lay fish skin side down on flat grill. Put one T. butter on fish and cover with lots of Ragin Blaze. Grill 4-6 minutes until skin starts to separate. Flip fish and repeat butter and Ragin Blaze. When fish starts to flake it is done. Let stand 5-10 minutes and serve. It is awesome. Makes a great sandwich as well.
It frys up fine. I cut all red meat and the bones out. Dredge 3 inch strips in beer batter and saltine crackers. A little tarter sauce and eat till stuffed. I treat it like sand trout. It goes into an ice bath and never gets warm again until the grease. Some may have to get past the off white color of the meat.
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