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  #1  
Unread 03-27-2011, 02:11 PM
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either name works for me LOL! I just finished the last few pieces. I put them on toasted potato bread with a little mayo and a piece of provalone cheese. Soooooo good! Michele is now teasing me saying "now what are you gonna do? There is no more fish till I go fishing with you again" I'm going to drag her out for some winter flounder this week hopefully.
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Unread 03-27-2011, 03:09 PM
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Bundle up Pete
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Unread 03-27-2011, 04:03 PM
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Quote:
Originally Posted by captpete13 View Post
either name works for me LOL! I just finished the last few pieces. I put them on toasted potato bread with a little mayo and a piece of provalone cheese. Soooooo good! Michele is now teasing me saying "now what are you gonna do? There is no more fish till I go fishing with you again" I'm going to drag her out for some winter flounder this week hopefully.

Oh I don't think you'll have to drag too hard!!...she seemed quite content in the boat...and apparently an able angler!!...and, Pete...your fish sandwich sounds pretty good...
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Unread 03-27-2011, 04:32 PM
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I was looking at the weather report. As of right now Thursday looks ok. We might go out after work if the tides are right. I really stumbled on to something with that sandwich I can't wait to try it with some other fish.
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Unread 03-27-2011, 05:59 PM
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Pete are you talking about cooking it with the skin on, skin side down?
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Unread 03-27-2011, 08:10 PM
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Quote:
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Pete are you talking about cooking it with the skin on, skin side down?
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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Unread 03-27-2011, 08:24 PM
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I did the same thing with some dolphin one day. i had soem in the freezer. i pulled it out and let it thaw. had some pretty good size chunks of it, didn't feel like standing over the stove for a long time to fry it, so I cut it up in little cubes about 3/4". I didn't have enough house autry, so I added some hush puppy mix in to add some volume. i rolled them in the breader, then plopped them in the fry daddy, when they floated, they were done. i sat down in front of the TV aand ate them like popcorn
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Unread 03-28-2011, 06:32 AM
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Quote:
Originally Posted by captpete13 View Post
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.

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!!...
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Unread 03-28-2011, 07:03 AM
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I am still sore that the Spongebob Boat whipped us so bad fishin'. Wilson's too for that matter. I like my crow(I mean fish) with a little coctail sauce Reel. Had I know we would get beat up on so badly I would have brought my secret weapon. http://www.youtube.com/watch?v=FIGBHZFeNgo&NR=1
Michelle was obviously the secret ingredient on Saturday, although Mr. Krinkle would like to think it was his fishing expertise.

I must say this past weekend was a huge contrast to the weekend in Charleston. Blooming head cold kept me in all weekend. No glow sticks. No "Uno Mas". Just cable TV. I am ready for another trip, but like CaptPete said, need to let the bank account recover a bit.
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