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What is oil is recommended for frying up fillets ? When I see photos or TV fishing shows there seems to be about 2 inches of oil that the fillets swim in...this seems to me to be at least 1 large bottle of cooking oil.... is that about right ?....I go with my 25 year old son & we fry up only 1 3 lb Pike or a couple of smaller walleye or bass for our shore lunch.
Most true shore lunches are cooked in lard . Canola sunflower and grape seed are all good choices.
hound
I agree with Hound...lard's the way to go for sure.
My Dad was a guide for many years on Dog and Lobourough...he taught me the ways of the shore lunch and the inherited guide pans were passed down.
This is me and my girl, last year at Fortune Lake...... :goodstuff:
Cheers
great pic!
now thats the life !
Agree with Hound - "lard" .. However, that is a vein blocker - but tasty... Hummm
iv used conola oil and it worked pretty good:)
makes me hungry just readin this. mm
SH
Me
i've always liked and preferred to do my fillets in a little bacon grease.
Bacon first
Then eggs easy over or grits (which ever your doing with them )
Then fillets
Then lightly toast your bread iusing whatever grease is left over.
Heart attack city but oooh so good.
I use canola with a bit of butter thrown in for flavour.
mmm...the idea of toasting your bread in bacon grease sounds good!!
i like doing that to with canola oil!Quote:
Originally Posted by D.J.
i really like doing that !
it tastes amazing!
k...peanut oil hands down is the best sh** for frying. its the same oil that Popeye's uses for their chicken.
I thought Popeye ate spinach? Maybe a little Olive OIL!!!!!
until you have a peanut allergy and die . Popeye's is gross dude.Quote:
Originally Posted by tonydanzadancextravaganza
hound
Should ask cronzy, He's the expert on shore lunches! LOL
A shore lunch is about a 2-3 hour event whenever I've done it.
Here's my breakdown:
This is the most important part IMHO....I keep a big spice bottle on hand and combine a heavy mix of flavoured salt (Hyes'), garlic powder, steak spice, cajun, dry mustard and a bit of lemon powder. I sprinkle this on everything cooked in a basket with paper towel covering.
Using 2-3 lbs of lard at first but add as needed
- first make home made potato chips with a slicer (usually done in 2-3 batchs)
- next cook bacon with onions so they cling together in same lard (3lbs total when finished)
- then fish nuggets....I'm terrible at doing the batter so my gf takes care of the coating
- using left over batter, make onion rings.
My Dad makes a big fish chowder...I suddenly became alergic to seafood :( so can't do that myself anymore.
Cheers
thx alot guyz
Al
Olive oil is great for the shore lunch. Healthy wise I believe it is one of the healthier oils.
I use olive oil when I'm baking fish in the oven, but not for frying. My buddies wife who used to own a catering business told me not to fry with it because the heat will break it down too easy. For frying fish I use peanut oil because it doesn't add any flavour to the fish.Quote:
Originally Posted by greatwhite
Roe+
As good as straight lard is, I have to go with peanut oil as it's a lot better for you. (Assuming you're not allergic.)
Peanut oil or sunflower oil is the way to go. No one got the humour in my post about Olive Oil!!!
If you have Pike on the stringer give this a try.
It will be the hit of any shore lunch
IngredientsCampfire Northern Pike
5 to 6 lbs Northern Pike Fillets
1 to 2 lbs smoked bacon strips
Steak grilling basket
Open Air Campfire Fire
Instructions:
First Layer
Place a layer of bacon strips on inside surface of steak grilling basket.
Second Layer
Place a solid (1 inch) layer of pike fillets on top of bacon strips.
Third Layer
Place a layer of bacon strips over the pike fillets; creating a bacon / pike sandwich.
(Close grilling basket tightly) sandwiching together the layers of bacon and pike.
(wearing gloves and long sleeves)
Stand the grilling basket perpendicular to the ground with the bacon side facing the fire (approx: 18 inches from the hot flames of the fire.) support and slightly raise off ground
Rotate grilling basket every 5 to 8 minutes with bacon surface facing the fire.
(Allow bacon drippings to drip off the bottom.)
Cook for 45 to 50 minutes until bacon is crisp.
Remove from Grilling basket from heat. With a fork gently separate bacon from grill wires prior to opening basket. Carefully remove bacon/pike sandwich from grilling basket placing on a large platter cut into squares
Quote:
Originally Posted by armedchar1/4bac
Gotta try this for sure
Here's a good idea with what's posted above, but instead of sausage, use fish.....
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
I'll be trying this, this summer.
Guys, we have 2 shore lunches on our annual spring trip to Algonquin Park, first day we hopefully catch 2 lakers ( shore lunch for next day ) we have Steak the first night for supper and cook up potatoes to fry up the next day with the fish, next morning we head out with everything packed and find a empty campsite and get ready for some Beautiful fresh Orange meat lakers in a batter of flour and several good fish batters and then pork and beans and the fried potatoes, as for the oil lard is the best and the amount that you have in your fried fish is not really going to hurt you if you have the oil hot enough, lard will also keep and for us anyway is easier to carry into the park, yes we eat well while we are in there, we seem to weigh more when we are coming out than when we went in.....
Hi my name is Two Dogs and I recomment pure Lard. Lard has the best rating for cooking before flash point. You can bring lard to almost a boiling point and when you slide your fillets into the lard the fillet are sealed and no greasy tasting fish. I have been cooking with lard for over 40 years and never had any complaints. Try it and you will never use anything else and a steel frying pan or cast iron are the best pan to use over an open fire Good Luck
peanut oil has been working great for me & I have used every other method ,corn/ veggie/
even beef fat /even rendered my own lard while butchering pork .
love them all but watching the families health matters most .
Quote:
Originally Posted by Crash2000
oh i caught it just wasnt sure how to respond ....lol....
Thx for the recipes folks...my printer just ran out of ink...lol
Awesome recipes and ideas guys!! Darryl Choronzey would be so proud!!!:fish: LOL....
Cheers,
Moosehead:moose:
Ingredients
5 to 6 lbs Northern Pike Fillets
1 to 2 lbs smoked bacon strips
Steak grilling basket
Open Air Campfire Fire
Instructions:
First Layer
Place a layer of bacon strips on inside surface of steak grilling basket.
Second Layer
Place a solid (1 inch) layer of pike fillets on top of bacon strips.
Third Layer
Place a layer of bacon strips over the pike fillets; creating a bacon / pike sandwich.
(Close grilling basket tightly) sandwiching together the layers of bacon and pike.
(wearing gloves and long sleeves)
Stand the grilling basket perpendicular to the ground with the bacon side facing the fire (approx: 18 inches from the hot flames of the fire.) support and slightly raise off ground
Rotate grilling basket every 5 to 8 minutes with bacon surface facing the fire.
(Allow bacon drippings to drip off the bottom.)
Cook for 45 to 50 minutes until bacon is crisp.
Remove from Grilling basket from heat. With a fork gently separate bacon from grill wires prior to opening basket. Carefully remove pike from grilling basket, immediately throw it into the bush. Remove bacon and slice tomatoes, make a bacon and tomato sandwich, add alittle Mayo to taste, Enjoy!! I hate Pike!!!
I actually just had a great shore lunch yesterday! My girlfriend and I had caught a good haul of crappies.
I used sunflower oil and about half a stick of butter. Rolled the fish in Madsen's Fish Crisp and away we went. They turned out great!
Big Chris, I know lots of guys who hated Pike, but if you catch a few that are a good size and you know how to fillet them, they taste great, almost as good as walleye!
Hey Marky, I've been fishing for 45 yrs. my PB Pike was 42 lbs. caught in Thompson, Manitoba. No shortage of pike, fun to catch, I just do not like eating them!
bacon wrapped walleye....MMmmmm.
This is how I'll be doing some of the shore lunches this summer.....a lot healthier than the 4-6 lbs of lard I normally use.
I think I saw this somewhere here....but this is what I did on the Q at home recently.
Cheers,
Paul
^^^RECIPE PLEASE^^^
Sorry about that....
I marinated the walleye fillets for a night in roasted red pepper and tomato dressing and whatever spices I had.
Put the skewers in water for a couple of hours to help them not burn.
Wrapped fillets in bacon and skewer on sticks.
Cook on a low temp. so the bacon doesn't flare up.
The first time I did this, I used extra thick bacon. I changed the next time...found the bacon too over-powering to the fish and only used 1/2 a piece.
Cheers,
Paul
Thanks, that looks great!
I'm going to try that, always looking for different methods to cook fish
Olive oil, taste great and it's healthier.
Quote:
Originally Posted by Legacey
this sounds amazing lol. gotta try this one out i think
Quote:
Originally Posted by Big Chris
Don't knock it until you try it with the bacon/grilling basket open fire method.
I have heard your comments from many a diehard pike haters :mad:until they tried it this way.
Some use to throw all their pike back and now they seem to keep a few hoping I will treat them to my bacon grilling basket open fire shore lunch.:goodstuff:
Quote:
Originally Posted by armdchar1/4buck
Next time I catch a decent pike up north I will sure try this.
I get tired of hearing people say 'I don't like .....(fill in the blank)" from pike, to ling (UGGGGly), to rabbit, to spruce grouse, to moose. I hate the words "Gamey" and "Fishy" when referring to taste. Most people who use these terms have not had the game in question properly prepared.
Also as long as the siver skin is removed and the pike is battered and fried I don't believe that anyone can really tell a difference. My Father-in-law likes to make his fish into fish nuggets, and mixes Pike and pickeral in the same batch and people will be there saying, "I don't like pike" meanwhile unknowingly eating pike thinking there is only pickeral in the basket in front of them. After the snack/meal is over and the ranting is done he will say "How did you like that pike you just ate.":D
I think many of the game fish that people say they don't like is because they are ugly (Ling), or hard to clean (Pike) and that is just too bad that people hae this attitude.
I like the bacon grease. It's basically lard anyways. Being italian i just top it up with some peanut oil that I have previously fried hot peppers in. Then my fish and canned potatoes (sliced), then my eggs (over easy). Delicious.
A17, the reason for the 2" of oil is basically they are deep frying it, not many people cook it at home like that, all the above are great ways and have pretty much tried them all. My younger brother ( 51 ) used to cook all his fish with hte bacon grease and stuff but since a (slight heart attack ) has now switched to baked fish, so be warned it might be good but ...........
Hey fellas. After a long day on the water and several "pops" back at the cottage I haven't tasted a bad fish no matter how it's done. Mind you, without the "pops" shore lunch has to be a lot better. Thanks for sharing all the ideas.
I have packed bacon fat and found it cooked the fish very good.. But, most people have been cooking with lard and oil and I never heard any complaints. What ever you cook with make sure to use a steel-frying pan or cast-iron, they work the best over an open fire.....
Lard and bacon fat are deffinatly the best tasting but peanut oil is tops in the oil category. It has a much higher burning temp than others and wont breakdown or leave a horrible taste if the pan gets too hot.
Olive oil is not a vein blocker and probably has the nicest taste.
Lard works best
Good ole tenderflake......mmmmmmmmmmmmmmmmmmmmm.
Attachment 23020I have used most oils and butters mentioned above,and at the end of the day it's the company that makes a great fish fry.
Olive oil is not a vein blocker and probably has the nicest taste.
Except that it burns at just about the lowest temp of any cooking oil and therefore isn't well suited for open fire cooking. That said, I use it for home cooking almost all the time.
I use olive oil for frying everything and its fine... They say it burns at a lower temp then most oils, so could be tougher on the open fire if you can't move the pan to cool it down... Having said that I've cooked with olive oil for 15 years even in a high heat stir try and never had it burn once...
I find a mix of 50% lard and 50% peanut or canola oil works well for me
Just fyi from wiki. What surprised me the most was the clarified butter. Cheers
Fat Quality Smoke Point Almond oil 216°C[citation needed] 420°F Avocado oil Un-Refined, Virgin 190-204°C[citation needed] 375-400°F Avocado oil Refined 271°C[citation needed] 520°F Butter 121–149°C[citation needed] 250–300°F Canola oil(Rapeseed) Expeller Press 190-232°C 375-450°F[5] Canola oil High Oleic 246°C[citation needed] 475°F Canola oil Refined 204°C[1] 400°F Castor oil Refined 200°C[6] 392°F Coconut oil Virgin (Unrefined) 177°C 350°F[7] Coconut oil Refined with stabilizers 232°C[citation needed] 450°F Corn oil Unrefined 178°C[6] 352°F Corn oil Refined 232°C[1] 450°F Cottonseed oil 216°C[1] 420°F Flax seed oil Unrefined 107°C[citation needed] 225°F Ghee (Indian Clarified Butter) 252°C[citation needed] 485°F Grapeseed oil 216°C[citation needed] 420°F Hazelnut oil 221°C[citation needed] 430°F Hemp oil 165°C[citation needed] 330°F Lard 192°C[citation needed] 390°F Macadamia oil 210°C[citation needed] 413°F Mustard oil 254°C[citation needed] 489°F Olive oil Extra virgin 191°C[citation needed] 375°F Olive oil Virgin 199°C[6] 391°F Olive oil Pomace 238°C[1] 460°F Olive oil Extra light 242°C[1] 468°F Olive oil, high quality (low acidity) Extra virgin 207°C[citation needed] 405°F Palm oil Difractionated 235°C[8] 455°F Peanut oil Unrefined 160°C[citation needed] 320°F Peanut oil Refined 232°C[1] 450°F Rice bran oil 254°C[citation needed] 490°F Safflower oil Unrefined 107°C[citation needed] 225°F Safflower oil Semirefined 160°C[citation needed] 320°F Safflower oil Refined 266°C[1] 510°F Sesame oil Unrefined 177°C[citation needed] 350°F Sesame oil Semirefined 232°C[citation needed] 450°F Soybean oil Unrefined 160°C[citation needed] 320°F Soybean oil Semirefined 177°C[citation needed] 350°F Soybean oil Refined 238°C[1] 460°F Sunflower oil Unrefined 107°C[citation needed] 225°F Sunflower oil Semirefined 232°C[citation needed] 450°F Sunflower oil Refined 227°C[1] 440°F Sunflower oil, high oleic Unrefined 160°C[citation needed] 320°F Tallow (Beef) 215°C[citation needed] 420°F Tea seed oil 252°C[citation needed] 485°F Vegetable shortening 182°C[citation needed] 360°F Walnut oil Unrefined 160°C[citation needed] 320°F Walnut oil Semirefined 204°C[citation needed] 400°F
Am i the only one that uses vegetable oil? Hmm works great for me. Never liked using olive oil.