Whole yellowtail

A handful of flour (roughly 1/3 cup)

A few pinches of smoked salt

Black pepper

A few grinds of smoked chilli flakes

Garlic and parsley butter



Add a good few pinches of smoked salt, lots of black pepper and a few grinds of smoked chilli flakes to a handful of flour.

Slice the fish into small fillets and dust each piece in the seasoned flour mixture, shaking off any excess. 

Fry them in batches in a pan with olive oil. 

Melt about a tablespoon of garlic and parsley butter and drizzle it over the fish.

Serve with fresh lemon and enjoy!




Recipe by Sam Linsel of Drizzle & Dip.

Read more here:

Related Products

[et_pb_dfbm_blog_light dfbm_fullwidth=”off” article_distance=”20px” column_max=”5″ custom_posttypes=”product” include_product_tags=”249″ posts_number=”3″ show_content=”excerpt” show_comments=”off” show_author=”off” show_date=”off” show_star_rating=”off” show_pagination=”off” _builder_version=”4.9.7″ _module_preset=”default” vertical_offset_tablet=”0″ horizontal_offset_tablet=”0″ z_index_tablet=”0″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” text_shadow_horizontal_length_tablet=”0px” text_shadow_vertical_length_tablet=”0px” text_shadow_blur_strength_tablet=”1px”][/et_pb_dfbm_blog_light]

Become a member

Would you like more recipes like this emailed to you on a regular basis?

/ ( dd / mm )
Opt-in to receive marketing communications
6 Lobster Tails