Barbecued Shrimp & Grits
Barbecued Shrimp & Grits requires around 45 minutes from start to finish. This recipe serves 6
Barbecued fish with salmoriglio and potato cakes
Ingredients
- 800g Desiree potatoes, unpeeled
- 125ml (1/2 cup) milk
- 1 egg, lightly whisked
- 75g (1/2 cup) self-raising flour (see Notes)
- 4 (about 150g each) firm white fish fillets
- Fresh continental parsley leaves, to serve
- Lemon wedges, to serve
- 60ml (1/4 cup) extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon warm water
- 1 garlic clove, finely chopped
- 1/4 cup fresh continental parsley, chopped
Instructions
Barbecued fish with salmoriglio and potato cakes serves 4 original recipe by taste.com.au.
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