Quote:
Originally Posted by mark46th
What kind of fish? I worked for a seafood company for 10 years. The best thing we made was beer battered halibut. Melt in your mouth good
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As far as ingredients go I only used 1/4 of the cabbage and sliced it thin. I also eyeballed the onion portions. If you do not possess very good knife skills I'd opt for a mandolin to cut the cabbage and onion.
Tilapia was the fish I used and sautéed it in a non-stick pan with clarified butter. It still fell apart but that was fine.
Next time I'll get pictures.