10-19-08, 04:34 PM | #26 | |
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Quote:
zooker
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10-19-08, 05:04 PM | #27 |
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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
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10-19-08, 06:35 PM | #28 |
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hahahaha, take it easy on him zooker. he is still young ya know. gotta teach dem younguns,lmao.
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10-19-08, 07:31 PM | #29 |
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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, 08:11 PM | #30 |
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If it ain't cajun, it ain't fish.
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10-19-08, 08:57 PM | #31 |
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YEAH-MAN right on the money kickin bass
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10-19-08, 10:01 PM | #32 |
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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.
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10-20-08, 12:59 AM | #33 |
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Yeah, the fish was ok...ask these guys what they thought:
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10-20-08, 03:39 AM | #34 |
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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. |
10-20-08, 07:24 AM | #35 |
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Let's see I reconize Bama with his mouth open lol, and Bigbassin over there on the right, whose the rest of the guys?
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10-20-08, 07:42 AM | #36 |
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Not just any old food......Fish. Anybody can go buy brats....LOL
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10-20-08, 07:50 AM | #37 |
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Of course,
There is something about how much better the fish tastes after catching it yourself mmm! |
10-20-08, 07:56 AM | #38 |
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We use Old Louisiana, or whatever that stuff at Winn-Dixie is called......Always tastes pretty dang good......
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10-20-08, 08:17 AM | #39 |
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10-20-08, 05:56 PM | #40 |
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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
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10-20-08, 07:18 PM | #41 |
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Being from NC, I'm partial to House-Autry seasonings....Plus they've been a long time supporter of fishing and fishing shows.
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10-20-08, 08:10 PM | #42 |
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Has anyone ever tried "Golden Dipt Cajon" from Wal-Mart? pretty good.
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10-21-08, 08:32 PM | #43 |
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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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