Re: {Tidal Potomac Fly Rodders} Re: Questions of a culinary and gustatory nature

Rich -- I believe that is known as "scoring" the fish (those slices).  I like that too -- it crisps up the fish really nicely. 

We usually use plain vegetable oil and Ande batter in a small fry daddy.  A large pan works fine too, we just use the fryer because it's there. 

Never tried the egg wash batters, but I imagine it's good. 

It goes without saying that I prefer to decapitate, gut and scale panfish.  They're my favorite eating fish thus far.  We used to remove the fins, but I just leave them on now.

Anyone like eating the fins?  People say they're like potato chips, but I find them to be "meh".  Bethy was babysat as a small child by a very, very nice country family who use to target suckers at the local trout stream with corn kernels because they felt that the suckers tasted a lot better than trout.  The grandfather loved sucker fins deep fried ;). 

Gene

On Monday, July 25, 2016 at 9:10:36 PM UTC-4, Richard Farino wrote:

Baiting me, Mark?  =)

I like to cook in certain styles, but my mainstay is almost always olive oil.  That changes when deep frying things because the smoke point is too low for oil.  Peanut, vegetable, and palm oil are what I've used to cook red snapper, whitefish, cod.

Will you have an oven for your vacation, or are you camping and eating what you're catching?  I like to cut slices into a whole fish, dredge in flour inside and out, and cook in extremely hot peanut oil so that it fries outside and doesn't get soggy.  I'll sometimes season the flour with S&P, paprika and cayenne.

For non-frying methods, you have options:

• Fillet LMB.  Cook fennel and carrot spears in butter until softened.  Roll LMB fillet around carrot and fennel, bake at 350 for 12-15 covered in foil.  Sauce – butter, lemon, and fennel tops sautéed with S&P.  Maybe capers if you feel like splurging.
• Gut and take heads off panfish.  Season with S&P.  Egg wash, flour/corn meal mix.  Fry in peanut or vegetable oil.

Ways to spice it up – use Panko.  Lots of crunch.  Get whole wheat panic if the wife is giving you grief.  Or cheat and use this stuff:

It's worth every penny.  Just use a little less water than they recommend.

R

From: Tidal Potomac Fly Rodders <tidal-potoma...@googlegroups.com> on behalf of John Smith <nati...@gmail.com>
Reply-To: Tidal Potomac Fly Rodders <tidal-potoma...@googlegroups.com>
Date: Monday, July 25, 2016 at 2:36 PM
To: Tidal Potomac Fly Rodders <tidal-potoma...@googlegroups.com>
Subject: {Tidal Potomac Fly Rodders} Re: Questions of a culinary and gustatory nature

A real tasty way to prepare smaller fish is using the same Asian technique as for salt and pepper shrimp in a shell (Jiao Yan Da Xia). Cut the fish fillets into smaller bite size pieces and soak in cold water for a couple of hours. Then remove from water and coat the fish bites in corn starch and deep fry (we use our cool daddy fryer). We usually just use canola oil. Then stir fry some green onion, hot peppers, and garlic in a wok or skillet, add deep fried fish chunks, and sprinkle a good unhealthy dose of salt and pepper. Stir fry for a couple minutes and you have some fantastically tasty deep fried fish bites.

On Monday, July 25, 2016 at 11:03:45 AM UTC-4, namfos wrote:

#1: What is your preferred oil or other fat for frying fish? Olive, safflower, peanut, bacon fat, lard, Crisco, etc.

#2. I'm notorious (in my family) for winging it with whatever is on hand for ingredients, but basically it's about frying fish. For vacation this year I'm looking to try other cooking methods.  Any have fave recipes for panfish and largemouth bass done up differently than frying? 

Thanks, 

Mark

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