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Message Subject: Musky recipe

Rich D

Posted 2/26/2007 3:23 PM (#241646 - in reply to #240873)
Subject: Re: Musky recipe

Posts: 122

Location: Pittsburgh, PA

Every Canada trip, there is always that mid 20" northern that swallows a bass crank and dies on us. We end up baking these. Gut it, and cut off the head and fins, put it in a baking dish with white wine, butter, garlic and some herbs and cover with aluminum foil. Bake at 375 until fish is flaky (time depends upon size) It will flake right off the bone.

esoxaddict

Posted 2/26/2007 3:29 PM (#241650 - in reply to #240873)
Subject: Re: Musky recipe

Posts: 8775

Wow... Thanks everyone!

My weekly fish fry is about to become a whole new experience!

scott24

Posted 2/26/2007 3:55 PM (#241659 - in reply to #240873)
Subject: RE: Musky recipe

Posts: 89

Try a heavy sprinkling of Kosher salt on the filets as soon as they're out of the pan - it's gotta be when the oil is still sizzling on the breading. The coarse granules do a kind of melting thing that almost forms a coating on the breading. It's a great accent for the breading, particularly if it's well seasoned.

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