Catch to Table

[fishsmith]

It’s been a great tog season. Such tasty fish. Fried is always good ( flour, egg wash, breadcrumbs). Another good easy way is marinated in Italian dressing for an hour then grilled on high heat, delicious.
I limited out today and plan to try this recipe next.

https://twitter.com/massdfg/status/1...085706768?s=21
Posted from my iPhone/Mobile device

[Got Stripers]

Bleeding any fish early is key. I’m cooking tog similar to sea bass. Roll in beaten egg, press firmly into panko mixed liberally with chef Paul’s blackened redfish magic, into to fridge for 30 minutes. Side burner on grill with cast iron skillet and really hot canola oil, cook fast and hot until crispy and golden brown. I love chowder but my better half isn’t a fan, so not worth the effort unless family is coming.

[nightfighter]

Originally Posted by Got Stripers

Bleeding any fish early is key. I’m cooking tog similar to sea bass. Roll in beaten egg, press firmly into panko mixed liberally with chef Paul’s blackened redfish magic, into to fridge for 30 minutes. Side burner on grill with cast iron skillet and really hot canola oil, cook fast and hot until crispy and golden brown. I love chowder but my better half isn’t a fan, so not worth the effort unless family is coming.

Try a little tabasco in the egg and a little club soda as well....

Extremely jealous of the tog fishing reports AND the pics from PaulS this week! Fishing season is a distant memory up here, it seems....