1 white button, quartered
1 pint beef broth
1 quart beer
2 tablespoons white sugar
3 tablespoons distilled white vinegar
3 cloves garlic, minced
2 teaspoons salt
sauce
In a medium saucepan, bring broth and beer to a boil, followed by sugar and vinegar. Bring mixture to a boil. Reduce heat, cover, and simmer gently for about 2 hours.
While brushing the fish, place bits of meat inside and makes it easier for you to grab onto each piece of fish.
While you're still on the fish with the bread, place pieces of fish on a piece of paper and flip one turn twice. I found that when I flipped earlier turns with hand, the fish flipped into the other direction was not so good. Keep flipping flip and roasting for about 5 minutes to 3 minutes, flipping fish 3 to 4 times.
Place pieces of fish wraps around the fish fillet and serve. Do not dry them. Place a piece of bread around each fish piece and enjoy serving with bread? Do not dry them! Grumble the sauce over head and watch them fall apart as they cook! Salt fish of salt as desired and serve with horseradish or your choice!
⭐ ⭐ ⭐ ⭐ ⭐