From The Admirals Kitchen!!
Fried Needle Fish?

This quick recipe for crispy-fried needlefish is an at-home version of the dish that is served at beach bars throughout Mexico. It’s a perfect finger food to serve outdoors on a hot day, accompanied by cold, cold lager beer.

This recipe from the small state of Chiapas adapts itself to any small fish, just as smelt, whitebait, or whatever your fishmonger might have that’s in the 2-4 inch category. The fish need to be cleaned first, but nothing more – leave on the heads, fins, tails and scales. It’s up to the eater to decide how much of the fish he or she wants to eat. Some fussy eaters carefully remove the two fillets and discard the rest of the fish. Others gobble them whole, especially savoring the crunch bits from the tail and head.

RECIPE – Fried Needlefish
Serves 2
1/2 lb (300 gr) cleaned needlefish or other small silver fish
Juice of one lime
Salt to taste
1 cup (250 ml) all-purpose flour
3 cups neutral vegetable oil, peanut oil preferred
Washed lettuce leaves for decoration
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Season the fish with lime juice and salt. Put the flour in a paper bag, then dredge the fish in the flour. Shake the excess flour off the fish and lay them on a cookie sheet, making sure they don’t touch each other.

Heat the oil in a large, heavy frying pan, and when hot, but not smoking, add the fish, in batches if necessary to avoid crowding. Fry for 10 minutes, or until cooked and nicely crisped. Remove the fish and let drain on paper-towels.

Line a serving platter with the lettuce leaves, place the fish on top, then add the lime wedges.

Pacific Oysters on the Half Shell with the Admirals Special Sauce!!!

Directions
Put 1 cup of ice in each of 4 large, shallow, rimmed soup bowls, or small, decorative trays and press down gently to make a level bed. Sprinkle 1 tablespoon of the kosher salt over each bowl of ice. Place 6 oysters in their shells on each bed.

In a small bowl, combine the white pepper, salt, wine, olive oil, and shallots, and whisk to blend.

Spoon an equal amount of the sauce over each, or place in small decorative ramekins and serve on the side.

Ingredients
2 dozen fresh oysters, shucked on the half shell
4 cups finely crushed ice
1/4 cup kosher salt
Mignonette Sauce:
2 teaspoons finely crushed white pepper
1/8 teaspoon salt
1/4 cup dry red wine
2 tablespoons olive oil
2 tablespoons finely chopped shallots

BEWARE: Please beware of the guys in the street selling boat charters. If you wait till the day you are fishing and go to the dock where your boat is many times people will mislead you to another boat or dock trying to put you on a boat that was not meant for you. You need to have a person guide you to your boat, who is from a reputable charter company. This way there is no confusion or misleading. Please remember when renting Sport fishing boats in Cabo that you rent your boat from reputable and established business. Walk into a fishing fleet office and ask questions about what you are getting and what are the costs? You don’t want to rent boats from vendors in the streets and you do not want to book through shady websites offering you the world. Check through travel forums about reputable fishing fleets to deal with. Look for testimonials about the fleet your booking, your charter with. Ask about what will the boat be supplying? Will it include beverages or lunches? How much does it cost to fillet your catch? Check to see if charter boat is insured? Ask about getting your catch smoked? Check cost of a fishing license. These are just a few things to consider when booking your charter boat. We will be talking more about this in the next weeks fishing report. Until next time good fishing and we hope to see you in Cabo soon. Come by the office here in Cabo and get all the latest up to date fishing report. http://www.jcsportfishing.com http://youtu.be/tSXN6pifQyQ

JC’s Sportfishing

Craig Leonard
Cresta Del Mar Homesites/Homes
Century 21 Los Cabos Real Estate
Email: caboluxuryhomes@gmail.com
Website: http://www.vacationrentalsloscabos.com
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