BBBR4B (Beer Battered Bat Ray for Brunch)
California Fishing
Apr 26, 2023 19:37:44 #
Papa D wrote:
Unfortunately you can't use pliers to pull the skin off but they skin easily with a sharp knife.
Thanks Papa D, good to know if I ever decide to try it!
Apr 26, 2023 21:06:49 #
Don10
Loc: Redding calif
If you’ve ever eaten a scallops, this is what you’re eating. It is delicious if it’s done, right.
Apr 26, 2023 21:06:52 #
Don10
Loc: Redding calif
If you’ve ever eaten a bay scallops, this is what you’re eating. It is delicious if it’s done, right.
Apr 26, 2023 21:14:13 #
Don10
Loc: Redding calif
It is funny we don’t know what we don’t know until we learn it. I’m from California but move back to Missouri painting my uncles house and my wife brings me a plate of fish from the next-door neighbor. This was delicious Cajun seasoning, white meat deep-fried I devoured the whole plate and now she says I’m going to tell you what it was, it’s suckers said no over the next few months I started gigging off suckers it was so much fun. I would’ve never believe that they could be so good. You fillet them scale them, and then score of them every quarter inch with a big deep fryer on the bank Cajun seasoning it is delicious.
Apr 27, 2023 10:12:50 #
Papa D wrote:
I finally cooked the bat ray that's been on ice since last Sunday.
Most consider them a junk fish--I don't.
These are deep fried (350°F) in beer batter (1 bottle Modelo Negra + 1c flour + some of your favorite seafood seasoning).
I usually make Ceviche (Google "Alton Brown's Catfish Ceviche" for the recipe) with some of it but I forgot to pick up the other ingredients that I needed.
If you want some info on how to slice & dice, PM me.
Most consider them a junk fish--I don't.
These are deep fried (350°F) in beer batter (1 bottle Modelo Negra + 1c flour + some of your favorite seafood seasoning).
I usually make Ceviche (Google "Alton Brown's Catfish Ceviche" for the recipe) with some of it but I forgot to pick up the other ingredients that I needed.
If you want some info on how to slice & dice, PM me.
Very Nice Papa D ! So they taste similar to Scallops ? I did not know that , we'd just let em go but will have to try your recipe if lucky enough to catch one again ! Thanks for the info 🤙👍
Apr 27, 2023 10:19:35 #
Don10 wrote:
It is funny we don’t know what we don’t know until... (show quote)
Wow ! Never knew that Don 10, we have Suckers up in the Kaweah River in pristine running waters , you can see them holding onto the Boulders in the River, I would definitely like to try them , Thanks for sharing 👍🤙
Apr 27, 2023 22:43:26 #
Don10
Loc: Redding calif
I was totally amazed at how white the meat is, and no bones once you deep fry it in a big deep fryer, put your own seasoning to it man and enjoy. I was tripped out for years. I threw them up on the bank squawfish in California are plentiful, but they eat like nobody’s business.
Apr 27, 2023 22:43:28 #
Don10
Loc: Redding calif
I was totally amazed at how white the meat is, and no bones once you deep fry it in a big deep fryer, put your own seasoning to it man and enjoy. I was tripped out for years. I threw them up on the bank squawfish in California are plentiful, but they eat like nobody’s business.
Apr 29, 2023 10:31:29 #
Catching your 1st ray is kind of like your 1st girlfriend. In that you'll never for get it and it doesn't even have to be a big one. To get your mind racing from it's got be a monster striper or some kind of world record fish. Or even watching someone catching their 1st ray or any ray is always fun to watch also.
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