Hi there all, I love eating fish but only cooked in a certain way either at restaurants or friends house. I love eating fried fish that are very tasty, in my local lakes i love eating catfish! But I have never cooked them myself, I always clean it and give it to my mother to cook or give it to friends and I hear "it was tasty." And so, this needs to stop let's say I catch some cat fish in my local lake. And I want it to have a crunchy tasty fish meat, what do I do? If you would all be kind to share a recipe please share it! :thumbup:
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Anyone kind to share recipes?
- Thread starter Glock26
- Start date
Looks like you're in LA. Trader Joe's has their panko bread crumbs again, which is awesome.
While you're at Trader Joe's, buy their course sea salt and one of their plastic pepper grinders. (cheap)
Give the fish a healthy dose of the salt, pat it into the fish, then grind some pepper into the fish and pat that too.
stir up a couple eggs with a fork, dredge the fish in the egg.
In a shallow bowl or plate, dump a portion of the panko. Dredge the egged fish through it, and toss into a medium to medium high frying pan with canola, corn or peanut oil.
Rinse, repeat.
Alternately, find a good cajun rub, and rub the fish in that first, then pepper, then skip everything else and throw into a medium high pan for blackened cajun fish.
FYI, the key for a novice to avoid sticking is to let the oil heat up well first. The trick is to not start frying until the oil is just about to start smoking. Also you can run your finger under the faucet and flick a few drops of water into the pan; if the drops dance in one place, you're good to go. If they dance all over the pan, you're almost there. If the drops just sit there like a toad, you've got a long way to go before frying.
While you're at Trader Joe's, buy their course sea salt and one of their plastic pepper grinders. (cheap)
Give the fish a healthy dose of the salt, pat it into the fish, then grind some pepper into the fish and pat that too.
stir up a couple eggs with a fork, dredge the fish in the egg.
In a shallow bowl or plate, dump a portion of the panko. Dredge the egged fish through it, and toss into a medium to medium high frying pan with canola, corn or peanut oil.
Rinse, repeat.
Alternately, find a good cajun rub, and rub the fish in that first, then pepper, then skip everything else and throw into a medium high pan for blackened cajun fish.
FYI, the key for a novice to avoid sticking is to let the oil heat up well first. The trick is to not start frying until the oil is just about to start smoking. Also you can run your finger under the faucet and flick a few drops of water into the pan; if the drops dance in one place, you're good to go. If they dance all over the pan, you're almost there. If the drops just sit there like a toad, you've got a long way to go before frying.
- Joined
- Nov 9, 2006
- Messages
- 1,072
Best way to cook fish is on an outdoor stove! I have two deep cast iron fry pans that are used for deep frying and blackening fish.
Deep fry: Get about 1/2" of lard or veggie oil hot in the pan (so a drop of water "dances" on the oil). Mix 1/4 flour to 3/4 cornmeal and your favorite seasoning. I use a cajun seafood seasoning. coat the fish and fry.
Blackened: Get a good blackened fish seasoning and coat the fillets. Get the pan smokin' hot and toss the fillets in from about five feet.
I cover the fillets for a bit to steam them but leave them uncovered for most of the cooking process.
Beer Batter: Lots of work but AWESOME! Get four bowls: 1. Beer 2. Flour 3. Milk (scramble in one egg if you want it thicker) 4. Cracker crumbs.
Soak the fish in the beer for 15-30 minutes
Coat in flour
Dredge in milk
Coat in crackers
Deep Fry
I like mine in a good stout FWIW.
J-
Deep fry: Get about 1/2" of lard or veggie oil hot in the pan (so a drop of water "dances" on the oil). Mix 1/4 flour to 3/4 cornmeal and your favorite seasoning. I use a cajun seafood seasoning. coat the fish and fry.
Blackened: Get a good blackened fish seasoning and coat the fillets. Get the pan smokin' hot and toss the fillets in from about five feet.
I cover the fillets for a bit to steam them but leave them uncovered for most of the cooking process.Beer Batter: Lots of work but AWESOME! Get four bowls: 1. Beer 2. Flour 3. Milk (scramble in one egg if you want it thicker) 4. Cracker crumbs.
Soak the fish in the beer for 15-30 minutes
Coat in flour
Dredge in milk
Coat in crackers
Deep Fry
I like mine in a good stout FWIW.
J-
- Joined
- Feb 19, 2010
- Messages
- 862
This is nothing special or secret. Up in Minnesota my brother in law takes saltine crackers, puts them in a zip lock and smashes them into tiny grains, he rolls the fish in them and pan Fry's them. Its really good. I've tried the special batters..his low budget saltines beat them all.
Another way I like my fish, is sprinkled with lemon pepper ( don't get cheap stuff here ) use McCormick's, put on a cedar wood plank and grill..umm, umm, good.
Another way I like my fish, is sprinkled with lemon pepper ( don't get cheap stuff here ) use McCormick's, put on a cedar wood plank and grill..umm, umm, good.
- Joined
- Apr 15, 2002
- Messages
- 3,376
crush up some ritz crackers in a large ziplock bag. put the fish fillets in the bag and shake it well to coat them like you would shake n bake pork chops. Then drizzle a little butter over them and bake them in the oven. Fish is done when you can stick a fork through the thickest part of the fillet with no resistance. I cook all the cod and haddock fillets I get like this.
Even Devils Lake ND will do fine, at least there you know it's gonna be Walleyes.
- Joined
- Feb 9, 2008
- Messages
- 5,421
Im gonna try this.what temp? 400? You ever try it with pork chops?
+1 for the ritz chacker crumbs
My favorite way to cook fish is to put a couple of strips of bacon inside of the fish along with butter, salt, and pepper. Wrap in aluminum foil and lay on a bed of coals or on the grill. Cook time varies with the size of the fish and amount of heat but I find slower cooking is better than quick. I may turn them once before they are done.
My favorite way to cook fish is to put a couple of strips of bacon inside of the fish along with butter, salt, and pepper. Wrap in aluminum foil and lay on a bed of coals or on the grill. Cook time varies with the size of the fish and amount of heat but I find slower cooking is better than quick. I may turn them once before they are done.
- Joined
- Feb 27, 2008
- Messages
- 1,228
its not fish but i have used it on some worked well,,heres a wild pig dish i like take any part of the hog with fat cut into thin slices soak in 1 cup shoyu,3/4 cup vinegar,4 crushed chili peppers,6 crush garlic pcs.,thumb size of ginger crushed,2 bay leaves,1 tbl spn black pepper,an 4 dashes of patis (fish sauce)if have,soak for 15-20 min no longer will get very salty,pan fry till crispy eat over hot rice,,aloha
Last edited:
- Joined
- Apr 15, 2002
- Messages
- 3,376
I would guess around 400. My cooking temp for fish varies. 375-425. I just check it every five or so minutes by sticking a fork into the thickest part of the fillet. as soon as the fork passes through with no resistance the fillet is done.
I haven't tried it with pork chops. I like shake n bake.
You want to put about a sleeve of ritz into a big ziplock and get them ground up pretty good. big chunks of cracker get soggy.
We used to cook striped bass by marinating it in italian dressing for an hour or so then put it in a tinfoil boat and bake it or grill it.
Those are a couple of easy Gloucester recipes off the top of my head.