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Baiting me, Mark? =)I like to cook in certain styles, but my mainstay is almost always olive oil. That changes when deep frying things because the smoke point is too low for oil. Peanut, vegetable, and palm oil are what I’ve used to cook red snapper, whitefish, cod.Will you have an oven for your vacation, or are you camping and eating what you’re catching? I like to cut slices into a whole fish, dredge in flour inside and out, and cook in extremely hot peanut oil so that it fries outside and doesn’t get soggy. I’ll sometimes season the flour with S&P, paprika and cayenne.For non-frying methods, you have options:
- Fillet LMB. Cook fennel and carrot spears in butter until softened. Roll LMB fillet around carrot and fennel, bake at 350 for 12-15 covered in foil. Sauce – butter, lemon, and fennel tops sautéed with S&P. Maybe capers if you feel like splurging.
- Gut and take heads off panfish. Season with S&P. Egg wash, flour/corn meal mix. Fry in peanut or vegetable oil.
Ways to spice it up – use Panko. Lots of crunch. Get whole wheat panic if the wife is giving you grief. Or cheat and use this stuff:
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I do fish curries a lot. Use the Maesri brand little cans of curry paste from an Asian market. Super quick. Super delicious, but definitely on the hot side. Red, green or panang works great. One can of paste, one can of coconut milk and your favorite veggies. Follow directions on the can, add fish right before serving. It only takes 3 minutes or so to cook cubes of fish. Whole process takes about as long as it takes to steam rice.
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