Quote:
Originally Posted by charlie_the_tuna
where do you put the meat on these on a scale from bluefish to grouper? them little sportfish don't really look like they would be good eating.
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they taste better than King Makerel. I let them soak in a plate of milk for a couple hours(pulls the oil out), then light batter and fried till light brown(doesn't take long). I've also cooked them on the grill wrapped in tin foil, set on lemon slices with light seasoning and butter. Have done the same with shrimp and bacon added to the fish. Cooks real quick. Usually one beer as a timer and its done. Its one of my favorite fish to eat. Lots of people will tell you not to freeze them, I've had good luck completely submerging them in water in a freezer bag, pushing all the air out, When I thaw them, they go straight into the milk dish