Ling Fish

Season some flour with salt and pepper and maybe some chilli powder. Dust the fish fillets with the mixture and shallow fry for 3/4 mins each side, depending on thickness. The tail will curl up as it will be cooked quicker but tastes nice and it will be crispy. Once cooked drain of the oil and rest for a few minutes before serving. Just add a little lemon juice from a fresh lemon and serve up with some fresh crispy salad.

Simples.
 
Droolinggimp said:
Season some flour with salt and pepper and maybe some chilli powder. Dust the fish fillets with the mixture and shallow fry for 3/4 mins each side, depending on thickness. The tail will curl up as it will be cooked quicker but tastes nice and it will be crispy. Once cooked drain of the oil and rest for a few minutes before serving. Just add a little lemon juice from a fresh lemon and serve up with some fresh crispy salad.

Simples.
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Cheers your quickly becoming the tw fox of the cusine forum :)
 
If it's still on the bone, cut it into steaks and bake it in the oven with some milk and butter. use the milk to make a parsley sauce. That's how my Mam usually made it. Haven't had it for years - excellent fish.

It also makes great fish cakes.
 
Ling it is a very long cod like fish. The flavour is pretty much the same. We don't see it much nowadays as it's, as far as I am aware, low in numbers. Not so much over fished but not a great deal of information about it's numbers. Quite popular down south still though.

divaboy said:
Cheers your quickly becoming the tw fox of the cusine forum :)
Click to expand...

Oh gawd. I hope not ;)
 
Quick update the mrs lightly covered it in batter and shallow fried it with basil. Very meaty fish but superb and relatively cheap.

Win win situation. Oh and the killpatrick oysters I had were ****ing awesome.

It's my birthday so allowed to splash out on the food :-)
 
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