In The Freezer

[stuartsx5]

I have been eating whites for several years. I fished with an older gentleman from work and he showed me a little trick to get ride of the red. After filleting and before you cut out the ribs, turn the fillet over and skim that red meat off with the fillet knife. I use an electric knife and it slices that red meat off, don't know how well it works with a regular knife. If the little streak that is left is big I go ahead and slice it out before I fry them but if it is just a little streak I leave it in there and have had no complaints from anyone.

[abkeenan]

Nasty-looking, though! I caught a monster flathead last Summer, and was going to give it to a guy on our dock, but he said he wouldn't eat those "nasty flatheads". I cleaned it and prepared it as above and brought some down for him later that night. He loved it! I know he sometimes gets on this site, so I thought I would razz him a bit.

No doubt about that. We always pick up a couple every year on the trotlines we set usually around Memorial Day Weekend and every now and then we get a "good'in'" that is 25lbs+. Pulling them up from the deep on the line they certainly look like nasty bottom dwelling beasts. But they sure do taste good!

[Lunker Lane]

I always cut the redline out. Soak in salt water with a bunch of ice at least an hour, really like to soak over night. Use Andy's and Andy's red to fry. Thanks now all I can think about is fried fish!

[abkeenan]

I always cut the redline out. Soak in salt water with a bunch of ice at least an hour, really like to soak over night. Use Andy's and Andy's red to fry. Thanks now all I can think about is fried fish!

Yep. Andy's is the only way to go. Especially the Cajun or "red" as you put it. Delish!

[*T*]

"Cajun" and "Red" are different from one another, not the same. From their website:

"Andy’s Red Fish Breading is our most popular product. Premium Hungarian Paprika imparts extraordinary flavor plus an appealing hue that's sure to please a hungry crowd. This unique cornmeal based breading is seasoned perfectly with just the right amount of a peppery bite. Andy's Red Fish Breading is not spicy, not hot, but just right and golden bright."

"Andy's Cajun Fish Breading gives you that zesty, full flavor taste that New Orleans cuisine is famous for. We've taken our traditional cornmeal based batter and "kicked it up a notch." Andy's Cajun Fish Breading with its unique combination of spices sprinkled with the perfect touch of southern heat will jazz up your seafood whether baked, broiled, or fried."

Making me hungry for some right now!

[abkeenan]

"Cajun" and "Red" are different from one another, not the same. From their website:

"Andy’s Red Fish Breading is our most popular product. Premium Hungarian Paprika imparts extraordinary flavor plus an appealing hue that's sure to please a hungry crowd. This unique cornmeal based breading is seasoned perfectly with just the right amount of a peppery bite. Andy's Red Fish Breading is not spicy, not hot, but just right and golden bright."

"Andy's Cajun Fish Breading gives you that zesty, full flavor taste that New Orleans cuisine is famous for. We've taken our traditional cornmeal based batter and "kicked it up a notch." Andy's Cajun Fish Breading with its unique combination of spices sprinkled with the perfect touch of southern heat will jazz up your seafood whether baked, broiled, or fried."

Making me hungry for some right now!

Hmmmm. Now I am not sure which one we use. I think it is the cajun but we have used all the Andy's. I forget which one we use exclusively now that we decided was best. Either the Red or the Cajun. Either way can't go wrong with any of Andy's seasoning mix. Great now my mouth is watering.

[wayne b]

thanks guys now I'm going to have to try Andy's seasoning I usually just roll them in corn meal with salt and pepper. add some fried taters and hush puppies with sweet tea and I am done for the day. the only thing that only thing better than the fried taters is if you can find some morel mushrooms and fry them with the fish in the same batter. When this happens I think that I am in heaven

[Old plug]

WAYNE------Your in my age group wayne. That is how we grew up eating them. Habit is what it is. I tried this crushed potato chip thing they talked about on here and it is really good. I took 14 12 inch Kentucky bass fillets up to Hermann last weekend to my daughters and between 4 people we cleaned them up. It is real simple to make. Myself I just lspray non stick on a baking sheet, lay the filets on there then sprinkle paprika on the fish and cover them with with a thick coating of crushed potato chips. Sprinkle melted butter on top of that then bake them for 10 minutes. They are really good. Worst part is crushing the potato chips. I put them in a plastid bag and beat then with a meat tenderized. I want to experiment with different flavored chips etc.

[wayne b]

I think I will try that plug. I have some crappie that just need to be cooked. I don't know about the age group thing though I am only 28. That is the way my mom and grandma always cooked fish my wife had never really liked fish till my mom showed her how to cook them. her family did not fish much and her mom can not cook fish at all. If you want to try something use jiffy quick cornbread mix to batter your fish in it is kind of sweet would not want it done this way all the time but it is not to bad from time to time.

[tapout]

Hee Haw - thats going back a few. I like it.

Andy's Red is sooooo good, I don't even cut the red meat out of whites. Just andy's red on a regular filet. Nobody round my house complains. Maybe we like the fishy taste.