Caught a huge AJ yesterday (around 55lbs) and capt said he loves it fried (although I’ve always been weary of the worms).
I’ve seen AJ on good restaurant menus and know it makes a good smoked fish dip, but haven’t heard of it being good fried. Although you could fry a dog turd and I’d probably like it.
We only kept the top half of the meat and none of the tail. inspected very closely for worms, etc. Meat looks pretty good.
So, I’m thinking of slicing into 1/4 to 1/2 inch ‘sandwich’ size filets and frying.
Any other suggestions/recommendations?
Nothing wrong with fried AJ. It taste about like fried grouper. Fresh fried fish fingers on a plate, you probably couldn’t tell the difference between them.
I’ve still got it in the freezer (used a vacuum sealer so hopefully meat is well protected) and haven’t fried any up yet. I’ll make sure to provide a report when I do.
We did have some of the wahoo the other night. Grilled with a honey/lime marinade and a avocado/corn/tomato/mango salsa. Outstanding.
I forget where, but I was reading about people running panfish (after gutting, scaling, and deheading) through a meat grinder to make these meatball/hushpuppy kind of things. I wonder if you could do that with AJ and not even notice the worms. Might make for a pretty good appetizer.
Or maybe not. I’m definitely no chef.
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SellsFish gonna be mad at all y’all. I love AJ only because I didn’t “drink the koolaid” where everyone can’t stand a fish with a parasite in it. Cut em into strips and deep fry the good meat. Typical stuff, use House Autry and fry in 370 degree veggie oil. Still eatin on a cobia so no need to keep any AJ but if the freezer is getting low, AJ fits just fine!
