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Author Topic: cooking ideas for a cintorin / xabla?  (Read 8211 times)
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malliadan
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« on: January 27, 2011, 07:47:51 CET »

as the title says? any tips and ideas pls?

Daniel
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robby017
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« Reply #1 on: January 27, 2011, 08:28:07 CET »

batter(flour, beaten egg, salt and pepper...... if you want add some ale/beer) and fry...... thats the best option........

or else aljotta and try keep the fish in chunks (neqija mhux taffiga)

or else in the oven in a dish closed with foil (drizzle with olive oil, white wine, garlic, onions, black olives (ta malta), some sliced tomatoes and lemon juice....... then add a bit of a herb of your choice from basil mint or mewrqtux) boun apetit..... i suggest the first one Wink
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« Reply #2 on: January 27, 2011, 10:04:52 CET »

I agree with Robby, the first option is the best Tongue
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« Reply #3 on: January 27, 2011, 13:37:32 CET »

I use first option too. But first it tends to break up easily when turning the pieces and second it stays a little oily inside. Any tips?
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« Reply #4 on: January 27, 2011, 14:04:45 CET »

do not deep fry it...... shallow fry it in a pan and after it is cooked dry the oil of the fish in some tissue paper.
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« Reply #5 on: January 27, 2011, 14:22:17 CET »

I fry it like lampuki - dont know if thats deep or shallow...
But the oil I'm talking about is the fish oil not the frying oil. Maybe it needs more cooking time?
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« Reply #6 on: January 27, 2011, 15:00:55 CET »

lampuki are shallow fried..chips are deep fried..... what you could do is try cut it smaller..... i don't remember the fish being oily though, just very white and tasty meat
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« Reply #7 on: January 27, 2011, 23:55:57 CET »

Well I'm used to eat bazug and no other fish beats that for me Smiley

So about cintorin how do you know when its ready to eat?
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« Reply #8 on: January 27, 2011, 23:57:41 CET »

most fish taste better undercooked rather than over cooked, if they're fresh ofcourse!
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« Reply #9 on: January 28, 2011, 08:37:03 CET »

moon if u want to give me the fish and I will taste it for u when it is eady i will let u know.....
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« Reply #10 on: January 28, 2011, 09:31:19 CET »

it will be ready when the flesh comes off the bone almost effortlessly when you move it with a fork or knife.
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« Reply #11 on: January 28, 2011, 10:39:22 CET »

Ok will see next time when cintorin is on the menu.

@shanook - Thanks the same but I have my wife to taste it Smiley

@robby - Can you explain further about the method -"batter(flour, beaten egg, salt and pepper...... if you want add some ale/beer)" - please?
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« Reply #12 on: January 28, 2011, 13:46:26 CET »

Beer Batter 
 
 Ingredients:
 
      1 12 oz can light Beer
     1 1/2 cups Flour
     1/2 tsp Salt
     1 tsp Paprika
     1 cup Flour
 
     
 Directions:
 
 Pour the beer into a large bowl. Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally).

coat the fish in flour(like lampuki) shaking of excess then dip in the beer batter, coating well, and drop them into very hot oil in the pan  When they are brown on one side - less than 1 minute - turn and brown them on the other side. Drain on paper towels. Serve hot with lemon wedges.
 
 
 
   
 Beer Batter #2
 
 
 Ingredients
     2 Eggs 
     3/4 cup Beer, room temperature
     2 Tbsp Vegetable oil 
     3/4 cup Flour
     1 1/2 Tbsp Salt
 
    
 
 Directions:
To prepare, place flour in a mixing bowl and add eggs, salt, oil, and beer.  Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2-4 hours . Just before using batter, stir it well again.

Dip fish in the beer batter, coating well, and drop them into very hot oil in the pan  When they are brown on one side - less than 1 minute - turn and brown them on the other side. Drain on paper towels. Serve hot with lemon wedges.
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« Reply #13 on: January 28, 2011, 13:47:48 CET »

Lemon Batter 
 
 Ingredients:
 
      1 cup Flour
     1 tsp Baking Powder
     1/2 tsp Salt
     1 Egg, beaten
     3/4 cup cold Water
     juice of 1 Lemon, strained
 
 
 Directions:
 
 Combine dry ingredients in a bowl. Make a well in the center and add liquid ingredients. Stir until smooth. Makes sufficient amount for two pounds of fish fillets.
 
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« Reply #14 on: January 28, 2011, 13:57:12 CET »

Thats great thanks.
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