Sea Bass, How to Prepare For Pan Frying
Today I’m going to show you how to;
De-scale, clean and fillet a whole sea bass
ready for pan frying.
De-scaling
Grip
the tail and using the blade of a blunt knife, scrape from the tail towards the
head in the opposite direction to which the scales lie.
It’s a good idea to do this under running water
Removing the fins
Using
a pair of kitchen scissors cut away the dorsal, pelvic and tail fins.
Cleaning
Using
a small sharp knife cut open the belly from the head to the tail and pull out
the guts, cut out any remaining guts in the cavity then wash out with plenty of
cold water.
Now
cut off the head just below the gills, and the tail about an inch toward the
head.
Open out
the body and grab the back bone at the tail and gently pull it out.
Pull
out any bones that are left with a pair of pliers, do this gently in the
direction of the bone so as not to pull out too much flesh with it.
Trim away any bits of fin that are left where you have cut them off.
Trim away any bits of fin that are left where you have cut them off.
Now
you have two beautiful fillets ready for pan frying.
Rub a little
olive oil into the skins and gently massage a little sea salt on top, then some
freshly ground black pepper
Heat a
little olive oil in a pan (just enough to cover the bottom of the pan) on a
medium to high heat, and plaice the fillets in the pan skin side down.
Press
them down gently with your finger tips but don’t move them for 5 -6 minutes
until you can see the flesh turn lighter in colour.
Then
turn them over and cook for another 2 -3 minutes and you’re done.
Serve
these crispy skinned beauties with anything you like, or just eat them as they
come.
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