Results 61 to 69 of 69
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05-24-2013, 08:49 AM #61Member
- Join Date
- Feb 2008
- Location
- Temperance Michigan
- Posts
- 30
Almost Forgot
Couple more things a chef told me to do in preparing fillets:
1. If fillets frozen or in fridg, let them sit out to point of getting close to room temp! Especially if using a small fryer, cold fillets drop the temp of the oil - possibly to the point of causing fillets to absorb oil - don't take the chance!
2. Pat dry the fillets before the coating process begins. Just take most of the water off them.
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05-24-2013, 08:49 AM #62Senior Member
- Join Date
- Jul 2009
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- Fostoria, Ohio
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- 1,805
Wakina
23 foot Pro Line
HDS 5X Sonar
HDS 5M GPS
Navonics chip, model #DMSD/649P+
Platinum Plus Lake Erie and Lake St Clair Marine.
Raymarine Dragonfly7 Sonar-Downvision-GPS combo with chirp technology.
Navonics Hotmaps Premium East chip
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05-24-2013, 05:44 PM #63
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05-25-2013, 04:07 PM #64Senior Member
- Join Date
- Feb 2009
- Posts
- 697
best ever
take saltines put in food processer to a fine powder blend with garlic powder lawry's seasoned salt mix well then dredge in flour then egg wash then the cracker crumbs cook in a cast iron skillet with pure lard until golden brown. cooking them this way they are good cold and they stay as big when done as they are when first put in skillet. my buddy owned a bar/restaurant gave me this recipe he liked them because the fillets stayed big did not curl up and it looked like you was getting more when they hit the plate
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05-27-2013, 10:43 PM #65Senior Member
- Join Date
- May 2012
- Location
- wild wings
- Posts
- 107
I love drakes i use it for everything
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05-28-2013, 07:34 AM #66Senior Member
- Join Date
- May 2008
- Location
- lorain
- Posts
- 109
breading
for me,, first egg wash then 50/50 bread crumbs and flour and my seasonings , garlic powder , adobo, paprika, pepper , i dont like a thick breading , i always find a an empty plate and someone sayimg anymore
Last edited by jake1; 05-28-2013 at 07:51 AM.
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05-28-2013, 02:35 PM #67jon1962 Guest
One nice trick for perch or walleye is to dredge fillet in flour or corn starch first, dip in your wash, then dredge in final coating - whatever you prefer. This way, breading will not fall off....
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08-18-2013, 07:16 PM #68Senior Member
- Join Date
- May 2012
- Location
- Port Clinton, Ohioi
- Posts
- 875
To the top:d:d:d
It's All About the Journey NOT the Destination!!!
"I FIND THE FISH I ALWAYS FIND THE FISH"!!!
1994 Sportcraft Hard top 250 Fisherman
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08-18-2013, 07:55 PM #69Senior Member
- Join Date
- Apr 2008
- Location
- Darby Creek
- Posts
- 912
Back from the dead.........I still vote Golden Dip
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