mound of salt to the table to serve, and having to pull out a hammer to crack the salt crust open! Get it right, and you can peel the salt back, with the fish skin stuck to it - and there you have flakes of perfectly cooked fish.

Drooling at the though of it. No better way of cooking fish .... EVER.

 

[Cycling Naturalist]

Too late - I've made the batter with the Indian oil and some sort of whitish (bit brown actually) stuff and I'm heating up the rest of the oil to deep fry it. Have had to disconnect the smoke alarm.

 

[growingvegetables]

I can have a good belly laugh at the inconsequential tendentious right wing rubbish you post, Patrick, but that? ........... unforgivable.

 

[theclaud]

I can have a good belly laugh at the inconsequential tendentious right wing rubbish you post, Patrick, but that? ........... unforgivable.

It's just possible that he is winding you up. With the batter thing, that is, not the tendentious right-wing rubbish...

 

[Crackle]

A kindly fisherman. Was he lost or have Sea Bass migrated to the Dee. He wasn't kindly he was confused, I hope you didn't just nick his fish.

 

[MossCommuter]

Fillet it and use this recipe as a guide. Bass is especially good but I like all white fish this way.

No need for banana leaves unless you happen to have some in (as you do)... stick it on plates

and instead of faffing frying the greens, steam them at the same time (only for a few mins though)

 

[theclaud]

Don't you DARE batter and deep fry it!

Whole fish (head on, but cleaned inside), laid on a bed of salt; and cover with salt (best with sea salt, rather than the really fine table salt). Take care how you lay the fish, so salt doesn't get inside. Slightly dampen the mound of salt - and into the oven for 20 minutes (? depends on the size of the fish) - no better way of cooking a really fresh sea bass.

Actually, it's only marginally better than doing it in tin foil ...... but there's a lot more drama involved in bringing the mound of salt to the table to serve, and having to pull out a hammer to crack the salt crust open! Get it right, and you can peel the salt back, with the fish skin stuck to it - and there you have flakes of perfectly cooked fish.

Drooling at the though of it. No better way of cooking fish .... EVER.

It is a beautiful way to cook bass, but I rather suspect the Spar might be short on sacks of coarse sea-salt as well. We need to com up with some recipes he can actually use. I seem to remember Nigella Lawson recommending cooking a ham in Coca-Cola. Or was it Tizer?

 

[User169]

Boil. 20 minutes should do it.

 

[srw]

It's just possible that he is winding you up. With the batter thing, that is, not the tendentious right-wing rubbish...

The tendentious rubbish (I refuse to fall into the left/right dichotomy trap) is probably also a wind-up. Sadly he's been doing it for so long that he's beginning to believe it.

 

[User169]

It is a beautiful way to cook bass, but I rather suspect the Spar might be short on sacks of coarse sea-salt as well. We need to com up with some recipes he can actually use. I seem to remember Nigella Lawson recommending cooking a ham in Coca-Cola. Or was it Tizer?

Didn't we do this only last week? Colas are entirely plausible as a meet tenderizer.

 

[Cycling Naturalist]

Boil. 20 minutes should do it.

Won't that leave it a bit raw?

 

[srw]

Don't you DARE batter and deep fry it!

.

Actually the difference in how the fish cooks between baking and deep frying is negligible. It's sealed in a package and cooked indirectly at a high temperature. Frying has the advantage of giving you right-on street-cred points.

 

[theclaud]

Didn't we do this only last week? Colas are entirely plausible as a meet tenderizer.

Yes I think we did. I'm just working with accessible ingredients. The cola might be a tad much for the delicate flesh of the bass. I recommend instead reducing a large glass of Welsh white wine, whisking in a knob of I Can't Believe It's Not Butter, and serving this over the boiled fish.

 

[User169]

Yes I think we did. I'm just working with accessible ingredients. The cola might be a tad much for the delicate flesh of the bass. I recommend instead reducing a large glass of Welsh white wine, whisking in a knob of I Can't Believe It's Not Butter, and serving this over the boiled fish.

You should be on Masterchef, TC! Greg would "absolutely LUV ITTah".

 

[srw]

Yes I think we did. I'm just working with accessible ingredients. The cola might be a tad much for the delicate flesh of the bass. I recommend instead reducing a large glass of Welsh white wine, whisking in a knob of I Can't Believe It's Not Butter, and serving this over the boiled fish.

Reducing a glass - does this involve just drinking most of it?