MolarBoater
Contributing Member
- City
- Mountian Brook
I eat kings. Some don't care for them, say they taste "fishey" etc but if they are small (under 40" or so) they can be quite tasty if prepared the right way.
First, you need to ice the fish down in a salwater brine if possible for the quick kill.
Second, don't worry about skinning till later. Just gut, cut the head and tail off along with any fins. Cut diagonally @2" apart and you will end up with pin wheels of meat. Go ahead and freeze for later or if you are ready to eat, use a small knife to cut out the nuggets of meat from the spine and skin. This will leave you 3-4 nuggets of bone free mack.
Third, wash and dry then dunk in MUSTARD, then in buttermilk cornmeal/flour mix 2/3-1/3 ration with seasonings added. (I like cajun)
Fourth, drop fry and then they should start to float in about a minute, cooks in about 3 minutes.
Fifth, dump everything in a bowl lined with paper towels and keep a towel over the top to keep things warm but lets moisture escape. Add more seasonings if desired.
Simple but mustard really makes a difference otherwise use buttermilk and an egg.
First, you need to ice the fish down in a salwater brine if possible for the quick kill.
Second, don't worry about skinning till later. Just gut, cut the head and tail off along with any fins. Cut diagonally @2" apart and you will end up with pin wheels of meat. Go ahead and freeze for later or if you are ready to eat, use a small knife to cut out the nuggets of meat from the spine and skin. This will leave you 3-4 nuggets of bone free mack.
Third, wash and dry then dunk in MUSTARD, then in buttermilk cornmeal/flour mix 2/3-1/3 ration with seasonings added. (I like cajun)
Fourth, drop fry and then they should start to float in about a minute, cooks in about 3 minutes.
Fifth, dump everything in a bowl lined with paper towels and keep a towel over the top to keep things warm but lets moisture escape. Add more seasonings if desired.
Simple but mustard really makes a difference otherwise use buttermilk and an egg.
