Adding on to BeeKeepers question, what is your favorite way to prepare fish. Seasonings, ingredients, cooking method, etc.........
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Adding on to BeeKeepers question, what is your favorite way to prepare fish. Seasonings, ingredients, cooking method, etc......
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When I was a kid, when we went camping in the Beartooth Mountains, in South Central Montana, I remember catching pan-sized rainbows and brookies and just taking off the heads and out the guts and wrapping the rest in foil and toss'em in the glowing coals for like 10-20 minutes, take it out unwrap it and dinner was served! What a great meal and memory!
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Simple is usually best. Grilled, just brush with olive oil and salt and pepper. Maybe some seafood seasoning for something different. Pan fried - dredge in flour with salt and pepper (maybe some corn meal), and fry in butter and oil. Deep fried - beer or tempura batter.
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I'm a southern boy and I do love it deep fried in peanut oil after dredging in seasoned corn meal. If the fish is a little on the stong side, give it a roll in yellow mustard before the cornmeal dredge. Serve with cole slaw, hand cut fries and hushpuppies drizzled in honey.
I love to blacken any flakey fish using cajun seasoning. It grills well with the same seasoning also, usually I use Tony Chachere's Cajun seasoning.
Broiled, lightly salted with butter and garlic is also a tasty treat.
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First of all Beekeeper call me next time you cook I'm there!
I like a flour cornmeal mix, salt and pepper, deep fried. serve with lemon and tartar sauce.
If you like healthy, broil on a flat grill or skillet with some lemon pepper and you've got some good fish!
I like filleted (SP?) bass the best, the texture is a little stiffer and it holds up better than crappie or catfish. Especially the next day after microwaving.
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I use a flour/cornmeal mix with black pepper, cajun spices, and garlic powder.
Dip fish of choice in a seasoned egg wash and deep fry in peanut or cottonseed oil.
If I want a sweeter taste to the fish, dip the fish in sprite or 7up and then batter, the sugar in the soda will stick to the meat and give it a nice, sweet flavoring.
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