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Axman

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Reply with quote  #1 
I like striper cooked anyway.....you name it.

The wife likes a "milder" tasting fish (and yes, I trim out the red meat).

I cut the striper into strips length-wise.
I then soak the strips in milk for about 1 to 1.5 hours.
I roll the strips in Louisiana fish fry that is lightly seasoned with cayenne pepper)
Deep fry at 350 til the strips start to float.

Yum yum....

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paokie

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Reply with quote  #2 
Quote:
Originally Posted by Axman
I like striper cooked anyway.....you name it.

The wife likes a "milder" tasting fish (and yes, I trim out the red meat).

I cut the striper into strips length-wise.
I then soak the strips in milk for about 1 to 1.5 hours.
I roll the strips in Louisiana fish fry that is lightly seasoned with cayenne pepper)
Deep fry at 350 til the strips start to float.

Yum yum....


I agree with several parts Ax; striper, Louisiana fish fry, cook till they float.

But not being a "milksop", I soak mine in beer to keep it moist.

How can Kat prefer milder fish when she likes the "other kind"?  [confused]

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thehoss

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Reply with quote  #3 
Have never soaked or brined fish before frying. Anyone have any other suggestions or recommendations? What works best for you? Any difference between stripers and catfish?
Thanks.
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JoeSlab

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Reply with quote  #4 
I really like to blacken both. I do it outside on the grill.
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