The only REAL way to cook fish... - Page 2

**Catfishsteve** · 02-11-2008, 01:34 PM

Yeah, really, it's hard to beat the old flour and oil routine, especially for panfish. That's all my grandmother ever did and she made the best fish ever. No sense making it harder than it needs to be!

JLKESQ · 02-11-2008, 02:39 PM

I've done the saltine crumbs right after the flour a few times to give'em a little extra crunch, but the flour is still the preferred method.

brademan76 · 02-18-2008, 07:33 PM

I just fried up some bluegill fillets caught this weekend today. I used this beer batter recipe:
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 (12 fluid ounce) can or bottle beer

It was the best fried fish I've ever made. Dipped into some ranch w/ chili powder, or plain. They were delicious!

Hillbilly · 02-18-2008, 08:05 PM

Not really a recipe, but, with your favorite fried fish, try some sweet and sour sauce for dipping. It is my new favorite.

CornHunka · 02-20-2008, 01:56 PM

I don't deep fry any of my fish. It is either pan-fried or baked. I've only grilled salmon. I start with ShoreLunch brand breading, the original and doctor it up with a bit of pepper, garlic salt, whatever is handy.

Someone mentioned dipping sauce. My buddy takes two parts Dorothy Lynch and one part ketchup with chopped onions. This concoction is usually better the next day, so if you plan, make it early. Sounds like it would take over the taste of the fish, but it doesn't, it compliments it.

fish2 · 02-20-2008, 11:43 PM

The best dipping sauce is 1 part coarse ground mustard, 1 part mayo, and a little cayenne pepper. I never use tartar sauce anymore.

Woody_22_Bass · 02-26-2008, 01:45 AM

Well, no matter how you cook it one thing is for sure, "It's Awesome". Also wanted to add a dipping sauce to the list. Try woebers horseradish sauce (not regular horseradish)mixed with ketchup. I eat all my fish with this now, but will have to try a couple I've read some sound pretty good. Woody

hav2hunt · 02-26-2008, 04:46 PM

Try soaking catfish fillets in 7-UP overnight instead of salt-water or butter-milk. When it's time to prepare them, pre-heat your oven to 400 degress on bake. Next, dip the fillets in eggwash and coat with some crushed up CHEEZ-ITZ crackers and bake for about 30 minutes. Top with some shredded parmezan cheese and serve. It is delicious!!

**Catfishsteve** · 02-26-2008, 05:51 PM

We just egg and floured some crappie today, right out from under the ice and they were excellent!!

Black Lab 1 · 02-26-2008, 10:42 PM

Quote:

Originally Posted by Catfishsteve

We just egg and floured some crappie today, right out from under the ice and they were excellent!!

Thanks for the invitation. Hell, I would have brought the beer

TA2D · 03-12-2008, 04:44 AM

I love beer battered panfish, and the best dipping sauce I have found is Franks Red Hot, awesome! If you need to tone down the hot sauce, mix it with some melted butter about half and half makes a fairly mild mix.

Aaron

TA2D

02-11-2008, 01:34 PM	#21 (permalink)
Catfishsteve Director Join Date: Aug 2006 Location: Plattsmouth, NE Posts: 6,654 Thanks: 9 Thanked 81 Times in 29 Posts	Yeah, really, it's hard to beat the old flour and oil routine, especially for panfish. That's all my grandmother ever did and she made the best fish ever. No sense making it harder than it needs to be! __________________ Attention deer hunters!! Get in on the To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. sponsored by To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. World's Foremost Outfitter!? Here are *To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.* . The NEFGA Buck Bash is FREE to enter and Cabela's will be providing tons of great hunter gear prizes. ********

02-11-2008, 02:39 PM	#22 (permalink)
JLKESQ Emeritus Directors Join Date: Aug 2006 Location: Omaha Posts: 1,409 Thanks: 0 Thanked 3 Times in 2 Posts	I've done the saltine crumbs right after the flour a few times to give'em a little extra crunch, but the flour is still the preferred method. __________________ "The test of a first-rate intelligence is the ability to hold two opposing ideas in the mind at the same time and still retain the ability to function." - F. Scott Fitzgerald

02-26-2008, 01:45 AM	#27 (permalink)
Woody_22_Bass Member Join Date: Feb 2008 Location: Eagle, NE Posts: 106 Thanks: 2 Thanked 1 Time in 1 Post	Well, no matter how you cook it one thing is for sure, "It's Awesome". Also wanted to add a dipping sauce to the list. Try woebers horseradish sauce (not regular horseradish)mixed with ketchup. I eat all my fish with this now, but will have to try a couple I've read some sound pretty good. Woody __________________ The only thing that never changes, is that everything changes!!!

02-26-2008, 05:51 PM	#29 (permalink)
Catfishsteve Director Join Date: Aug 2006 Location: Plattsmouth, NE Posts: 6,654 Thanks: 9 Thanked 81 Times in 29 Posts	We just egg and floured some crappie today, right out from under the ice and they were excellent!! __________________ Attention deer hunters!! Get in on the To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. sponsored by To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. World's Foremost Outfitter!? Here are *To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.* . The NEFGA Buck Bash is FREE to enter and Cabela's will be providing tons of great hunter gear prizes. ********

03-12-2008, 04:44 AM	#31 (permalink)
TA2D Member Join Date: Jul 2007 Location: Auburn Nebraska Posts: 203 Thanks: 21 Thanked 6 Times in 3 Posts	I love beer battered panfish, and the best dipping sauce I have found is Franks Red Hot, awesome! If you need to tone down the hot sauce, mix it with some melted butter about half and half makes a fairly mild mix. Aaron TA2D __________________ WE STOLE THE EAGLE FROM THE AIR FORCE, THE ANCHOR FROM THE NAVY AND THE ROPE FROM THE ARMY. ON THE SEVENTH DAY WHILE GOD RESTED, WE OVERRAN HIS PERIMETER, STOLE THE GLOBE AND WE'VE BEEN RUNNING THE WHOLE SHOW EVER SINCE

02-18-2008, 07:33 PM	#23 (permalink)
brademan76 Member Join Date: Aug 2007 Location: Lincoln, NE Posts: 395 Thanks: 0 Thanked 2 Times in 2 Posts	I just fried up some bluegill fillets caught this weekend today. I used this beer batter recipe: salt and pepper to taste 1 cup all-purpose flour 2 tablespoons garlic powder 2 tablespoons paprika 2 teaspoons salt 2 teaspoons ground black pepper 1 (12 fluid ounce) can or bottle beer It was the best fried fish I've ever made. Dipped into some ranch w/ chili powder, or plain. They were delicious!

02-18-2008, 08:05 PM	#24 (permalink)
Hillbilly Member Join Date: Sep 2006 Location: Lincoln Posts: 67 Thanks: 0 Thanked 0 Times in 0 Posts	Not really a recipe, but, with your favorite fried fish, try some sweet and sour sauce for dipping. It is my new favorite.

02-20-2008, 01:56 PM	#25 (permalink)
CornHunka Member Join Date: Jan 2007 Location: Crete, NE Posts: 72 Thanks: 0 Thanked 0 Times in 0 Posts	I don't deep fry any of my fish. It is either pan-fried or baked. I've only grilled salmon. I start with ShoreLunch brand breading, the original and doctor it up with a bit of pepper, garlic salt, whatever is handy. Someone mentioned dipping sauce. My buddy takes two parts Dorothy Lynch and one part ketchup with chopped onions. This concoction is usually better the next day, so if you plan, make it early. Sounds like it would take over the taste of the fish, but it doesn't, it compliments it.

02-20-2008, 11:43 PM	#26 (permalink)
fish2 Member Join Date: Jun 2007 Posts: 142 Thanks: 0 Thanked 0 Times in 0 Posts	The best dipping sauce is 1 part coarse ground mustard, 1 part mayo, and a little cayenne pepper. I never use tartar sauce anymore.

02-26-2008, 04:46 PM	#28 (permalink)
hav2hunt 2008 Catch and Continue Finalist Join Date: Feb 2008 Location: Grand Island Posts: 110 Thanks: 0 Thanked 1 Time in 1 Post	Try soaking catfish fillets in 7-UP overnight instead of salt-water or butter-milk. When it's time to prepare them, pre-heat your oven to 400 degress on bake. Next, dip the fillets in eggwash and coat with some crushed up CHEEZ-ITZ crackers and bake for about 30 minutes. Top with some shredded parmezan cheese and serve. It is delicious!!

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