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Discussion Starter · #1 ·
hi all
having learnt the benefit of descaling and bleading what are the best recipes for a crispy bass skin?
greg
 

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olive oil in a non-stick pan. heat until almost smoking. keep the heat high throughout cooking. press bass fillet skin-down into the oil. do not move. turn after 4 minutes maximum. leave for 1 minute on the other side. keep basting the oil over the skin to ensure it stays crispy. and makes sure you score the skin throughout the length of the fillet. the difference it makes to the overall flavour is huge.
remember - the oil must be HOT!
 

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Discussion Starter · #4 ·
many thanks both, looking forward to supper!
 

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Discussion Starter · #5 ·
thanks folks, seared fillets (previously bled and descaled on the boat) in smoking olive oil and accompanied by sophie grigsons plum sauce. the dogs b s. always wondered about the fuss over eating bass, message now received!
greg
 

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it's nearly as good as mackerel lol!
 
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