I eat a lot of fish.

[safeinOhio]

I catch a lot of them too. Problem has been that they taste the best deep fried and that is not healthy. So, after a summer of experiment here is what I've found to be the best baked fish recipe

Crappie, perch or if you don't fish, tilapia works well.

4 or 5 small to medium filets washed in raw egg. Then into a mixture of bread crumbs. I have found Trader Joe's Organic Bread crumbs best, most any work, but I don't care for the Italian flavored ones for fish. Into the crumbs I add Lawry's seasoned salt to taste and a good portion of dried tarragon leaf. All mixed well. After coating the filets I place them on a cookie sheet covered with foil that I have sprayed with canola oil cooking spray. I them give the fish a light spray of the oil on top to help browning. I put it on the top shelf of a 375 degree oven for about 7 or 8 minutes. I then turn the oven up to broil for another 3 or 4 minutes to brown em just a little.

Most likely work with any white mild fish.

Bon Appetit

[yellerpup]

1. Sounds delicious!

I eat a lot of fish, too, but don't fish at all. Tarragon would be good with fish; now that you've brought it to my attention I think I'll try that next. :hi:

[Warpy]

2. Oily fish that's been kept around just a bit too long

so that it smells like fish, not water, can be baked in milk to get rid of a lot of the fish funk. What you get afterward is flaky fish that can be served with salt, pepper, and a sprinkle of fresh snipped parsley. The leftover baking milk can be thrown into a chowder, where extra fishy flavor is welcome.

[grasswire]

3. years ago when I could get real filet of sole...

...I used to make something very simple and tasty that I found in Sunset magazine. Mix some mayo with curry powder and a bit of lemon zest. Spread it on your fish filets and then dredge in cornflake crumbs. Bake in a hot oven. It was really good.

[flamin lib]

4. Crappie scaled, gutted but headd on . . .

Salt inside and out. Slash the fish, fill the cavity with lemon slices and fresh tarragon. Dot the top with butter and bake 10-15 minutes @ 400 f. Depends on thickness.

If the head leaves you squeamish, cover the eye with sliced olive.

Makes soul almondine seem mundane.

[madmax]

5. The first time I tried tilapia

I became very, very sick. Don't know if it was bad, or something else. Scared to try it again but, being a fish lover myself and not being always able to buy Salmon at 14.95 a lb. I should give it a try again. My dr. recommended tilapia.

[flamin lib]

6. Try farm raised catfish. Goes for 2.99-3.00/lb and is firm and mild.

Does well with all cooking methods and is completely sustainable here in the US.

[madmax]

7. I've read all sorts of negative horror stories about

farm raised fish. Are they bull and am I overreacting? I do that sometimes ;)

[flamin lib]

8. Depends on the fish.

Catfish grow fast and yield a high weight to feed ratio. Less food, less poop, less poop less pollution. Catfish are au-natural (no gene splicing) and are raised in freshwater ponds so escape into the wild isn't an issue (for the most part, and besides what if they did?). Rainbow trout are also sustainable and make good aqua farm livestock, but are more expensive. Wild catfish will eat anything and I mean ANYTHING which is why I don't eat wild caught catfish.

You'll find Basa in stores too and it's just catfish by another name but it's Asian and who knows what conditions it was raised in. Like I said, they'll eat ANYTHING.

Salmon is a different issue. Weight to food ratio isn't as good, there may be gene modification issues and escape to the wild becomes an issue. They still eat good tho . . .

Anecdote: I grew up near a catfish farm and fish rustling was a big deal. The fish are harvested by vacuuming them up and pumping them into tank trucks. Middle of the night a tanker would pull up and suck up all the livestock!

[madmax]

9. Maybe I'll try the catfish and see what happens

;)

Interesting story about fish rustling. Human beings always find a way to do something like that. :crazy: