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Restaurant Style
Posted By: King In Response To: Re: Cooking Fish (jlmann)
Date: Tuesday, 9-14-10, at 5:57 p.m.
The bigger size fish like stripers and dolphin fry up better if you cut the fillet chunks into 2 inch wide strips.
The best restaurant style I've had was Pots On N Kitchen. Dip in buttermilk. Shake in House Autry. Fry til golden brown.
Another one I like from Sugar Creek on the Nags Head Causeway....
Sugar Creek Marinated Tuna
tuna, sliced thin
Italian salad dressing (Golden Italian)
Teriyaki sauce, enough to color the dressing
(a ratio of 2 parts dressing to 1 part Teriyaki sauce works well)Marinate tuna several hours or overnight. Broil or grill.
Cover with a lemon juice / butter sauce.
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The Salty Board is maintained by King with WebBBS 5.12.