Chief Grey Bear Posted May 7, 2012 Posted May 7, 2012 An even better (and probably even less healthy) way of fixing them is to fillet them, dip the fillets in melted butter, roll in crushed potato chips, put in a casserole dish, pile on more melted butter and potato chips, and bake them. You'll think you've died and gone to heaven! Have you used different flavored chips or just plain?? I am thinking you could develope some really killer flavor combos. Like some jalapeno chips or cajun. No telling what you could come up with. Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors
Daryk Campbell Sr Posted May 7, 2012 Posted May 7, 2012 Good video, I have used this technique with salt, but never with the crab boil. I enjoy alot of Zatarains' items, and will give it a shot. Money is just ink and paper, worthless until it switches hands, and worthless again until the next transaction. (me) I am the master of my unspoken words, and the slave to those that should have remained unsaid. (unknown)
Al Agnew Posted May 8, 2012 Posted May 8, 2012 I've only used plain chips. While I agree you could come up with some great taste sensations with the various flavored chips, if you go too wild on the chips or the seasoning, you lose the taste of the fish. The original post talked about doing something to get rid of the "gamey" flavor, but as far as I'm concerned bass taste good enough that I don't want to mask the taste. Eric, the potato chips don't stay too crunchy, but they don't get real soggy, just softer. The fish are the same, and the butter mixes with the chips...if you like butter and potato chips and bass, the three together are terrific.
joeD Posted May 8, 2012 Posted May 8, 2012 Why ruin potato chips with fish? Why ruin butter with fish and chips?! On second thought.... Mmmmm...butter.
Members captain belly Posted May 14, 2012 Author Members Posted May 14, 2012 This marinade soothes the 'over-fishy-flavor" of trout as well. Trout that has been in the freezer that is. I only like trout FRESH. if I store it, I definitely marinade it in this (strong solution for 3 days). I don't know what is in the crab boil, but I do know, it doesn't take a lot of it. this stuff will clear your sinuses! If anyone has a recipe for this stuff, let me know. I'm a DIY kind of guy.
ozark trout fisher Posted May 6, 2015 Posted May 6, 2015 Edit: I'm dumb and this thread is three years old.
ozark trout fisher Posted May 7, 2015 Posted May 7, 2015 Oops. Not sure how that happened. I could have sworn I saw it on the recent post lists. Guess I never read the timestamps. Who knows. It was kinda late. Crap. I hate it when other people do that. Phil Lilley 1
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