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sac a lait recipes - don't want to fry them - is this the right board?
Posted on 7/13/14 at 12:00 pm
Posted on 7/13/14 at 12:00 pm
I am looking for something to do with a few pounds of sac a lait, other than frying them. Any ideas from the epicureans?
Should I have posted this in the outdoor board?
Should I have posted this in the outdoor board?
4
Posted on 7/13/14 at 12:21 pm to LT
From birth, the white perch (sac-au-lait) spends its entire life in search of a pot of hot grease. That is it's destiny.
Why would you think of upsetting this natural balance?
Why would you think of upsetting this natural balance?
Posted on 7/13/14 at 12:26 pm to Btrtigerfan
Posted on 7/13/14 at 12:30 pm to Btrtigerfan
quote:
From birth, the white perch (sac-au-lait) spends its entire life in search of a pot of hot grease. That is it's destiny. Why would you think of upsetting this natural balance?
Up vote.
Posted on 7/13/14 at 12:32 pm to Btrtigerfan
Posted on 7/13/14 at 12:32 pm to Btrtigerfan
quote:
From birth, the white perch (sac-au-lait) spends its entire life in search of a pot of hot grease. That is it's destiny.
Why would you think of upsetting this natural balance?
Came here to say this, but not nearly as well.
Posted on 7/13/14 at 12:36 pm to Btrtigerfan
That was a golden statement.
Posted on 7/13/14 at 1:00 pm to LT
Now, for real thoughts if you insist on denying the fish its destiny.
If you filet the things and cube the fish, I can maybe see it working in some kind of quick chowder.
Fish cakes or boulettes?
I don't see them holding up in something like a sauce piquante. Too delicate for long cooking and too mild for any sauce with a big flavor of its own.
Maybe pan-seared with a hollandaise or something like that?
If you filet the things and cube the fish, I can maybe see it working in some kind of quick chowder.
Fish cakes or boulettes?
I don't see them holding up in something like a sauce piquante. Too delicate for long cooking and too mild for any sauce with a big flavor of its own.
Maybe pan-seared with a hollandaise or something like that?
This post was edited on 7/13/14 at 1:07 pm
Posted on 7/13/14 at 1:08 pm to Btrtigerfan
Posted on 7/13/14 at 1:17 pm to TigerstuckinMS
quote:
Now, for real thoughts if you insist on denying the fish its destiny.
Maybe grill on the half-shell?
Posted on 7/13/14 at 1:20 pm to LT
quote:Uncle does not understand this
sac a lait recipes - don't want to fry them - is this the right board?
Posted on 7/13/14 at 1:21 pm to Btrtigerfan
quote:
From birth, the white perch (sac-au-lait) spends its entire life in search of a pot of hot grease. That is it's destiny. Why would you think of upsetting this natural balance?
Posted on 7/13/14 at 1:21 pm to Btrtigerfan
I pan fried in olive oil. I've prolly got over a cubic foot of the delicious little fillets. Wanted to try something different.
Posted on 7/13/14 at 1:32 pm to LT
I release all my sac au lait
Into Crisco Bay!
Into Crisco Bay!
Posted on 7/13/14 at 1:46 pm to Btrtigerfan
Posted on 7/13/14 at 2:08 pm to LT
Blacken them in an iron skillet the same way you would do catfish. They are tasty!
Posted on 7/13/14 at 2:10 pm to TigerHam85
Posted on 7/13/14 at 2:11 pm to Btrtigerfan
That needs to get added to the wiki page.
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