Quote:
Originally Posted by cabmandone
I have a big cast iron skillet I use on an outdoor burner for this job.
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This. Fish stink stays outside and not in the house for days.
Canola oil and Shore Lunch original batter with an egg wash to hold it. Same method at my Northern WI place but fresher fish - "kill it to skillet"
Just did a parmesan bluegill thing in the oven last week, Found the recipe on line. It was very good but takes 25 minutes of cook time versus a couple of minutes in a cast iron skillet.
Damn, I am ready for ice out and some Gill and Crappie chasing.