Grunter, Galjoen and most other white fish...

[FishWhisperer]

Basic sauce: butter (1 cup), brown sugar (teaspoon), cajun spices(teaspoon).
Fillet fish and spread 1/4 sauce and then cook flesh side down till it goes slightly brown. then turn over add the rest of the sause and burn the scale side (leave the scales on by the way!)

[Chris Shelton]

Basic sauce: butter (1 cup), brown sugar (teaspoon), cajun spices(teaspoon).
Fillet fish and spread 1/4 sauce and then cook flesh side down till it goes slightly brown. then turn over add the rest of the sause and burn the scale side (leave the scales on by the way!)

yummy!!!

Do any of you have a good pickled fish recipe to share?

[LeRoy]

FishWhisperer,
That sounds tasty. Why do you leave the scales on by the way?

[FishWhisperer]

Sorry guys, no pickeled recipies.. much prefer my fish fresh fresh fresh!!

Next time you braai a fish, try leaving the scales on. It makes it much easyer to judge when it cooked. When is black and firm(ish) its time to chow. Also stops the fillets from drying out! Oh, and with that sause, if you like a bit of chilli, throw it in, thats my favorite!! Mmm!
P.S. Add a bit of black pepper forgot to mention it.. no salt though. The cajun spice has enough!

[Lardbeast]

Chris

Try this one. All ingredients added to taste so no quantities stipulated.

Fry your fish fillets after rolling them in seasoned flour (flour, salt and pepper) then dipping in beaten egg before going into the pan with a cm or so of hot oil in the bottom. Remove and put to one side.

Make your pickle by frying copious quantities of sliced onion in a little oil until soft and partially transparent. While frying add peppercorns, allspice and a little ginger. Once transparent, add curry powder, bay leaves, raisins, brown sugar, chutney, couple of whole chilis, salt and a little water. Allow to cook for a while until well combined then add your brown vinegar. Bring to the boil then remove from heat.

Pack your fried fish into a jar or other suitable container, pour the warm pickle over them and seal the container. Place in fridge and leave for a week or so to absorb the pickle. The cooling liquid will also help seal the jar.

Try to use firmer species of fish as the flabbier ones just break up in the pickle.

[clarias]

and how much of the fish can you taste?????????

Tried it once by leaving raw barbel in vinegar, was like eating rubber so i tried drying it as biltong which was worse