"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-24-2019, 06:17 AM   #1
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,904
Favorite Steelhead

I came home from work late one evening, and didn't feel like going through the process of properly coating, seasoning, and cooking fish. But I was hungry for fish. I hac\d some steelhead fillets in the freezer. I put 3 inches of oil in my flat-bottomed wok and started it heating. I took the fish and unwrapped it. Feeling lazy, wiithout doing anythng to the fish, I gently put it into the hot oil, still frozen. I let it deep fry for 10 minutes to ake sure it was cooked through. I then removed the fish to paper towels to drain off excess fat, and seasoned with salt and pepper.The result, to my surprize, was some of he best steelhead I've ever eaten. The sin was crisp and mild, with that bit of salt. It was like eating cracklings. The flessh had a very the surface crispness that sealed in the moisture underneath. again, the light seasning broght out the rich trout flavor. This fish preperation, imho, needed no sauce, or dressing as it tasted so very good. A quick serving of steak fries, and left-over cole slaw rounded out the meal.

Try this simple technique for your next trout, whitefish, salmon, or swordfish. If you love the pure, clean taste of fish. you will not be disappointing,

Seeeeeeya; Chief Longwind of the North

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
cooking oil, recipe, salt, steelhead trout

Favorite Steelhead I came home from work late one evening, and didn't feel like going through the process of properly coating, seasoning, and cooking fish. But I was hungry for fish. I hac\d some steelhead fillets in the freezer. I put 3 inches of oil in my flat-bottomed wok and started it heating. I took the fish and unwrapped it. Feeling lazy, wiithout doing anythng to the fish, I gently put it into the hot oil, still frozen. I let it deep fry for 10 minutes to ake sure it was cooked through. I then removed the fish to paper towels to drain off excess fat, and seasoned with salt and pepper.The result, to my surprize, was some of he best steelhead I've ever eaten. The sin was crisp and mild, with that bit of salt. It was like eating cracklings. The flessh had a very the surface crispness that sealed in the moisture underneath. again, the light seasning broght out the rich trout flavor. This fish preperation, imho, needed no sauce, or dressing as it tasted so very good. A quick serving of steak fries, and left-over cole slaw rounded out the meal. Try this simple technique for your next trout, whitefish, salmon, or swordfish. If you love the pure, clean taste of fish. you will not be disappointing, Seeeeeeya; Chief Longwind of the North 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 04:43 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.