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Whole, Scaled Fish
Posted on 3/27/23 at 8:59 am
Posted on 3/27/23 at 8:59 am
Got lazy yesterday and just scaled and gutted the crappie and bream we caught instead of trying to filet them. What's the board's favorite way to prepare these? Was thinking stuffed and baked either in the oven or on the grill. Bonus if I can get the skin crispy somehow.
7
Posted on 3/27/23 at 9:04 am to Aubie Spr96
If you want to try something different, it's pretty simple to make. Pan-fried fish... very delicious.
LINK
LINK
Posted on 3/27/23 at 9:11 am to papz
That looks interesting.
Posted on 3/27/23 at 9:16 am to Aubie Spr96
deep fry
pan fry
air fry
broil
I like adding some chimi churri to the top of whole cooked fish.
pan fry
air fry
broil
I like adding some chimi churri to the top of whole cooked fish.
Posted on 3/27/23 at 9:38 am to Aubie Spr96
I have always fried bream whole.
Sac-a-lait, just kind of how I feel.
You know what I'll never filet again? Flounder. Scale, gut, cut into two or three sections if you have to, batter and deep fry like you would bream. Absolutely delicious.
Sac-a-lait, just kind of how I feel.
You know what I'll never filet again? Flounder. Scale, gut, cut into two or three sections if you have to, batter and deep fry like you would bream. Absolutely delicious.
Posted on 3/27/23 at 10:21 am to Saskwatch
quote:
I like adding some chimi churri to the top of whole cooked fish.
On bream and crappie?
Posted on 3/27/23 at 10:30 am to Aubie Spr96
Sorry to jump on your post, but the wife's dad (RIP) loved to fish the lake their house stood beside. He always filleted the bream and bluegill he caught. One time, they had a bream fry for a crowd and he and I fried maybe 300 bream fillets. Was so good. We would fry a batch in his fish cooker and then eat a couple while the next batch was going in. Always nice to eat fried bream with no bones to slow you down. To eat them until you were about to pop was even better.
Good memories. I have a crappy fillet story with him that is just about identical, except the fillets were thicker.
IMO, Mango salsa is great on crappy and bream.
Good memories. I have a crappy fillet story with him that is just about identical, except the fillets were thicker.
IMO, Mango salsa is great on crappy and bream.
This post was edited on 3/27/23 at 10:32 am
Posted on 3/27/23 at 10:33 am to Irregardless
quote:
On bream and crappie?
I don't fish for bream and crappie but I haven't had a fish it wasn't good on. Threw it out there because if someone is asking for fish cooking suggestions on here they are probably looking for something different than deep frying fillets and eating with ketchup or tartar.
Posted on 3/27/23 at 10:34 am to Aubie Spr96
I've only had bream fried whole and it's so delicious that way. Love the crispy fins.
Posted on 3/27/23 at 10:35 am to Jameson2954
quote:
Fried whole
Agree with this.
We had so much available to us when I was growing up, my mom started poaching them with crab boil seasoning until just flakey.
She would then take the meat off, crumble it up and make fake crab cakes out of it. It was outstanding, especially since we didn't really have access to crab meat.
Posted on 3/27/23 at 10:38 am to Gris Gris
MMMM cripsy fried Bream tails and hushpuppies. You are one flirty lady!
This post was edited on 3/27/23 at 10:39 am
Posted on 3/27/23 at 10:47 am to Aubie Spr96
Mix whatever seasoning you like with a little corn starch and dust your fish. Stick them in the air fryer for 5-6 minutes per side.
I do that often when I only catch a few perch.
I do that often when I only catch a few perch.
Posted on 3/27/23 at 10:56 am to Professor Dawghair
quote:
She would then take the meat off, crumble it up and make fake crab cakes out of it. It was outstanding, especially since we didn't really have access to crab meat.
Fish cakes can be delicious with fresh fish. We had a lot of trout at some point, so I made cakes with some it. I think I baked the trout first until just cooked. Turned out great.
Posted on 3/27/23 at 11:06 am to Gris Gris
I have a fish fryer. Used it once I think. Just not a big deep fried fan. I'd prefer grilled, baked, or pan fried if possible.
Posted on 5/8/23 at 9:58 am to Aubie Spr96
Bump.
Scaled and gutted 15 bream last night. Removed the heads. What's the batter procedure and recipe? I hear flour and cornmeal mix? Oil preference? Oil temp? Time? Also need a go-to hushpuppy recipe.
We always had fish fries when I was growing up. Unfortunately, all the people in charge of them are dead now and they left nothing for me to go by. I'd like to rekindle this experience for my family.
Scaled and gutted 15 bream last night. Removed the heads. What's the batter procedure and recipe? I hear flour and cornmeal mix? Oil preference? Oil temp? Time? Also need a go-to hushpuppy recipe.
We always had fish fries when I was growing up. Unfortunately, all the people in charge of them are dead now and they left nothing for me to go by. I'd like to rekindle this experience for my family.
This post was edited on 5/8/23 at 10:32 am
Posted on 5/8/23 at 11:21 am to Aubie Spr96
These probably aren't the hushpuppies you're looking for, but I've made them multiple times. We love them. They're different and quite crispy and crunchy, sort of like an onion ring in a way.
The video of Brenda Gandt making them is in the link. Go to about 8:25 which is where she starts making the hushpuppies. The first part of the video is frying chicken and her method of that is also very good.
Hushpuppies
The video of Brenda Gandt making them is in the link. Go to about 8:25 which is where she starts making the hushpuppies. The first part of the video is frying chicken and her method of that is also very good.
Hushpuppies
Posted on 5/8/23 at 11:40 am to Gris Gris
quote:
Brenda Gandt
Every old school southern woman I've ever met. Love to hang out in her kitchen and chat. Hushpuppies seem very simple.
Posted on 5/8/23 at 5:36 pm to Gris Gris
quote:
The video of Brenda Gandt
Brenda is an LA woman and knows how to cook.
Posted on 5/8/23 at 5:54 pm to Professor Dawghair
quote:
She would then take the meat off, crumble it up and make fake crab cakes out of it.
Do that with bream, really good
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