Cooking Doggies

[FearTheHands]

I've only attempted this once with particuarly poor results

 

What favourite mehtods do you have for cooking LSD?

More to the point how do you skin one ???

 

Recipes please chaps

[wirral sea fishing]

the worst part of cooking a doggie is getting the skin away from the flesh, however with care this can be done with a good sharp knife as well as alot of pulling and tugging, i have only really cooked doggie once before and opted for the baking in the oven option, cut the fish and remove the head, tail, fins etc and then cut into steaks (rather like salmon) then place in foil and season with salt and pepper, you can add other herbs and stuff just depends how you want it to taste really, then fold over the foil and place in a baking tray with a little water in the bottom, place in a medium oven 180 - 220 and cook for 30 mins then check to see if cooked, the skin will just fall away from the steaks when cooked and hey presto ....

[Zigs]

cut off the fins, make a slit the whole length of the body & peel the skin off with your forceps like you were opening a tin of sardines. put it in the microwave & the cartilage will separate from the flesh or brine it in salt & sugar solution overnight & then smoke it. it will still need cooking after smoking but, boy, what a flavour.

[Zigs]

alternativly, give it to andy.

 

 

[bryan]

"alternativly, give it to andy"

 

Now that fella can skin a doggie, as witnessed on my first ever trip to Chesil, did it in less than 5 mins!!

 

Morning Ziggy

[ColinW]

I read once that the easiest way to hold one while pulling its skin off is to nail its head to the back gate. The sight of a back gate full of skulls in various states of decay is also a deterrent to burglars.

[Zigs]

morning bryon, wotch out, andy is in farnborough at the moment

[bryan]

Wotcha Ziggs,

 

Is Andy now working up here then?

 

How's you anyway champ?

[Vagabond]

Yep, everyone should try it - once!

 

Years ago, I brought home an LSD and a GSD (bull huss) Skinned and baked them both.

 

Edible - just.

 

As my mate Pete said, "only fit for crabs and Londoners" (he is from Norf Lunnon himself )

[A Worm OOE]

I had some on Mull two years ago. They came strait from the Sea were skinned imediately and then fried in beer batter all in less than two hours. I thought they were one of the best pieces of fried fish I had ever eaten. Then again I was origionally a Londoner.