Cooking up the catch 2024
Mobasser reply :
I've eaten fried fish as long as I can remember. As a kid, we kept most everything that was big enough to cook. Bass, bullhead catfish, and bluegill all went into the skillet. Now, we mostly cook crappie with an occasional bass or two thrown in. I release 99% of the bass we catch, but I think the smaller 15" bass are good eating too. There are many fish fryers on the market, electric and propane. I'm sure these work well, but I've never purchased one. I've had cast iron pots for a long time, so this is what I use. We have 2 cast iron kettles. One is 10" and 5" deep, flat on the bottom, the other is a "cowboy" style dutch oven, 12" by 5" deep, with 3 small legs on the bottom. I've used this one on a Coleman camp stove, as the legs fit down between the grates. Cast iron is heavy, but holds heat very well, and heat control is really the secret to cooking anything. As colder fillets are dropped into the oil, it's important to keep the oil hot, which cooks the fish better. Over the years, We've tried different batters- flour, cornmeal, or both. They are both good, but I'm wanting to try some of the fish batters from the grocery store too. We have a big fish fry every July4rth. Seldom are any left. For you fish lovers: do you have any special batters or seasoning you like to use? I especially like my fried fish with a couple shots of Louisiana hot sauce. What are your methods for cooking fish? I love a fish fry.
BassWhole! reply :
On 12/15/2018 at 10:21 PM, Mobasser said:I've eaten fried fish as long as I can remember. As a kid, we kept most everything that was big enough to cook. Bass, bullhead catfish, and bluegill all went into the skillet. Now, we mostly cook crappie with an occasional bass or two thrown in. I release 99% of the bass we catch, but I think the smaller 15" bass are good eating too. There are many fish fryers on the market, electric and propane. I'm sure these work well, but I've never purchased one. I've had cast iron pots for a long time, so this is what I use. We have 2 cast iron kettles. One is 10" and 5" deep, flat on the bottom, the other is a "cowboy" style dutch oven, 12" by 5" deep, with 3 small legs on the bottom. I've used this one on a Coleman camp stove, as the legs fit down between the grates. Cast iron is heavy, but holds heat very well, and heat control is really the secret to cooking anything. As colder fillets are dropped into the oil, it's important to keep the oil hot, which cooks the fish better. Over the years, We've tried different batters- flour, cornmeal, or both. They are both good, but I'm wanting to try some of the fish batters from the grocery store too. We have a big fish fry every July4rth. Seldom are any left. For you fish lovers: do you have any special batters or seasoning you like to use? I especially like my fried fish with a couple shots of Louisiana hot sauce. What are your methods for cooking fish? I love a fish fry.
It really depends on the fish. Some are white flaky and solid and hold together well when fried. In this case the coating is really to get that golden brown and to add the desired flavors, so less is more. With softer more delicate fish, a heavier or wet batter is better to get the desired results and keep everything together. Google beer batter for the latter and Peruvian jalea for the former. I have a bunch of cod and some halibut in the freezer, and fresh sea bass and tog, so I'm a happy camper right now. Completely agree with the oil temp thing, make or brake right there.
flatcreek reply :
I like about 3 to 1 corn meal to flour ratio (dry) with salt and pepper mixed in.peanut oil is a must for me and my crowd.hot sauce is always on the table.
scaleface reply :
i like to cook fish in Andys Red using a General Electric Fryer . It holds a 4 liters of oil and has a basket .I eat as many bass as I legally can from small lakes that need thinning out . I have a large cast iron fryer I rescued from a barn . It has three or four inch sides but I havent used it yet . Its pretty rusty but salvageable .
Jig Man reply :
When I fry I use corn meal on the fillet pieces after they have been dipped in a batter of milk, egg, and mustard. Toss them in my Fry Daddy and let them turn golden. Never let them cook very long. It will ruin the texture and flavor.
But for today, I have a 6# walleye filleted. I'm going to put some olive oil and lemon pepper on it and pop it on the smoker for about 2 hours then have it with home made hash browns and asparagus, a wonderful lunch coming up.
Bass_Fishing_Socal reply :
Doesn’t look as good as fillet but taste way better, “my wife’s word”
BassWhole! reply :
On 12/15/2018 at 11:34 PM, JustJames said:Doesn’t look as good as fillet but taste way better, “my wife’s word”
Nice! There was a guy who named a knot after himself I used to fish with many moons ago who steamed a really good LMB.
Catt reply :
The keys to frying anything is having hot grease, personally I like around 350°.
Zatarain's Seasoned Fish Fry taste great on chicken & pork chops!
.jpeg.2ab1b5ab3b8210e0472b908626e8b63e.jpeg)
.jpeg.92f0d6e4229fa8eb6b953cec932e6138.jpeg)
.jpeg.d3ce5ae465d1634c99c2115c589b91ab.jpeg)
.jpeg.ef56915f9ac818099e04ec39210c59ac.jpeg)
flatcreek reply :
350 is the deal!
On 12/15/2018 at 11:34 PM, JustJames said:Doesn’t look as good as fillet but taste way better, “my wife’s word”
Is that a fluke tail sticking out in his mouth?
Mobasser reply :
On 12/16/2018 at 12:20 AM, Catt said:The keys to frying anything is having hot grease, personally I like around 350°.
Zatarain's Seasoned Fish Fry taste great on chicken & pork chops!
This is what I want to try also Catt. Zatarains makes some good stuff. That cast iron pot looks just like one I have. I like their "Cajun" hot sauce too
BassWhole! reply :
Oh yeah, hot sauce for sure, but I guess I'm gonna have to bring my own lemon...
First annual BR friendly and fish fry.
flatcreek reply :
On 12/16/2018 at 1:04 AM, reason said:Oh yeah, hot sauce for sure, but I guess I'm gonna have to bring my own lemon...
First annual BR friendly and fish fry.
2nd on the lemon and I'll add Vidalia onions
the reel ess reply :
I use House Autry seafood breader and cook fish in a Fry Daddy when I cook them. But I rarely keep any bass and I only fish for bass so I don't fry much anymore. I love to go to a seafood restaurant and get a pan-seared snapper, black sea bass, grouper or triggerfish.
Koz reply :
One of my favorite seasonings for fresh fish is Tony Chachere's Original Creole. It's also great on beef, chicken, and eggs.
https://www.tonychachere.com/Original-Creole-Seasoning-Multi-Pack-P1268.aspx
Catt reply :
On 12/16/2018 at 1:15 AM, flatcreek said:I'll add Vidalia onions
Onion Rings & Hush Puppies ????
On 12/16/2018 at 3:13 AM, Koz said:Tony Chachere's Original Creole
Tony Chachere's founded 1972
Zatarain's founded 1889
You tell me which one is the "original" Creole Seasoning?
.jpeg.e09a8dc2a84dc139b784808f5a9dec97.jpeg)
MN Fisher reply :
Little salt, dash of pepper and broil it.
My position is - How can you adulterate the taste of fish by sealing it in bread or piling on strong seasonings?
Catt reply :
On 12/16/2018 at 6:12 AM, MN Fisher said:Little salt, dash of pepper and broil it.
My position is - How can you adulterate the taste of fish by sealing it in bread or piling on strong seasonings?
So one can put a dash of salt & pepper but one can only pile on Cajun seasoning!
Interesting ????
MN Fisher reply :
On 12/17/2018 at 3:37 AM, Catt said:
So one can put a dash of salt & pepper but one can only pile on Cajun seasoning!
Interesting ????
Anytime I've had Cajun - either at a restaurant or someone's house - they SEEM to have buried the fish in spice...not a 'dash', but to my taste buds, half the bottle.
Catt reply :
On 12/17/2018 at 4:10 AM, MN Fisher said:Anytime I've had Cajun - either at a restaurant or someone's house - they SEEM to have buried the fish in spice...not a 'dash', but to my taste buds, half the bottle.
I guarantee you that aint Cajun cooking! ????
WRB reply :
You can't debate Cajun cooking with a Cajun
Tom
Koz reply :
On 12/16/2018 at 6:05 AM, Catt said:
Onion Rings & Hush Puppies ????
Tony Chachere's founded 1972
Zatarain's founded 1889
You tell me which one is the "original" Creole Seasoning?
I haven't tried Zatarains creole seasoning but a lot of the other stuff is good.
I was GM of a Marriott in Lafayette, LA a long time ago and both Tony Chachere's and Mcilhenny's were two of our top clients and they provided my team and I lots of free samples and merchandise. Since then I've been loyal to those brands. Even after I moved I'd buy Tony's by the case. Give it a try sometime.
WRB reply :
Our family never deep fried anything, we pan fried fish in light vegetable oil using big cast iron frying pans. Mixture of Bisquick and bread crumbs seasoned with paprika, salt and pepper. Trout, bass and crappie were the fish we cooked. My wife's family did a very similar cooking method except over camp fire as a shore lunch in Canada, walleyes were the fish they ate.
Larger fish like backed by scoring the fish skin with slices, brushing with oil,seasoning with all spice and covering with lemon slices.
Today I barque fillets on the grill using Southwest spices and lemon.
Tom
TOXIC reply :
To me there's no difference between "pan frying" and "deep frying" just the method in which you submerge your battered fillet in hot oil. 
Since the majority of my locally caught fish are Crappie, the methods are (ranked in order of my taste). First and best is battered in my turkey fryer with a good quality peanut oil then hushpuppies and home cut fries after the fish in the same oil. Batter is either a simple flour, beer, egg wash, spiced cracker crumb or believe it or not, Uncle Bucks is a good batter. While I love spicy food, I have found you can overpower the taste of Crappie pretty easily, so I go light. I go a little heaver on the spice with Perch or Walleye because they have a more pronounced flavor that you can still taste through the spices. Cleanup and the cost of peanut oil makes my favorite kind of a pain in the rear. Second is just the fillets on a fish rack basted with garlic butter on the grill. Third is broiled in the oven, no batter. I do like to consume fish and will say some of the best I ever ate was Cajun Catfish nuggets. I grew up eating fried Carp sandwiches from Joe Tess' restaurant (don't knock it till you've tried it). I've had my fair share of many species of ocean going fish prepared in many different ways. Many other fresh water as well. I'm not that fond of trout. My wife and daughter ate a lot of Tilapia until I showed them how it was raised. They switched to Salmon and I make sure they purchase wild caught and not farm raised (another bad internet expose'). I like sushi a lot. I do consume my fair share of fish but I am getting more concerned with all of the consumption advisories nowadays.
Mobasser reply :
On 12/17/2018 at 8:27 PM, TOXIC said:To me there's no difference between "pan frying" and "deep frying" just the method in which you submerge your battered fillet in hot oil.
Toxic, I'm 61 now, and as far as I can tell eating fried fish hasn't hurt me yet. There are advisories of course. In moderation, it's fine. If we believe everything all the doctors tell us, we'd all be living on carrot sticks. We only go around once, gotta enjoy some of these things too.
the reel ess reply :
On 12/17/2018 at 9:22 PM, Mobasser said:Toxic, I'm 61 now, and as far as I can tell eating fried fish hasn't hurt me yet. There are advisories of course. In moderation, it's fine. If we believe everything all the doctors tell us, we'd all be living on carrot sticks. We only go around once, gotta enjoy some of these things too.
Here's the low-down on the mercury issue. Unless you're a women who is pregnant or palns to become pregnant, you're not at high risk for the mercury in fish.
https://www.mindbodygreen.com/0-12344/why-eating-fish-is-even-more-dangerous-than-you-thought.html
Here are the PCB risks. Of course, I ate a lot of fried fish when I was younger from areas that now have warnings. The main issue with PCB's for men seems to be related to memory late in life. I don't know that anyone would notice because most old men can't remember much. You might chalk that up to old age.
http://seafood.edf.org/pcbs-fish-and-shellfish
Anyway, I stopped eating fish from public waters years ago. There are only two places I take any fish from now. One is a drinking water reservoir and the other is a pond with a natural spring as the headwater.
TOXIC reply :
Well, you covered PCB's and Mercury. Add to that prescription drugs and hormones from women's birth control through water treatment plants. Overflows from those same waste treatment plants. Agricultural, industrial and residential chemical runoff. Around here there's also chicken houses dumping litter into some major rivers. Coal Ash from power plant operations (heavy metals). The list goes on and on. Then you read about what get's fed to the "Farm" raised fish and that's totally disgusting. There's a lot of concern about our fish supply to me. I'm 61 as well and would like to make it to 62. I do enjoy a good fish fry though. I really do.
Mobasser reply :
On 12/17/2018 at 11:49 PM, TOXIC said:Well, you covered PCB's and Mercury. Add to that prescription drugs and hormones from women's birth control through water treatment plants. Overflows from those same waste treatment plants. Agricultural, industrial and residential chemical runoff. Around here there's also chicken houses dumping litter into some major rivers. Coal Ash from power plant operations (heavy metals). The list goes on and on. Then you read about what get's fed to the "Farm" raised fish and that's totally disgusting. There's a lot of concern about our fish supply to me. I'm 61 as well and would like to make it to 62.
Me too Toxic
Heartland reply :
I enjoy fish in almost all manners of preparation. One of my favorite methods is either Peruvian or Spanish style ceviche. ceviche de pescado
Mr. Aquarium reply :
I live on the ocean in MA. Catch my own lobsters, shellfish and fresh saltwater fish. Black Sea Bass fried in a tropical panko bread crumbs is amazing. Black Sea Bass is a nice sweet flavored white fish. Its a bottom fish so it eats lobsters crabs and shellfish, so its really tasty. I LOOOOVVEEEE GRILLED FISH!!! I enjoy the taste of fish. A lot of people HATE bluefish, they are an oily fish. but I eat it with salt butter and lemon juice on the grill. People put mayo on it to get rid of the oily taste. I HATE MAYO on fish, unless its fried fish with tahtah (tarter, in Boston accent) sauce.
oooooo fried scallops are sooooooooooo d**n good. I LOOOVEEEE SCALLOPS!!! Scallops are a sweet flavorful shellfish.
Raw seafood like raw oysters scallops, quahogs! love them!
I dont eat freshwater fish because of the contaminants. why bother when you have the ocean at your door step.
The freshwater around has a lot of heavy metals. The local ponds and lakes were used for old mills and factories.
the reel ess reply :
On 12/17/2018 at 11:49 PM, TOXIC said:Well, you covered PCB's and Mercury. Add to that prescription drugs and hormones from women's birth control through water treatment plants. Overflows from those same waste treatment plants. Agricultural, industrial and residential chemical runoff. Around here there's also chicken houses dumping litter into some major rivers. Coal Ash from power plant operations (heavy metals). The list goes on and on. Then you read about what get's fed to the "Farm" raised fish and that's totally disgusting. There's a lot of concern about our fish supply to me. I'm 61 as well and would like to make it to 62.
Indeed. Stay away from farm raised fish, especially if it's raised outside of the US. At best, it doesn't have any health benefits. ie: low Omega fatty acids because it hasn't been fed an aquatic diet. At worst, you're really just eating fish waste and antibiotics. Yum!
On 12/18/2018 at 2:00 AM, Mr. Aquarium said:I dont eat freshwater fish because of the contaminants. why bother when you have the ocean at your door step.
The freshwater around has a lot of heavy metals. The local ponds and lakes were used for old mills and factories.
Where do you think that freshwater flows to?
Mr. Aquarium reply :
On 12/18/2018 at 3:07 AM, the reel ess said:
Where do you think that freshwater flows to?
hahah, true but the ocean is a big place. much rather a fresh fish from the ocean then a fish from a mud puddle
the reel ess reply :
On 12/18/2018 at 3:59 AM, Mr. Aquarium said:hahah, true but the ocean is a big place. much rather a fresh fish from the ocean then a fish from a mud puddle
I can't argue that. As for shellfish and the inshore species, they're really swimming in the same backwash.
Sam reply :
Mo, sorry to tell you that I don't keep any freshwater fish. I throw them all back.
Growing up in south Louisiana we cooked the saltwater fish we caught and to this day I prefer saltwater species.
So why don't I eat the local fish? Pollution. Virginia Game and Inland fisheries says the Kepone that leaked into the Historic James River at Hopewell (Follow the Dead Fish to Hopewell) is now under the bottom mud and it is safe to eat "X-Number" of catfish a week. Now doesn't that just make you feel good about eating freshwater fish out of the Historic James?
And we see the algae and bottom slop on other local rivers and lakes where the farmers' chemicals spill into the rivers and lakes.
Now I will eat pond raised freshwater fish but they don't have any taste. I have to really season them and hope for the best.
To each their own. For you guys who love freshwater swimmers go and enjoy the bounty. As for me, it is saltwater or pond grown fish.
P.S. My Cajun grandmother made one fantastic Redfish Courtbullion (Creole Dish as it has tomatoes in it). I have tried to duplicate what she did as I remember it but my version is never as good as I remember hers to be. Look it up on Google and give it a try with your bass, etc.
Heartland reply :
For fried fish I like to pan fry them in clarified butter with a pinch of garlic and onion powder, hit them with a pinch of salt and pepper.
Catt reply :
On 12/18/2018 at 5:36 AM, Sam said:P.S. My Cajun grandmother made one fantastic Redfish Courtbullion
C'est si bon ????
Log Catcher reply :
On 12/18/2018 at 8:32 AM, Catt said:
C'est si bon ????
This is a family friendly forum. What kind of language is that?
MN Fisher reply :
On 12/18/2018 at 8:48 AM, Log Catcher said:This is a family friendly forum. What kind of language is that?
French - means "It's so good".
Also the title of an Eartha Kitt song.
Boomstick reply :
Here's some recipes I make a lot that are easy and delicious:
Cajun Catfish:
Coat each filet generously with cajun seasoning and optionally spray with canola oil (helps keep it from teargassing you but otherwise not necessary). Cook in a seasoned iron skillet on medium high for a minute on each side, then two more minutes on medium on each side. Also makes great soft taco meat!
The secret is the cajun seasoning. I have been getting mine from Heartbreaking Dawn's which is the best I found, but but it's not currently available on their website. The second best option is to make your own. Use this recipe but add 1 tsp of white pepper, replace oregano with marjoram and instead of 2 tsp salt, use 1/2 tsp of red Hawaiian sea salt. I usually double the cayenne as well and often use de arbol powder in its place. This would be rather hot on a less fatty fish like cod, but the fattier catfish tames the heat nicely.
Lemon pepper salmon:
Generously coat a salmon fillet in lemon pepper and sprinkle on a little garlic salt. Grill on high and cook the non skin side on the grill first so the fat starts to drip down, then cook the skin side so it crisps up the skin. You can either remove the skin, but it's actually quite tasty if you manage to blacken up the skin right.
Fried cod/haddock/bass/pollock/perch:
1 cup flour
1/4 cup of corn meal
1 teaspoon baking powder
1 teaspoon Old Bay Seasoning
One cup of beer (you can use 2/3 if you like your batter a little thicker)
Fry in canola oil until golden brown.
Fried catfish:
Same as above but use 2/3 cup of beer, 1 cup of corn meal and 1/4 cup of flour.
Arcs&sparks reply :
1. Catch the little ones in the mountain stream
2. Remove guts
3. Butter the cast Iron
4. Add pepper (and/or a few light seasonings)
5. Cook whole
6. When cooked properly, score the skin around the neck and gently pull on the head up away from the body, the spine and ribs will slide right out leaving you will all of the meat and the smooth tasty skin. You are left with an almost cartoonish fish head and skeleton. Discard and enjoy ????
With bigger ones up to 18”, including salmon and rainbows we just remove the head and tail to make em fit, but same thing, the spine and ribs will pull right out when it’s perfectly cooked. No filleting for this guy.
Spankey reply :
My belly is really growling early this morning after reading this post.
Great post.
the reel ess reply :
I read a news story yesterday that said Israeli scientists claim to have grown a sirloin steak in a lab. Sustainable, contaminant-free fish might be right around the corner.
new2BC4bass reply :
Growing up we ate any fish we caught that was big enough. Bass, Bluegill, Crappie, Perch, Bullhead, Carp, Suckers (from cold water only), etc. It didn't matter. Nothing fancy. Dipped in egg and ground up Saltines and fried in a cast iron pan. We were a one bread winner family with 3 growing boys that could eat a 2 bread winner family out of house and home.....as the saying use to go.
Now the only time I keep fish is when fishing with a brother-in-law in Florida. We always have a fish fry with friends and family before heading home. Again nothing fancy. Dip in egg, flour, egg again and ground up Saltines. Deep fry 3 minutes. Don't remember what kind of oil my sister-in-law uses. Homemade tartar sauce for those that like tartar sauce. Some pretty good eating. 
new2BC4bass reply :
On 12/19/2018 at 11:47 AM, Arcs&sparks said:
1. Catch the little ones in the mountain stream
2. Remove guts
3. Butter the cast Iron
4. Add pepper (and/or a few light seasonings)
5. Cook whole
6. When cooked properly, score the skin around the neck and gently pull on the head up away from the body, the spine and ribs will slide right out leaving you will all of the meat and the smooth tasty skin. You are left with an almost cartoonish fish head and skeleton. Discard and enjoy ????
With bigger ones up to 18”, including salmon and rainbows we just remove the head and tail to make em fit, but same thing, the spine and ribs will pull right out when it’s perfectly cooked. No filleting for this guy.
We did this with some little natives we caught while testing rails in Canada. About 50 years ago. Don't remember which kind of trout (Brook, maybe), but remember them being very tasty.
related General Bass Fishing Forum topic
previous topic
most viewed General Bass Fishing Forum topic
© 2024 - fishing.qciss.net. All Rights Reserved.