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Barracuda, Breaded (P, TNT)
Source: Self
Serves: Varies

Barracuda fillets
Crushed cracker crumbs (I used water crackers)
Vegetable oil
Mixed dried herbs

Dip fillets in egg, then in crumbs seasoned with salt, pepper and herbs. Fry in hot oil until breading is crisp and fish flakes with fork.

Poster's Notes:
Now that the subject line got your attention, I'm submitting what I think are the first two barracuda recipes to our list. We were on a scuba diving vacation in Bonaire and since I manage to do quick, creative kosher cooking with whatever is available, things can get very unusual. The fish place only had a large (about 3 to 4 pounds) barracuda left when we got there, and since it had fins and scales, there was no problem identifying a kosher fish. We had them chop off the head, clean and scale it and I took it back to our hotel/condo. I always bring a thin sharp knife for filleting, so it was easy to do. I cut two big fillets for the first dinner and froze the other two. This is a white meat fish, similar in taste to haddock but more of a tuna texture so it needs some oil.

Posted by Sharon Kuritzky

Nutritional Info Per Serving: N/A