Quote:
Originally Posted by captpete13
No skin. I cut the fillet into "nuggets". Put the nuggets into a bag with old bay, cajun seasoning and "fish fry"(I think its half flour half breading). Then I deep fried them till they float.
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Man that's some FINE DININ' THERE...I used to do that when the girls were little and they ate 'em up!!...sounds like Spare's a big fan of that style too!!...pass the Tarter sauce!!...
