Whats you guys favorite fish to eat and how do you cook it?
Pompano is absolutely delicious. I just salt and pepper it then cook it in butter in a skillet
inshore? sheepshead.
grilled, evoo and old bay, maybe a lime from the backyard.
add cheddar/bacon/ranch potatoes, peas, and PBR from the keg and i will eat till i can’t move!
Flounder.
Semper Fi
18’ Sterling
115 Yamaha
Big Ugly Homemade Blue Push Pole
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Tripletail
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Black drum
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Flounder
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Whiting
Capt. Larry Teuton
Cracker Built Custom Boats
“Ships are the nearest things to dreams that hands have ever made.” -Robert N. Rose
I am kind of limited as to what I have had (as I am limited in what I catch) but, I found triggerfish to be very tasty and really like grilled mahi. Hard to beat a good fried flounder fillet.
“Apathy is the Glove in Which Evil Slips It’s Hand”.
Wang,
Fish I know how to cook. Tell us more about these bacon, ranch, cheddar potatoes.
Bowfin Bass out of moving water, scaled, cut into chunks and fried in heavily salted/ peppered corn meal. (really)
Insert pretty much every fish that swims except mother=in=laws.
After that you work your way up to some Mako, buttered, fresh dill, salt and pepper and lightly grilled.
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quote:
Originally posted by RedstripeWang,
Fish I know how to cook. Tell us more about these bacon, ranch, cheddar potatoes.
I second that! Good grief those look good.
winter trout fried
the wife makes them, basically oven roasted topped with that stuff… but quicker than baking whole potatoes.
cut up potatoes, toss in olive oil, salt and pepper, put in greased baking dish at 425 for about 30-45 depending on size of chunks. when they start to brown, remove from oven and top with ranch sauce, then shredded cheddar, then crumbled bacon, put back in oven until cheese melts/browns… i burned my tongue last time we made them, couldn’t wait long enough 
btw, i grilled the fillets from an 18" trout last night and boy was it hard to keep them from falling apart, even with the skin on. fried is definitely the way to go with them!
Get a fish grill basket for thin fish. Only way to go
Wang,
Excuse me for all the questions, but I have these taters on my Sunday menu already…ha ha…When you ranch sauce, you just mean ranch salad dressing I would assume??
- Flounder
- redfish
- halibut
good luck on number 3 in charleston though, however I’ve never had trout or sheep i hear its great!
2009 Pro-lite 18 Flats
115 Suzuki 4 stroke
Redfish, seared in a skillet in peanut or grapeseed oil, with garlic, cayenne pepper, garlic, onion, garlic, and a little garlic.
“Sire, it belongs in truth to the Church of God, in whose name I speak, to endure blows and not to inflict them. But it will also please your Majesty to remember that she is an anvil that has worn out many hammers.”…Theodore Beza
!. Tripletail
2. Cobia
3. Flounder
I’m not a good cook , I deep fat fry all fish
I DONT HAVE A BOAT
BUT LOVE TO FISH> HINT
quote:
Originally posted by APOB!. Tripletail
2. Cobia
3. FlounderI’m not a good cook , I deep fat fry all fish
That, in and of itself, makes you at least a pretty good cook.
“Sire, it belongs in truth to the Church of God, in whose name I speak, to endure blows and not to inflict them. But it will also please your Majesty to remember that she is an anvil that has worn out many hammers.”…Theodore Beza
[quote]Originally posted by Redfish_matt
Redfish, seared in a skillet in peanut or grapeseed oil, with garlic, cayenne pepper, garlic, onion, garlic, and a little garlic.
Normally, I would think putting garlic twice would be a typo, in this case I doubt it. That sounds amazing!
sorry i’m a day late here, redstripe… yes, just ranch dressing from the bottle. i suppose you could shake on the dry ranch mix too, depending on preferences.
hope you gave it a shot and enjoyed it!
as for the grill basket, i must’ve owned a dozen and still don’t use one. i do like them for veggies… especially the type you can vary the height of the “top” to actually put pressure on the contents so they can’t move around, but for fish i just oil the grill grate heavily and coat the fish too, if the fillets are thin i don’t even flip them… just leave them skin down till done. sometimes removal just requires some finesse!