Cooking fish!

How to prepare and cook your catch.
Fishn104
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Cooking fish!

Post by Fishn104 » Sun Sep 22, 2013 3:28 pm

I was wondering what everyone's preferred oil or butter is to cook fish! So many people have different opinions. Would like to know! I prefer western star butter. If you haven't tried it.... Give it a shot...
FISHING AWAKENS THE SOUL!!

Fishing Victoria Comp SPEC1516. Total: 326cm
FRESH:
Redfin 44cm. Yellow belly 39cm. Carp 81cm. Rainbow trout 33cm.

SALT: mullet 38cm. Trevally 43cm. KG Whiting 28cm. Squid 20cm.

frozenpod
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Re: Cooking fish!

Post by frozenpod » Sun Sep 22, 2013 3:57 pm

Mix of butter and oil, gives the butter taste but raising the smoke point so less likely to burn.

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re-tyred
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Re: Cooking fish!

Post by re-tyred » Sun Sep 22, 2013 4:17 pm

AAAAAARRRRGH! my poor arteries... lol. We mostly use a non stick pan and just a smear of good quality vegetable oil. Caught 4 smallish Salmon up the lake this morning. Knocked them on the head as soon as they came on board then bled them and straight into very cold seawater. I keep a frozen 2 litre water container in the esky. Just add a bit of seawater and drop the gutted fish in. Filleted and skun them at home. Rolled them in a bit of flour and marrocan spice mix. Couple of minutes each side in a hot pan. Nice Sunday lunch with a vegie frittata.
There's nothing . . . absolutely nothing . . . half so much worth doing as simply messing around in boats.
Kenneth Grahame, The Wind in the Willows (River Rat to Mole)

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eslop
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Re: Cooking fish!

Post by eslop » Sun Sep 22, 2013 4:27 pm

Tatura butter is the best!
Cheers, Scott.

pb's
Murray Cod: 92 on spinnerbait, 81 on surface lure, 74 on bait
Golden Perch: 49 on TN60
Redfin: 41 on TN60
Brown Trout: 68 on SP
Rainbow: maybe 10
Mudmarlin: 78

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Rod Bender
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Re: Cooking fish!

Post by Rod Bender » Sun Sep 22, 2013 4:38 pm

re-tyred wrote:AAAAAARRRRGH! my poor arteries... lol.........................................................................
I will take it one step further!!!!! :-D What is really good is to 'crumb' a fillet in crushed salt and vinegar chips!
that is all!
Jim
Proudly sponsoring Trelly's Tackleworld and Boats & More!

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rixter
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Re: Cooking fish!

Post by rixter » Sun Sep 22, 2013 6:04 pm

Rod Bender wrote:I will take it one step further!!!!! :-D What is really good is to 'crumb' a fillet in crushed salt and vinegar chips!
that is all!
Jim
Hey now that sounds interesting. I like my bbq chips , so I might have to try it with some of those. :thumbsup:


Fishn104...... Western Star butter is my favourite butter also, nice and salty. :)


Cheers guys , Rick.
Here Fishy Fishy Image
Patience Young Grasshopper.

drew 2
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Re: Cooking fish!

Post by drew 2 » Sun Sep 22, 2013 6:17 pm

X2 for the crushed salt & vinegar chips,also makes the best deep fried onion rings :thumbsup: :thumbsup:

You sound a bit biased there eslop :lol: :lol: :thumbsup: :thumbsup:

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rixter
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Re: Cooking fish!

Post by rixter » Sun Sep 22, 2013 6:21 pm

That's 2 suggestions for the crushed chip. Just noticed your both from Shepparton , must of been a secret Shepparton recipe thing huh ? lol

Cheers , Rick
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Patience Young Grasshopper.

Fishn104
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Re: Cooking fish!

Post by Fishn104 » Sun Sep 22, 2013 6:45 pm

Hmmm havnt tried crushed chips yet. Might have to give that a try!!
FISHING AWAKENS THE SOUL!!

Fishing Victoria Comp SPEC1516. Total: 326cm
FRESH:
Redfin 44cm. Yellow belly 39cm. Carp 81cm. Rainbow trout 33cm.

SALT: mullet 38cm. Trevally 43cm. KG Whiting 28cm. Squid 20cm.

Fishn104
Rank: Snapper
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Joined: Sun Jun 09, 2013 6:16 am

Re: Cooking fish!

Post by Fishn104 » Sun Sep 22, 2013 6:47 pm

rixter wrote:That's 2 suggestions for the crushed chip. Just noticed your both from Shepparton , must of been a secret Shepparton recipe thing huh ? lol

Cheers , Rick
Lol that's No shepparton secret!!! That's just shepparton's fish n chips!!
FISHING AWAKENS THE SOUL!!

Fishing Victoria Comp SPEC1516. Total: 326cm
FRESH:
Redfin 44cm. Yellow belly 39cm. Carp 81cm. Rainbow trout 33cm.

SALT: mullet 38cm. Trevally 43cm. KG Whiting 28cm. Squid 20cm.

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