Red Lake Rob wrote:
frying fresh fish in olive oil after it has been dredged in flour spiced with garlic and pepper is perfect, why change it
Frying fresh fish in
bacon fat after it has been dredged in flour spiced with garlic and pepper is perfect, why change it?
I almost never keep any fish that won't fit inside a 12" fry pan, so this was always the way I did it, and it is the method, I am told, that was used in fine restaurants in Paris back in the day.
Then one day...
frozentripper wrote:
The aluminum foil method is good when you don't want to mess around with oil, frying pan and cleanup afterwards. Coat the fish with margarine and seasoning salt, crimp the foil closed and set the packet on the grill or coals at about ten minutes per inch thickness.
I brought a brace of 16'' trout to a friends house and they wouldn't fit in anything she had. That's when she introduced me to the
second best way to cook fish. She wrapped them up just like frozentripper said, but since she had a real nice herb garden, she inserted some fresh chive and garlic greens and a sprig of rosemary. Cooked them on the Weber grill along with the steak, potatoes and corn. They were heavenly tasting.
frozentripper wrote:
Used aluminum foil will burn away completely in a hot fire.
Hey, freeze, are you trying to ignite that old "burn or pack out" garbage argument?
