Reply With QuoteI don’t care what grease, just give me the fish. LOL
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looks like he scored them to get flavor in flesh better after scaling them. I broil them more often this way or sautee them in pan rather than frying. Lots of wonderful ways to do it.
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I don’t care what grease, just give me the fish. LOL
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works really well when you have a lake full of smaller ones where you needs to keep more fish and 8 and 9 inchers are keepers.
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Many many years that's the only way we cooked them. It's just easier to filet and others don't like picking thru the bones, but that's easy when you know how. The slice you see (lattice) is to help in cooking thoroughly. I still on occasion will prepare smaller ones that way. Don't loose any meat for sure.
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Where is the head? My wife would cry if there is no head lol. We, actually my wife, always cooks them whole with head and egg roe. We don’t pan fried but deep fried in a wok, no flour needed. We score them deep to the bone but only 2-3 scores the whole length. The secret is seafood dipping sauce, spicy, sour, salty and sweet the same time.
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Home made dipping sauce?Originally Posted by Just_Bass
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X2! Need that recipe!
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Andrew Zimmern on Food Network says the cheeks are the most flavorful little morsel. I have never ever in my life cooked a fish the way you did. I've just always scraped or filleted them. Your way doesn't scare me, though, and I might just try it.
