A Saltwater Fishing Community...Where There Is No BS About The Sport A Saltwater Fishing Community...Where There Is No BS About The Sport
| | |||||||
| Register | FAQ & Rules | Members List | Calendar | Arcade | Search | Today's Posts | Mark Forums Read |
| Recipes You have some good combinations for seafood or other fare. Post it up in here and let us all enjoy the creation. |
What have you got to say about the topic of: "TOG Recipes?". Here's how is started: "whats your favorite tog recipes?"
 |
| | LinkBack | Thread Tools | Display Modes |
10-17-2007, 02:09 AM
| #1 | ||
| NBS Member  Join Date: Sep 2007 Location: Montauk, NY
Posts: 17
|
whats your favorite tog recipes? 
__________________  | ||
|    |
|
10-17-2007, 07:05 AM
| #2 | ||
  Join Date: Jun 2006 Location: Exeter, Rhode Island
Posts: 3,182
|
__________________  | ||
|
| |
|
10-18-2007, 09:47 PM
| #3 | ||
| NBS Member Join Date: May 2007 Location: North Branford
Posts: 120
|
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 | ||
|
| |
|
10-20-2007, 03:06 PM
| #4 | ||
| NBS Member Join Date: Jul 2006 Location: tolland & mystic
Posts: 345
| 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 | ||
|
| |
|
| Thread Tools | |
| Display Modes | |
| |
Linear Mode
