Dinner thread?

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Mash spud and snapper and flounder fillets.
Key to the whole operation is chopping up 3 times as much as you think you need of hand washed skin on spuds....yes skin on. Skinning spuds is a crime.
I used two whole onions roughly chopped and two cloves of garlic finely chopped and lightly fried in butter till just translucent.
Mashed the skin on spuds very roughly and added the garlic and onion and set aside for a few hours.
Made up a beer batter and seasoned some snapper and skin on flounder fillets.
Some of the real mans smashed chunky spud into a frypan with more butter on high
Then the fillets into another pan to shallow fry.



A little hollandaise sauce and salt and pepper.




The 3x as much spud as you thought you needed will cover the "im still hungry" from the kids and leave you enough to fry for breakfast with some bacon and eggs.

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