IceShanty.com's Ice Fishing Community
Ice Fishing Tips -Check your local regulations! => Hardwater Cuisine => Topic started by: icejohn on Jan 21, 2019, 01:23 PM
-
Tried a new recipe with my recent gill catch:
This:
(https://i.postimg.cc/PL4Y9KPw/0118191537b-Film1.jpg) (https://postimg.cc/PL4Y9KPw)
To:
(https://i.postimg.cc/BPtTxDZ1/0121191315b-Film1.jpg) (https://postimg.cc/BPtTxDZ1)
Simple:
Put fish in seasoned flour
Cover fish in "Frank's wing sauce"
Back in flour
Then in hot oil...delicious!
-
sounds great
-
That really does sound good I'm gonna definitely try it.
-
I like spicy, sounds great IJ. They do make Franks in the dry powder form too, my wife used it on some wings for the playoff games.
-
Tried a new recipe with my recent gill catch:
This:
(https://i.postimg.cc/PL4Y9KPw/0118191537b-Film1.jpg) (https://postimg.cc/PL4Y9KPw)
Frank, in your pic you have a box with a cutout in it which looks interesting. Can you explain the advantage to it? Thanks.
-
Not Frank....but didn't wanted to dump fish on floor...box was handy...point is what do you think of recipe?😁🎣
-
Will try that one with some perch or crappie fillets. ;D ;D
-
Looks good...why the "thumbs down" tag?
-
gonna have to try this
-
Sounds awesome
-
Tried your recipe out was great thanks for posting
-
Looks good...why the "thumbs down" tag?
Trundog....don't understand "thumbs down".....looked but didn't find any thumbs.
-
Tried a new recipe with my recent gill catch:
This:
(https://i.postimg.cc/PL4Y9KPw/0118191537b-Film1.jpg) (https://postimg.cc/PL4Y9KPw)
To:
(https://i.postimg.cc/BPtTxDZ1/0121191315b-Film1.jpg) (https://postimg.cc/BPtTxDZ1)
Simple:
Put fish in seasoned flour
Cover fish in "Frank's wing sauce"
Back in flour
Then in hot oil...delicious!That looks great. Gonna try. Thanks for sharing IJ.
-
Trundog....don't understand "thumbs down".....looked but didn't find any thumbs.
On the NY Forum page it shows a "thumbs down" then the title "My gill catch to "hot" recipe".
-
On the NY Forum page it shows a "thumbs down" then the title "My gill catch to "hot" recipe".
Not anymore.. ;)
-
Not anymore.. ;)
Great use of the Mod powers Raquettedacker :)
-
(https://i.postimg.cc/JGdB8pbV/29-ADC55-D-CE6-C-4-ADD-983-C-BABDB142-C33-C.jpg) (https://postimg.cc/JGdB8pbV)
-
(https://i.postimg.cc/JGdB8pbV/29-ADC55-D-CE6-C-4-ADD-983-C-BABDB142-C33-C.jpg) (https://postimg.cc/JGdB8pbV)
Thanks....I'll have to look for it.
-
Made it tonight! Best tasting fish ever! I only spread the hot sauce with a fork on one side after putting it in the flour. I wasn't sure how hot it was going to be. It was perfect for me , came out nice and brown just like your picture. Thanks for the recipe. :)
-
Sounds good. I mix hot sauce into batter then fry in oil.
-
Made it tonight! Best tasting fish ever! I only spread the hot sauce with a fork on one side after putting it in the flour. I wasn't sure how hot it was going to be. It was perfect for me , came out nice and brown just like your picture. Thanks for the recipe. :)
Great I'm glad you enjoyed it...I cooked up another batch the other night...gonna try low carb version using almond flour next time.
-
Nice work icejohn! I did that with boneless chicken "wings" for my wife. She hated real wings so I just used boneless/skinless breast chunks like you did your fish. Not too hot but lotsa flavor. I used an egg wash with Frank's added to thin, not full strength. Also had some kick in the seasoned flour:
Sparkys Boneless Wing Dust
Ingredients:
1 cup flour regular white or mix / match any gluten free varieties
4 tsp - Rotisserie Chicken Seasoning
2 tsp Cayenne
2 tsp Southwest Rub
Blend well. Use about 2 Tbsp per boneless breast (about 7 pieces).
Dust pieces well, apply seasoned egg wash (one egg with a splash of Franks or equivalent), roll in Panko. Bake @ 350Ί for 45 60 minutes.
Now I gotta try it with fish! :thumbsup:
Sparkys Southwest Dry Rub
Makes about 2 cups of blend.
3 Tbs. chili powder
2 Tbs. paprika (I use one Tb. regular and one smoked)
1 Tbs. cayenne (I use ½ cayenne and ½ chipotle)
1 Tbs. cumin
1 Tbs. coriander, ground
1 Tbs. granulated garlic
1 Tbs. Kosher salt
1 Tbs. black pepper
Sparkys Rotisserie Chicken Seasoning
Ingredients:
1 teaspoon / 1 Tbsp - salt -
1 teaspoons / 1 Tbsp paprika
1 teaspoons / 1 Tbsp smoked paprika
1 teaspoon / 1 Tbsp - chili powder
1 teaspoon / 1 Tbsp - garlic powder
2 teaspoons / 2 Tbsp - black pepper
1 teaspoon / 1 Tbsp - onion powder
1 teaspoon / 1 Tbsp - dried thyme
Amounts for making single/triple batch.
-
Great simple recipe icejohn. I just made it this am for breakfast, delicious!
-
Made it tonight! Best tasting fish ever! I only spread the hot sauce with a fork on one side after putting it in the flour. I wasn't sure how hot it was going to be. It was perfect for me , came out nice and brown just like your picture. Thanks for the recipe. :)
Frank's is considered a hot sauce. It doesn't even register on the Scoville scale. lol.