Favorite fish coating, or favorite fish recipes

[nomolites]

Agree - thicker filets(halibut, salmon, walleye, striper, larger crappie, etc.) never get fried at my house.

Mike

[ollie]

Harold Ensleys has my vote. Made out at War Eagle mill and use peanut oil.

[Al Agnew]

I love good fish, and don't want a lot of other tastes interfering with the taste of the fish, but like fried fish.  So...SMALL bass or walleye, or any size of any of the other members of the sunfish family (bluegill, redear, crappie, goggle-eye), I'm going to dip in a mixture of egg and milk, dredge in cornmeal with salt and a little pepper, and deep fry.  And for heaven's sake, don't overfry them!  I usually split my fillets down the middle lengthwise at the natural slot in the muscle to do so.

If we don't want quite so many calories, we grill the fish with a light skim of butter and some green onions, in little fish fillet baskets.

If it's not as good tasting fish, like bass over 14 inches or white bass, coat the fillets in melted butter, roll them in crushed potato chips, put them in a casserole pan, dump a bunch more crushed potato chips over them and drizzle the whole thing with about another half stick of butter, and bake them.

[top_dollar]

For those purists who really want the "flavor of the fish" put the whole thing in a bowl and microwave for a few minutes.  Or do like the nordic folks and bury it in the sand for 6 months dig it up and enjoy.

[snagged in outlet 3]

57 minutes ago, top_dollar said:

bury it in the sand for 6 months dig it up and enjoy.

Hatchery trout taste like that right out of the stream

[dave potts]

Anybody use an Airfryer for "frying" fish?

[fishinwrench]

12 minutes ago, dave potts said:

Anybody use an Airfryer for "frying" fish?

My wife got one, and the thought crossed my mind.   I can't imagine it being better than baked though, and it may turn out dry and rubbery.  

 

[Old plug]

I do not eat a lot of fish. also just like store bought batter mix. My big thing is fresh. I like Crappie caught vin the morning and eaten by lunch. I cannot think of anything better other than Fresh caught Red snapper.

[aarchdale@coresleep.com]

8 hours ago, dave potts said:

Anybody use an Airfryer for "frying" fish?

I love my air fryer,  but i did try a wallet fillet in it and it wasnt very good at all

[Kayser]

Panfish: 1 part Andy's Yellow, 1 part yellow cornmeal, 1 part Golden Dipt Chicken Fry (omit for scored suckers). Catfish: add 1 part Andy's Red. Deep fry drum chips, crappie, and suckers at 375, others at 330. Pan fry walleye/perch, or beer batter.

Trim mud line from fillets, fry similar sized pieces together. Catfish: trim into 1" chunks. Drum: 1/4" slices across the grain. 6-8" sunfish and yellow bass: scaled and whole.

Flatheads- trim red meat, Italian dressing, grill. Or blacken in hot cast iron. In foil with citrus and tomatoes, touch of white wine. Use a recipe for grouper and you're set (but don't do ceviche/sushi/raw stuff).

Blue cats- Cajun Creole. 1/2" chunks, browned in butter, with celery, onion, simmered with Rotel (diced tomatoes/green chiles). Serve over rice. You can make a roux somewhere in there to bring it all together a little more.

Suckers/buffalo/grasscarp- already covered. Scaled/fleeced, then scored. Rib section of fillets do not have y-bones- fry the rack whole on smaller fish, individual "carp-cicles" on bigger fish.

Snapper: fillet, pat dry. Season with salt, pepper, maybe old Bay. Flour, eggwash or milk, crushed Ritz crackermeal. Pan fry in butter and olive oil, maybe add a crushed clove of garlic to season the butter.

White bass/hybrids, spotted bass: scale, score 3x on each side, rub with olive oil, then lemon pepper, and grill on well-oiled grate.

Trout- Gut, leave head. Skewer on a stick, prop up with rocks. Grill over campfire (alder is preferred). Example- https://imgur.com/cuXZR76