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fishinbuddy
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I am interested in hearing what type of oil people use to cook fish. Do you cover the fish? Re-use the oil from one meal to the next?
I brought vegetable oil before and this time I brought crisco. I think the crisco was easier since it was packaged in 1# blocks. I usually put enough in to go abut 1/2 way up a fillet.
I have also grilled lake trout and served with lemon butter.
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bloomingtonsteve
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Now there ya go mooseplums!! That's what we're after!
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Franzenrp
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Try using Roberts Fish Fry, its found in most grocery stores. I bring one or two bottles depending on length of trip. Great taste pour in fry pan 1/8 deep and fry. No need to bring flour with this oil. I bring lots of salt and pepper for fish, with one container (plastic) of lemon juice look in produce section of all grocery stores.
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Arkansas Man
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I use a two tablespoons of oil (canola) and a tablespoon of butter, and generally do not bread the fish heavily... usually just season and cook in the pan... not much oil left to mess with, and a whole lot less to carry and have to take care of... I also use a non stick skillet or deep sided griddle. The old days of breading fish in meal or crumbs and then deep frying them is over for me... to me you get more of the fish taste without the breading... But, that is just me and all of the people who go with me and love the fish I cook... :-)
Bruce
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lee
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Damn!!! That sounds pretty darn good. I'll have to try that one out.
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yink
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Try this asian style. This works best for smallies.
- Don't fillet or descale the fish
- Just gut it
- Season inside the fish not the outside with salt pepper limes or whatever season you prefer
- Stuff it with a few pieaces of lemon grass, a slice of lime or lemon, some garlic, thai chilli peppers, and cilantro
- put it on one of them hand grills (i forgot what you callem its the one that comes in two pieace that you fold over and clamp it)
- get a good fire going and let the coals build up
- dont cook it over open fire
- cook it over the coals and let the skin and scale steam the fish
- dont worry if the scale gets over roasted
- when the fish is cooked the skin should come off nicely leaving the meat and bones intacted
- simply just pour a little bit of naturally brewed soy sauce or any personal sauce of your choice over it and your good to go
This saves alot of fish cleaning but cooking the fih may take a while and it takes practice.
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hexnymph
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We have a cast aluminum griddle that we pan fry filets in. Usually use a mild olive oil(strong flavors of oils gets old fast), peanut oil also comes along and some times a "medley" of oils... I like seseme. We found the griddle is nice because it distributes the heat well and is easily cleaned. It greatly reduces the issue of having food taste burnt.
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PortagePounder
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I'm trying some grape seed oil and light breading. I've got a pretty good non-stick skillet so it shouldn't take too much oil. Of course I'm probably cursing the fishing by even taking the skillet.
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Iowa_Seth
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Hey Yink...that sounds like the way a Thai Dam family I grew up with does it...my mouth was watering!
Everyone else try it out if you've never had it that way....and the ingredients are light.
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bloomingtonsteve
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Here's what it looks like when we're ready to EAT! 
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moose plums
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MMMM! Can't you almost smell and taste them? 
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