Keeping Fish - What's the best method? - Page 2

zooker · 10-19-08, 04:34 PM

Quote:

Originally Posted by crankybait

any big difference between milk and buttermilk? Milk is more readily available, but if buttermilk is better, I'll go that extra mile

oh boy can ya tell he is a yankee..

zooker

BigBassin144 · 10-19-08, 05:04 PM

There really is not much difference. We pretty much use whatever we've got on hand at the moment. If you can't find buttermilk, plain milk work work just as well.

BB

bamabassman · 10-19-08, 06:35 PM

hahahaha, take it easy on him zooker. he is still young ya know. gotta teach dem younguns,lmao.

woody · 10-19-08, 07:31 PM

Well the only thing left to do now is batter them fillets for frying.

What do you guys all use for batter?

Tried some BPS cajun mix, I would recommend to anyone who likes it spicy.

kicking bass · 10-19-08, 08:11 PM

If it ain't cajun, it ain't fish.

Flippy · 10-19-08, 08:57 PM

YEAH-MAN right on the money kickin bass

bamabassman · 10-19-08, 10:01 PM

we just use fish fry from the foodland or wally world grocery store. wife adds somthing to it as well. don't ask either. just ask bigbassin144, mississippiboy among a few others if it tastes good or not,lol.

MississippiBoy · 10-20-08, 12:59 AM

Yeah, the fish was ok...ask these guys what they thought:

metalbrew · 10-20-08, 03:39 AM

My spicy fried fish, works with stripped bass, walleye, catfish (for catfish I use a cornmeal breading instead), and crappie.

First, smell your fish. If it smell fishy or gamey, something is wrong with the fish. Fresh fish and fish properly frozen will not have a strong fishy smell. If you're having smelly fish issues, make sure your freezer is 0F and your fridge is 40F. Don't start with bad fish...

It's ok to marinate your fillets in lemon juice or buttermilk, although I don't. Just don't start with sopping wet fillets. Lots of water/liquid in the fryer is dangerous, it jumps and froths, it's not good for your safety.

The spice rub:
1 part salt
2 parts onion powder
3 parts chili powder (I make my own blend)

Lay out your fillets on a tray or something suitable, dust both sides of the fillets with the rub, let the fillet sit for 15 minutes absorbing these spices. Season to taste of course, but I wouldn't go too crazy until you have a better feel for the recipe.

Coat each fillet with flour breading (put flour in a bowl or pan and drop in the fillet getting things good and coated with flour)

Fry in 375F peanut, safflower, or sunflower oil (these are good tasteless oils) until done. If I don't have those oils, I use Cisco but only when it's clean, older Cisco is a bit nasty. Done is relative to how big of a batch you're trying to do at once. When you drop the the fish in the temp of the oil drops so try and let the oil come back to 375F before starting your next batch. Cold oil means oily breading, hot oil means crispy breading. If you have trouble keeping your oil at 375F get an inexpensive cast iron dutch over for frying, cast iron holds residual heat well.

I like this recipe with greens or potatoes. I don't usually go for tartar sauce, but sometimes if I'm making sandwiches I'll use it. Try and keep your fillets roughly the same size or at least be aware that thinner ones cook faster than the thicker ones. This works great in the kitchen or campsite.

woody · 10-20-08, 07:24 AM

Let's see I reconize Bama with his mouth open lol, and Bigbassin over there on the right, whose the rest of the guys?

Friends, food, fun, fellowship, and more food, Thats what it's all about!

kicking bass · 10-20-08, 07:42 AM

Not just any old food......Fish. Anybody can go buy brats....LOL

woody · 10-20-08, 07:50 AM

Of course,
There is something about how much better the fish tastes after catching it yourself mmm!

flbassman · 10-20-08, 07:56 AM

We use Old Louisiana, or whatever that stuff at Winn-Dixie is called......Always tastes pretty dang good......

woody · 10-20-08, 08:17 AM

Quote:

Originally Posted by flbassman

We use Old Louisiana, or whatever that stuff at Winn-Dixie is called......Always tastes pretty dang good......

That sounds good, I'm guessing its got alittle kick to it (spicy)

thanks

Stinkies Daddy · 10-20-08, 05:56 PM

Marinate fillets in louisana hot sauce for 1 hr. batter w/ corn meal seasoned to taste with salt and pepper. I may be a sissy but i use 1 of them flipper things to keep my hands from gettin messy

robertmee · 10-20-08, 07:18 PM

Being from NC, I'm partial to House-Autry seasonings....Plus they've been a long time supporter of fishing and fishing shows.

kicking bass · 10-20-08, 08:10 PM

Has anyone ever tried "Golden Dipt Cajon" from Wal-Mart? pretty good.

bamabassman · 10-21-08, 08:32 PM

ya caught me!!! hahahaha. yea i wuz really stuffing in the food huh? i had the BEST time i have had in a LONG time then.

10-19-08, 05:04 PM	#27
BigBassin144 BassFishin.Com Premier Elite Join Date: Jul 2007 Location: Toledo, Ohio Posts: 9,463	There really is not much difference. We pretty much use whatever we've got on hand at the moment. If you can't find buttermilk, plain milk work work just as well. BB __________________ As of June 14, 2014 the members of the BF.com forum have moved to basschat.yuku.com!

10-19-08, 08:11 PM	#30
kicking bass BassFishin.Com Member Join Date: Oct 2008 Location: Litchfield, Il Posts: 54	If it ain't cajun, it ain't fish. __________________ When it's all said and done: it's over

10-19-08, 08:57 PM	#31
Flippy BassFishin.Com Member Join Date: Oct 2008 Location: Lancaster, South Carolina Posts: 96	YEAH-MAN right on the money kickin bass __________________ The B.S. Stops When Tha Trollin Motor Drops

10-20-08, 12:59 AM	#33
MississippiBoy BassFishin.Com Super Veteran Join Date: May 2007 Location: Ridgeland MS Posts: 3,923	Yeah, the fish was ok...ask these guys what they thought: Attached Thumbnails

10-20-08, 03:39 AM	#34
metalbrew BassFishin.Com Member Join Date: Oct 2008 Posts: 5	My spicy fried fish, works with stripped bass, walleye, catfish (for catfish I use a cornmeal breading instead), and crappie. First, smell your fish. If it smell fishy or gamey, something is wrong with the fish. Fresh fish and fish properly frozen will not have a strong fishy smell. If you're having smelly fish issues, make sure your freezer is 0F and your fridge is 40F. Don't start with bad fish... It's ok to marinate your fillets in lemon juice or buttermilk, although I don't. Just don't start with sopping wet fillets. Lots of water/liquid in the fryer is dangerous, it jumps and froths, it's not good for your safety. The spice rub: 1 part salt 2 parts onion powder 3 parts chili powder (I make my own blend) Lay out your fillets on a tray or something suitable, dust both sides of the fillets with the rub, let the fillet sit for 15 minutes absorbing these spices. Season to taste of course, but I wouldn't go too crazy until you have a better feel for the recipe. Coat each fillet with flour breading (put flour in a bowl or pan and drop in the fillet getting things good and coated with flour) Fry in 375F peanut, safflower, or sunflower oil (these are good tasteless oils) until done. If I don't have those oils, I use Cisco but only when it's clean, older Cisco is a bit nasty. Done is relative to how big of a batch you're trying to do at once. When you drop the the fish in the temp of the oil drops so try and let the oil come back to 375F before starting your next batch. Cold oil means oily breading, hot oil means crispy breading. If you have trouble keeping your oil at 375F get an inexpensive cast iron dutch over for frying, cast iron holds residual heat well. I like this recipe with greens or potatoes. I don't usually go for tartar sauce, but sometimes if I'm making sandwiches I'll use it. Try and keep your fillets roughly the same size or at least be aware that thinner ones cook faster than the thicker ones. This works great in the kitchen or campsite. Last edited by metalbrew; 10-20-08 at 07:12 PM.

10-19-08, 06:35 PM	#28
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	hahahaha, take it easy on him zooker. he is still young ya know. gotta teach dem younguns,lmao.

10-19-08, 07:31 PM	#29
woody BassFishin.Com Super Veteran Join Date: Mar 2008 Location: Jonesville, Indiana Posts: 3,597	Well the only thing left to do now is batter them fillets for frying. What do you guys all use for batter? Tried some BPS cajun mix, I would recommend to anyone who likes it spicy.

10-19-08, 10:01 PM	#32
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	we just use fish fry from the foodland or wally world grocery store. wife adds somthing to it as well. don't ask either. just ask bigbassin144, mississippiboy among a few others if it tastes good or not,lol.

10-20-08, 07:24 AM	#35
woody BassFishin.Com Super Veteran Join Date: Mar 2008 Location: Jonesville, Indiana Posts: 3,597	Let's see I reconize Bama with his mouth open lol, and Bigbassin over there on the right, whose the rest of the guys? Friends, food, fun, fellowship, and more food, Thats what it's all about!

10-20-08, 07:42 AM	#36
kicking bass BassFishin.Com Member Join Date: Oct 2008 Location: Litchfield, Il Posts: 54	Not just any old food......Fish. Anybody can go buy brats....LOL __________________ When it's all said and done: it's over

10-20-08, 07:50 AM	#37
woody BassFishin.Com Super Veteran Join Date: Mar 2008 Location: Jonesville, Indiana Posts: 3,597	Of course, There is something about how much better the fish tastes after catching it yourself mmm!

10-20-08, 07:56 AM	#38
flbassman BassFishin.Com Super Veteran Join Date: Feb 2004 Location: Jacksonville Florida Posts: 2,840	We use Old Louisiana, or whatever that stuff at Winn-Dixie is called......Always tastes pretty dang good...... __________________ R.I.P. Zooker

10-20-08, 05:56 PM	#40
Stinkies Daddy BassFishin.Com Active Member Join Date: May 2008 Location: Pea Ridge, Arkansas Posts: 118	Marinate fillets in louisana hot sauce for 1 hr. batter w/ corn meal seasoned to taste with salt and pepper. I may be a sissy but i use 1 of them flipper things to keep my hands from gettin messy __________________ Stinkies Daddy

10-20-08, 07:18 PM	#41
robertmee BassFishin.Com Active Member Join Date: Jul 2008 Posts: 180	Being from NC, I'm partial to House-Autry seasonings....Plus they've been a long time supporter of fishing and fishing shows.

10-20-08, 08:10 PM	#42
kicking bass BassFishin.Com Member Join Date: Oct 2008 Location: Litchfield, Il Posts: 54	Has anyone ever tried "Golden Dipt Cajon" from Wal-Mart? pretty good. __________________ When it's all said and done: it's over

10-21-08, 08:32 PM	#43
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	ya caught me!!! hahahaha. yea i wuz really stuffing in the food huh? i had the BEST time i have had in a LONG time then.

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