Let’s be honest, I can’t cook! One time I tried to make my wife a special dinner for her birthday and she ended up in tears. That being said I managed to make some killer fish-sticks last night for my kids. I have been experimenting with them for the last few weeks and I think I finally got it!
Turns out these bad boys are not just for youngsters either as my friend, who just happened to stop over at the right time, devoured the remaining sticks leaving me with NOTHING for dinner. Oh well, at least it was good for my self esteem seeing someone other than the dog enjoying my cooking.
So here is how it all came together, just in case you wanted to try them out. First you need the following items; Fresh Fish – we used striped bass cut into stripes about 3” long, graded Parmesan Cheese, bread Crumbs, two eggs, one cup of milk, garlic salt, scallions, canola oil, and a frying pan along with something to flip the fish over with.
I heated the canola oil (just enough to cover the bottom of the pan) over medium heat.
While the oil is heating (and in a separate container) combine the eggs with one cup of milk and beat it all together.
In another bowl add the breadcrumbs, parmesan cheese (2 to 1 ratio) some finely chopped scallions and a little garlic salt.
Now you need to coat the fish with the egg and milk mix. Be sure to let the excess egg wash drain off before tossing them in the breadcrumb mixture.
Once the oil in the pan is properly heated (and I have no idea what temp that is) you put the coated fish in to fry. A few minuets on each side and they are done. Once removed from the pan, let them cool off and drain on a paper towel.
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Without question the most important ingredient for any fish dish is the fish! Most of the time that is not a problem around here as we are blessed with some of the best fishing in the US –even if it is only six month season.
I have had a lot of discussions with people about the best way to care for a fish, from the water to the grill, in an effort achieve the best possible fillets and attain the highest quality of meat. After a discussion this week with – we can call him Mr.Williams- about why his scup ended up like mush, I though it might be a good time to write about how I handle my catch.
The proper handling of a fish- for me – starts from the time it is brought to the boat and the first step is to dispatch the fish. You want to kill your fish right away and not leave it to suffer in the cooler. For one it is the humane thing to do but it will also enhance the quality of meat.
The next step in my process is to gut the fish. As soon as a fish dies its organs begin to break down and I do not want decaying organs to be anywhere near the meat I am going to eat. I make a cut from the anus to the gills and remove all the internal organs. Removing the gills is also a good idea as they too will start to deteriorate.
Whenever I go out on the HG for a day I always bring a large cooler with ample ice. After the gutting process I will rinse the fish in salt water by hanging it over the side and rubbing the cavity with my hand to remove any remaining material.
From there I ice the fish. Icing the fish right away will help keep the flesh in the best possible condition.
Often times on the ride in from our fishing location I will add a few buckets of salt water to the cooler. Mixing the water with the ice will form a salt water slurry which is the ideal way to completely cool off all the fish in the box. This mixture will find its way into every cut and crack in the fish bringing the core temperature down to just above freezing. Once back at the dock I drain the water but leave the remaining ice.
When I get back to my house I remove the fish from the cooler and wash them down with fresh water (inside and out). Rinsing the fish will eliminate any remaining material from the cavity as well as any sea lice that may be attached to the skin. Aside from the fish I will give the cooler a quick flushing as well.
Finally I will re-ice the fish packing them with the stomach incision facing down. I do this so that no melting ice puddles up inside the cavity. Be sure to remove the plug from your cooler and prop up the opposite side allowing the melted water to drain.
Keeping the fish on ice for 24 hours allows the flesh to relax and firm up as well as allow any blood remaining in the meat to subside. Once filleted you should be left with a beautiful product.
This week’s fishing report is sponsored by Newport Free Dive Co. home of quality spear fishing products. Look us up on-line at www.newportfreedive.com
Did someone say Big Fish? Well they are here, or there, depending on where here or there is. In any event I had reports of fish to 60+ lbs this week taken from some of the more prolific areas around Rhode Island.
Local legend John Warnock stopped by the shop this afternoon to catch up and share some of his wonderful stories. John told me the visibility was really poor in southern RI today and he had a large fish, 50+lbs, actually rub against him on one dive. Mr. Warnock reported that the day before he took a 50+lb fish in the same area.
Fishing around Block has been pretty productive as NFC friend JimT took a personal best fish over 50lbs while the other people on the boat landed fish in the mid 30’s.
Principal Smith checked in this week with a report of low 20’s kicking around the Jamestown area while the Spanish Spear landed bass in the mid 20’s down in NY.
Bluefish are starting to thicken up as I had several reports of small fish schooling around the Lands End area.
Overall the bass fishing is pretty good but visibility continues to be spotty. Water temps in the high 60’s will start to force the fish a little deeper so if you are having trouble finding fish try adjusting your depth.
This week’s photo was sent in by Peter Correale who took his 30lb bass after 6 hours of not seeing a thing. Thanks for the photo Peter as well as the report!
Good Hunting,
Rob Marvelle
rob@newportfreedive.com