Hey look what's for dinner
01-09-2006, 11:31 PM
#8
Nontypical Buck
Join Date: Aug 2005
Location: marshallville, ohio
Posts: 3,221
RE: Hey look what's for dinner
that does look good. i have a friend that i invited over and he caught the biggest largemouth to ever come out of our pond untill i went back the next day to take out a 4 pounder. his was like 3 or somthing. we are trying to get him and his older brother into the hunting scene and so we marrinated our backstraps for 3 days and invited him over for some deer steak and bass. it was great and he keeps bugging me and asking when we are having some more
01-10-2006, 01:32 PM
#9
Giant Nontypical
Join Date: Jul 2004
Location:
Posts: 6,357
RE: Hey look what's for dinner
Chucky7:
More details on the buttermilk batter. Do you include any egg or flour? Do you fry in bacon fat or oil or what? Does the oil cover the fish or just enough in the bottom of the pan to keep them loose? It looks pretty good, that's why I'm asking for the details.
More details on the buttermilk batter. Do you include any egg or flour? Do you fry in bacon fat or oil or what? Does the oil cover the fish or just enough in the bottom of the pan to keep them loose? It looks pretty good, that's why I'm asking for the details.
01-11-2006, 02:27 AM
#10
Dominant Buck
Thread Starter
Join Date: Jan 2005
Location: Central Florida
Posts: 25,116
RE: Hey look what's for dinner
I'd say they are buttermilk batter dipped Black Crappie. New Jersey
Youare exactly right my friend. Black Crappie has very mushy flesh. A close friend of ours from New York told us to soak them over night in buttermilk. I don't know what happens to the fish but know they are as firm and tasty as walleyed pike. MUST be over night. I tried a few hours before and that s not long enough.. Then roll them in flour and salt and pepper. We are on diets in our home or there would not be any left overs. The cold left overs taste like chicken tenders.
Chuck7
Youare exactly right my friend. Black Crappie has very mushy flesh. A close friend of ours from New York told us to soak them over night in buttermilk. I don't know what happens to the fish but know they are as firm and tasty as walleyed pike. MUST be over night. I tried a few hours before and that s not long enough.. Then roll them in flour and salt and pepper. We are on diets in our home or there would not be any left overs. The cold left overs taste like chicken tenders.
Chuck7
