A buddy of mine went to the coast last month and brought home two bull reds that were cleaned at the dock the day they caught them. He wants to do a fish fry at my house on the 4th and wondered what I thought about cooking the bulls. I have had the smaller reds on the grill but never deep fried. I was thinking about small bite size chunks due to the meat possibly being tough. Have any of you guys tried it this way, if so how did it turn out. Thanks, BJ.
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Originally posted by dpg481 View PostA buddy of mine went to the coast last month and brought home two bull reds that were cleaned at the dock the day they caught them. He wants to do a fish fry at my house on the 4th and wondered what I thought about cooking the bulls. I have had the smaller reds on the grill but never deep fried. I was thinking about small bite size chunks due to the meat possibly being tough. Have any of you guys tried it this way, if so how did it turn out. Thanks, BJ.
Zatarans fish fry is decent. Most often, i just season my own flour and deep fry that way.
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Originally posted by dpg481 View PostThanks for chiming in guys, I figured I would have to slice it a little thinner, so hopefully that will help with any toughness Im worried about.
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Originally posted by dpg481 View PostA buddy of mine went to the coast last month and brought home two bull reds that were cleaned at the dock the day they caught them. He wants to do a fish fry at my house on the 4th and wondered what I thought about cooking the bulls. I have had the smaller reds on the grill but never deep fried. I was thinking about small bite size chunks due to the meat possibly being tough. Have any of you guys tried it this way, if so how did it turn out. Thanks, BJ.
Do cubes! Always worked out for me and then leftovers can be made into fish tacos with cornflower tortillas from HEB
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