U guys gotta try this!

dampainter · 11-17-2002, 05:52 PM

step one catch fresh fishy, did this with steelie I caught today and works great with any fish. step 2 go to albertson`s and get at least one box , you`ll want more ...of "golden dipt" by mccormick get the english style batter mix ( in fine print ) fish and chips, stuff comes in a blue box. Just mix it up with water to a pancake batter consistency. skin and cut fish up into 1" strips. for deep frying we use a "fry daddy". so deep fry your fish till it floats...now the really good part, mix 1 and 1/2cup of miracle whip mayo with 1and 1/2 Tbsp of sweet relish, three/four Tbsp chopped onion, one tsp of "colman`s" dry mustard and 2 Tbsp of ketchup.mix this up and use as a tarter sauce....your taste buds are gonna love you! stuff is so good!!! :grin: :grin: let me know how you do

[ 11-18-2002, 05:05 PM: Message edited by: dampainter ]

Jettin' Fool · 11-17-2002, 06:23 PM

We just got a deep fryer a few weekes ago. Ive made Halibut but no Salmonoids yet. I'll let you know how it comes out when I give it a go!

Do you cake some powder on it after the batter?

The Fishing Geek · 11-17-2002, 07:00 PM

I'm clutching at my chest just thinking about it.

Full Freezer · 11-17-2002, 07:37 PM

I'll have to trust & live vicariously through you. Had my cholesterol level checked recently & it as though I've been straight-shotting crisco.

Sure sounds good but wanna hang around awhile longer!

dampainter · 11-17-2002, 09:40 PM

jett` in fool... just batter only, your a real funny man geek...

[ 11-18-2002, 05:58 AM: Message edited by: dampainter ]

PapaHog · 11-17-2002, 09:52 PM

Sounds great but I am with full freezer and vote to stay around a while.

Oh Heck I'll try it. :grin:
Hog

Sliderite · 11-17-2002, 10:13 PM

Fishing Geek,
That was good! :grin:

sinker · 11-17-2002, 10:56 PM

Another good breading is dip the fish or shrimp or scallops in raw egg and then cover it with ground up Chilli cheese Frito's. MMMMMMMM

I did have deep fried salmon at a restaurant last year on their captains platter. Had never heard of salmon being cooked that way and thought it sounded weird. Was actually pretty good.

Mojo · 11-18-2002, 06:18 AM

Use peanut oil. It reportedly adds virtually no cholesterol to your food.

Chilly one · 11-18-2002, 06:19 AM

on deepfried/panfried fish esp. halibut ling cod try 70% potato flakes and 30% flour w/seasonings, one egg and sdecent splah of milk for your wet dip. Dip fish in sizes the size up to a Snickers bar in wet then roll good and cover in the dry mix. Cook in med. HOT olive oil till crispy brown on both sides! Good cocktail or tarter sauce or both. Out of this worls! I've been palying around adding Crumbled Triscuit crackers, Ritz crackers and it's geat in the dry mix. I used to run a Salt Water lodge in Alaska and we coked all our pan fried white fish this way for folks world wide and never had a conmplaint. Good cooking! Gotta go, got a fish on!

Tanner · 11-18-2002, 02:16 PM

On the North end of Seaside there is a small fish and chips stand called the BowPicker on the west side of 101. His fish and chips are made with albacore tuna and are to die for. There is also one in Astoria.

One of my favorite ways to cook steelhead is to take a large chunk of filet and bake till done. Crumble up meat and put in large mixing bowl. Add garlic, dill, lemon pepper, eggs and crumbled up saltine crackers. Form into patties and fry with a hunk of cheddar or pepper jack cheese on top and put on hamburger bun with all the fixins. They are even good cold the next day out fishing. STEELHEAD BURGER..... YYYYUUUUMMM...

Artwo · 11-18-2002, 02:38 PM

Went fishing in Nebraska with a family friend once when we were back there for a family reiunun and caught a mess of northern pike. His wife filleted them roled them in some egg then in a mixture of seasons (don't know what) and cruched up corn flakes and pan fried them in hot olive oil until crispy. They were mouth watering good.

JK

6wapiti6 · 11-18-2002, 02:41 PM

That sounds great, but I have a hard time beating good ole pride of the west in beer batter! Sturgoen, halibut, salmon, lings, you name it, it's all good !

dogfishboy · 11-18-2002, 03:01 PM

Welcome Chilly one. Interesting recipe. Think I'll try that combination of flakes and flour.

I look forward to at least one alaskan story...if you know what I mean :grin:

Scott B · 11-18-2002, 04:15 PM

Here comes another one. My wife likes to experiment as well. Take a fillet, skin and cut into 1 inch strips. Put into a ziploc bag and pour yashidas marinate on it and let sit for an hour. Roll in tempura batter and fry in olive oil. It was the bomb.