Why spoil the taste of the fish by coating with batter? we like our fish baked, broiled , and barbecued , and don't forget poached.
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Why spoil the taste of the fish by coating with batter? we like our fish baked, broiled , and barbecued , and don't forget poached.
x2 that's what I like
Quote:
Originally Posted by Marker
Some of the best tasting fish I've had was when my uncle used to bring char home fresh from up north. Stuff with lemons and pepper, wrap with lettuce, wrap with tinfoil, bbq 20 mins per side on top rack of bbq give or take on size of fish.Quote:
Originally Posted by jaycee
Right On ! good stuff. :thumbup:Quote:
Originally Posted by mbhunter
I also do my grouse beasts this way without the lemonQuote:
Originally Posted by bushman007
at 6.5 265lbs I aint fussy. I will eat anything as long as it looks good
had this recipe for Chicken Breasts and tried it last night for some fresh Perch.
take some ButterMilk and pour a few drops of hotsauce in it, stir, take filets and soak in Buttermilk and then transfer to a bowl of Panko Bread Crumbs and Parmesan Chees and coat filets and fry in oil. delish with just a hint of the Cheese.
Caygun Fish Crisp hands down the best. Some times Frank's Red hot or plum sauce on the side.
I tried Italian fishcrisp mixed with panko. Dip fish in egg/little milk, then into bag of the dry mix, shake, then put in deep fryer at about 360deg F. Wife and I love it as it is crispy and not greasy
Regular Fish Crisp works for me also use on pork chops & chicken .