If you’re looking to try something new in the kitchen, why not give dogfish a go? Dogfish, also known as huss or rock salmon, is a versatile and tasty fish that can be prepared in various mouth-watering ways. In this article, we’ll explore four delectable dogfish recipes that you can easily recreate at home. Get ready to unleash your culinary skills and treat your taste buds to some delightful flavors!
Dogfish Done Like Osso Bucco
Have you ever tried the classic Italian dish, Osso Bucco? Well, here’s a twist – Dogfish done like Osso Bucco! This recipe takes inspiration from the traditional veal dish and replaces it with succulent dogfish. Here’s what you’ll need:
- 4 fillets of dogfish, halved and chopped into 4cm lengths
- 3 garlic cloves, chopped
- A handful of fresh parsley leaves, chopped
- Olive oil
- 1 shallot or half a small onion, chopped
- 4 tomatoes, chopped
- 1 tablespoon of tomato paste
- 1 glass of white wine
- Grated zest of a lemon
- Salt and pepper
Start by preheating your oven to 170°C or 325°F. In a casserole dish that can go on the hob and in the oven, heat a glug of olive oil and gently sweat the shallot or onion. Add the tomatoes and tomato paste, and cook for a couple of minutes. Pour in the wine and let it cook for a few more minutes. Add half of the parsley and garlic. Stand the dogfish sections upright in the casserole, forming a little group. Place it in the oven and let it cook for 30 minutes. Check after 20 minutes, and if it seems to be drying up, add half a glass of water. Once the fish is done, arrange the fillets on individual plates and keep them warm. Place the casserole back on the hob to heat, adding the lemon zest, the rest of the garlic and parsley. Season with salt and pepper, and let it bubble for a quick moment. Spoon this delightful sauce over the fish and serve.
Deep Fried Dogfish in Beer Batter
For a crispy and delicious treat, try deep-frying your dogfish fillets in beer batter. This recipe is a crowd-pleaser, perfect for those who enjoy a little crunch with their seafood. Here’s what you’ll need:
- A can or bottle of lager-style beer (or half beer half water)
- Plain flour
- Oil for deep frying
- Dogfish fillets
To start, you’ll need to skin the dogfish fillets and freeze them for a couple of weeks. This step helps eliminate any trace of ammonia, which can affect cartilaginous species. Once you’re ready to cook, combine the beer and flour in a bowl and stir until you achieve a batter with the consistency of pouring cream. Add a pinch of salt to enhance the flavor. Heat your oil in a deep frying pan until a cube of bread turns brown and crispy in about 20 seconds. Dust your dry fillets with flour, then dip them into the batter to coat them evenly. Drop the coated fillets into the hot oil, making sure not to overcrowd the pan. Fry until they turn golden brown, resembling those mouth-watering fish and chips from your favorite chip shop. Once ready, drain the excess oil on kitchen paper and keep them warm in the oven while you repeat the process for the remaining fillets. Serve these delightful deep-fried dogfish fillets with a side of crispy chips, a sprinkle of salt, and a generous dollop of tomato ketchup.
Dog-Burger: A Unique Twist on Fish Cakes
Next up, we have the Dog-Burger, also known as Huss Fish-cakes. This recipe is incredibly versatile and works well with any white fish. Give it a try, and your friends won’t believe that they’re indulging in dogfish. Here’s what you’ll need:
- Two small dogfish or an equivalent amount of white fish, frozen then thawed
- Two medium potatoes
- A splash of milk
- Chopped parsley
- Lemon juice
- 1 beaten egg
- Breadcrumbs or two slices of bread blended into crumbs
- Oil for shallow frying
Start by filleting the dogfish and freezing it for at least two weeks. This step helps draw out any remaining ammonia taste and removes excess water. Once ready, skin and fillet the fish and place it in a bowl with a splash of milk. Microwave the fish for three minutes. Peel and boil the potatoes, using twice as much fish as potato. Drain and mash the potatoes, then dry them over low heat. Drain and flake the fish, ensuring there are no bones or skin remaining. Mix the flaked fish into the mashed potatoes, then add a squeeze of lemon juice, chopped parsley, salt, and pepper. Combine everything into a mushy mixture. With your hands, shape the mixture into fish-burger patties. If needed, place the patties in the fridge to firm up. Heat oil in a large frying pan to a depth of about 5mm. Once the oil is hot, dip each fish-burger into the beaten egg, then coat it with breadcrumbs. Place the coated patties into the hot oil, making sure not to overcrowd the pan. Fry for about three minutes on each side until golden brown. Once cooked, remove the fish-burgers from the pan and drain them on kitchen paper. Serve these delicious fish-burgers in burger buns with a dollop of mayo or tartar sauce, alongside a fresh salad. Your secret ingredient, dogfish, will remain undiscovered!
Husspi: A Scampi Alternative with a Twist
If you find yourself catching an abundance of dogfish, here’s an innovative way to put them to good use – Husspi! This delightful breaded scampi alternative will have you savoring every bite. Here’s what you’ll need:
- One dogfish, skinned and filleted to remove the backbone
- Thawed dogfish fillets, sliced into scampi-sized pieces
- One beaten egg
- Breadcrumbs (made from a few slices of bread blended into crumbs)
- A teaspoon of garlic salt
- Black pepper
- A shake of cayenne pepper
- Optional: a small handful of chopped parsley
Start by preparing your breadcrumb mix. In a blender, whizz up a few slices of bread until you have a mug’s worth of breadcrumbs. To the breadcrumbs, add garlic salt, a generous grinding of black pepper, and a shake of cayenne pepper. If you have some parsley on hand, add a small handful of chopped parsley into the mix as well. In a pan, heat cooking oil to a depth of 2cm and bring it to a temperature of 190°C (or when a cube of bread browns in 30 seconds). Take your dogfish fillets and dip them into the beaten egg, ensuring they are coated. Next, coat the fillets in the breadcrumb mixture, making sure they are fully covered. Gently drop the coated fillets into the hot oil and fry for approximately one minute on each side until they turn brown and crispy. Once cooked, remove the husspi from the hot oil and drain them on kitchen paper. These delightful husspi morsels can be enjoyed on their own or paired with tartar sauce or a squeeze of lemon juice for an extra zing.
With these four delicious dogfish recipes, you’ll discover new and exciting ways to enjoy this versatile fish. From the delicate flavors of Dogfish done like Osso Bucco to the crispy indulgence of Deep Fried Dogfish in Beer Batter, and from the unconventional twist of a Dog-Burger to the innovative Husspi, there’s something to satisfy every palate. So, head to your kitchen, grab some dogfish, and get ready to create culinary masterpieces that will leave your family and friends craving for more!
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