After I fillet mine, I soak them in salt water 2-4 days, rinse them. If I don't cook them then, then I freeze them in just water.
The soaking seems to draw the oil out of them and they have very little fish taste to them.
When I fry them, all of the bones cook well enough that I don't notice them. Every now and then, I'll miss a couple rib bones that you notice.
I deep-fry mine in a basket fryer. I haven't ever tried cooking them in a skillet, but mine are crispy on the outside and firm.
1 cup flour 1 cup cornmeal 1 tbs cornstarch 1 tbs baking powder garlic powder onion powder pepper salt
batter is 1/2 cup beer and 4 tbs flour
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