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I love fried fish: cod, pollack, haddock, halibut. I love porgies rolled in cornmeal and pan fried. I have a recipe for trout (bland fish) with garlic, lemons, and pecans that I could eat every night for weeks. I love stuffed flounder and broiled sole. I love red snapper any way I can get it, usually bake it as too big to fry and I really love black sea bass steamed with black beans and green onions.
Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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For me it depends on the fish. When I catch trout, I always smoke them, they eat like candy.
Salmon is best grilled with some smoke. I will put butter and a little bit of garlic powder on the non-skin side.
For Sole and Sand Dabs I lightly flour and pan fry, and serve with tarter sauce.
Cod and Haddock are best beer battered and deep fried, served with salt and Malt Vinegar.
Fresh Tuna is best seared on the grill, raw in the middle. I like to coat it with soy sauce, then dip into a mixture of raw sesame seeds, garlic powder, onion powder and a little sea salt before cooking.
Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
44,570 posts, read 81,147,605 times
Reputation: 57791
Quote:
Originally Posted by BigCityDreamer
I never heard of cooking fish with corn meal.
People keep mentioning that, so I better try it.
I used to do that when we caught a mess of crappie or bluegills, or trout while camping. That reminds me, when I catch a big Bass or Walleye, I will oven roast it, wrapped in foil, with salt & pepper, lemon and onion slices in the cavity.
I forgot to mention that I have made salmon for a crowd on the grill. Put a serving size piece, skin side down on foil, add salt, pepper a pat of butter and a squeeze of lemon and seal in a foil packet.
12 minutes on a hot grill, and it’s ready. The skin sticks to the foil.
I keep hearing of people using fancy corn meal mixes, but I just use corn meal, salt and pepper Put the mix in a plastic ziplock bag with the fish and shake it well. Drop the fish in the fryer
When I grill fresh cobia or mahi I marinate the the fillets in Good Seasons Italian salad dressing in the fridge for an hour or two before tossing on the hot charcoal grill. When it's halfway done, I'll drizzle the left over dressing over the coals, put the lid back on so it finishes in the smoke from the dressing. Hard to beat.
Pro tip: leave the skin on cobia and grill it skin down and don't turn it. When it's ready the cooked fish will slide right off the skin which stays stuck to the grill. It's a built-in natural gauge to let you know when it's ready.
I bake fillets in the oven. I coat with a little olive oil and dust with seasoned salt. Top baked fish with melted butter or lemon juice or both. A little sprinkled herb is nice.
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