Handcut, crispy, hot salty chips meet lightly battered, tender fish in this undeniably delicious British classic. https://www.snappersfish.com/post/fish-chips 3 large russet potatoes (about 3 pounds), scrubbed and cut into ⅓-inch-thick sticks (see Note) 12 ounces pale ale (or other light beer) 2 ¼ cups all-purpose flour, divided 1 teaspoon baking powder 6 teaspoons sea salt, plus more to taste 1 teaspoon cayenne 1 teaspoon garlic powder Vegetable oil or refined peanut oil, fo

Sophisticated sea bass recipe creates a remarkable medley of seaside flavours with cod cheeks, fish sauce and clams. Cod cheeks can be bought from your local fishmonger and add a brilliant dimension to this seafood recipe. #seabass #fishing #fish #seabassfishing #fishinglife #spigola #pesca #sea #spinning #catchandrelease #saltwaterfishing #labrax #seafood #lubina #bal #shimano #k #bass #food #lurefishing #spearfishing #bassfishing #tuna #angler #foodie #foodporn #fisherman #

fresh water fish is pan-fried to perfection in butter and a sprinkle of salt. Serve with garlicy roasted veggies for a quick meal. Ingredients 1 tbsp 15 mL olive oil 1 clove of garlic minced 1 small head Ontario cauliflower cut into florets 1 pint Ontario cherry tomatoes 1 lb 500g Ontario asparagus, trimmed Salt and pepper 1 tbsp 15 mL Ontario butter 2 lb 1 kg filleted Ontario pickerel Garnish: fresh Ontario parsley squeeze of lemon Instructions Pre-heat oven to 300°F/150°C.

Ingredients 4 fillets fresh trout, pin bones removed about 1 pound 2 tablespoons extra virgin olive oil 4 teaspoons seafood seasoning Instructions Preheat smoker to 225 degrees Fahrenheit using fruit wood, like apple or cherry. Prepare the fillets by removing the pin bones from the trout using culinary tweezers. Consider asking the fish monger to do this for you. Oil the fillets and then apply the dry rub to the flesh side of the trout (approx 1 tablespoon of dry rub per fill

Dry-roasting the mix of peppercorns is absolutely worth the extra step, while seasoning the squid, rather than the flour, means you get even more flavour in every bite. Steps Dry roast the peppercorns in a frying pan over medium-high heat for 3-4 minutes or until fragrant. Use a mortar and pestle to grind the peppercorns and the salt to a fine powder. Transfer to a small bowl. Pour enough oil to deep fry into a wok or saucepan over high heat. Combine the plain flour and rice

TATAKI OF TUNA, SOY, SESAME, CORIANDER, CRISPY VEGETABLES Preparation For the tuna tataki : Cut the tuna into equal pieces and season with enough fleur de sel and pepper. Mix good olive oil with sesame oil, soy sauce, hoisin sauce, mirin and Liège syrup to a smooth sauce with a whisk. Also add finely chopped garlic, ginger and chili pepper and the zest of 1/4 lime. Pour about 1/3 of this aside and rub the pieces of tuna royal with it with a brush. Save the rest of the marina