Quote:
Originally Posted by MAKAI
Just an add on.
Deep fried using rice flour and Tony Chachere's creole seasoning is outstanding for Fluke and Bass chunks. It's like having your seasoned fries built right into the fish.
Little ketchup and tartar, game on.  |
That day the gnome made the bass mcnuggets was the first time I actually enjoyed fish and was the turning point for my now broad fish-eating habits.