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My list, top to bottom:
Flounder
Whiting/Bull Croakers
Cobia
Sheepshead
Specs
Spanish Macs (Bakes, fried or sashimi (google "saba-sushi recipes")
Redfish
King macs
Bluefish (gotta cut out all the redmeat in the fillet)
Hardtails (same as bluefish, and dont freeze them)
Never tried ladyfish, but I'd be willing to try it if I had the right recipe......
Im gonna go:
1. Specks
2. Pompano
3. Spanish
4. King
5. flounder
... all fried by the way.
Those of you with croaker on the list, gross! Had one and will never have another.
[quote author=Bubba link=topic=688.msg6470#msg6470 date=1330975684]
Im gonna go:
1. Specks
2. Pompano
3. Spanish
4. King
5. flounder
... all fried by the way.
Those of you with croaker on the list, gross! Had one and will never have another.
[/quote]
Gotta be a big one and gotta be fresh. Croaker does not freeze well. Fry it in peanut oil using crispy southern. Comes out great that way.
People make things hard when cooking fish :spank: Dip fish in egg and milk wash.. batter, then coat with corn meal and pepper,salt,your own seasoning i use slap yo mama :eat: I dont use flour or that store mix stuff for fish i think it dont taste the same i keep things as simple as i can and its how my family been frying feesh for over 70 years :eat: :eat: :headbang:
Pompano or any fish someone else cleaned! :fishing:
Wow thanks for all the great replies. Y'all just made my choice of which type of fish to target on my upcoming trip a little harder. It seems with the exception of a few fish no matter what we catch there is a good way to cook it up. Did anyone mention bluefish? Saw a guy last year on the pier with a cooler full and he said he loved them.
Bluefish have a somewhat 'fishey' flavor aftertaste to them. There best when fresh, but even then many locals don't eat them around here. I've tried several reciepes but found none that I really enjoyed. Its like, you grill 2 filets, dive into to eating them both.... and about after 3/4 of the 1st piece, you've had enuff.
I have found that if you boil them in BEER for 4 minutes, it will remove all the fishey flavor. But leaves the meat with no taste, you have to add sauce or flavor, and of course it ruins the beer.
Bubba,
Not sure what happened to the croaker you cooked, but I can assure you that fried croaker fillets are fine eating! The trick is finding & catching ones large enough to fillet.
[size=36pt]+ 1[/size] on those fried croaker! :headbang:
I was raised on breakfasts of grits and FRESH fried croaker (or mullet) :banana: :yippee:
Both have a LOT of 'red meat' on them, but fresh and fried 'hard' they are excellent IMO :eat:
+1 on the fried mullet and grits. I have ate more fried mullet in my life than any one net boat has caught.
Still... Croaker :puke: