Was wondering if the Outdoor Board could provide me with some recipes. Did a search and found nothing. I've only cooked triple tail once in my life and I just put it in the oven with salt pepper garlic and butter and it turned out great but I want to try something different this time around. For those of you wondering we caught two of them trout fishing out of the Mermentau yesterday. Overall it was a decent day we caught about 20 trout and the two triple tail.

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Posted by Gaston

Dirty Coast

Member since Aug 2008

38971 posts

Posted on 7/16/12 at 9:40 am to Imnotagoogan41

Either fry them with the trout, or panee them.

We usually season them well then toss them in flour. Shake off damn near all of the flour and drop them in a hot pan with a couple of pats of butter, flipping only once. Then make a pan gravy out of the drippings, some capers and lemon.

This post was edited on 7/16/12 at 9:42 am

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Posted by The Sportsman

Member since Mar 2009

13245 posts

Posted on 7/16/12 at 9:55 am to Imnotagoogan41

Cut into extremely thin pieces and deep fry em. Ice water--->your favorite fish fry--->hot oil

I'm jealous

This post was edited on 7/16/12 at 9:56 am

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Posted by dpd901

South Louisiana

Member since Apr 2011

7511 posts

Posted on 7/16/12 at 1:20 pm to Imnotagoogan41

This plus Italian Bread Crumbs. Roll filets in Mixture. Pat of butter and a little Extra Virgin Olive Oil in a skillet, Med-Med High Heat, a few minutes on each side. Wipe out the skillet and start with fresh butter and EVO for each batch so it doesn't burn.

Cavendar's is fantastic with fish. If you want to grill or broil them, brush the fillets with garlic infused Olive oil, sprinkle liberally with Cavendar's and Parmesan Cheese. It will form a great crust on the fish.

It's guuuud.

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