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Well I did not think my post would get so many feedback but thanks I will still stick to my blue gills lol
Challenging at times to catch through the ice. I usually take the fillets, roll them in flour, dip them in beaten eggs (the flour helps the egg stick to it), then roll them in italian seasoned bread crumbs (add your own spices to the bread crumbs to customize it), then fry them in a pan of your choice of oils until they brown, flip, then eat. Simple and delicious.
I don't bread when baking much, but when I do, a good general recipe is (remember I try to keep it relatively health): I use 2:1 ratio (cups) of soy milk to lime juice wash to hold the batter. Then I use a 2:1 mix of Panko to corn meal, and added 3 heaping table spoons of parmesan cheese or shedded cheese (whatever you prefer), and two tablespoons of Zaterans blacken season. The I very lightly coat baking tray with a mix of "I can't believe it's not butter" and olive oil. Bake at 400 for 7-10 (more the batter, the longer cook time). Pull them out, and hit them with fresh lemon and serve on a bed of rice. Simple, fast, and delicious!!
I worked in a couple Italian restaurants back in the day and that's exactly how they cooked off cutlets for veal and chicken parmesan.. veal cutlets, chicken cutlets. To this day, whenever I want a good crusty breading on something, that is how I do it (well except now gluten free). I usually like my fish breading a little lighter but if I get into some little perch, I clean them with the bones in and then bread with flour egg ital bread crumbs with a little parmesan, fried up and served over garlic, oil, lemon, and parsely liguinie. Good stuff. Not as good as it used to be with no gluten, but still good. Lol
Yeah, sometimes it's tough to find the Gluten free stuff. If we have anyone over for dinner that is Gluten free, I will crush up Gluten free Chex cereal and use that as the breading, not as good but still tasty.
Well, I have all the ingredients here on hand except the soy milk. Think I may have to pass on that and just use the 2% on hand as I don't think I can con the kids into fininshing the soy off if I bought some! LOL. Might have to give it a try. I know my wife would enjoy it. You do anything to the rice or is it just a bed of white or brown rice?
You ain't right Jeff Must have fell and hit your head
Care to elaborate? I thought you would agree about the walleye. What are your favorites? Haven't hit my head............ Yet! :-)-Jeff
Sit a plate of bluegill and crappie in front of me, and I will go for the bluegill every time. That's not to say I don't like crappie though. For wax....do you soak your fillets in water for awhile after cleaning? This was something I used to do until my professionally trained chef daughter read me the riot act. Also I think winter time crappie are just firmer and better to eat. I really like Panko crumbs as a coating for crappie, and I think the crunchiness of the coating offsets the soft texture of crappie. I find panko crumbs are also great if you are a "fried" fish guy, but are forced by your wife to eat healthy baked fish...LOL. They work great baked and seem like you are eating fried but without the grease.Lately, I have gotten in the habit of pre- breading some of my fillets before I freeze them. This may seem a chore, but is very handy and saves you time on the backend. You may be too tired the day of fishing from yanking in all those hogs lol, so just clean, rinse, and drain real well and put into a ziplock bag and place in fridge until the next day (don't soak in water) . Sometimes my wife and I set up an assembly line...we have a couple of those plastic contianers you use to bread your fish in...so we put flour in one and panko crumbs in the other. First pat your fillets dry as much as possible and then coat with flour. Next break some eggs in a bowl and whisk up then dredge your floured fillets in the egg wash, then drop into the panko crumbs for the final coating. If I am freezing them...I lay these out on cookie sheets and put in the freezer for a couple hours until stiffened up then I use my foodsaver to vacuum seal them. The beauty of this process is that you can either fry or bake and also you can take individual fillets out to cook and don't have to thaw out the whole bunch. My 88 yr old mother-in-law loves this...she just takes out what she needs to cook out of a package at one time. You can of course add any seasoning you like. For me, just a little salt works just fine. Anyway similar to what HT said... to bake, just put them out on a cookie sheet or on foil with a coating of something to keep them from sticking and bake at 400 degree...until your coating start crisping up. For baking , it also helps to either mix a little olive oil in the panko crumbs before breading or adding a little right before baking...makes a little crispier...but not necessary. I just had some of these baked this weekend and they were great !HHD
It's all culinary up in here now. Sounds like you guys got good recipes. So I figured Ishow a pic of that perch pasta I was talking about. (Image removed from quote.)
For wax....do you soak your fillets in water for awhile after cleaning?
In this order....Walleye.....p erch.....Gills.....Wal leye.....perch.....Gil ls well sometimes.... Perch...Walleye...Gill s.... if I we get a croppie we usually cut the line.
White Bass, Sheephead, Creek Chub and then Spotted Gar!"Ill trade all you guys equall amounts of my perch and/or walleye for yr crappie... lets make a deal!!! "how would you like this metric ton of specks delivered?
Hey wax worm, what's the reason for never soaking the fillets in water? Never heard this before. I always soak them. Would love to know the reasoning behind this. I always love to learn new things about the culinary world. Thanks.
Blood is a good thing....the fresher the fish, the more blood. Fillet one that is alive and kicking versus one that has been laying on the ice for awhile and see. If rigormortise has set in...you are not going to get blood, lol. Soaking in salt water or brining was just something that my parents did with any wild game to remove the blood as much as possible and something I just did while growing up. My daughter made me "unlearn" that with fish. Brining does have a long history, and that moist juicy chicken you rave about was probably brined...this is especially true for rather dry chicken breasts. Here is a clip from wiki that talks about it... In cooking, brining is a process similar to marination in which meat or poultry is soaked in brine before cooking.[1] Equal parts sugar and salt is added to cold water in a container, where the meat is soaked usually six to twelve hours. The amount of time needed to brine depends on the size of the meat. More time is needed for a large turkey compared to a broiler fryer chicken. Similarly with a large roast versus a thin cut of meat. Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation.[1] The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes.[1] This leads salt ions to diffuse into the cell, whilst the solutes in the cells cannot diffuse through the cell membranes into the brine. The increased salinity of the cell fluid causes the cell to absorb water from the brine via osmosis.[1] The salt introduced into the cell also denatures its proteins.[1] The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking. This prevents the meat from dehydrating.HD is correct, as I did not take it far enough to where the protien in the cell is broken down which causes some of the water pulled from the cells by the salt to return to the cells for balance as the chemical makeup in the cells is now different.. One note...Brining is usually done to very lean meats which crappie fillets are to make them juicier. I can understand juicy pork, turkey and chicken, but juicy crappie? Fish cook much faster than alot of people think so the are overcooked alot. Maybe brining them gives a little exrta lee way in the cooking process before they are dried out, but I have never run into dried out baked or fried crappie before.
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Topic: What is it with crappie (Read 8365 times)
