The four children were caught and released more than 150 small bass on a three-day trip on the river raft John Day The last day we were 15, which are probably dead, but they have released. That was enough for a cul-de-sac to be together, as my wife and I put our Oregon neighbors on the idea of a fish fry.
In many parts of the country, a fish fry is the conclusion of a successful day of fishing. It could be a social gathering where people bring the fish and a quart of iced tea.In fact, it's just an excuse for a summer party. With fried fish as a main dish, side dishes are usually more could be done in the summer vegetable season.
In the south, Hush Puppies, a kind of fried corn bread and coleslaw are almost mandatory.
But this custom has not yet taken hold, where I live in Oregon, and may be the philosophy of recovery and issue related.
In central Oregon, there are different types of fish that are not prolific in dangermore intimate. Always check the rules, but in some lakes or rivers, there are no catch limits for crappie, large mouth bass and bluegill. In other areas of the catfish have been busy, providing fishing opportunities for sports and good food. In these cases, the wild fish can be eaten without guilt, and there is no easy way to enjoy your fishing and feeding a lot of people, as with a fish fry.
Here's how:
Lean fish is better for frying. The general rule isthe fish with white flesh is lean, while the dark meat is fat and pink. Good candidates for a fish fry are low, crappie, catfish, perch or bluegill. Large, fatty fish like salmon or trout are not the best choice for frying, because the end result is often greasy and soggy.
And 'possible to fry everything, cleaned fish, but then you have a lot of bones when eating. The best approach is to fillet larger fish. Once the fillets are skinned and cleaned, cut into piecesabout 1 to 2 inches wide and no thicker than 1 ½ inches.
Dip the fillets in a mixture of milk and eggs, then dredge in flour or corn flour mixture. If you have a paste, then everything must be done dip the fillets.
I use a cast iron Dutch oven over a propane stove for outdoor cooking. This is done to the heat, the smell and no external oil injected. The trick is to have the fried fish hot oil: 375 to 400 degrees. This is the point where the vegetable oil bubbles when asmall amount of dough is dropped Use a candy thermometer to ensure the correct temperature.
Vegetable oil for frying should be active high. Corn, canola, peanut, cottonseed or safflower are popular because they do not change the taste of fish.
Normally, when the fish are fat, it is because the oil is cooled too quickly. Start with about 400 degrees, then when the fresh fish hits the hot oil will make the batter, a delicious golden brown crust. The fish is freshWhen the oil goes into the fryer, so keep an eye on your thermometer to maintain a constant heat.
Try a piece if the batch is finished. Done under the fish is transparent and watery, and does not flake easily with a fork; exaggerated fish is dry and hard during the test. Freshly-law is opaque and moist and flakes easily. You can find this only with the rule of law by cooking the fish from 3 to 5 minutes or until it is golden and floats. Not a lot of fish, or the oil cools down too much.
IfCook multiple batches of fish, let the oil heat up to at least 375 degrees before you fish.
If the dough is cold and fish, and the oil is hot, the coating will be closed immediately. The cooked fish is flaky and moist inside and crispy brown outside. Let cooked fish on a baking sheet lined with a paper bag.
Serve the fish hot, directly from the oil with vegetables. Then sit back, enjoy and be thankful for good food and friendship that can come from time spent inthe great outdoors.
Here are some recipes to get started:
Beer batter
1 C flour
3 tablespoons cornstarch
1 teaspoon salt
1 / 2 teaspoon paprika
Pinch of nutmeg
1 C beer
1 tablespoon vegetable oil
In a bowl, mix the dry ingredients. A mixture of beer and vegetable oil until smooth. Dip fish in batter and fry.
Flour breading base
1 egg
1 tablespoon milk or water
1 C flour
1 teaspoon salt
1 / 2 tspPepper
Mix eggs and milk. Flour, salt and pepper. Dip fish in egg mixture, then in flour mixture. Fried.
Cornmeal breading
1 egg
1 tablespoon milk or water
1 C ground cornmeal
3 tablespoons of bread crumbs Italian flavor
1 tablespoon flour
Salt, pepper, paprika, Old Bay seasoning or Cajun seasoning to taste
Mix eggs and milk. Mix cornmeal, bread crumbs, flour and spices. Dip fish in egg mixture, then in flour mixture. Fried.
GeorgeHush Puppies
Hush puppies are a side dish to accompany the traditional Southern fried fish. (This recipe comes from my friend, the late George Halford, a night in front of a fish fry in Washington, DC, invented.)
2 C cornmeal
2 TB flour
2 eggs
C 1 / 4 canola oil in the dough
1 / 4 C honey
5 green onions, finely chopped
1 C buttermilk
4 teaspoons baking powder
Pinch of salt, garlic
In a large bowl, combine cornmeal, flour, eggs,Corn flour, garlic, salt, honey, green onions, butter and milk, mix thoroughly with a spoon. Stir in the yeast. Heat oil in large Dutch oven to 400 degrees. Drop tablespoons of dough fried in hot oil until golden brown on both sides. Drain on absorbent paper.
Fried sweet corn
6 ears fresh white corn (yellow corn are used, but not so tasty)
1 tablespoon butter
Salt and pepper to taste
Peel and clean the grain. Cut with a sharp knife, remove the tips ofCorn in a baking dish. Then use the back of the knife scrape the corn and milk, leaving the juices in the pan to run. Pour the corn into a large bowl, and season with salt and pepper. Heat a skillet over medium heat and drop in butter. When butter is melted, put the corn and fruit juices in the pan. Cook over medium heat for about 20 minutes until the grain soft, creamy and warm.
