WHITE TRASH RECIPE - RECIPES.NET
Don't be fooled by its name! This white trash recipe offers a sweet treat, made of cereal & pretzel, smothered in melted white chocolate.
Provided by George
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Combine all dry ingredients in a bowl and mix well.
- In a separate bowl, melt almond bark according to package directions.
- Poor bark over ingredients, mix well and spread out on wax paper to set.
- Serve and enjoy.
BUTTERFISH SATAY RECIPE | EASY BUTTERFISH RECIPES - FULTON ...
Your favorite satay flavors meet butterfish! The power of this butterfish satay recipe lies in the marinade, so give these little fish plenty of time to soak all the flavor up. Try these on the grill or under the broiler, and serve with your favorite peanut sauce.
Provided by
Prep Time 02 hours 40 minutes
Cook Time 010 minutes
Yield Serves 2 - 3
Number Of Ingredients 10
Steps:
- 1. Score the butterfish down to the bone on each side, and place in a large ziplock bag. 2. Cut the lemongrass and ginger into a small dice. Combine them with the remaining ingredients in a food processor, and blend until smooth. 3. Transfer the marinade into the ziplock bag with the fish, and massage to make sure the fish are coated. Let marinate in the fridge overnight, or at least 2 hours. 4. Remove the bag from the fridge and bring up to room temperature before cooking. Soak bamboo skewers in cold water for 30 minutes before using. Wipe excess marinade off of the fish. 5. If grilling, make sure the grill grates are well oiled, then get the grill going with high temperature. You’ll want to cook these with indirect heat, so try to heat one side of the grill fairly high, to create ambient heat. 6. If broiling, set the oven rack in the middle of the oven, preheat the broiler and line a baking sheet with foil. Brush some extra coconut oil on the foil. 7. To skewer, you’ll want to use 2 bamboo skewers per set of fish. Put one skewer through the belly cavity and up through the top of the fish. The second skewer should be between the cavity and the tail, also pushing up through the top of the fish. Push the fish down the skewers, then pierce another fish on top, repeating with a third fish if desired. Place no more than three fish per skewer. 8. Broil or grill for about 3-5 minutes each side, keeping an eye on the fish so they don’t burn, as the skin is delicate. Serve with your favorite peanut sauce.
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CLASSIC FISH & CHIPS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner
Calories 897 calories per serving
- Put a little flour in a dish, then bring the oil you used to cook the chips up to 185C, if you have a thermometer, or until a drizzle of batter sizzles and crisps in less than a minute. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.
WHITE TRASH RECIPE - RECIPES.NET
From recipes.net
Reviews 1
Total Time 10 minutes
Cuisine A
- Serve and enjoy.
BUTTERFISH SATAY RECIPE | EASY BUTTERFISH RECIPES - FULTON ...
Your favorite satay flavors meet butterfish! The power of this butterfish satay recipe lies in the marinade, so give these little fish plenty of time to soak all the flavor up. Try these on the grill or under the broiler, and serve with your favorite peanut sauce.
From fultonfishmarket.com
- 1. Score the butterfish down to the bone on each side, and place in a large ziplock bag. 2. Cut the lemongrass and ginger into a small dice. Combine them with the remaining ingredients in a food processor, and blend until smooth. 3. Transfer the marinade into the ziplock bag with the fish, and massage to make sure the fish are coated. Let marinate in the fridge overnight, or at least 2 hours. 4. Remove the bag from the fridge and bring up to room temperature before cooking. Soak bamboo skewers in cold water for 30 minutes before using. Wipe excess marinade off of the fish. 5. If grilling, make sure the grill grates are well oiled, then get the grill going with high temperature. You’ll want to cook these with indirect heat, so try to heat one side of the grill fairly high, to create ambient heat. 6. If broiling, set the oven rack in the middle of the oven, preheat the broiler and line a baking sheet with foil. Brush some extra coconut oil on the foil. 7. To skewer, you’ll want to use 2 bamboo skewers per set of fish. Put one skewer through the belly cavity and up through the top of the fish. The second skewer should be between the cavity and the tail, also pushing up through the top of the fish. Push the fish down the skewers, then pierce another fish on top, repeating with a third fish if desired. Place no more than three fish per skewer. 8. Broil or grill for about 3-5 minutes each side, keeping an eye on the fish so they don’t burn, as the skin is delicate. Serve with your favorite peanut sauce.
CLASSIC FISH & CHIPS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner
Calories 897 calories per serving
- Put a little flour in a dish, then bring the oil you used to cook the chips up to 185C, if you have a thermometer, or until a drizzle of batter sizzles and crisps in less than a minute. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.
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