moved this from the smoker section:
here’s a nice one to do with your smoker of choice. I worked in a restaurant in New Orleans for awhile; the chef had a pretty great smoked softshell method.
Smoke the softshells over applewood or hikory at low heat (100-200)for about an hour-hour and half tops.
batter the softshell as you would any fried fish. we used zataran’s fish fry.
quick-fry in deep oil, turning once.
you end up with a fried softshell with a beautiful bacon flavor. you with smokers, try this…
softshell BLT? yup.
sorry chef.