Finally got back on the water in St. Helena Sound after moving to our new home, working the Palmetto Sportsmen’s Classic and finishing project 591 (and counting) at the new house. Caught spottails today…from 15" to 27"…all released. Last Saturday (Mar 30) caught my limit (10) of trout. Later that evening they were ready to eat with some good ole hand-cut french fries and plenty of “Goller’s Goo” to slather onto the scored fish. Not a better fish that swims!
No fish to weigh in the Lowcountry Redfish Cup while fishing with Cap’n Rick…bummer. Fish too big to weigh.
When I was a kid, we never filleted fish; we fried them whole like you did. I still fry smaller fish whole on occasion. They do taste better, and if you have cleaned/filleted/eaten a few fish before you already know where the bones are. I eat one side, picking the meat clean, then pull the skeleton off the remaining side of the fish. Mmmmm-mmmm. The crispy tail is a treat too.
If you’re lucky enough to be fishing, you’re lucky enough.
That’s how I cook whole flounder…cut a checker board pattern on em and the seasoning gets down in there and helps cook more evenly IMO…the little squares of meat lift right out with a fork. Someone at Dockside turned me onto that.
Scale, cut off heads, gut and wash. Score to the backbone (not too deep thru rib bones) on each side in a diagonal “X” pattern. Soak in buttermilk (add pepper) for 1-15 minutes before battering. Drop in a bag of self-rising flour dosed heavily with salt & pepper. I do NOT use seafood breader. NOT NOT NOT Did I say NOT??? </font id=“maroon”>
Fry until crisp…the secret is to cook a little longer than you normally would…they taste so much better when crispy brown!
Now…for the “coup de gras” when serving!
Recipe for Goller’s Goo: (for three-six crispy scored trout or other fish but nuttin’ is as good as trout, or fried shrimp and even chicken tenders)
1 Cup Sweet Orange Marmalade
(no low sugar or otherwise healty alternative will work…use the real stuff, store brand is fine)
2 Heaping Tablespoons of prepared horseradish
(or to taste…I like mine hot enuf to make my neck sweat )
1 Heaping Tablespoon Braswell’s Red Pepper Jelly
(or to taste…like above)
Several snorts/shots of Texas Pete
(again to taste…no Tabasco…it just don’t taste right).
Combine and blend all ingredients.
Now bring those trout hot to the table, slather Goller’s Goo down in the scored grooves and I swear if you don’t slap momma from the table or get slapped y’self, I’ll fix the next batch for ya!
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