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Posts: 714
| I think it is about time we lit this board up with some real responses. What is your favorite fish meal? Breading? Coating? Batter? What do you like with it? Fries? Jo-Jo's? Beans? Rice, what?
We all love to eat our fish, what is the best ways we know to eat them? |
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Member
Posts: 526
Location: blue mounds,wisc | i like mine rolled in italian bread crumbs pan fried in butter until golden brown.and for sides its coleslaw and fried taters with lots of onions and japenleno peppers.and ice cold pepsi. |
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Member
Posts: 1188
Location: Chicago IL. | broiler cooked with lemon. mashed potatoes ,corn on the cobb.Cold fish salad with crackers would be 2nd. I`m drooling. John Mannerino |
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Member
Posts: 714
| I should probably get in on this since I started it.
I really like alot of different ways. I've been working in upscale fine dining restaurants since 1970 and have seen many.
For myself at home I like to bake mine in a pomodoro sauce (tomato, basil, garlic) with herb bread crumb and permaesan cheese topping, side of rice and a good white wine. Second choice is sauteed with a light coating of cracker meal and spices, and boiled new red potatoes. |
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Member
Posts: 129
| I usually prefer just a cornmeal/saly coating before they go in the deep fryer. Shorelunch coating is pretty good, as well. On the last fly-in one of our party made "blackened walleye" with a pre-made mix (don't know what brand) and it was delicious!
Tim |
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Member
Posts: 3899
| I like it several ways. Finely crushed saltines, Egg Beater wash, panfried. Also, beer batter style, and broiled are good. Served with HushPuppies, Slaw, and a beer. Yum, Yum!! |
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Member
Posts: 82
Location: Oshkosh,WI | Here's one of my favorite ways to prepare fillets (preferably walleyes but works w/ any).
Preheat oven to 350 degrees.
Spray tin foil w/ pam or mazola oil spray.
Lay two fillets in tin foil so they can be wrapped closed -
Spread mayo or miracle whip across fillet-
Sprinkle mince garlic over fish
Sprinkle cayenne pepper over fish
Sprinkle parmesan cheese over fish
You can add cheddar or mozzeralla cheese to this if you want and sliced vegatables (Zucchini and peppers, carrots just make sure there sliced up thin so they get done)
Bake 10-15 minutes depending upon size of fillets.
Enjoy!
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Member
Posts: 2567
Location: Manitowoc, WI | I like them big, lively, and in my livewell to be brought on stage to enable me to cash a check!!! |
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My absolute favorite meal is of any panfish, scaled and filleted. Breaded with hot cayenne pepper laced finely ground salty cracker crumbs and very hotly deep fried to a very dark brown crunchy texture.
And really like to lay on the tarter sauce! |
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Member
Posts: 2393
Location: Waukesha Wisconsin | My favorite beer batter uses the Legendary Northwood’s batter in the Cajun Walleye flavor. This is an awesome way to get that Friday night fish fry taste with a tangy flavor. Just make sure that you do not make the batter too thick when deep frying. If you like Cajun food and want a healthier meal try the following recipe:
Blackened Fish Recipe
I prefer using Chef Paul's seafood magic seasoning. If this is not available, substitute Tony Chachere's, or Zatarain’s Blackened Seasoning.
1. Cut fillets into approximately 4 inch squares.
2. Dry fillets on paper towel (make sure fillets are as dry as possible).
3. Melt ¼ lb. of butter in a bowl (microwave) but not hot.
4. Cover bottom of another bowl with blackening seasoning.
5. Put cast iron skillet on stove on highest flame until skillet is as hot as you can make it.
6. Place white hot cast iron skillet on grill. (Blackening creates a lot of smoke so finish outside on the gas grill on high).
7. Dip 3-4 fillets in butter bowl while skillet is heating up.
8. Coat fillets in blackening seasoning in the other bowl.
9. Place fillets on skillet.
10. Sizzle first side for about 60 seconds then flip over for 30 to 60 seconds. Cooks quickly, so keep an eye out!
12. After about 6-8 fillets you will need to re-heat the skillet because cooking draws heat out of the pan. You may need to do this back on the stove.
13. Repeat process until all fillets are cooked.
14. Your goal is to get a nice crust without overcooking the fillet or burning the fish.
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Member
Posts: 1406
| Does anyone have a good wine recipe? I have tried many beer batters here in Wisconsin and am looking to cut down on the grease. I have had good baked fish at restraunts but can't seem to get the beer out of the wifes hands and have her try baking fish? Of course she tells me to learn how to turn on the stove all the time. Unlike our son this is one thing I know nothing about!
Good Luck
Tyee |
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Location: Rhinelander | I make my own breadings, and have about a dozen I really like. My favorite is 1/2 bread making flour, 1/4 corn meal, yellow, and 1/4 corn meal, white. Mix in 1 tablespoon Lowry's for each cup of mix, 1 tablespoon celery salt, and 1 tablespoon white pepper.If you like some heat, mix in 1 tablespoon Cajun spice. Roll the wet fillet in the flour, and fry until golden brown. YummY!!  |
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Member
Posts: 540
Location: Milw, WI | BEER BATTER.
Easy as pie.
Aunt Jemima complete.
Regular beer.
Mix it thick.
Cut fish small and thin, perch size is best.
Make sure they are dry, so the batter sticks to them.
Deep fry in fresh oil.
Do not over cook, burnt pancakes suck. |
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Member
Posts: 714
| Originally written by tyee on 2003-12-23 5:29 PM
Does anyone have a good wine recipe? I have tried many beer batters here in Wisconsin and am looking to cut down on the grease. I have had good baked fish at restraunts but can't seem to get the beer out of the wifes hands and have her try baking fish? Of course she tells me to learn how to turn on the stove all the time. Unlike our son this is one thing I know nothing about!
Good Luck
Tyee
Most of the time when you cook with wine, you poach your fish. Walleyes can be cooked this way, but I don't recomend it. Couple reasons for this, first, they fall apart very easily, and second, unless you add Old Bay seasoning of some other seasonings, they come out quite bland, and when you do add those seasonings, that is pretty much what you taste. There is one way I like to cook fish that you might like that uses wine is to take some aluminum foil (large piece), and lay your fish on it with some butter, onion, gr. pepper slices, a couple slices of tomato, and some garlic salt, and pepper. Fold your foil over so it forms an envelope, and tightly roll the edges together. before you close the last side, put about 2-3 tablespoons of a dry white wine inside the pouch and then seal the last side. Place this sealed pouch in a hot (400*) oven and let it cook for about 10-15 minutes. The foil pouch will expand like a ballon from the steam inside the pouch. When done, just put the pouch on a plate and open it on the plate at the table. That first smell when you tear open the pouch is the best. This style of cooking comes from France. It's call En paupiette, which means "in parchment", because the traditional style is cooked in parchment paper. Try it, you might like it. You can add any veg or herb or spice you like if you want. Just remember, the more stuff in the pouch, the longer it will take to cook.
There is another secret the French have about cooking with wine. It usually tastes better when you put the first bottle in the chef!
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Ha! Maybe thats why (drunken) French Chefs are so creative! |
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