TOG Recipes?

RidgeRunner · 10-17-2007, 02:09 AM

whats your favorite tog recipes?

74Formula233 · 10-17-2007, 07:05 AM

This one that was posted last season is so far my favorite

JackC · 10-18-2007, 09:47 PM

Cut fillets into sandwhich size pieces - if you like thin fillets - spilt the fillet so it resembles a flounder type looking piece. Soak fillets in milk for a few hours in the fridge. Buy a box of corn flake crumbs (look in the "bread crumb" area in the supermarket). Dip the fillets in an egg wash (just scramble some eggs in a bowl) - coat the fillets with egg then the corn flake crumbs.

Pan fry in canola oil (1/2 inch) - flipping the fillet to ensure even cooking.

The trick to make this a super meal-

1. Make or buy some good coleslaw (making it is fairly easy) and awesome.

2. Cook a bunch of hand cut french fries or home fries before you cook the fish - I use the same pan (electric fry pan rocks for fish frying -deep fryer not really needed.) You can fire up 2 pans to get the fish and the fries out at the same time but I like to just do it in the same oil - always do the spuds first (clean oil).

3. Enjoy with quality beer - suggestion is Harpoon IPA.... also works well with scup.

4. In the summer subsititue fried zucchini for the spuds...

Jack

Special K · 10-20-2007, 03:06 PM

this one's a keeper!

couple pounds of tog fillets placed in greased baking dish covered with herbed butter & baked uncovered @ 400* 10 minutes or until just flakey.
herbed butter:
in sauce pan melt butter (one stick or less,as you wish) couple t-spoons each of fresh dill, fresh parsley, fresh chives, fresh chopped garlic (to taste) & a little lemon juice.

you won't be disappointed.... the lobster-like texture & flavor of blackfish makes this a natural for surf & turf with your favorite prime-cut meat! (i use moose sirloin, venison backstrap, or porterhouse steaks)
some rice pilaf, asparagus & a nice salad...........heavenly eating!

TRUST ME!... i'm a particular chef and a fan of fine eating....... a real "KEEPER"

this is not a fried fish & chip dinner, this is fine dining...imho

cheers!...........cap'n mick

10-17-2007, 02:09 AM	#1
RidgeRunner NBS Member User Gallery Join Date: Sep 2007 Location: Montauk, NY Posts: 24	TOG Recipes? whats your favorite tog recipes? __________________

10-17-2007, 07:05 AM	#2
74Formula233 User Gallery Join Date: Jun 2006 Location: Exeter, Rhode Island Posts: 3,321	This one that was posted last season is so far my favorite Oven Fried Tautog __________________

10-18-2007, 09:47 PM	#3
JackC NBS Member User Gallery Join Date: May 2007 Location: North Branford Posts: 121	Fried with Corn Flake Crumbs Cut fillets into sandwhich size pieces - if you like thin fillets - spilt the fillet so it resembles a flounder type looking piece. Soak fillets in milk for a few hours in the fridge. Buy a box of corn flake crumbs (look in the "bread crumb" area in the supermarket). Dip the fillets in an egg wash (just scramble some eggs in a bowl) - coat the fillets with egg then the corn flake crumbs. Pan fry in canola oil (1/2 inch) - flipping the fillet to ensure even cooking. The trick to make this a super meal- 1. Make or buy some good coleslaw (making it is fairly easy) and awesome. 2. Cook a bunch of hand cut french fries or home fries before you cook the fish - I use the same pan (electric fry pan rocks for fish frying -deep fryer not really needed.) You can fire up 2 pans to get the fish and the fries out at the same time but I like to just do it in the same oil - always do the spuds first (clean oil). 3. Enjoy with quality beer - suggestion is Harpoon IPA.... also works well with scup. 4. In the summer subsititue fried zucchini for the spuds... Jack

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10-20-2007, 03:06 PM	#4
Special K NBS Member User Gallery Join Date: Jul 2006 Location: tolland & mystic Posts: 365	this one's a keeper! couple pounds of tog fillets placed in greased baking dish covered with herbed butter & baked uncovered @ 400* 10 minutes or until just flakey. herbed butter: in sauce pan melt butter (one stick or less,as you wish) couple t-spoons each of fresh dill, fresh parsley, fresh chives, fresh chopped garlic (to taste) & a little lemon juice. you won't be disappointed.... the lobster-like texture & flavor of blackfish makes this a natural for surf & turf with your favorite prime-cut meat! (i use moose sirloin, venison backstrap, or porterhouse steaks) some rice pilaf, asparagus & a nice salad...........heavenly eating! TRUST ME!... i'm a particular chef and a fan of fine eating....... a real "KEEPER" this is not a fried fish & chip dinner, this is fine dining...imho cheers!...........cap'n mick