On Sunday, April 4, 2021 at 7:18:47 PM UTC-5, Taxed and Spent wrote:
> On 4/4/2021 3:48 PM, Bryan Simmons wrote:
> > On Sunday, April 4, 2021 at 4:39:53 PM UTC-5, bruce bowser wrote:
> >> On Sunday, April 4, 2021 at 9:51:44 AM UTC-4, wrote:
> >>> On 4/2/2021 12:48 AM, Ed Pawlowski wrote:
> >>>> On 4/2/2021 12:27 AM, Dr. Bruce wrote:
> >>>>> On Thu, 1 Apr 2021 23:10:51 -0400, Ed Pawlowski > wrote:
> >>>>>> On 4/1/2021 10:11 PM, Dave Smith wrote:
> >>>>>>> On 2021-04-01 9:10 p.m., jmcquown wrote:
> >>>>>>>> On 4/1/2021 8:28 PM, Dave Smith wrote:
> >>>>>>>
> >>>>>>>>> Tomorrow we will be having wild salmon fillets.... and asparagus.
> >>>>>>>>>
> >>>>>>>> I"m not a huge fan of salmon (except when I'm making salmon patties)
> >>>>>>>> but I do love asparagus.
> >>>>>>>
> >>>>>>> Apparently a lot of people dislike salmon. I love it and have it
> >>>>>>> almost
> >>>>>>> weekly. I prefer wild Pacific, but Atlantic or farmed is much better
> >>>>>>> than no salmon at all.
> >>>>>>>
> >>>>>>
> >>>>>> My wife liked it so a few times a year I can tolerate it.
> >>>>>
> >>>>> If you can barely handle salmon, can't you handle other fish at all?
> >>>>> Since salmon is considered the meat eater's fish.
> >>>>>
> >>>>
> >>>> Sure, cod, haddock, swordfish, tuna, and others. Just something about
> >>>> salmon and trout I don't care for.
> >>>
> >>> To me, salmon is just "okay". I'd rather have cod, sole and yes,
> >>> (farmed) catfish. I do like swordfish! First time I tasted swordfish
> >>> was at a restaurant. It was grilled. I don't know what seasonings they
> >>> used but it tasted like a steak. 
> >>>
> >>> I don't care at all for mahi mahi. Something about it just tastes 'off'.
> >> I think haddock and whiting taste the best.
> >>
> > My mother used to make whiting (hake). I wouldn't eat that if it were free.
> > Today we took the fish fryer over to my son's house and I fried cod coated
> > with Andy's red.
> > https://www.amazon.com/Andys-Fish-Br.../dp/B001SB4EKC
> > We had little key limes to squeeze on. I also made cheesy spinach.
> >
> > --Bryan
> >
> What are the ingredients of Andy's?
>
Ingredients
'CORN MEAL, PROCESSED WHEAT, ENRICHED BLEACHED WHEAT FLOUR (BLEACHED
WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC
ACID), SALT, SPICES, MONOSODIUM GLUTAMATE, GARLIC, PAPRIKA.'
Nothing you can't mix up yourself. It's corn meal with a little wheat flour to make it stick,
paprika, salt, cayenne, black pepper, garlic powder and some MSG. It's easy, and the 10 oz.
bags go on sale here for $1 often enough. Not much extra to pay for the convenience. It
*can* benefit from adding a little extra black (or white) pepper, and perhaps a little extra
cayenne.
When you use it on a high moisture fish, like the cod, it's good to dredge it, leave it sit for
15-20 minutes, then give it a second coating. With firmer fish, like tilapia, I like to add
more corn meal, and ideally precede breading by an egg wash. We deep fry fish, but one
can certainly pan fry, and using corn oil, which is cheap, works well, flavor-wise. Heck,
now that my son has moved out, and we can have fish more than once a week, I should
start filling the fish fryer with corn oil, and just change it more often.
Corn oil is high in polyunsaturates, and consequently goes rancid pretty quickly, but
there really is something special about corn meal or corn masa fried in corn oil.
--Bryan