Klee19 Wonderful! I fillet them and keep the slime off the flesh, cut out the "Y" bones and blood line, and rinse them really good. Fried they can't be beat!
Mccully, You bet!
1. Drop small "chunks" of fillet into a baggie containing 1/2 flour 1/2 cornstarch, shake it up.
2. Take dusted pieces out of flour mix and roll in a mix of 1 cup milk and one beaten egg. Coat thouroughly!
3. Take the fish out of the egg with a fork, (otherwise you'll have club fingers,) and place into another baggie with bread crumbs and your favorite seasoning. I like many seasonings including Old bay, Johnnies, Lowry's season all, Emeril's essense, and a plain old combo of garlic, crushed pepper, salt, and paprika.
4. Fry at 350 or hot oil that's NOT smoking. I like vegy oil or any other oil that's laying around. Cook only a couple pieces at a time and until they are golden brown. Place them on a cooling rack so they don't "mush up."
