Preparing and eating Your Fish Catch

Fish

Here we will assume that you know how to fillet and skin your fish. My favourite way of preparing fish is thin fillets, rolled in flour and fried in olive oil. The fish is lightly salted before being rolled in the flour. I use brown flour.

Smoked fish which is then fried in butter is very good. Very rich though.

The DIY smokers that can be bought work very well and are small enough to be put in with your camping gear. Fish braaied over the fire is very tasty, keeping it moist with a garlic and olive oil mix.

The fold over clip down braai grid holders are ideal for this. Wrapping your fish in tin foil and then placing it on the coals is another way. Not my favourite. When seasoning fish done in this way, go easy, as too much seasoning causes the juices to osmose out to the seasoning, leaving your fish dry. I find most fresh sea fish to be good eating and lightly salting enhances the flavour. Don`t go overboard with the spices!

Mixing curry powder (masala) in with the flour before rolling the fish in it makes for a change.

Deep frying Natal sardines prepared this way over a low heat until crisp makes a great snack. The whole fish is eaten after first being scaled and gutted. Watch out for the eyes as they are hard. The tastiest part is the head.