Printable View
After the "Keep or not keep yesterday" I'm so fish hungry I'll probably keep some today. Looking at a Mister Twister saltwater knife at Amazon (I have some gift cert. left from Christmas). It has an 8 in. tapered blade that would seem to be handy. Who knows what "Saltwater" means they say it has a little more power. Any reason NOT to get one of these. I have clear weather all week till sat. here in OR. with rain for a week starting sun.. Should be a heck of a bite this weekend.
My Mr Twister has been working great for many years. It doesn't say anything about saltwater on it. I could see where they might have a little more power. You never know when you might want to fillet a whale. LOLQuote:
Originally Posted by David Von Drasek
That is a great knife, I would see no reason at all why not to get that knife.....and a little extra power couldn't hurt either.Quote:
Originally Posted by David Von Drasek
In all seriousness, I responded to you earlier about cleaning fish.....if you want any tips, suggestions, photos, on how to clean, prepare or even deep-fry...I will be MORE than happy to offer anything I can....
Let me also say....if you can find it...in my opinion...my all-time favorite seafood breader is called, "House Autry Seafood Breader"......they have a hot/spicy and an original.....for most occassions I mix half and half....if it is just me and a couple friends.....hot/spicy all the way!!!
Man...I am hungry now too!!!
Go for it! The saltwater thing may just mean better parts to help keep the corrosion to a minimum or it may be a little stronger for the bigger fish.
The main thing to be careful of is cutting through the back bone.
I use that same breader and add a little Old Bay seafood seasoning. Then when my wife isn't looking I add a little more.Quote:
Originally Posted by GABoy
I have the American Angler electric knife and from what I've read I must be the only one that doesn't like it. The electric part is great but the blades are hard to put in and out and the trigger doesn't work smooth. I use the old Normark manual model for fish under 12" but electric is the way to go for bigger ones.
If ya run out of House Autry try:
1/2 cup flour (Wondra or Shake and Bake makes it special)
1/2 cup cornmeal
1/2tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp Old Bay -or-Tony's Cajun Seasoning
optional: hot pepper flakes or soak the fillets in Frank's Red Hot or Tobasco before breading.
Mix the above with 1 cup plus 1 tbl of beer for a real nice beer batter. Let batter stand 30 min after mixing. Dredge fillets in flour before dipping in batter.
Quote:
Originally Posted by kunes
I like the sounds of that a lot too now!!!
Oh yeah...Gaboy....you can make all kinds of breaders. I put a different seasoning in almost every time. Same base....flour, cornmeal, or corn starch, salt, etc.....but I'm a seasoning freak anyhow, so I'm always trying something new. I've got a pantry full of seasonings.
Anyone tried the breaders BPS carries?
Andys breading mix is my favorite, the regular or cajuin it doesnt matter both are good.