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Post by kbh on Nov 9, 2018 13:11:09 GMT -5
My recipe for deep fried fish.
Wash and pat dry fillets and cut into whatever sized chunks you like. Coat liberally with flour mixed heavily with garlic, pepper and whatever other seasonings you like. When you've added seasoning, put in more. And then some more. You can't over season them.
Remove from flour and dip in beaten egg.
Then drop into a baggy of either original or Italian season bread crumbs. I prefer Italian on some types such as kingfish or Spanish mackerel.
Drop into well heated oil (I prefer Canola oil) until nice golden brown.
For another option on particularly light and tasty fillets I often use Panko mix instead of bread crumbs.
Another fish cooking tidbit I learned in the Bahamas was coating larger fillets to cook on the grill with a liberal coating of mayonnaise. Certainly works to keep the moisture in.
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Post by Deleted on Nov 9, 2018 14:40:23 GMT -5
Yellow fin is amazing that way !
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Post by Deleted on Nov 9, 2018 14:41:13 GMT -5
X2 on the mayo
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Post by Twisted on Nov 9, 2018 16:01:37 GMT -5
This is yummy and super easy!!
Sole Piccata Recipe
Prep time: 10 minutesCook time: 10 minutesYield: Serves 4 This recipe calls for petrale sole, but any small flat fish fillet will work. Other good choices are flounder, fluke, small walleye or perch, rock cod, catfish or crappie. The recipe will work best with fillets that are 3/8-inch to 1/2 inch thick.
Have everything ready before you start cooking the fish, as the recipe comes together very quickly.
INGREDIENTS 1 pound thin, skinless fish fillets 1 teaspoon salt 1 teaspoon finely ground black pepper 1/3 cup flour for dredging 4 Tbsp olive oil 1/2 cup dry white wine (such as Sauvignon blanc or pinot grigio) 2 Tbsp lemon juice 1/4 cup small capers 1/4 cup chopped fresh parsley 2 Tbsp butter
1 Dredge fillets in flour: Rinse the fish in cold water and pat them dry. In a small bowl, whisk together the flour, salt, and pepper. Then place the flour mixture in a long shallow bowl or dish. Dredge the fillets in the flour so that both sides are lightly coated.
2 Fry fillets until golden: Heat the olive oil over medium-high heat in a large stick-free sauté pan.
When the oil is hot (add a little pinch of flour to the oil, and if it sizzle immediately, you're ready), work in batches and place the fish fillets in the pan in one layer and fry until golden, about 2 minutes per side. Add more oil to the pan if needed.
3 Remove fish to a paper-towel lined plate: Once browned on both sides, remove the fish fillets from the pan, set them on a paper towel-lined plate (or keep them warm in a 200°F oven).
4 Deglaze pan with wine: Add the white wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
5 Add lemon juice and capers: Let the wine boil furiously for a minute or two, until greatly reduced, then add the lemon juice and capers. Boil another minute.
6 Swirl in butter: Turn off the heat. Add 1 Tbsp of butter to the pan, swirling it constantly. When it melts, repeat the process with the other tablespoon of butter.
7 Serve: Stir in half of the parsley and pour it over the fish. Sprinkle the fish with the remaining parsley. Serve at once.
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Post by kbh on Nov 9, 2018 16:22:08 GMT -5
Sounds awesome twisted.
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Post by Deleted on Nov 9, 2018 17:18:14 GMT -5
Yummm that sounds awesome for fluke !
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Post by finatic on Nov 9, 2018 17:19:03 GMT -5
What's a hush puppie. I thought they were a brand of shoes. Lol...
Hey Glen, when you retire stay up in the north somewhere, you'll never make it down here in the south. Down here we will wear a croc, but we won't eat it. I had a pair of Crocs once I think I wore them twice and then they ended up in the garbage can. I do believe I have a hard time living down south the best Italian food in America comes right out of New Haven Connecticut that's what I grew up eating. Now that a lot of people from Connecticut have moved down south there are some fine Italian restaurants I found a couple last time I was there. You still didn't tell me what hush puppies are, with a name like that I don't think I'm missing too much though. Lol......
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Post by Team Ruby on Nov 9, 2018 20:04:42 GMT -5
It's like fried calamari, but made with corn and you don't need to necessarily drown it in a sauce to make it palatable. When you say down south, you mean Maryland or Delaware right?
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Post by finatic on Nov 9, 2018 20:09:14 GMT -5
No buddy your neighbor....
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Post by hookedup on Nov 9, 2018 20:10:54 GMT -5
Hush puppies are made from cornmeal, flour, egg, buttermilk, sugar and onion if you want it (we usually don't). Mix it up, roll it into a ball about 1 1/2 inches and drop in hot oil. Serve with lots of butter.
Don't know why, but we never have them without fish and almost always have them when having fish. Been a family tradition for generations. Nice thing is most fish restaurants around here serve them too.
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Post by daves236 on Nov 9, 2018 20:44:19 GMT -5
Learned this summer on charter boat, microwave tuna either from day before, or a skippy fresh from day.
Cut to small steaks, drizzle with soy sauce, top each piece with small piece butter, Old Bay to taste.
Microwave til white, 3-4 minutes, usually 1 minute at time, squirt of wasabi on side,
Probably the most moist tuna you could ask for, good at home, great just outside 100 fathom line.
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Post by daves236 on Nov 9, 2018 20:49:24 GMT -5
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Post by outtadblue on Nov 9, 2018 20:49:57 GMT -5
For you Glen. Hush puppies are the round balls.
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Post by fishnfool on Nov 9, 2018 20:50:35 GMT -5
Microwave tuna?! That sounds like sacralidge!
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Post by outtadblue on Nov 9, 2018 20:52:42 GMT -5
I make tuna salad out of black fin tuna in microwave. Cook as mentioned above, then fork into small chunks and mix with mayo, pickles and onions.
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