Gday fellas. Any tips on frying up a feed of tailor. I've heard coating fillets in flour and then straight into a pan with butter. Any advice appreciated. Cheers.
Rich
Gday fellas. Any tips on frying up a feed of tailor. I've heard coating fillets in flour and then straight into a pan with butter. Any advice appreciated. Cheers.
Rich
you've heard right mate, flour straight into a hot pan with butter in it, then a squeeze of lemon, beautiful!
Thats the way I do it
Get yourself a hot smoker, otherwise known as the kipper box etc, IMO the best way to cook taylor, but what you said works well too.
Red wine!!! Tailor fishing on Fraser is where it all started....I was barrelled over last year by a bigger wave, soaked to the skin, returned to Cathedral Beach Park a little on the "exposure" side of things. A fresh fillet of Tailor on the hotplate washed down with a Wolf Blaus Red, then hit the hot showers.
Got to eat them fresh when you return from a few hours fishing, taste much better that way!
Scalem
Get rid of the skin, get rid of the blood line, flour, egg and garlic breadcrumbs with a quick visit each side in a hot pan! Yum!!
nah,,, ya all wrong,,wrong ,, wrong,,,,,,,,fillet each fish,,, retain carcass for crab bait,,,
gently slice each fillet into 12mm strips,, trim to approx 50mm lengths,,,retain off cuts,,,
place neatly onto a 1/0 long shank,,, with little weight,,,
cast into your fav bream hole,,,,, and whamo,,,,,,fresh bream
tastes better than tailor anyday
can it get any better??????????????,,,,,,,,,,,,,,http://www.youtube.com/watch?v=hgG_TxEPaQE
Baked whole in foil bit of cajun, lemon, butter and salt don't forget the salt it takes care of any blood taste. Good oven baked, better on ta BBQ, fantastic on open fire at wattys!! those where the days. "Eat'm fresh" same goes for dart.
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mate your dreaming wat a waste thats wat pippies are forOriginally Posted by choppa
nah,,, ya all wrong,,wrong ,, wrong,,,,,,,,fillet each fish,,, retain carcass for crab bait,,,
gently slice each fillet into 12mm strips,, trim to approx 50mm lengths,,,retain off cuts,,,
place neatly onto a 1/0 long shank,,, with little weight,,,
cast into your fav bream hole,,,,, and whamo,,,,,,fresh bream
tastes better than tailor anyday
ovenbaked with alfoil salt garlic anb butter
Thanx for all the responses boys. Got a few tailor recently and will be keen to have a cook up this weekend. I've frozen some from previous catches (only a few days old) so I hope that doesn't affect the quality of the taste too much. In freezer straight after catch. Yep, I know fresh is best, but some of us have too work ya know.
Has anyone had similar issues after defrosting too cook?? feedback appreciated.
Cheers.
Rich
Cook 'em frozen mate, if they defrost they tend to mushiness. Just keep the heat down a bit so they don't burn. They come up beautiful baked with slices of onion, tomatoes, crushed garlic, 1\3rd of a cup of wine (red or white doesn't really matter), few whole kalamata olives sprinkled with a handful of breadcrumbs and a drizzle of olive oil over the top, bake until the crumbs are golden.
I'm with Fishin-Ads he's spot on with the foil bit of this and that and straight on the BBQ few...minutes either side and yummy! And no cleaning up fry pans!
I gather by the lack of SMS on my phone you havn't had a chance to test this recipe in this contest year yet Mr Wolf ?
seeyainthesurf !
I gather by the lack of SMS on my phone you havn't had a chance to test this recipe in this contest year yet Mr Wolf ?
seeyainthesurf ![/quote]
woooohoooooo.....a contest year!!!! there goes brotherly love out the window, and a slaughterfest for the tailor. I hear these two can seriously reduce tailor stocks when they get competitive.
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