"U.S. Janet B." wrote:
> >
> >> What do you do for deep frying fish?

Janet B. you've said that I can't cook before but trust me, I do
know how - especially with certain things.

I've lived by tidal water almost all my life and I do know
seafood well. Most of my seafood is caught by me or friends that
like to fish. I can collect my own crabs, clams, oysters. I don't
fish anymore but friends always save some for me if I ask.

Except for frozen shrimp, most all of my seafood was caught that
morning or the day before...very fresh. Whenever I eat crabs, I
kill them myself...all the time.

For large fish steaks, like tuna, shark, swordfish - I treat them
just like beef steaks and cook to medium rare.

For smaller fish fillets, I have 2 ways to prepare -

- pat dry, flour, then tempura batter and deep-fry. Best fried
ever, imo.
That's what you want to eat with chips (french fries)

- or my favorite for smaller fillets,
* spread with some mayonaisse
just a clear coating, not gobbed on
just about 1/4 tsp is all, it melts on raw fish
* add some super minced onions on top of fillet
* finally squeeze juice from 1/2 lemon on top
- put under broiler just until fillet turns opaque
and the minced onions start to brown a bit.

This broiling method works so well with any species of fish.