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Started By
Message
Deep Frying Amberjack Tonight. Suggestions?
Posted on 7/29/10 at 9:42 am
Posted on 7/29/10 at 9:42 am
Never Tried it before. Any Thoughts? Ideas?
TIA
TIA
4
Posted on 7/29/10 at 10:20 am to Ash Williams
Think its more of a grilling fish
Posted on 7/29/10 at 10:41 am to Ash Williams
It's good. Just follow a good method and enjoy.
Posted on 7/29/10 at 10:48 am to Tigers13
quote:
Think its more of a grilling fish
i know, but i have ton of it from a fishing trip so i thought id experiment
This post was edited on 7/29/10 at 10:49 am
Posted on 7/29/10 at 12:32 pm to Ash Williams
I had this fried on a buffet in Destin once. Its good fried, just slice it on the thin side. Fry as you would specks.
Posted on 7/29/10 at 1:23 pm to coloradoBengal
quote:
just slice it on the thin side. Fry as you would specks.
Posted on 7/29/10 at 3:03 pm to Ash Williams
Had a buddy do it fish and chips style once. Breaded some large, semi-thin strips in panko and fried 'em up. It was pretty tasty.
Posted on 7/29/10 at 3:18 pm to GeauxldMember
Make sure you slice it thin because it is an active fish so the meat is a little tougher.
Posted on 7/29/10 at 3:20 pm to lsumailman61
how tin we talkin meh?
Posted on 7/29/10 at 3:24 pm to Ash Williams
quote:
just slice it on the thin side. Fry as you would specks.
+2
quote:
how tin we talkin meh?
no thicker than 1/2" and don't over fry. It will get tough.
Posted on 7/29/10 at 3:27 pm to MapGuy
1/4" to 1/2" inch worked the only time i tried it.
it was alright, but i like it better grilled on medium-med low heat and basted with a light basting liquid.
how is the amberjack currently fileted/portioned?
it was alright, but i like it better grilled on medium-med low heat and basted with a light basting liquid.
how is the amberjack currently fileted/portioned?
Posted on 7/29/10 at 3:36 pm to el tigre
quote:
how is the amberjack currently fileted/portioned?
its in pretty thick steaks right now. 2-4 inches thick, 4 inches wide
been that way since the deckhands cut em
i definitely got some slicing to do when i get home
Posted on 7/29/10 at 3:42 pm to Ash Williams
quote:
its in pretty thick steaks right now. 2-4 inches thick, 4 inches wide
gotcha, so pretty standard.
now, before you crazy slicing them all try one this way and see if it works. Or not, but it's an idea.
Maybe just cut fairly deep slits or hashmarks into the steaks, season, batter, and fry. Will allow the inside to cook more quickly, and give you nice texture contrast....think asian style whole fried fish, but with a steak.
hit with a squeeze of lemon out the fryer.
This post was edited on 7/29/10 at 3:43 pm
Posted on 7/29/10 at 3:50 pm to GeauxldMember
quote:
Had a buddy do it fish and chips style once. Breaded some large, semi-thin strips in panko and fried 'em up. It was pretty tasty.
Then sprinkle malt vinegar on them.
This post was edited on 7/29/10 at 4:30 pm
Posted on 7/29/10 at 4:16 pm to el tigre
quote:
gotcha, so pretty standard.
now, before you crazy slicing them all try one this way and see if it works. Or not, but it's an idea.
Maybe just cut fairly deep slits or hashmarks into the steaks, season, batter, and fry. Will allow the inside to cook more quickly, and give you nice texture contrast....think asian style whole fried fish, but with a steak.
hit with a squeeze of lemon out the fryer.
nice, im trying to make finger foods for a group but ill definitely do one like that for myself
Posted on 7/30/10 at 12:43 am to Ash Williams
came out great!
try it out, just make sure you cut it thin enough and dont cook it too long.
thanks for all the suggestions!
try it out, just make sure you cut it thin enough and dont cook it too long.
thanks for all the suggestions!
Posted on 7/30/10 at 10:00 am to Martini
quote:
Then sprinkle malt vinegar on them.
You know it, baby! BTW, when I was in Seattle last year, I had the halibut fish and chips basket at a little place on the sound. It was some of the best fried fish I'd ever eaten!
Posted on 7/30/10 at 12:24 pm to Tigers13
quote:
Think its more of a grilling fish
My thoughts exactly. Real meaty and firm, and excellent on the pit or pan seared.
But I'm not a big fried fish person to begin with. Just not my thing. If I have a choice between broiled or fried, it's broiled every time.
This post was edited on 7/30/10 at 12:26 pm
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