Teri,
Here are some very good tips... from my friend.. the Executive Chef of the Gast Haus Zur Linden, Fritz Gross...
After the fillets are cleaned and rinsed... soak them for at least four hours in ice cold water (about 1 to 1 1/2 gallons in a large bowl ) with around three to four large heaping tablespoons of baking soda dissolved in the water... THen drain and rinse the fillets and dry them thoroughly on a paper or (better) cloth towel...
You can prepare them in any way... (a) deep fried with a simple batter (commercial, follow box directions) or in a mix of eggs (2) beaten in add one cup of milk, mix, dredge ( dip) the fillets on this mix and then roll them in a mix of yellow corn meal (1 1/2 cups) and 2 tablespoons of flour (mixed).... deep fry at 350 in canola oil (I use an electric wok, it works great, you can also use an electric skillet or a regular electric deep frier) for about 8-12 minutes (depends on the size of the fillet), until the fish "flakes" with fork (b) grilled on the "weber" over direct heat on a sheet of foil sprayed with pam... seasoned with lemon pepper and parsley flakes until the fish "flakes" (c) broiled or baked in the oven with the same seasoning... (If I broil or bake I also sprinkle the fish with commercial bread crumbs (lightly).
Tartar sauce.... two tablespoons of sweet relish... two tablespoons of dill relish.... two teaspoons of onion flakes... and a quarter cup of salas dressing (adjust the salad dressing to the consistency and taste you like.. make an hour ahead of cooking the fishn and let stand in the fridge...
Need more... e-mail and I'll share more by e-mail or phone...
