recipe choices??

planxdownfall · 07-11-06, 07:00 PM

i am tired of just grilling my fish plain. what is everybody's favorite recipies'

instructions please?

WTL · 07-11-06, 07:06 PM

I fry bass. Use flour and corn meal, and sometimes I add a little cocunut (got the idea from Red Lobster's shrimp). Then I just fry it in the deep fryer till golden brown.

JB · 07-11-06, 07:07 PM

The company I work for buys and sells breading, about 25 dif variety for chicken, so I usually get a sample bag and bread and then fry crappies..
Its about like KFC breading, in various spiciness levels..

planxdownfall · 07-11-06, 07:23 PM

i will try those

NCYankee · 07-11-06, 08:54 PM

I tried a basic batter today. Two cups flour, two eggs, enough milk to make the batter as thin or thick as you like, and salt to taste. Dip the fish in the batter then deep fry. I used peanut oil. The breading came out crisp but immediately got soggy. I'm not sure why. I made some chicken nuggets in the batter, and they turned out fine. I think bass is too most.

Christopherkeene9 · 07-11-06, 09:22 PM

Some old bay blackening season and blacken any bad boy up in cast iron skillet!

HulaPopr · 07-11-06, 10:02 PM

Pick up some Chef Paul's fish seasoning, fry it in some oil. His introduction of the Chef Pal's Blackened Redfish Magic seasoning back in the 80's caused a major decline in the redfish population throughout the south, no joke...lol

planxdownfall · 07-11-06, 10:25 PM

i caught a nice fish today i was gonna eat, but the stringer i had him on wasnt tied down or attached to anything yet, so he is swimming around right now with a string in his mouth. i was pretty pissed

mack · 07-11-06, 10:44 PM

do you keep all your fish or just some?

planxdownfall · 07-11-06, 11:11 PM

about half

PowerBass · 07-12-06, 07:36 AM

The occasional Bass is ok, just dont overdo it.

Jackl · 07-12-06, 08:11 AM

Here is a recipe I have used for years on all kind of fish:

Measure 2 cups of Aunt Jemima buttermilk pancake flour in a zip lock bag, add an egg, salt & pepper to taste, then add enough 7-Up to make the mixture about the thickness of Catsup. Place the fish in this mixture and place in the refrigerator overnight.
When you are ready to fry the fish, put 1 cup of DRY Aunt Jemima Pancake mix in another zip lock bag, drop the fish in the dry pancake mix, shake them around to coat the fish with dry mix, then carefully drop the fish one by one in the hot grease & cook until the breading is golden brown.

JackL

planxdownfall · 07-12-06, 06:00 PM

they all sound great i am going to try them

pig n jig · 07-12-06, 06:13 PM

Marinade your fish cut into chunks in Thousand island dressing overnight, crush italian seasoned bread crumbs in with pepper and flour mix, dip the chunks of fish in a dish of beaten eggs ,then roll them into the flour mix and fry until golden brown. P N J

CarpMan · 07-12-06, 06:18 PM

Fish breader by House-Autry, buy it at any grocery chain. Polly puts it in a bag with the fish fillets and shakes it. Best we have found. It good on any type fish.

planxdownfall · 07-13-06, 10:17 AM

nice, all i need to do now, is catch some more fish today

07-11-06, 07:00 PM	#1
planxdownfall BassFishin.Com Active Member Join Date: Jul 2006 Location: danbury ct Posts: 118	recipe choices?? i am tired of just grilling my fish plain. what is everybody's favorite recipies' instructions please?

07-11-06, 07:06 PM	#2
WTL BassFishin.Com Premier Elite Join Date: Dec 2001 Location: Huntsville, Al Posts: 7,466	I fry bass. Use flour and corn meal, and sometimes I add a little cocunut (got the idea from Red Lobster's shrimp). Then I just fry it in the deep fryer till golden brown. __________________ Selling live waterdogs for less since 2005.

07-11-06, 10:02 PM	#7
HulaPopr BassFishin.Com Super Veteran Join Date: May 2004 Location: Central Florida Posts: 2,282	Pick up some Chef Paul's fish seasoning, fry it in some oil. His introduction of the Chef Pal's Blackened Redfish Magic seasoning back in the 80's caused a major decline in the redfish population throughout the south, no joke...lol __________________ Orland, FL To do list: catch a bass on a c-rig catch a bass on a swimbait

07-12-06, 07:36 AM	#11
PowerBass BassFishin.Com Super Veteran Join Date: Aug 2004 Location: New Jersey Posts: 2,638	The occasional Bass is ok, just dont overdo it. __________________ fivealivebassmasters.com

07-12-06, 08:11 AM	#12
Jackl BassFishin.Com Super Veteran Join Date: Jan 2002 Location: Great Bend, KS Posts: 2,960	Here is a recipe I have used for years on all kind of fish: Measure 2 cups of Aunt Jemima buttermilk pancake flour in a zip lock bag, add an egg, salt & pepper to taste, then add enough 7-Up to make the mixture about the thickness of Catsup. Place the fish in this mixture and place in the refrigerator overnight. When you are ready to fry the fish, put 1 cup of DRY Aunt Jemima Pancake mix in another zip lock bag, drop the fish in the dry pancake mix, shake them around to coat the fish with dry mix, then carefully drop the fish one by one in the hot grease & cook until the breading is golden brown. JackL __________________ There are two theories about argueing with women...........Neither one works!

07-11-06, 07:07 PM	#3
JB BassFishin.Com Premier Elite Join Date: Mar 2005 Posts: 8,655	The company I work for buys and sells breading, about 25 dif variety for chicken, so I usually get a sample bag and bread and then fry crappies.. Its about like KFC breading, in various spiciness levels..

07-11-06, 07:23 PM	#4
planxdownfall BassFishin.Com Active Member Join Date: Jul 2006 Location: danbury ct Posts: 118	i will try those

07-11-06, 08:54 PM	#5
NCYankee BassFishin.Com Active Member Join Date: Jul 2005 Location: Cincinnati, OH Posts: 188	I tried a basic batter today. Two cups flour, two eggs, enough milk to make the batter as thin or thick as you like, and salt to taste. Dip the fish in the batter then deep fry. I used peanut oil. The breading came out crisp but immediately got soggy. I'm not sure why. I made some chicken nuggets in the batter, and they turned out fine. I think bass is too most.

07-11-06, 09:22 PM	#6
Christopherkeene9 BassFishin.Com Super Veteran Join Date: Nov 2005 Location: Oviedo, Fla Posts: 2,270	Some old bay blackening season and blacken any bad boy up in cast iron skillet!

07-11-06, 10:25 PM	#8
planxdownfall BassFishin.Com Active Member Join Date: Jul 2006 Location: danbury ct Posts: 118	i caught a nice fish today i was gonna eat, but the stringer i had him on wasnt tied down or attached to anything yet, so he is swimming around right now with a string in his mouth. i was pretty pissed

07-11-06, 10:44 PM	#9
mack BassFishin.Com Veteran Member Join Date: Jul 2006 Location: nj Posts: 652	do you keep all your fish or just some?

07-11-06, 11:11 PM	#10
planxdownfall BassFishin.Com Active Member Join Date: Jul 2006 Location: danbury ct Posts: 118	about half

07-12-06, 06:00 PM	#13
planxdownfall BassFishin.Com Active Member Join Date: Jul 2006 Location: danbury ct Posts: 118	they all sound great i am going to try them

07-12-06, 06:13 PM	#14
pig n jig BassFishin.Com Super Veteran Join Date: Jul 2005 Location: Avoca, NY Posts: 3,508	Marinade your fish cut into chunks in Thousand island dressing overnight, crush italian seasoned bread crumbs in with pepper and flour mix, dip the chunks of fish in a dish of beaten eggs ,then roll them into the flour mix and fry until golden brown. P N J

07-12-06, 06:18 PM	#15
CarpMan BassFishin.Com Veteran Member Join Date: Jan 2006 Posts: 676	Fish breader by House-Autry, buy it at any grocery chain. Polly puts it in a bag with the fish fillets and shakes it. Best we have found. It good on any type fish.

07-13-06, 10:17 AM	#16
planxdownfall BassFishin.Com Active Member Join Date: Jul 2006 Location: danbury ct Posts: 118	nice, all i need to do now, is catch some more fish today

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)