Big EL
PERFECT fried bluefish ain't brain surgery!
« on: 09/16/02 at 08:51:28 » Quote Modify
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Who says blues are fishy?
Using small blues 10 to 15" or so [a little larger are OK], fillet deeply even if you get some of the dorsal bones in the cut. Flip the fillet over and run the knife horizontal removing the skin. Fine tune the fillet removing all bones and dark meat. Use fresh fish. I caught in the evening and left iced over night. The fish was still lovely by late a.m. the next day when I cleaned it. Hey! I was too tired to clean it that night.
Take the boneless fillets and rinse in cold running water. Don't allow it to sit in water. Lay on top of paper towels until ready to fry. Whip up an egg or two. Plunge the meat into the egg and toss around with your hands. Have your grease hot. You want it hot enough to do a fast browning but not burn and you want the fillet to cook in a matter of couple of minutes or less.
Lay a few pieces of egg washed fish in Nabisco Cracker meal and coat well. Cook only a few pieces of fish at a time to allow the grease to stay the proper temperature. Give the grease a second to reheat before doing another few pieces. Do not rush this process. Remove from the grease after a minute of cooking. Two minutes max...EVEN if the piece is not brown. Lay on paper towels and sprinkle just a little Paul Prudhomme Seafood seasoning over each piece.
Bluefish is not fishy fish if handled properly!
Logged
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A mollusk doesn't really have a lot to do, so I imagine they keep themselves busy confounding us with what little abilities they have...
Bubba
HE Member
Full Barney
I only fish on days that end in Y
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Posts: 48
Re: PERFECT fried bluefish ain't brain surgery!
« Reply #1 on: 09/16/02 at 10:17:55 » Quote Modify
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Your right Glenda, But one time I ran out of my breaded mix that I use. So only thing I had was hush puppy mix . I thought I was eatlng Fish and hush puppies. Not bad.I also use butter to fry.
« Last Edit: 09/16/02 at 10:21:02 by Bubba » Logged
Gramps
HE Member
Junior Barney
Gender:
Posts: 32
What I do:
« Reply #2 on: 09/16/02 at 13:15:02 » Quote Modify
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I leave the skin on, and leave the dark meat in for that size blue (17" or less), and use House of Autry Seafood Breader, to which I add a good dose of dried thyme and ground red pepper. But the real secret is: DON'T OVERCOOK! If you wait til you think they're done, they're overdone. Two minutes is pushing it. And yes, hot fat. And the fresher the better, but if they go on ice at the beach and are filetted the same day, then kept cold but dry, they will keep two days if you have to.
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You can always tell an Irishman, but you can't tell him much!
surffisher
HE Member
Senior Barney
so much gear...so little time
Gender:
Posts: 131
Re: PERFECT fried bluefish ain't brain surgery!
« Reply #3 on: 09/16/02 at 21:58:25 » Quote Modify
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If you want to keep your arteries unclogged for a little longer, canola or sunflower oil work great for deep frying. Also, the egg is optional. A moist filet will hold plenty of breading. If the fish is fresh, its gonna taste great regardless.
><))))*>
« on: 09/16/02 at 08:51:28 » Quote Modify
--------------------------------------------------------------------------------
Who says blues are fishy?
Using small blues 10 to 15" or so [a little larger are OK], fillet deeply even if you get some of the dorsal bones in the cut. Flip the fillet over and run the knife horizontal removing the skin. Fine tune the fillet removing all bones and dark meat. Use fresh fish. I caught in the evening and left iced over night. The fish was still lovely by late a.m. the next day when I cleaned it. Hey! I was too tired to clean it that night.
Take the boneless fillets and rinse in cold running water. Don't allow it to sit in water. Lay on top of paper towels until ready to fry. Whip up an egg or two. Plunge the meat into the egg and toss around with your hands. Have your grease hot. You want it hot enough to do a fast browning but not burn and you want the fillet to cook in a matter of couple of minutes or less.
Lay a few pieces of egg washed fish in Nabisco Cracker meal and coat well. Cook only a few pieces of fish at a time to allow the grease to stay the proper temperature. Give the grease a second to reheat before doing another few pieces. Do not rush this process. Remove from the grease after a minute of cooking. Two minutes max...EVEN if the piece is not brown. Lay on paper towels and sprinkle just a little Paul Prudhomme Seafood seasoning over each piece.
Bluefish is not fishy fish if handled properly!
Logged
--------------------------------------------------------------------------------
A mollusk doesn't really have a lot to do, so I imagine they keep themselves busy confounding us with what little abilities they have...
Bubba
HE Member
Full Barney
I only fish on days that end in Y
Gender:
Posts: 48
Re: PERFECT fried bluefish ain't brain surgery!
« Reply #1 on: 09/16/02 at 10:17:55 » Quote Modify
--------------------------------------------------------------------------------
Your right Glenda, But one time I ran out of my breaded mix that I use. So only thing I had was hush puppy mix . I thought I was eatlng Fish and hush puppies. Not bad.I also use butter to fry.
« Last Edit: 09/16/02 at 10:21:02 by Bubba » Logged
Gramps
HE Member
Junior Barney
Gender:
Posts: 32
What I do:
« Reply #2 on: 09/16/02 at 13:15:02 » Quote Modify
--------------------------------------------------------------------------------
I leave the skin on, and leave the dark meat in for that size blue (17" or less), and use House of Autry Seafood Breader, to which I add a good dose of dried thyme and ground red pepper. But the real secret is: DON'T OVERCOOK! If you wait til you think they're done, they're overdone. Two minutes is pushing it. And yes, hot fat. And the fresher the better, but if they go on ice at the beach and are filetted the same day, then kept cold but dry, they will keep two days if you have to.
Logged
--------------------------------------------------------------------------------
You can always tell an Irishman, but you can't tell him much!
surffisher
HE Member
Senior Barney
so much gear...so little time
Gender:
Posts: 131
Re: PERFECT fried bluefish ain't brain surgery!
« Reply #3 on: 09/16/02 at 21:58:25 » Quote Modify
--------------------------------------------------------------------------------
If you want to keep your arteries unclogged for a little longer, canola or sunflower oil work great for deep frying. Also, the egg is optional. A moist filet will hold plenty of breading. If the fish is fresh, its gonna taste great regardless.
><))))*>