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Old 10-29-2013, 05:41 PM   #631
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Yes, this sauce sounds like something I'd like.
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Old 10-30-2013, 05:25 AM   #632
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Quote:
Originally Posted by GotGarlic View Post
Have you posted a recipe for Marie Rose sauce? An Irish restaurant near us used to serve it with fish 'n chips, but they closed, and when they reopened, they served it with tartar sauce. Tres not original DH likes malt vinegar but I like sauce!
sacre bleu!!tartar sauce in yer chippy?sacrilege!!not much to my marie rose,pretty much what's in the pics really.i tend to taste & judge colour as i go along rather than have a set receep.
for the quantity of prawns/avocado in the photo i used:
a)about a heaped tablespoon of mayonnaise
b)an inch long squeeze of tomato puree
c)a couple of shakes of lea & perrins worcestershire sauce
d)a few drops of tabasco
e)a squeeze of lemon juice
if you prefer a sweeter marie rose,then use ketchup instead of puree
that's all there is to it!!
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Old 10-30-2013, 05:29 AM   #633
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Originally Posted by Andy M. View Post
Thanks Harry!
Quote:
Originally Posted by pacanis View Post
Yes, this sauce sounds like something I'd like.
just posted my m/rose receep in this thread,for gotgarlic....couple of mins to make,dead simple & darn tasty too!!
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Old 10-30-2013, 09:08 AM   #634
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Originally Posted by CarolPa View Post
I bookmarked that video. I will have to watch it closely. That's how I made my fried fish and it sure didn't turn out like that!
I would be curious why your did not turn out like this.

For a quick run down of the steps that I use. All ingredients should be cold including self rising flour, baking powder and beer. Mix ingredients place in fridge for a few minutes to hydrate.

Dip the dry fish into the cold batter and place into oil.
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Old 10-30-2013, 10:11 AM   #635
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I would be curious why your did not turn out like this.

For a quick run down of the steps that I use. All ingredients should be cold including self rising flour, baking powder and beer. Mix ingredients place in fridge for a few minutes to hydrate.

Dip the dry fish into the cold batter and place into oil.

Because I'm not a very good cook? I think my oil was too hot and I didn't have enough oil. Also, my husband said I didn't dry the fish enough before I coated it. I am going to give it another try in the future, keeping these things in mind. I will also remember your pointer to refrigerate all the ingredients beforehand.
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Old 10-30-2013, 11:37 AM   #636
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Because I'm not a very good cook? I think my oil was too hot and I didn't have enough oil. Also, my husband said I didn't dry the fish enough before I coated it. I am going to give it another try in the future, keeping these things in mind. I will also remember your pointer to refrigerate all the ingredients beforehand.
You made me laugh! Do not worry you will get it right then you will be the expert on how to cook fish!
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Old 10-30-2013, 02:12 PM   #637
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You made me laugh! Do not worry you will get it right then you will be the expert on how to cook fish!

I hope so, because I love batter fried cod. Most of the restaurants in our area are going with "whitefish."
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Old 10-30-2013, 04:19 PM   #638
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lebanese flat breads topped with a selection of chopped up leftovers(see pics) in roasted garlic sauce...thank you!!
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Old 10-30-2013, 04:47 PM   #639
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That looks really good Harry. Good idea.
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Old 10-30-2013, 05:21 PM   #640
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That looks really good Harry. Good idea.
thanks tax!hadn't got a clue what to do with everything.just dragged all me leftovers & bits & pieces out of the fridge/cupboards & made it up as i went along.the kicker is that garlic sauce.magic! & only £1.50/$2.25 a bottle!!
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