Preparing Fish Recent Comments

re: Preparing Fish

2009-07-31 19:44:57

posted by: LaHaises. Fryin any fish is very tasty! I have tried a few different ways of frying fish and have found that using a breading that has both cornmeal and cornflour turns out great. For some reason, they turn out less greasy and have a great crunch to it without burning. Shorelunch and Zatarran's are my two favorite breadings. Pan frying with onions is also wonderful, especially in a cast iron skillet. If you are looking for a way to steam fish, i will cut the fish into average size portions, place on tinfoil, season, add a pat of butter, close the tinfoil around the fish, bake at 350. You could open the foil and let it brown if you want a firmer texture.

re: Preparing Fish

2009-07-24 20:42:32

posted by: Triplebrow. I have tried just about every fish out there , but there is nothing like perch and walleye! I like em fried, but for a change, especially after 3 - 5 days in fish camp, I like to bake the walleye in butter with sliced onions on top, with a slice of lemon on top (if I have any with) and onion and garlic powder..... MMMMMMM.... as for frying, I like shore lunch that I have doctored with extra ingredients.... I usually add more corn meal for more crunch and some extra lemon pepper and a few other seasonings..... just enhenses the flavors already in shore lunch.....

re: Preparing Fish

2009-06-05 23:53:11

posted by: Tetta. Frying of course is the best, but we recently tried cooking it on the grill and it was a nice change-up. We did cajun seasoning, but just plain lemon juice or lemon pepper would be great as well, I think.

I also just coat fish the way I would when deep-frying, but instead put it on a greased wire rack and brushing it with olive oil. It still gets fairly crispy and is a little bit of a healthy alternative.

re: Preparing Fish

2009-06-04 17:52:22

posted by: SwimsWithFish. I don't fish much, but one of my scuba diving buddies fishes for crappie a lot and he gives me fillets. I love them fried in olive oil, garlic, and salt and pepper until the edges are golden brown and crispy and the meat just falls off my fork.

Okay, now I'm wiping the drool off my keyboard...