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The four children trapped and well over 150 small mouth bass, published on a journey of three days on the raft John Day River. The last day we were 15, that would probably die if released. That was enough for a cul-de-sac get-together, when my wife and I put our neighbors in Oregon, the idea of a fried fish.
In many parts of the country, deep-fried fish is the conclusion of a successful day of fishing. Could be a social event where people get some fish and a quart of iced tea.In fact, the only excuse for a summer party. With fried fish as a main dish, side dishes are generally of what could be the summer vegetables.
In the south, Hush Puppies, a kind of fried corn bread and coleslaw almost mandatory.
But this practice is still not where I live imprisoned in Oregon, and could be the philosophy of catch and release correlated with the fishing industry.
In central Oregon, there are different types of fish that are not productive in dangeroverharvest. Always check the rules, but in some lakes or rivers, there are no catch limits for crappie, large mouth bass and bluegill. In other areas, the catfish were stocked sport fishing opportunities and to offer good food. In these cases, wild fish can be eaten without guilt, and there's no easier way to enjoy your catch and feed a lot of people, like a fried fish.
Here's how:
Lean works best fish to fry. The general rule isknows that fish is lean and taut, while the dark meat or pink oily. Good candidates for a fried fish are bass, crappie, catfish, perch or bluegill. Large, fatty fish like salmon or trout are not the best choice for frying, because the end result is usually too fat and soft.
E 'can a fish fry everything clean, but then they must be treated with the bone, where meals. The best approach is to make the biggest fish fillet. Once the fillets are skinned and cleaned, cut into piecesapproximately 1 to 2 inches wide and no thicker than 1 ½ inches.
Dip the fillets in a mixture of milk and eggs, then it is a dredging in flour or cornmeal. If you are a batter, everything must be done with the fillet dip.
I use a cast - iron Dutch oven on an outdoor propane cooker for frying. Absorbs the heat, the smell of oil sketches and not outside. The trick to frying fish have hot oil: 375 to 400 degrees. This is the point at the vegetableBubbles of oil, when a small amount of dough is dropped in. Use a candy thermometer to ensure the correct temperature.
Vegetable oil for frying must have a high heat. Corn, rapeseed, peanut, cotton seed or safflower oil are very popular because it does not change the flavor of the fish.
Normally, when the fish is oily, it is because the oil is cooled too quickly. Start with about 400 degrees, then when the fish is fresh hot oil, the batter to make a crust of Golden Delicious.The fish is fresh when it goes into the fryer oil, so keep an eye on your thermometer to maintain a constant heat.
Try a piece, if the game is done. Tooth fish is transparent and watery, and not easily flakes with a fork; exaggerated fish is dry and hard during the test. Just-legal fish is opaque and moist and flakes easily. You can reach this state only the right to cook fish 3 to 5 minutes or until it floats and is golden. Not the quantity of fish and the oil is coolmuch.
When cooking several batches of fish, let the oil is heated to at least 375 degrees before adding the fish.
If the fish and the pasta is cold, and the oil is hot, the coating will be held immediately. The cooked fish is moist and flaky inside, crisp and brown on the inside. Drain the cooked fish on a baking sheet with a paper bag.
Serve the fish hot, directly from the oil, with the contours. Then sit back, enjoy and appreciate good food and the community can cometime spent outdoors.
Here are some recipes to help you get started:
Batter
1 C all purpose flour
3 tablespoons cornstarch
1 teaspoon salt
1 / 2 teaspoon paprika
A pinch of nutmeg
1 C beer
1 tablespoon vegetable oil
In a medium bowl, mix the dry ingredients. A mixture of beer and vegetable oil until smooth. Dip fish in batter and fry.
Basic Flour Bread
1 egg
1 tablespoon milk or water
1 C all purpose flour
1 teaspoonSale
1 / 2 teaspoon pepper
Blend eggs and milk. Flour, salt and pepper. Dip fish in egg mixture, then in flour. Frying.
Cornmeal breading
1 egg
1 tablespoon milk or water
1 C finely ground cornmeal
3 tablespoons Italian-flavored breadcrumbs
1 tablespoon flour
Salt, pepper, paprika, Old Bay seasoning or Cajun seasoning flavor
Blend eggs and milk. Mix cornmeal, bread crumbs, flour and spices. Dip fish in egg mixture, then in flour. Deepfry.
George's Hush Puppies
Hush Puppies are to accompany the traditional Southern side dish for fried fish. (This recipe was devised by my friend, the late George Halford, a night in front of a fish fry in Washington, DC, area.)
2 C flour
2 tablespoons flour
2 eggs
1 / 4 C canola oil in the dough
1 / 4 C honey
5 green onions, finely chopped
1 C buttermilk
4 teaspoons baking powder
Garlic salt
In a large bowl combineCornmeal, flour, eggs, cornmeal, garlic, salt, honey, green onions and buttermilk, mix thoroughly with a spoon. Stir in baking powder. Heat oil to 400 degrees in large Dutch oven. Drop spoonfuls of batter frying in hot oil until they are golden brown on both sides. Drain on absorbent paper.
Fried Sweet Corn
6 ears fresh white corn (maize yellow may be used, but not so tasty)
1 tablespoon butter
Salt and pepper to taste
Husk and clean corn. With a very strongKnife, cut the tops of the corn in a baking pan. Then use the back of the knife to scrape the cobs and the milk, let the juice run into the pan. Casting for the grain in a bowl and season with salt and pepper. Heat a skillet over medium heat and drop in butter. When the butter has melted, place the seeds and juices in skillet. Cook over medium heat for about 20 minutes, until the grain is soft, creamy and warm.
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