On Sun, 14 Oct 2018 12:34:42 -0400, Gary > wrote:

>"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.

thank you