Anyone know some good largemouth recipes?
Oct 1, 2019 13:21:27 #
I usually catch and release, but I would really like to try frying some bass. does anyone have some good largemouth recipes?
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by gooseboi45
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by gooseboi45
Oct 1, 2019 13:21:32 #
I like to do a fish and chips style batter. Usually use egg and then a mix of flour, seasoned salt and lemon pepper then fry it in strips or nuggets
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by assassin_erased
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by assassin_erased
Oct 1, 2019 14:03:04 #
Dip it in the batter fry it lightly to set the batter drain extra lard crisco then fry until cooked.
It works well for Mushrooms store bought and makes great onion rings.
Pound out turkey brest, chicken breast ,pork loin makes for some good eating.
If you just cook to set the batter put extra in freezer pull out and cook later.
It works well for Mushrooms store bought and makes great onion rings.
Pound out turkey brest, chicken breast ,pork loin makes for some good eating.
If you just cook to set the batter put extra in freezer pull out and cook later.
Oct 2, 2019 08:40:33 #
Maximo
Loc: Jupiter, Fl
Dip in egg, then toss in bag with mix of bread crumbs and Autrys medium hot breader. Autrys gives it some bite. Buy at Wal Mart. Oil in pan around 400*, only two min. per side.
Oct 2, 2019 12:26:23 #
Oct 2, 2019 12:38:58 #
Oct 2, 2019 13:08:40 #
Although I usually practice 'catch and release', there are times when I like to keep a few for the skillet, as I'm sure many other fishermen do as well ! There 's nothing wrong with catching for food; both scenarios have their place in the grand scheme of
life ! Just 'Google' it; I'm pretty sure you'll find scads of recipes for cooking all kinds of fish !
life ! Just 'Google' it; I'm pretty sure you'll find scads of recipes for cooking all kinds of fish !
Oct 2, 2019 16:10:06 #
Oct 2, 2019 17:16:15 #
Tartar Sauce wrote:
Use Tartar Sauce ;-)
That is like putting ketchup on steak.
Savor the flavor.
Oct 2, 2019 17:59:44 #
Seriously ? Ketchup on a steak ? Just seeing that could be enough to make me vomit ! Although I'm not a fan of tartar sauce, I can understand that some people might want some with their fish; as for steak, I may occasionally put a little A-1 or Worstershire on a leaner, tougher cut for a little added flavor, but if someone ever put ketchup on mine, it would go directly into the trash (and they could concievably earn themselves a 'knuckle sandwich' for ruining my meal) ! It's kinda funny, actually, as I DO definitely like it with my burger (beef) and fries ! Fish recipes ? As stated, a little research goes a long way; there're plenty of them on the internet for almost any/all species of fish !
Oct 2, 2019 18:14:13 #
I by no means use or like tartar sauce.
Good steak or smoked meat needs no sauce.
I eat fish for the flavor of it and what ever breading/batter.
I also think a red tomato is rotten but I like fried green ones.
Go figure just weird.
Good steak or smoked meat needs no sauce.
I eat fish for the flavor of it and what ever breading/batter.
I also think a red tomato is rotten but I like fried green ones.
Go figure just weird.
Oct 2, 2019 22:21:33 #
Oct 2, 2019 22:26:15 #
Oct 2, 2019 22:29:34 #
Yes! The little woman hates it so I never get it 😢. I also love coleslaw on my burgers and hotdogs. With chili mustard and onions of course. North Carolina style.
Oct 2, 2019 22:39:29 #
Fish Dancer wrote:
Love fried green tomatoes, oz.
For grilled bass: wipe the slime from fish, fillet leaving skin and scales on. Best over charcoal, but gas grill is okay too. Once grill is hot [similar to how hot for chicken thighs], having put a bit of salt and pepper [ I prefer fresh ground both] on flesh side, place fillets flesh side down for about a minute, maybe two at most. Carefully spatula over to skin/scales side down. Let cook till flesh just at edges looks dry, or flakes easily. Spatula and serve directly to a plate with skin/scales down. Meat flakes away easily from skin. Plenty of flavor; but you can use toppings while you cook, such as a barbecue sauce, a lemon pepper butter sauce, garlic butter white wine sauce. One of my favorites is a wee bit of mustard, thinned with water along with some finely minced Vidalia onions when in season. This method is super simple, was shown to be by an old timer on the coast of N. Carolina back in the sixties. I’ve used it frequently ever since.
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