I smoke them or fry them.
One go to tip I do for any fried fish especially whitefish, I cut all my fillets into chunks a few inches in size then score them with a shallow criss cross pattern.
It creates more edges for the dredge to stick to and you get all the crispy edges you can dream of.
Dredge mix:
50/50 Flour and Fine Cornmeal
Lowrys Seasoning Salt
Serve with lemon slices and cold beers
__________________
Formula for success: rise early, work hard, and strike oil.
-J.Paul Getty
|