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 Underestimated Underdog
Posts: 3971
    
Location: Minnesota | HotbearLVR - 2014-01-09 11:23 AM
OK, so you are frying typical Minnesota pan fish.
Here's my menu, which is legendary in my family:
Creamed potatoes and chives. Boil baby reds and don't over cook....keep a bit firm. Cut into bite sized pieces. Make a white cream sauce using butter and sifted flour (ie" Wondra") and use dried chives. Garlic salt and pepper.
Steamed buttered peas - use frozen, obviously.
Lay the fish fillets out. Salt and lemon pepper both sides. Coat with flour in zip lock bag.
Fry in butter/oil (I use mazola). I don't like to kill or drown out the fish by smothering in sauces and spices, much like a good steak. Fresh Minnesota pan fish is not "fishy" and the natural flavor is delicious. The worst possible thing you can do is overcook. I decent hot butter/oil in the fying pan and you should be able to fry up a pan of fillets in about 3-4 minutes, with a nice golden brown very light coating.
Breading fish is a sin, punishable by death or life in prison, as far as I'm concerned. Don't buy those fish coatings in a box....yuk.
This simple menu works every time. Don't listen to people who say butter is bad. Butter is a gift from heaven, and it should be enjoyed.
I'm making your meal tonight! Yum!!
When I fried in butter before the fish fell apart, what did I do? |
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 Firecracker Dog Lover
Posts: 3175
| HotbearLVR - 2014-01-09 9:23 AM
OK, so you are frying typical Minnesota pan fish.
Here's my menu, which is legendary in my family:
Creamed potatoes and chives. Boil baby reds and don't over cook....keep a bit firm. Cut into bite sized pieces. Make a white cream sauce using butter and sifted flour (ie" Wondra") and use dried chives. Garlic salt and pepper.
Steamed buttered peas - use frozen, obviously.
Lay the fish fillets out. Salt and lemon pepper both sides. Coat with flour in zip lock bag.
Fry in butter/oil (I use mazola). I don't like to kill or drown out the fish by smothering in sauces and spices, much like a good steak. Fresh Minnesota pan fish is not "fishy" and the natural flavor is delicious. The worst possible thing you can do is overcook. I decent hot butter/oil in the fying pan and you should be able to fry up a pan of fillets in about 3-4 minutes, with a nice golden brown very light coating.
Breading fish is a sin, punishable by death or life in prison, as far as I'm concerned. Don't buy those fish coatings in a box....yuk.
This simple menu works every time. Don't listen to people who say butter is bad. Butter is a gift from heaven, and it should be enjoyed.
Hotbear I am going to try that sometime for dinner by myself (husband is allergic to anything with fins). I love a good grilled hunk of halibut with butter, lemon, a little bit of seasoning salt, and black pepper but you put that same halibut in a one inch cube, lightly battered in that beer and pancake batter deep fried - it will give your tongue a sleigh ride. |
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Firecracker Dog Lover
Posts: 3175
| Ctrygirl14 - 2014-01-09 9:26 AM
HotbearLVR - 2014-01-09 11:23 AM
OK, so you are frying typical Minnesota pan fish.
Here's my menu, which is legendary in my family:
Creamed potatoes and chives. Boil baby reds and don't over cook....keep a bit firm. Cut into bite sized pieces. Make a white cream sauce using butter and sifted flour (ie" Wondra") and use dried chives. Garlic salt and pepper.
Steamed buttered peas - use frozen, obviously.
Lay the fish fillets out. Salt and lemon pepper both sides. Coat with flour in zip lock bag.
Fry in butter/oil (I use mazola). I don't like to kill or drown out the fish by smothering in sauces and spices, much like a good steak. Fresh Minnesota pan fish is not "fishy" and the natural flavor is delicious. The worst possible thing you can do is overcook. I decent hot butter/oil in the fying pan and you should be able to fry up a pan of fillets in about 3-4 minutes, with a nice golden brown very light coating.
Breading fish is a sin, punishable by death or life in prison, as far as I'm concerned. Don't buy those fish coatings in a box....yuk.
This simple menu works every time. Don't listen to people who say butter is bad. Butter is a gift from heaven, and it should be enjoyed.
I'm making your meal tonight! Yum!!
When I fried in butter before the fish fell apart, what did I do?
Too much butter and the pan needs to be really hot. |
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Underestimated Underdog
Posts: 3971
Location: Minnesota | brlraceaddict - 2014-01-09 11:27 AM
Ctrygirl14 - 2014-01-09 9:26 AM
HotbearLVR - 2014-01-09 11:23 AM
OK, so you are frying typical Minnesota pan fish.
Here's my menu, which is legendary in my family:
Creamed potatoes and chives. Boil baby reds and don't over cook....keep a bit firm. Cut into bite sized pieces. Make a white cream sauce using butter and sifted flour (ie" Wondra") and use dried chives. Garlic salt and pepper.
Steamed buttered peas - use frozen, obviously.
Lay the fish fillets out. Salt and lemon pepper both sides. Coat with flour in zip lock bag.
Fry in butter/oil (I use mazola). I don't like to kill or drown out the fish by smothering in sauces and spices, much like a good steak. Fresh Minnesota pan fish is not "fishy" and the natural flavor is delicious. The worst possible thing you can do is overcook. I decent hot butter/oil in the fying pan and you should be able to fry up a pan of fillets in about 3-4 minutes, with a nice golden brown very light coating.
Breading fish is a sin, punishable by death or life in prison, as far as I'm concerned. Don't buy those fish coatings in a box....yuk.
This simple menu works every time. Don't listen to people who say butter is bad. Butter is a gift from heaven, and it should be enjoyed.
I'm making your meal tonight! Yum!!
When I fried in butter before the fish fell apart, what did I do?
Too much butter and the pan needs to be really hot.
Oh, shoot okay. I swear I can cook, just not fish. I'm excited to try your recipe. Thank you! |
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 Accident Prone
Posts: 22277
Location: 100 miles from Nowhere, AR | The ONLY way to fry fish is to roll it in seasoned corn meal. Flour does not belong on fish, people.  |
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 Always Off Topic
Posts: 6382
Location: ND | HBL is nuts........coating a fish is an awesome thing to do....personal preference i guess........
after i fillet my fish i always put them in salt water overnight in the fridge and then rinse them before i freeze or cook them.....
i make an egg wash with egg and milk.......
dip my fish in the wash, shake off excess.....
i have a ziplock bag with either panko, which is good, or fry magic, which i think is as good or better.....
fish in, shake, coated and onto a plate to await the fryer.......
peanut or canola oil for your frying only.....
375 degrees.......time depends on the thickness of your fish but doesn't take very long and if your coating is a nice golden brown (unless super thick), they are done......
out and onto a paper towel covered platter.....
mix a little miracle whip and green relish for a tartar
enjoy..... |
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Underestimated Underdog
Posts: 3971
Location: Minnesota | Three 4 Luck - 2014-01-09 11:31 AM
The ONLY way to fry fish is to roll it in seasoned corn meal. Flour does not belong on fish, people.
Corn meal? I never thought about that! |
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 BHW Resident Surgeon
Posts: 25352
Location: Bastrop, Texas | Those little walleye and panfish fillets were designed by God to be fried in butter. I always heat up the oil fairly hot, but not smoking. Make sure the fillets are completely coated in flour. You don't need eggs and milk. Once the oil is hot enough and you are ready, then add at least 1/3rd stick of butter and it will sizzle. Then add your filets. They should fry fairly briskly. No more than a minute and a half on each side. If you over cook the fish gets dry and rubbery. If you do it right it should be moist and flaky. When you remove it, put it in a dish lined with paper towel so it removes the excess oil/butter. If you have another batch to fry, if the butter is already burned, then discard the butter and oil and put in a new batch of butter and oil. I can usually fry 2 pans full without having to start over. I sometimes add additional butter as I go along. The key is to fry it hot and quick. It will be a light golden brown. |
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Accident Prone
Posts: 22277
Location: 100 miles from Nowhere, AR | Ctrygirl14 - 2014-01-09 11:33 AM Three 4 Luck - 2014-01-09 11:31 AM The ONLY way to fry fish is to roll it in seasoned corn meal. Flour does not belong on fish, people. Corn meal? I never thought about that!
It's a southern thang. LOL |
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BHW Resident Surgeon
Posts: 25352
Location: Bastrop, Texas | dhdqhllc - 2014-01-09 11:33 AM HBL is nuts........coating a fish is an awesome thing to do....personal preference i guess........
after i fillet my fish i always put them in salt water overnight in the fridge and then rinse them before i freeze or cook them.....
i make an egg wash with egg and milk.......
dip my fish in the wash, shake off excess.....
i have a ziplock bag with either panko, which is good, or fry magic, which i think is as good or better.....
fish in, shake, coated and onto a plate to await the fryer.......
peanut or canola oil for your frying only.....
375 degrees.......time depends on the thickness of your fish but doesn't take very long and if your coating is a nice golden brown (unless super thick), they are done......
out and onto a paper towel covered platter.....
mix a little miracle whip and green relish for a tartar
enjoy.....
I think we need to have a cook off there fancy pants. We should have a fish fry at the invitational shoot in September and we will see who is the master. I'm quite sure Douglas would chuckle!
We can have two tables set up and let people decide. The insurance bankers and lawyers will like yours. The other folks will be lined up at mine.
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Firecracker Dog Lover
Posts: 3175
| I want to come for the fish battle AND the shooting!  |
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Always Off Topic
Posts: 6382
Location: ND | in addition...if you don't have a boxed coating, just use flour and finely crushed ritz crackers.... |
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  Fact Checker
Posts: 16575
Location: Displaced Iowegian | Three 4 Luck - 2014-01-09 11:37 AM Ctrygirl14 - 2014-01-09 11:33 AM Three 4 Luck - 2014-01-09 11:31 AM The ONLY way to fry fish is to roll it in seasoned corn meal. Flour does not belong on fish, people. Corn meal? I never thought about that!
LOL....It is also a "midwestern" thang......that is all my family uses for frying fish....However, I must admit that of all the things that I can cook, bake and fry to "excellence", I am the "failure" of my family when it comes to FISH........ |
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Always Off Topic
Posts: 6382
Location: ND | HotbearLVR - 2014-01-09 11:40 AM dhdqhllc - 2014-01-09 11:33 AM HBL is nuts........coating a fish is an awesome thing to do....personal preference i guess........
after i fillet my fish i always put them in salt water overnight in the fridge and then rinse them before i freeze or cook them.....
i make an egg wash with egg and milk.......
dip my fish in the wash, shake off excess.....
i have a ziplock bag with either panko, which is good, or fry magic, which i think is as good or better.....
fish in, shake, coated and onto a plate to await the fryer.......
peanut or canola oil for your frying only.....
375 degrees.......time depends on the thickness of your fish but doesn't take very long and if your coating is a nice golden brown (unless super thick), they are done......
out and onto a paper towel covered platter.....
mix a little miracle whip and green relish for a tartar
enjoy..... I think we need to have a cook off there fancy pants. We should have a fish fry at the invitational shoot in September and we will see who is the master. I'm quite sure Douglas would chuckle!
We can have two tables set up and let people decide. The insurance bankers and lawyers will like yours. The other folks will be lined up at mine.
your on.... |
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Accident Prone
Posts: 22277
Location: 100 miles from Nowhere, AR | dhdqhllc - 2014-01-09 11:46 AM in addition...if you don't have a boxed coating, just use flour and finely crushed ritz crackers....
Ugh. Y'all are killing me. |
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 The Original Cyber Bartender
Location: Washington |
IF your going to use the butter way, clarify(skimming the cream off the top of the melted butter) it so it won't burn or smoke.
And I think there should be a cook off as long as I am one of the judges!
Edited by fatchance 2014-01-09 11:50 AM
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Underestimated Underdog
Posts: 3971
Location: Minnesota | Three 4 Luck - 2014-01-09 11:37 AM
Ctrygirl14 - 2014-01-09 11:33 AM Three 4 Luck - 2014-01-09 11:31 AM The ONLY way to fry fish is to roll it in seasoned corn meal. Flour does not belong on fish, people. Corn meal? I never thought about that!
I'm going to try this tonight and HotBears this weekend. But what seasoning do you put in the corn meal? |
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 The Bird Lady
Posts: 6440
Location: The end of the Earth, SE AR | Three 4 Luck - 2014-01-09 11:31 AM The ONLY way to fry fish is to roll it in seasoned corn meal. Flour does not belong on fish, people.
Yankees have all these weird fish they eat like pike and walleye and perch. I was at a meeting in WI where they took some big ole baitfish that were WHOLE and battered them and fried them and expected us to eat strange fried baitfish.
Those poor souls don't know how to take a nice catfish steak or fillet and some yellow cornmeal and a fry fish proper.
I guess the've never had buffalo ribs either. We are so lucky down here in AR. |
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 A Somebody to Everybody
Posts: 41354
Location: Under The Big Sky Of Texas | rollingrfarm - 2014-01-09 12:02 PM Three 4 Luck - 2014-01-09 11:31 AM The ONLY way to fry fish is to roll it in seasoned corn meal. Flour does not belong on fish, people.
Those poor souls don't know how to take a nice catfish steak or fillet and some yellow cornmeal and a fry fish proper.
I guess the've never had buffalo ribs either. We are so lucky down here in AR.
Now that is really gross about the big old baitfish. |
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Underestimated Underdog
Posts: 3971
Location: Minnesota | rollingrfarm - 2014-01-09 12:02 PM
Three 4 Luck - 2014-01-09 11:31 AM The ONLY way to fry fish is to roll it in seasoned corn meal. Flour does not belong on fish, people.
Those poor souls don't know how to take a nice catfish steak or fillet and some yellow cornmeal and a fry fish proper.
I guess the've never had buffalo ribs either. We are so lucky down here in AR.
Throwing a decent sized Perch back is a sin. Those are good eatin! |
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