{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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