You''ll just wanna eat more man, all I can say. It's Sac a lait
You''ll just wanna eat more man, all I can say. It's Sac a lait
Thanks so much for the detailed prep suggestions and taste observations! Considering the large numbers of fish I C & R per outing, I would be set for life when it comes to a source of protein - especially one superior in value to eating beef or chicken.
Thanks Again!
One observation, if I may. If you choose to scale, fillet and fry with the skin on, expect that piece to curl. A lot. Makes it hard to cook evenly.
At least that has been my observation. However, I pan fry in about 1/4" of oil, not a true deep fry where it's fully submerged. That may make a difference.
If you decide to try some crappie, be sure to try some bluegill, too.
I also only use about a 1/4 inch of oil, and just tilt the pan occasionaly so that it's kind of deep fried. No need to use too much oil unless you have gallons sitting around
Corn meal one of the best coatings?
It’s my family’s favorite!Quote:
Originally Posted by Spoonminnow
Sent from my iPhone using Tapatalk
Corn meal, corn flour, all purpose flour all work. You can add salt, pepper and garlic powder or whatever. Those Ketchn sliders look like something you'd buy in a restaraunt. I like potato salad as a side
Mainly, I use it as a "tradition" ... it's what my parents & grandparents used.Quote:
Originally Posted by Spoonminnow
I'm not a big fan of "heat" in my food, as in hot spicy flavorings, and yellow corn meal doesn't add any flavor to the fish, which allows me to add a pinch or two of spices I can tolerate (like a sprinkle or two of Slap Ya Mama Cajun Seasoning) should I want to.
A lot of people say they mix cornmeal & flour as a coating for frying fish. I don't, because flour will stick to the fish better & not leave that much room for the cornmeal (I'm guessing), plus it's gonna get wet when the fish is coated in it ... making a "batter" effect. If I wanted my fish coated in a batter, I've got some Weisenberger batter mixes that I could use.
That's one I've never heard of and doubt they sell it locally. :RoflQuote:
Slap Ya Mama Cajun Seasoning
For those that like heat, I would recommend this spice blend, added to canola oil and heated in the oven at 200⁰ for 2 hours in a little mason jar. It's flavor and heat are superior to standard cayenne flakes, only takes a couple drops depending on the size of the dish. Just strain into a tincture dropper bottle and add a few drops whenever heat is desired
I Can't Feel My Face