Well shit. Looks like Peepaw coded all his secret recipes to look like 9th grade chemistry. Unless he really marinates with drano.
Well shit. Looks like Peepaw coded all his secret recipes to look like 9th grade chemistry. Unless he really marinates with drano.
Them ole Cajuns call em Sac-A-Laits, and when I asked huh, the hell is that. His simple reply was "ole milk fish" man!
"run and gun guide service"
If I have a mess of speckled trout (which IMO are no good once frozen), I will put the filets in buttermilk or whole milk near the end of the week to prolong the shelf life.
One of you Cajuns on here please tell me how you are successful in freezing trout in a manner that does not render the flesh mushy.
DILLIGAF
First; why would anyone give a shit how another person cooks their catfish?
Second; sockolet are crappie, or a weld fitting that taps a branch line into a main.
Don't soak in milk but will dip in milk if someone wants a thicker batter. I don't particularly care for Texas Pete cooked into the batter. I will put a few shakes of Zattarain's or Slap Yo Mama in it though. Texas Pete goes on top when I am ready to eat.
Will soak some deer cube steak in buttermilk though...Cooked many for people that don't eat deer meat and watched them eat it all and tell me how much better it was than my deer.
So... is socket weld piping a shitty system ?
Why do y'all geniac engineers spec sockolets, as opposed to FS couplings? Serious question.
I wish I could breathe life back in him, if I could I'd hunt him again tomorrow. - Ben Rodgers Lee
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I'll use buttermilk when I fry chicken.. Fish that's all breaded up makes feel like I'm a Yankee a Long John Silver's or something. Not that I've eaten a Long John Silver's, it's probably cod or some s***.
But I rarely eat catfish, and most of the time it's in a stew. If I'm frying bream they're day of or one day out of the cooler. There's enough water and slime on them already enough to hold a crust.
Flash freeze it, then bag with no air in the bag. I do may dolphin and grouper this way and they taste like fresh a year later.
You take a bowl of water that has been in the freezer but not yet frozen solid. You dip your filet in the icy water then lay the wet filet on a sheet pan uncovered with all the others and immediately place the pan in the freezer. Then shortly thereafter, you take the frozen filets and vacuum seal. The filets should have a frozen glaze on them and that glaze protects them from freezer burn. Same process manufacturers use but scaled down.
I just rinse with water then roll it in moss seafood breader.
It amazes me at the number of people that don't like the taste of the food they eat.
The strongest reason for the people to retain the right to keep and bear arms is,
as a last resort, to protect themselves against tyranny in government.
Thomas Jefferson
So I broke down and tried this butter milk thing this weekend. I honestly don’t think I could tell a difference. My wife is honest and she said the same. I believe it’s all in the preparation and cleaning.
Last edited by Lug nut; 02-12-2018 at 11:40 AM.
A lot y’all need to learn how to clean a fish.
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