any good recipes?

meal um and fry um in hot oil

Soak in salt water overnight. Next day wash one more time, open a beer, salt again then yellow corn meal and fry, baby, fry. You might want to open another beer during cooking and another during dinner. As my dad used to tell me: "If your gonna drink then stay home". Sensible advise, aways served me well.

Can't go wrong with cornmeal and hot grease, but here's a healthier (and very tasty) recipe:

trim the fillets up good (get all the red meat off). I recommend also splitting the fillet down the lateral line (into a top and bottom half). Pat dry with a paper towel.

Brush with olive oil on both sides
Sprinkle to taste w/ lemon pepper and tony chachere's creole
throw 'em in a good nonstick skillet or on one of those electric griddles and cook on both sides until it starts to get a little bit of a crust on it

It's IMPERATIVE that your skillet/griddle be GOOD non-stick. It also helps to brush a little olive oil in the skillet before you add the fish.

The above with olive oil (better for you) but I use Greek seasoning available at most groceries. Also you can use flour instead of cornmeal (wife doesn't care for cornmeal).

you know what bigmack? I have seen that picture three times or so and each time it makes my mouth water. Anyone try that louisiana cajun fish fry??? its good....dip in buttermilk and bread it with the cajun fish fry..fry and enjoy....be careful and don't batter it too much because the cajun fish fry is a little on the salty side if you batter it too much

I use crushed saltines for the dry dip.

After trimming, rinsing, etc:

- Roll the fillet in flour (makes other dips hold better)

- Dip the fillet in beer/egg mix. Let excess drip off.

- Roll the fillet in crushed saltines. A food processor will make the perfect saltine crumbs.

- Fry in oil at 350F until golden brown. Set them on a paper towel covered plate then salt/pepper.

Good luck on not eating them all before they make it to the table....

:-)

someone posted this a couple years ago. When you are grilling make this appetiser. I have had fish frys where we never got to the fry. Everyone wanted more of this and we made dozens.


Take a bunch of fillets cleaned up real good no red if you preffer.
Then soak in basalmic vinagerette dressing for an hour or more if you have time.

Wrap fish nuggets in 1/2 strip of bacon and toothpick closed. Grill until firm. (hint I use the Reynolds Release Aluminum foil. NOTHING CAN STICK TO THIS FOIL)

This is real good and easy.

I've done that lous cajun fry mix too and like it but it is too salty. We love fried sandies but also like it grilled. Trick is to get one of those special fish cooking things for your grill. That way you can cook without the fish breaking all apart. Season to your taste and you are set. healthy and tasty.

I also used o do the soak over night on my fillets but have learned thru trial and error that I don't need to as long as I rinse the fillets really really good when I can cleaning the fish. Hard to argue with fresh caught sandies no matter how you fix em.

What works best for me is plain old flour. Seaon the flower with salt,pepper and some hot red pepper. Egg wash the fish then flour it then it's off to the deep fryer they go. Corn meal and prepared coatings are to salty.

One good tip is to bleed the fish when you catch them. Slit a gill and drop it in a bucket of water to bleed out. Hardly any red meat when you do that. Some people like the red, but for the rest of us bleeding is the key. This goes for stripers as well.

This is how I fry mine and everyone seems to like it....

Clean and soak filets as mentioned above.

dip filet in flour
then in egg (add beer if that's what you like)
then in the *breading mix. Just as you would with corn meal...
*Breading mix consists of Bread crumbs, parmesean cheese, and parsly flakes (parsly flakes just makes it look pretty, so it's not that important)

IMPORTANT---Make sure you don't get the grease too hot because the bread crumbs will burn....350 at most

Eat up!!
DE-LISH!!!!

I soak the fillets in salt water for about 30 mins, then I rinse and pat dry, dust in flour, dip in egg and lemon juice mixed, and roll it in your favorite breading recipe, set em on a plate in the fridge for 30 mins to sort of solidify the breading to the fillets, so it all dont come off in the oil, then I fry em in corn oil about 3-4mins each side.
BOB

OH Man! I do not like grilled fish BUT wrap anything in bacon and I'll follow you around like an ole beagle.
Heathy my a**. Ain't none of us gonna make it out of this alive anyways.

Fillet the sandies. Throw em in a bucket(5 gallon pickle bucket is my #1). Power spray fillets w/hose and pressure gun, or thumb if you are "economical" like me! The bucket will fill with ugly, nasty, gunky white stuff, and it will foam up like the soap you use to wash your car!. Drain, wipe off white gunk, repeat! keep up until water is clear and no foam forms. The fillets will no longer have the "red" in em,and in fact the meat will be snow white.

take fillets, brush lightly with lemon or garlic butter. Sprinkle salt, black pepper, paprika on fillets. Sprinkle finely chopped onions, and for pizzaz, some finely chopped fresh green jalapeno peppers or serranos over the fillets.

Wrap in foil, and (1) lay on your snow white coals in your grill, or(2) set on the grill itself, like you would any other meat. Give em about 20 minutes,(less if laid directly on the coals) or until meat flakes with a fork.

Pull, and drizzle some lemon juice from a freshly sliced, chilled wedge. Serve up a healthy portion of whatever veggies you eat w/your fish, or a salad. or fries.

Pour a hefty glass of Llano Estacado Sauvignon Blanc(chilled, of course) to wash down each heavenly bite, and let me know what time i need to be there!

Rudy

That is what I was thinking about.

Wrap the Sand Bass fillet with a Crappie fillet by holding the Crappie fillet with a tooth pick. Fry it to a golden brown (either battered with Cornmeal with just a little salt and pepper or whatever is your batter of chose).

Remove the tooth pick, throw the Sand Bass away and eat the Crappie.

Just kidding, When I have big fish frys with lots of folks, more Sand Bass are eaten than Crappie (for real).

Oh yeah! Fish, Dove, Duck, Quail, Venison...wrap it in bacon and grill or smoke it! Seafood diet...see it, eat it!!

don't eat much bacon any more but do make an exception for dove breasts wrapped in thick cut bacon since they are just so darned tasty that way.

honestly, I like fish pretty much any way it is fixed long as I don't have to pick around those little bones.

Looks good I'm hungry.

Well I caught another 20 white bass and let them all go.

All of the cajun style fish frys are a bit different. I think there are half dozen varieties and even within the same brand there are several versions. The non MSG ones are a bit better. To select the best one just get a bag of each and then cook 3-4 filets in each and compare.

If you like one but it is a bit too salty, you can mix in a bit of flour .. and it may help it sticka little better.
Don't stir or mess with the filets too much or the batter will knock off and burn in the bottom.

If you want to add a bit more spice you can add some season all or Old Bay. That is really good for swamp tasting fish that are more gamey.

The fry daddy is by far the easiest.. but if you are lukcy and can steal your momma's dutch oven that is even better :-)

This is one of the most simple ways to fix them without frying. We remove the red vein first. This is for about l lb. of fish. 1 tbl. of mayo, 1 tbl. Dijon mustard, 1 tsp. worcestershire sauce, 2 tbl. minced onion, 1/4 c. grated Parmesean cheese....Preheat oven to 350. Line a baking sheet with non-stick aluminum foil. Pat fish dry and arrange on baking sheet. Mix the ingredients above; spread evenly over fish. Sprinkle with Parmesean. Bake on rack in upper third of oven for 20 min. or until done. Broil last 2 or 3 minutes to brown.

If I am home by myself I like to do a fish/crabcake thingy.

If you forgot to bleed em just put em in lemon ice water for a couple of hours.

I cook them in the microwave and then use a crabcake recipe that calls for mayo and egg. Just do a search and you will find them.
I use panko crumbs and old bay and whatever spices you like in the mix and fry them for about 4 minutes, then put it in a 300 oven for about 15 more minutes.

Now I will never say they are as good as real crabcakes but pretty good and a lot cheaper than the real thing.