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Frying Fish
I have a set of cast iron pans that, if you treat right, never need to be washed, maybe a wipe with a paper towel every now and then. No teflon of any sort. The best thing to come off those pans has been black fish fried in crushed almond batter.
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Frying Fish
Cast Iron is all we ever had when I was growing up. If you wash them in a dish washer it takes all the oil out and you have to start over to temper it as my mother used to say. When you deep fry fish, use a big spoon with holes in it to set the fish in with out a splash. After frying the fish put a piece of sliced white bread in the grease it will clean up the grease and you get a big crouton. sounds nuts but it works. Never tried the bag trick. I did get a suprise when Crisco changed to plastic cans from steel. That was a mess beyond all belief.
WW
We have trout here but they are winter trout, specs, in salt water. I filet the sides, take the skin off, take the rib cage out and soak them in ice water in the frig for a day or two this firms the fish up and is better for frying. We bread them in Flour and cornmeal after salting and peppering them good. I must Agree with DeniS now I'm hungry.
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Frying Fish
Where I saw this being done and worked great was not a frying pan for a stove. It was about a 1 foot by 2 foot or larger pan with large gas burners under it. We probably were putting about 5 to 7 pounds possibly 10 pounds per fry.
Have an idea, how about a TP tractor ride with fish frys or such each day. We need to be sure WW has plenty of time for his recipes. I am not Catholic but Fridays is fish day, correct?
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Frying Fish
"I am not Catholic but Fridays is fish day, correct?"
I think that's only during Lent now. No matter, I'm going to hell many times over already for eating hotdogs at Friday night football games as a high schooler.
Dave
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