Quote:
Originally Posted by Guppy
Sounds like a great day on the ice, congrats
Do you skin the whites? And pan fry
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Yes...what I do is used an electric fillet knife..cut behind the head down to the spine cutting off the rib cage all but stop just short of slicing through at the tail fold the fillet skin side down so it faces away..then I cut around the rib cage..but not slicing through the skin..then run the knife between the meat iand the skin.starting at the tail using the carcass to hod the fillet .I can do a 1 lb white in about 30 seconds...dip and egg..dredge in panko..evert bit as good as haddock. ..Nancy is frying as i.type this
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