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Post by Sandbur on Jul 14, 2019 18:27:52 GMT -6
What do you like? We have the usual fried, another recipe for grilled with Parmesan cheese.
Also one for the grill with fresh dill from the garden.
I am looking for other ideas?
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Post by wklman on Jul 14, 2019 18:47:08 GMT -6
Shore lunch.
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Post by batman on Jul 14, 2019 18:54:19 GMT -6
Gumbo
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Post by smsmith on Jul 14, 2019 19:17:16 GMT -6
Have you done the beer battered version of the original Shore Lunch? About as good as it gets IMO
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Post by Sandbur on Jul 14, 2019 19:32:45 GMT -6
Have you done the beer battered version of the original Shore Lunch? About as good as it gets IMO We got some in a zip lock baggy from a year or two ago. Seems like we prefer Fryin Magic for fried fish.
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Post by Sandbur on Jul 14, 2019 19:33:58 GMT -6
Out grilling recipe has white wine, lemon juice , butter and Parmesan cheese. Hard apple cider also works.
Does anyone have different grilling recipes?
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Post by smsmith on Jul 14, 2019 19:35:20 GMT -6
Have you done the beer battered version of the original Shore Lunch? About as good as it gets IMO We got some in a zip lock baggy from a year or two ago. Seems like we prefer Fryin Magic for fried fish. That's a corn meal base, correct? Seems Minnesotans like corn meal rather than flour based beer batter
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Post by benmnwi on Jul 14, 2019 19:38:49 GMT -6
My favorite is dipping them first in flour, then egg wash and finally crushed cracker crumbs. if I have time that's my go to recipe, but shore lunch original mixed with Cajun 50/50 is very good as well.
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Post by biglakebass on Jul 14, 2019 19:40:19 GMT -6
We use a box of shore lunch. Then add seasoned bread crumbs, panko, salt,pepper, garlic powder. Put it in our food processor and grind it as fine as we can. Sorry no measurements.... just eyeball it. Brought it on many group fishing trips and was designated to do it many years.
Now lets not forget tatar sauce. Equal amounts of mayo, dill relish(not sweet dill relish), and finely diced onions. Add salt, pepper, few dashes of hot sauce, and a squeeze of lemon.... again eyeballing.
Beer batter is my favorite. But many times we pan fry fish so beer batter just wont work for that. Need to get that off my pc to post.
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Post by badgerfowl on Jul 14, 2019 19:40:24 GMT -6
I like shore lunch Cajun mixed with Louisiana fish fry.
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Post by badgerfowl on Jul 14, 2019 19:42:43 GMT -6
We use a box of shore lunch. Then add seasoned bread crumbs, panko, salt,pepper, garlic powder. Put it in our food processor and grind it as fine as we can. Sorry no measurements.... just eyeball it. Brought it on many group fishing trips and was designated to do it many years. Now lets not forget tatar sauce. Equal amounts of mayo, dill relish(not sweet dill relish), and finely diced onions. Add salt, pepper, few dashes of hot sauce, and a squeeze of lemon.... again eyeballing. Beer batter is my favorite. But many times we pan fry fish so beer batter just wont work for that. Need to get that off my pc to post. What type of onions in your tartar? In Canada I make it as basic as possible. Mayo and sweet or dill relish. I’m willing to do more when cooking fish at home. We’ve also chopped capers and added them to it.
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Post by terrifictom on Jul 14, 2019 19:49:35 GMT -6
This works with walleye or white fish fillets. Take a glass baking dish,take fillets and lay in pan, take cut up butter tabs and lay on top of fillets, sprinkle seasoning salt of your choice. Then spread dried Durkee onion rings on top. Cover with tin foil. Bake at 325 about 20 to 25 minutes. When the fish flakes and durkee onion rings carmelize it is done.
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Post by biglakebass on Jul 14, 2019 19:52:21 GMT -6
We use a box of shore lunch. Then add seasoned bread crumbs, panko, salt,pepper, garlic powder. Put it in our food processor and grind it as fine as we can. Sorry no measurements.... just eyeball it. Brought it on many group fishing trips and was designated to do it many years. Now lets not forget tatar sauce. Equal amounts of mayo, dill relish(not sweet dill relish), and finely diced onions. Add salt, pepper, few dashes of hot sauce, and a squeeze of lemon.... again eyeballing. Beer batter is my favorite. But many times we pan fry fish so beer batter just wont work for that. Need to get that off my pc to post. What type of onions in your tartar? In Canada I make it as basic as possible. Mayo and sweet or dill relish. I’m willing to do more when cooking fish at home. We’ve also chopped capers and added them to it. Vidalia if we have them. Otherwise yellow onion... finely chopped..... just my preference. No store bought tartar for this guy... but if its all thats available at a fish fry I am not doing. I will eat it. I need sauce on every meal.
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Post by kooch on Jul 14, 2019 20:08:04 GMT -6
If we're talking sunfish or other fish fry type fish: Flour seasoned with Tony Chachere's to taste, then egg wash, then panko. Deep fry in peanut oil. I like to make a dipping sauce with Franks Hot Sauce, mayo and some other shit I forget.
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Post by badgerfowl on Jul 14, 2019 20:20:12 GMT -6
What type of onions in your tartar? In Canada I make it as basic as possible. Mayo and sweet or dill relish. I’m willing to do more when cooking fish at home. We’ve also chopped capers and added them to it. Vidalia if we have them. Otherwise yellow onion... finely chopped..... just my preference. No store bought tartar for this guy... but if its all thats available at a fish fry I am not doing. I will eat it. I need sauce on every meal. Agreed. Can’t stand store bought. We always make our own.
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