Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: Nucks on October 25, 2008, 08:07:55 PM
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Has anyone tried this?
I'm trying to come up with other recipes for white spring this year instead of smoking it all.
Any other ideas out there for white spring?
How about kabos with butter and garlic?
How about fondu?
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http://www.fishingwithrod.com/blog/?p=46
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Looks great Rod!
Keep the recipes coming........
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White spring makes awsome fish and chips, I also use a recipe that is just an egg wash and then course rice flour. Flavoured with pepper and spices. Me and my buddy finished off a 17lb spring one day....I wouldn't recommend that mind you :-X ;D
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Thanks for the recipe JJ! I'd really appreciate if others chimed in on this as I know there are many others who retain whities from the Vedder. What do you do with them other than smoking? Thanks gang,
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My Fish Cakes Recipe (Use white spring, chum, Coho, carp or white fish):
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Clean and fillet all, the fish you want to use. Make sure you de-bone all parts as you will shred them on slow speed in the meat grinder or blender. Do not shred them to fine or too mushy. A bit bigger then rice grains is fine.
1.)Place shredded fish to larger bowl.
2. Add some milk so it's slightly moist.
3. Add flaked oats so it is about 30% of the total fish cake mix.
4. Add dry parsley flakes, pepper, garlic salt and new seasoning.
(You may also ad other optional things a squirt if Magi or other ingredients you like).
5. Keep mixing and making fish cakes into about 3" balls.
6. Add a few spoons to flower large plate. Squeeze and reform patties to nice round burger type Fish Cake.
7. There are two ways you may want to finis these patties:
A: Flip Fish Cakes in flower on both sides and cover round edges as well.
B: Pour glass of milk into a bowl. Break an egg into it. Dip formed fish cakes into it, and then roll them in the flower or fine oat mixture.
8. Fry fish cakes in oil for about 3 minutes on both sides or cook fish cakes in pre-heated oven at 350 degrees for 12 minutes.
Note: I like to cook a dozen pieces extra for the next day so I can take them with me fishing the next day. They taste great cold!
When freezing fish cakes I like to use wax paper as I can roll about a dozen one roll tightly. I then air seal the plastic bag over
Them and freeze them for further use.
Enjoy!
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My friend makes a good vegetable and white spring soup.
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http://www.fishingwithrod.com/blog/?p=46
"the various spices" is the part I want to know...
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if you decide to make a batter and you like beer....add some beer into the mix! I do that instead of milk & water and it is fanfrickentastic!
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how do you guys keep the fish from burning too quickly if you don't have a deep fryer? My problem is that I can't get it quite right where the fish doesn't cook too quickly. Or too slowly.
-HR
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how do you guys keep the fish from burning too quickly if you don't have a deep fryer? My problem is that I can't get it quite right where the fish doesn't cook too quickly. Or too slowly.
If you mean your stove burners are too hot I'd cut it into small pieces about the size of a toonie and then set up a conveyor belt with nothing left to chance everything to hand then cook 'em fast.
The fries should be almost done in the oven before you start.
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Cedar Plank Vedder whites recipe
Fillet the spring (a clothes pin can be used to clamp your nose). Soak a cedar plank approx. 18" x 6" overnight in water. Buy these at home depot or Rona in 6 ft lengths. They are in the fencing dept. Be sure to get untreated cedar.
Prepare the salmon by seasoning with salt and pepper and squeezing some fresh lemon juice.
Put in medium heat barbecue for approx 30 minutes. For extra flavor baste with maple syrup.
Check doneness by testing for flakiness. DO NOT OVERCOOK!
When ready take plank off barbecue and scrape salmon in the garbage can and serve the plank with rice and fresh salad.
Serves approximately 6 people.
;D ;D
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I do similar to what Rod showed, except that I usually bread the filets. The spices I use are garlic (powder), salt, black pepper, a touch of soya sauce and a touch of grounded cumin. I mix the filets with all this and lime juice, put it ON in the fridge and have then breaded and fried the day after. Frying is done at medium heat for about 4-5 min each side for 2 cm-thick fillets.
Yopesco