{"id":1038,"date":"2016-12-06T07:32:58","date_gmt":"2016-12-06T07:32:58","guid":{"rendered":"http:\/\/www.kutar.uk\/?p=1038"},"modified":"2016-12-24T11:55:52","modified_gmt":"2016-12-24T11:55:52","slug":"crispy-sea-bass","status":"publish","type":"post","link":"https:\/\/www.kutar.uk\/?p=1038","title":{"rendered":"Crispy Sea Bass"},"content":{"rendered":"

Sea bass fillets shallowed fried like this makes the skin very crispy and the flesh perfectly cooked. Serve with rice<\/a> and greens<\/a>.<\/p>\n

\n

Ingredients<\/h4>\n

Sea bass fillets, boned, 2 per person<\/p>\n

Ground nut oil for frying<\/p>\n

\"img_2592\"<\/a> \"img_2594\"<\/a><\/p>\n

Equipment<\/h4>\n

A large frying pan<\/p>\n

\"img_2596\"<\/a><\/p>\n

\n

Method<\/h4>\n
    \n
  1. Pat the fish dry on both sides using kitchen roll.<\/li>\n<\/ol>\n

    \"img_2589\"<\/a>\u00c2\u00a0 \"img_2591\"<\/a> \"img_2609\"<\/a> \"img_2590\"<\/a><\/p>\n

    2. Put enough oil into the pan to cover the bottom of the pan to a depth of 2mm and turn the heat to full.<\/p>\n

    3. Place the fish into the pan skin side down. Be careful – the oil is hot and will splash.<\/p>\n

    \"img_2600\"<\/a> \"img_2599\"<\/a><\/p>\n

    4. Fry the fish until they are no longer translucant, but and even solid colour. To help them cook baste them with the oil. Do no turn them, keep them skin side down for the whole of the frying.<\/p>\n

    \"img_2606\"<\/a>\u00c2\u00a0 \"img_2605\"<\/a> \"img_2602\"<\/a><\/p>\n

    5. Remove from the pan and pat dry with kitch roll to remove excess oil.<\/p>\n

    \"img_2610\"<\/a> \"img_2608\"<\/a><\/p>\n

    6. Serve immediately.<\/p>\n

    \"img_2612\"<\/a>\u00c2\u00a0 \"img_2616\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    Sea bass fillets shallowed fried like this makes the skin very crispy and the flesh perfectly cooked. Serve with rice and greens. Ingredients Sea bass fillets, boned, 2 per person Ground nut oil for frying Equipment A large frying pan Method Pat the fish dry on both sides using kitchen roll. \u00c2\u00a0 2. Put enough … Continue reading Crispy Sea Bass<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts\/1038"}],"collection":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1038"}],"version-history":[{"count":0,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts\/1038\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1038"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1038"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1038"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}