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Originally Posted by 74fjsemistock
I would like to know if anyone has a cooking tip that I or perhaps others might enjoy?I have about 60 Crappie that have had the heads / scales and guts removed.Also approx.25# of Bass fillets(some 5# Steaks)Also have a load of Channel Cat that are "steaks."We are throwing a fish fry tommorrow and I'm willing to experiment with some new ideas.I have 3 different fish fryers so please be specific with oils/coatings/seasonings and breading styles and blends.I would also like to fire up the Grill if any one has something to offer on that.I have plenty of Cedar soaking as I type.Thank you to all that respond.
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Have you thot about stuffing a pinch of basil and lemon grass inside where the guts go?
Also, if you add a little bit of bacon grease to your oil, (not too much, no such thing as a porkfish), and make a beer batter using dark beer, it makes for a very tasy and unique flavor,
If I had more than tuna in a can swimming around, I'd be cooking that right now!
Try salting your fish, as you would to smoke it, and remove the salt and you can BBQ it, while drizzling on a light coat of sugar.
Its best to glaze the sugar with a torch, to carmelize the fish.
But keep it on the grill.
mmmmmmmmmmmmmm
candied crappie..