Using mustard as an adhesive to coat fish destined to fry - Page 3
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  1. #21
    Senior Member Grady-lady's Avatar
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    Quote Originally Posted by lakeman View Post
    Up date to Greek Yogurt. Wife has some Salmon and tried it and it does keep the fish moist, but IMHO, she used too much lemon, part of the recipe, and it took over the flavor of the fish. We might try it again but less yogurt, and less lemon.
    I prefer salmon slightly charred outside, medium rare inside, just salt and pepper for seasoning. However, couple years ago Publix had wild caught Alaska salmon on sale - while waiting in line I started talking to the lady behind me - she shared a salmon cooking method that is really, really good. Oven poached in milk. Just s&p, milk halfway or so up fillet, couple of lemon slices on top, covered with foil - baked 350 or so for 20 minutes or so - time greatly depends on fillet thickness and desired doneness.
    I find my peace out on the sand...Beside the sea, not beyond or behind. R.A. Britt

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  2. #22
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    Quote Originally Posted by Grady-lady View Post
    I prefer salmon slightly charred outside, medium rare inside, just salt and pepper for seasoning. However, couple years ago Publix had wild caught Alaska salmon on sale - while waiting in line I started talking to the lady behind me - she shared a salmon cooking method that is really, really good. Oven poached in milk. Just s&p, milk halfway or so up fillet, couple of lemon slices on top, covered with foil - baked 350 or so for 20 minutes or so - time greatly depends on fillet thickness and desired doneness.
    Wow that is very interesting, just curious what the milk does different then water?

    I drink milk by the gallon so this sounds good LOL
    Make the forum great again.....consolidate general fishing with for sale or business but keep reports separate!

  3. #23
    Senior Member Grady-lady's Avatar
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    Quote Originally Posted by trousertroutman View Post
    Wow that is very interesting, just curious what the milk does different then water?

    I drink milk by the gallon so this sounds good LOL
    The salmon turns out creamy and very tender. Why, I don't know. My grandmother used to soak fish and liver in milk before frying. I wish I could ask her why.
    I find my peace out on the sand...Beside the sea, not beyond or behind. R.A. Britt

    http://forums.floridasportsman.com/image.php?type=sigpic&userid=344&dateline=13073685  84

  4. #24
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    Quote Originally Posted by Grady-lady View Post
    The salmon turns out creamy and very tender. Why, I don't know. My grandmother used to soak fish and liver in milk before frying. I wish I could ask her why.
    That is sort of the look/taste/ we got with the Greek yogurt Interesting

  5. #25
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    Beer, flour, seasoning.

    No adhesive required, forms the perfect crispy outside.

    Just don't use good (flavorful) beer. This is definitely a job for Busch Light.

  6. #26
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    I always use brown mustard when I fry fish. I add a huge dose of hot sauce to the mustard as well. I am not big on spice, and a lot of the heat cooks out but still gives a good flavor to where you are not just tasting corn meal.

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