best beer batter for sturgeon?

[grumman16]

I filleted up my keeper from the "almost was sturgeon challenge" and am ready to feast on it. Last time I tried grilling sturgeon it came out real rubbery. This time I thought I would try deep frying some. So does anyone have a good batter recipe they would like to share? (Please no "boil in 7up" replies - I don't like boiling meat.)

If anyone has tips on how to avoid the fish turning rubbery on the grill let me know. I was expecting the fish to get flakey to know it was done, but it never really happened. Do you need to cut the fillets real thin or something or what am I missing?

-G16

[Fish Hawg]

Pride of the West, and do the Beer bater. The recipe is on the bag.

[STGRule]

Dip small (1"X2") chunks in tempura then roll in Panko flakes. Deep fry for about 1.5 to 2 minutes. Serve with home-made tartar sauce (mayo, dill pickles, onion, and Johnny's seafood seasoning).

[StinkyFish]

OK Heres Grandmas receipie.

1/cup flour
1 12/oz bottle of Deschutes Mirror pond Ale
salt and pepper to taste (Fresh Garlic if you like)
Note you probably wont need the whole beer so chill a glass ahead of time
I mix to the consistancy of slightly thinner then catchup.
Deep fy at 350 til golden brown.

[Sturgeon King]

3 for Pride of the West

[Pitch Pocket]

David is right. If you cook sturgeon too long, it gets rubbery. Cook until just about done and get it off the heat and out of the pan. Be sure the pieces are uniform thickness so they cook at the same rate and grill, saute, deep fry or bake.

My favorite deep fry is just dip in milk, then cajun spiced flour, then egg and then panko. Size the pieces so they are done when the panko is golden brown. Too small, tough and rubbery, too big, burned panko, just right....excellent.

Oh yeah, if the fish is just slightly frozen in the center, it doesn't cook as fast and you can get a carmelized surface without overcooking.

[ 01-11-2004, 03:53 PM: Message edited by: Pitch Pocket ]

[Dipnet]

Nothing better than Panko IMHO!!!!!

Dipnet :grin:

[ 01-11-2004, 04:13 PM: Message edited by: Dipnet ]

[Fshklr]

If grilling and you find it rubbery most likely it was too hot of flames or grill and cooked to quickly.
I do it on the bar-b and have had great results.
baste it regularly every 5 mins or so with 1/2 a fresh lime squeezed and drizzled over it after flipping each flip( so have a few limes handy)..and don't be in a hurry..low to med flame and time is the ticket,(about 20 mins for a 4" x 4" x 1" fillet, and baste often..sturgeon has a fat content but little moisture being a very dense meat fish..Oranges are also good for basteing sturg!!

[Born to Fish]

My son treated us to something he came up with for grilling sturgeon, and it was terrific!

Prior to grilling he soaked the fillets in the following -

* Bragg Liquid Aminos [found that in the health food section of Fred Meyer]
* olive oil
* splash of lime or lemon juice

All he did was pour these liquids over the fillet and let sit for about 10 minutes, then off to the grill.

I never had the Bragg's that I know of but it's sort of like soy sauce only not as strong.

I'll definitely be trying this out on more sturgeon and it'd probably be good on any other kind of fish for that matter.

[Re:Play]

I agree with the rubbery being too done. You can take the fish off before it is totally done, and it will finish cooking.

We also use the flour, eggs, cracker crumbs with seasoning (season all, lemon pepper, garlic etc) and then pan fry at about 360-380 degrees in electric skillet. The sturgeon pieces that work best for us are about 2" square and about 1/2" thick. Get the pan hot before putting them in.
It also works for walleye, crappie, salmon, halibut, etc. :smile:

[Kentucky Hog Hunter]

Step 1 -Dry Pride of the West...

Step 2 - Dip in beaten eggs...

Step 3 - Remove from eggs and coat with Panko...

Step 4 - Deep Fry ( I use Canola)

Best fish & chips you'll ever have...maybe...but I deep fry "ALL" fish with this batter... (Salmon, Hali, SteelHead, LingCod, Sturgi)...It all works...

[proguide]

I second the pride of the west but what is panko?

[Dipnet]

Proguide, its oriental bread crumbs and can be found in the oriental food section of Winco for sure. I'm not sure about other supermarkets. You won't be sorry if you try them :smile: !!!!

Dipnet :grin:

[bucketmouth]

Krusteze makes a good tempura batter.

[ 01-11-2004, 10:59 PM: Message edited by: bucketmouth ]

[David Johnson]

I second the Pride of the West.

To getting too rubbery is usually the result of cooking too long.

[DAB]

Pride of the West

[grumman16]

Thanks everyone for all the good info. I bought some pride of the west and fried up a small batch last night. The batter was excellent, but I think I still need to work on the size of the pieces vs the cooking time. I got plenty of fish left to practice on, so I'm sure I'll get it down eventually. If not it will go on the smoker - that is one thing I do know how to do.

-G16

[Phishin Phool]

Pride of the West!!!