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fried white fish recipe?

Discussion in 'California Flyway Forum' started by Icastnblast, Aug 17, 2021.

  1. Icastnblast

    Icastnblast Elite Refuge Member

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    I not a big fan of beer battered either. something about the coating at fishetarian that gives my tongue a hard on. Ive fried a few good batches of stripper tacos but none have had the similiar crunch and flavor as that place. Gonna have to experiment more next summer and get it down.

    BTW, I've been to spud point once, it was ok
     
  2. dukhuntnfool

    dukhuntnfool Elite Refuge Member

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    Anyone try the wondra flour with panko and seasoning to preferences , had many Grey flounder dinners at the club very few missed :cool:
     
  3. thekillerofmallard

    thekillerofmallard Elite Refuge Member

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    Having 15 over Sat to eat 30 rockfish and 2 lings. There will be nothing left except empty alcohol bottles.
     
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  4. J.Bennett

    J.Bennett Elite Refuge Member

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    and has two right feet...
     
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  5. dukhuntnfool

    dukhuntnfool Elite Refuge Member

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    Fresh caught white fish can't be cooked "wrong" unless you massacre it overcooked or drastically overseasoned , still will be better then anything previously frozen or prepared !
     
  6. hunt'ngreen

    hunt'ngreen Elite Refuge Member

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    Wasn't going to say anything about that... some guys might be a little touchy over a birth defect like that...
     
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  7. J.Bennett

    J.Bennett Elite Refuge Member

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    Wondra is great for making sauces/gravies because it dissolves quick and doesn't form lumps. I don't know why using wondra for fish breading (that you want to be lumpy and chunky) would be any better than regular flour?
     
  8. J.Bennett

    J.Bennett Elite Refuge Member

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    Only bottom fish in these parts that has y-bones is lingcod and if you know how to cut them properly, none of them come home with you.
     
  9. dukhuntnfool

    dukhuntnfool Elite Refuge Member

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    Not sure myself but had great texture and flavor didn't question I believe it was 60/40 wondra to panko lemon pepper fresh garlic and Himalayan salt
     
  10. dukhuntnfool

    dukhuntnfool Elite Refuge Member

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    I do a lot of experimenting with white fish because it's so forgiving but hard to not do traditional chopped red onion fresh minced garlic butter and salt and pepper to taste
     

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