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Q:
what are guys favorite type of fried fish and the recipes that go with them
Question by J4huntfish. Uploaded on April 16, 2010
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Answers (14)
The best fresh water fish recipe in my experience was Trout Meuniere served at Arnaud's Restaurant in the French Quarter of New Orleans.
There are several variations available online.
The best saltwater fish was Snapper Throats served on the State Yacht "Alice" mebbe 50 years ago. Arguably the best morsel of fish flesh anywhere. Deep fried in cornmeal.
But, by far, the best food anywhere is Seafood Gumbo.
No two people make it the same way.
halibut. open a can of cheap beer and let it sit until it's flat. the beer, not the can. deep fry the fish in half inch pieces. mix tarter sauce, bleu cheese crumbles, horseradish and lime juice. fry and dip.
Fried Fish Recipe :)
INGREDIENTS :)
1 Pound pike or walleye fillets
2% Milk
11/2 Cup flour
1 Bottle of dark beer
Salt and Pepper
1/2 Tsp baking powder
1/2 Tsp seasoning salt
Canola oil
Cut the fillets into to “chunks”. Submerge the fish in milk for 20 minutes.
Pour 1 Cup of flour, baking powder and 1 cup of beer in a large bowl. Stir until the batter becomes smooth. Add salt, pepper and seasoning salt. Stir. Achieve the consistency of pancake batter and set aside.
Take the remaining flour and spread it on a shallow plate. Add salt and pepper.
Bring the oil to a medium heat. Careful not to make it too hot as it will burn the batter. Ideally the temperature should be between 360 and 375 F. About 2 inches should be enough.
Take the fish pieces and pat dry. Roll the fish on the plate of flour then dip into the batter. Coat well. Gently drop the fish into the hot oil and cook for about two minutes. Do not stack the fish in the pot. Remove the fish when they turn golden brown.
Place the fish on a plate lined with paper towel to drain. Enjoy and Serve it well to family or friends!!!
Yellow perch, no contest. Dip fillets in buttermilk, dip in egg wash, dredge through smashed-up cheese balls and fry in 330 degree oil for 3 to 4 min.
nice one rudy!
I like catfish. Broiled.
I love Redfish/Puppy Drum/whatever you want to call them fried up with a nice cajun breading.
For my favorite fish, it's a tossup between triggerfish and cobia. I like them both fried using peanut oil and Original Fish Fri. Nothing fancy. Serve with Martha White Mix hushpuppies, sliced sweet onion and baked beans made with lots of molasses. Wash it down with sweet tea with lemon or beer so cold it makes your teeth ache.
blackdawgz---Those snapper throats are something else. Have you ever had triggerfish throats? They'll make you forget about snapper.
Beer-battered Grouper or Catfish is great. Pan-fried whole Trout too. Deep fried Striper nuggets ain't bad either.
Country road :
Naw.
I left there before anybody would consider eating a triggerfish.
I paid for a boatload of relatives to go on a charter boat in Destin to catch snappers and all they caught wuz triggerfish and they threw them all back!!!
Mebbe a year later, people started chartering boats to go catch triggerfish!
But I guess mebbe I have a rather extensive list of regrets myself.
I just got back from up the canyon with three nice trout for tonights dinner. I'll just season some flour with garlic salt and pepper, coat the fish in it, then fry whole in butter melted in some olive oil.
sourdough dave boy am i jealous
Behead and gut a couple bluegill, dip them in lemon oil and egg yolk, and then flour them and throw them in a pan of bacon greece. Yummm.
Post an Answer
Fried Fish Recipe :)
INGREDIENTS :)
1 Pound pike or walleye fillets
2% Milk
11/2 Cup flour
1 Bottle of dark beer
Salt and Pepper
1/2 Tsp baking powder
1/2 Tsp seasoning salt
Canola oil
Cut the fillets into to “chunks”. Submerge the fish in milk for 20 minutes.
Pour 1 Cup of flour, baking powder and 1 cup of beer in a large bowl. Stir until the batter becomes smooth. Add salt, pepper and seasoning salt. Stir. Achieve the consistency of pancake batter and set aside.
Take the remaining flour and spread it on a shallow plate. Add salt and pepper.
Bring the oil to a medium heat. Careful not to make it too hot as it will burn the batter. Ideally the temperature should be between 360 and 375 F. About 2 inches should be enough.
Take the fish pieces and pat dry. Roll the fish on the plate of flour then dip into the batter. Coat well. Gently drop the fish into the hot oil and cook for about two minutes. Do not stack the fish in the pot. Remove the fish when they turn golden brown.
Place the fish on a plate lined with paper towel to drain. Enjoy and Serve it well to family or friends!!!
The best fresh water fish recipe in my experience was Trout Meuniere served at Arnaud's Restaurant in the French Quarter of New Orleans.
There are several variations available online.
halibut. open a can of cheap beer and let it sit until it's flat. the beer, not the can. deep fry the fish in half inch pieces. mix tarter sauce, bleu cheese crumbles, horseradish and lime juice. fry and dip.
nice one rudy!
Country road :
Naw.
I left there before anybody would consider eating a triggerfish.
I paid for a boatload of relatives to go on a charter boat in Destin to catch snappers and all they caught wuz triggerfish and they threw them all back!!!
Mebbe a year later, people started chartering boats to go catch triggerfish!
But I guess mebbe I have a rather extensive list of regrets myself.
The best saltwater fish was Snapper Throats served on the State Yacht "Alice" mebbe 50 years ago. Arguably the best morsel of fish flesh anywhere. Deep fried in cornmeal.
But, by far, the best food anywhere is Seafood Gumbo.
No two people make it the same way.
Yellow perch, no contest. Dip fillets in buttermilk, dip in egg wash, dredge through smashed-up cheese balls and fry in 330 degree oil for 3 to 4 min.
I like catfish. Broiled.
I love Redfish/Puppy Drum/whatever you want to call them fried up with a nice cajun breading.
For my favorite fish, it's a tossup between triggerfish and cobia. I like them both fried using peanut oil and Original Fish Fri. Nothing fancy. Serve with Martha White Mix hushpuppies, sliced sweet onion and baked beans made with lots of molasses. Wash it down with sweet tea with lemon or beer so cold it makes your teeth ache.
blackdawgz---Those snapper throats are something else. Have you ever had triggerfish throats? They'll make you forget about snapper.
Beer-battered Grouper or Catfish is great. Pan-fried whole Trout too. Deep fried Striper nuggets ain't bad either.
Behead and gut a couple bluegill, dip them in lemon oil and egg yolk, and then flour them and throw them in a pan of bacon greece. Yummm.
I just got back from up the canyon with three nice trout for tonights dinner. I'll just season some flour with garlic salt and pepper, coat the fish in it, then fry whole in butter melted in some olive oil.
sourdough dave boy am i jealous
Post an Answer