Spoonbill

[fishinwrench]

21 minutes ago, fshndoug said:

Wrench burns cornbread if you let him

 

Oh Bullspit!  🙄

I wanna be able to PICK UP a piece of cornbread.  If it ain't golden brown then you have to eat it with a spoon.   😋

[Seth]

On 12/26/2022 at 6:47 PM, fishinwrench said:

I chunked up a mediocre sized blue cat a month ago, and apparently cut the chunks too thick.   It didn't cook well enough in the center.....and it was downright nasty.    

With any fried fish I think the thickness of the fillets/pieces needs to match the temperature of the grease.   I'm used to cooking white bass/crappie fillets at 400°......but those catfish chunks would have been burnt on the outside way before the center got properly cooked.  Lowering the temp of the grease probably would have saved that meal.  

On those bigger pieces of fish, fry them at 325 degrees for 6-8 minutes. Frying at that lower temp will allow you to cook the fish all the way through without burning your breading. That's also how I fry my scored sucker fillets. Rarely ever get a bone that way.

[Dutch]

What kind of frying equipment do you have so you can select degrees?

[MrGiggles]

6 minutes ago, Dutch said:

What kind of frying equipment do you have so you can select degrees?

Just a $20 fryer from Walmart, I think that's what makes it worthwhile versus a skillet, more accurate temp control. 

I guess if there's one verdict here, eat it fresh. 

 

[MOPanfisher]

Only waybibever fixed it that was decent was smoked.  Have tried a few time with frying spoonbill and would rather use it for trapping bait and eat whatever I catchbin a trap. Lowering the oil temp does help with large pieces of fish but I seldom fry anymore I put them on the Blackstone.

[Seth]

10 hours ago, Dutch said:

What kind of frying equipment do you have so you can select degrees?

My electric fryer has a temp setting but otherwise just use a grease thermometer. I always use one when frying with tue propane burner.

[Johnsfolly]

I have only eaten fried spoonbill that was fresh and liked it. Most frozen fish do change their flavor, typically get fishier. Also their texture changes as well. 

[Terrierman]

On 12/26/2022 at 6:47 PM, fishinwrench said:

I chunked up a mediocre sized blue cat a month ago, and apparently cut the chunks too thick.   It didn't cook well enough in the center.....and it was downright nasty.    

With any fried fish I think the thickness of the fillets/pieces needs to match the temperature of the grease.   I'm used to cooking white bass/crappie fillets at 400°......but those catfish chunks would have been burnt on the outside way before the center got properly cooked.  Lowering the temp of the grease probably would have saved that meal.  

I fry fish cut into finger sized pieces.  350 degree oil (one of those laser temperature doo dads works better than a thermometer in the oil) and only until the fish floats.  Even channel cat is OK done that way as long as it's cleaned right.  Medium sized blue >>> than any channel ever though.

[MrGiggles]

Buddy and I caught a few last weekend so I gave it another shot.

This batch was really good. He fried some at his place, and I made some later, just cut it into steaks, seasoned it well and grilled it on the Ninja. It was excellent, put it side by side with chicken and aside from the texture I doubt you could tell a difference flavor wise.

[MOPanfisher]

Grilled on the Blackstone would be my preference.