How to Put on a Fish Fry

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The four kids had caught and released well over 150 small-mouth bass on a three-day float trip on the John Day River. On the last day, we kept 15 that probably would have died if released. That was enough for a cul-de-sac get-together, as my wife and I introduced our Oregon neighbors to the idea of a fish fry.

In many parts of the country, a fish fry is the conclusion of a successful day of angling. It could be a social gathering when folks bring fish and a quart of iced tea. Really, its just an excuse for a summer party. With fried fish as the main course, side dishes are generally made of whatever summer vegetables might be in season.

In the South, hush puppies, a type of fried corn bread, and coleslaw are virtually mandatory.

But this custom hasn't caught on yet where I live in Oregon, and it could be related to the philosophy of catch-and-release fishing.

In Central Oregon, there are several species of prolific fish that are in no danger of overharvest. Always check the regulations, but in some lakes or rivers, there are no catch limits on crappie, large-mouth bass and bluegill. In other areas, catfish have been stocked to provide sport- fishing opportunities and good eating. In these instances, wild fish can be eaten without guilt, and there is no easier method of enjoying your catch and feeding a lot of people than with a fish fry.

Here's how you do it:

Lean fish works best for frying. The general rule of thumb is that white-fleshed fish is lean, while dark or pink flesh is oily. Good candidates for a fish fry include bass, crappie, catfish, walleye or bluegill. Large, oily fish, such as salmon or trout, aren't the best choice for frying, because the end result will tend to be greasy and soggy.

It's possible to deep-fry whole, cleaned fish, but then you must deal with the bones when dining. The best approach is to fillet the larger fish. Once the fillet is cleaned and skinned, cut it into pieces about 1 to 2 inches wide, and no thicker than 1½ inches.

Dip the fillet into a mixture of milk and egg, then dredge it in a flour or cornmeal mixture. If you're using a batter, all that has to be done is dip the fillet.

I use a cast-iron Dutch oven on an outdoor propane cooker for frying. This takes the heat, the smell and any oil spattering outside. The trick to deep-frying fish is to have very hot oil: 375 to 400 degrees. This is the point where vegetable oil bubbles if a small amount of batter is dropped in. Use a candy thermometer to ensure the correct temperature.

Vegetable oils for deep-frying must have a high burning point. Corn, canola, peanut, cottonseed or safflower are popular because they don't change the flavor of the fish.

Usually, when fish turns out greasy, it is because the oil cooled down too quickly. Start with about 400 degrees, then when the cool fish hits the hot oil, the breading will form a tasty golden crust. The fish will cool the oil when it goes into the fryer, so keep an eye on your thermometer to maintain a steady heat.

Test a piece when the batch is done. Underdone fish is transparent and watery, and doesn't flake easily with a fork; overdone fish is dry and hard when tested. Just-right fish is opaque and moist and flakes easily. You'll reach this just-right state by cooking the fish for 3 to 5 minutes or until it floats and is golden brown. Don't crowd the fish, or the oil will cool too much.

If cooking several batches of fish, let the oil reheat to at least 375 degrees before adding fish.

If the fish and batter are cold, and the oil is hot, the coating will seal immediately. The cooked fish will be moist and flaky inside, crisp and brown in the outside. Drain cooked fish on a cookie sheet lined with a paper bag.

Serve the fish hot, right out of the oil, with side dishes. Then sit back, enjoy, and be thankful for the good food and fellowship that can come from time spent in the great outdoors.

Here are some recipes to help you get started:

Beer Batter

1 C all-purpose flour

3 TBS cornstarch

1 tsp salt

1/2 tsp paprika

Dash nutmeg

1 C beer

1 TBS vegetable oil

In a medium bowl, mix dry ingredients. Blend in beer and vegetable oil until smooth. Dip fish into batter and deep-fry.

Basic Flour breading

1 egg

1 TBS milk or water

1 C all-purpose flour

1 tsp salt

1/2 tsp pepper

Blend egg and milk. Mix flour, salt and pepper. Dip fish in egg mixture, then in flour mixture. Deep fry.

CornMeal Breading

1 egg

1 TBS milk or water

1 C fine ground cornmeal

3 TBS Italian-flavor bread crumbs

1 TBS flour

Salt, pepper, paprika, Old Bay seasoning or Cajun seasoning to taste

Blend egg and milk. Mix corn- meal, bread crumbs, flour and seasonings. Dip fish in egg mixture, then in flour mixture. Deep fry.

George's Hush Puppies

Hush puppies are the traditional southern side dish to accompany fried fish. (This recipe was concocted by my friend, the late George Halford, one night before a fish fry in the Washington, D.C., area.)

2 C cornmeal

2 TBS all-purpose flour

2 eggs

1/4 C canola oil in batter

1/4 C honey

5 green onions, finely chopped

1 C buttermilk

4 tsp baking powder

Dash of garlic salt

In a large bowl, combine cornmeal, flour, egg, cornmeal, garlic salt, honey, green onions and buttermilk, stir thoroughly with spoon. Stir in baking powder. Heat oil to 400 degrees in large Dutch oven. Drop batter by spoonfuls into hot oil, and fry until golden brown on both sides. Drain on paper towels.

Fried Sweet Corn

6 ears fresh, white sweet corn (yellow sweet corn can be used, but it won't be as tasty)

1 TBS butter

Salt and pepper to taste

Husk and clean the corn. Using a very sharp knife, cut the tips of corn into a baking pan. Then, use the back of the knife to scrape and milk the cob, letting the juices run into the pan. Pour the corn into a large bowl, and add salt and pepper to taste. Heat a skillet over medium heat and drop in butter. When butter is melted, put the corn and juices in skillet. Cook on medium heat for about 20 minutes until the corn is smooth, creamy and hot.

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Save Space With a Cabinet Depth Refrigerator

Cabinet Depth Type Refrigerators are available in many diverse makes and models. You will find lots of businesses that manufacture them. CDR's as I like to call them had been created to fit flush with the cabinets in your kitchen. In other words, the fridge won't extend past the length of the cabinet. This enables for much more space to be utilized within the kitchen area and gives it a larger feeling. Even though in actuality it's probably not saving you a entire lot of space. Nevertheless, within the modern kitchen it is a good concept to possess this type of refrigerator as they make the room really feel larger. So, how are cabinet depth refrigerators various than regular refrigerators, besides ending flush using the cabinets of the kitchen area? Nicely, these designs of refrigerators tend to become wider than the traditional unit. This enables them to make up the room that is lost simply because they don't extend past the cabinets inside your kitchen.

Typically a cabinet will be anywhere from 28-34 inches in it's depth. So these kind of refrigerators do not extend past this point but are wider in order to make the room up as I mentioned earlier. This kind of fridge is all the rage now and is a great style feature.

You will find lots of producers of these appliances and they can be custom designed to match the setting of just about any kitchen area. As soon as I knew of a couple that had one that was installed to look just like the rest with the wall. You could not even inform the unit was a fridge. It had 2 doors that I believed led to a pantry area, nevertheless it was a aspect I I had never considered in the unit. It had been designed perfectly to blend in with the rest of the wall in such a way that you could not know it was a refrigerator.

So, if your wanting to purchase this kind of refrigerator, do some research firstly in order to get the very best information so you can make the very best decision for the particular situation and circumstances that are unique to you.

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Popcorn - A Versatile Snack

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Whether it's an angry god escaping from the kernel as many Native Americans used to believe, or just heat, moisture and pressure building up until the seed pops, popping corn has been for a long time and still is one of America's favorite snacks.

Popcorn in modern North America is primarily seen as a snack and is good with butter and salt, caramel and chocolate, or cheese and jalapeno. However, in earlier days and in other countries, it was a meal. Many had it in a bowl with milk, hot like oatmeal, or ground up and mixed with water. Popcorn has made an impact on people and societies around the globe and its versatility makes it hard to resist.

There are many different ways that different cultures make popcorn. Some let it pop in a microwavable bag, some in a conventional popping corn popper, some in a cast iron skillet, and still others in a wire basket over an open flame. It's good no matter how you toss it. Salt and pepper, butter and oil, flavoring and popcorn seasoning or coated with sugar, caramel, chocolate or marshmallow. This snack is as versatile as it is tasty.

Every year millions of people make new commitments to healthier eating and exercise. Yet few can resist a snack from time to time, and if crunch is your thing, then you may find yourself reaching for processed chips, crackers or coolies. Popping corn is a whole grain and in it's natural form is high in fiber, low in salt and oil, fat free and sugar free. These things combined make it a good snack. However, if you need a little more added, it still has significantly less oil and salt than in say, potato chips.

Would you believe there's an art to making popcorn? The trick is in the amount of heat and the time it's spent in that heat. If you cook popcorn too slowly, the heat and pressure won't build up, the steam will escape from the kernel, and the seed won't pop. If you cook it too quickly, the shell pops before it's ready and the center of the popcorn will be hard.

Few can resist that smell of popping corn. Our human senses are drawn to it. It reminds us of movies, laughter, fun and good times. It can easily be colored, sprinkled, covered, savored, coated and enjoyed. Popcorn gives us so many different options that the hardest part is choosing which type to make tonight.

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What is a Shallot and How to Cook Them

If you're wondering what is a shallot, you might like to have a look through a French cookbook. Shallots are a very common ingredient in French food where you'll find their mild oniony flavor used in a wide variety of dishes and sauces. Learn a little bit about shallots with these tips and then give them a try. You'll soon find them nearly as indispensable as onions in creating your favorite recipes.

What Does a Shallot Look Like?

Shallots do come in a variety of shapes and sizes, but in general they are smaller than an onion. They might be purplish or rose, as well as white or grey in color. They are shaped similarly to a garlic clove, although larger. Like garlic, you may find them in a head, with several shallots attached together. In general, when a recipe calls for a shallot, they are referring to an individual "clove" of shallot and not an entire head.

Selecting and Storing Shallots

Shallots tend to be moister then onions and therefore more susceptible to mold and rotting. When buying this vegetable, you'll want to look carefully for any beginning signs of mold. The shallot should have a dry feel to it, but it certainly shouldn't be shriveled.

You'll want to store your shallots like onions, in a cool dark place. A basket on your pantry shelf should work fine. It is best not to store them closely packed, as any mold will spread quickly if they are touching.

Preparing Shallots

Shallots are peeled similarly to an onion. Slice off the ends of the shallot, and then grab a hold of the thin skin and peel it back. In most French cooking the shallots are chopped more finely then an onion.

Cooking with Shallots

Although they are similar to an onion, there are some important differences in how shallots are used in French cooking.

Less is more. One or two shallots finely chopped are usually all that is needed to add a subtle, slightly sweet flavor to recipes.


Go slowly. If your recipe calls for cooking the shallots in butter or oil, you should do so on a low temperature. Just like garlic, shallots can over cook easily. You want them to come out soft and slightly caramelized, not crunchy and bitter.


Marry it well. Shallots are especially tasty when cooked with white wine, cream and butter.


Substitute. Although there's nothing like the real thing, if your recipe calls for shallots and you have none on hand, you can try substituting an equivalent amount of red onion.

Now that you know what is a shallot, be sure to try them. You should be able to find them at your grocery store, and if not, please do ask for them. You'll be happy to find a wonderful and easy way to add new flavor to your cooking

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Advice on Nonstick Wok Cooking Appliances

Perhaps one of worst experiences in the kitchen is attempting to cook a tasty meal that sticks to the pan's bottom. You certainly do not want this to happen when preparing a family meal. Cakes, vegetables and meats have a tendency to stick to the cooking vessels' bottoms. As many of you realize, the choice of a cooking appliance is as important as the choice of a balanced diet. The moment you cook wrongly because of a poor choice of an appliance, the good food loose flavor and nutrients. This is why you need to buy nonstick wok pan. A wok is a very essential kitchen appliance that many people cannot afford to miss.

It is a multi-purpose gadget, which gives you better results. There are both high quality and poor quality woks. The high quality appliances normally have a non-stick characteristic and they are durable. Again, you have to be careful when choosing the type of a material used to make a wok. It is important to know the types to ignore and the types to go for. To start with are the stainless steel woks. These are perfect for storage compared to cooking. According to various customer reviews, stainless woks are not good picks when you want to avoid sticking. However, when you want to store cooked or raw foods they are the best. The metal does not react with any type of food.

The option two is aluminum woks, which are non-stick. Even though you might experience slight sticking, you should prevent it by not cooking food with very high temperatures. You could also coat the clean wok pan with oil. When you want to remove sticky foods on aluminum surfaces, just use a tiny bit of salt with oil and a paper towel. Aluminum wok pans are very common and useful. Another type of non-stick pan is made of Teflon. This is a non-stick surface yet at some point it will still stick. You want to avoid this by washing the appliance with soap for the first time only. According to the expert users, this makes the pans durable. Another possible nonstick wok is made of cast iron.

There is a reason why cast iron has been in use for several years. Although iron rusts, you could prevent it. When you purchase this pan, just wash it with soap and water and dry it well. Then, heat up until it is extremely hot, add 2 ounces of oil, and spin it to cover all sides. Allow the pan to cool and get rid of the extra oil. After that, heat it again until it starts to produce smoke. You should repeat the procedure at least three times. This should be the last time you wash the woks. If you hang the pans, they will not corrode. It is important to note that even nonstick wok will stick at times. Therefore, it is important that you learn to season the woks cautiously after buying. Most importantly, buy only high quality products even if it means increasing your budget.

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Easy Appetizers That Look Great

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Easy appetizers will help make your party a success. This does not mean they have to be cheap tasting or bland. You can make simple appetizers a day or two before your party from real ingredients that not only taste great, your guests will be impressed when they see them on the platter.

You may be shaking your head at this idea, but it is true. Serve some of these delightfully easy appetizers for parties, dinners, or holiday gatherings. Your family and friends will love the food and you will feel great. Why not try toasting pecans with a honey chipotle sauce or make some fancy olive tapenade to serve with crackers or toast points? These appetizers look like a professional made them and they deliver big on flavor.

Finger foods are fun for all ages, so why not make them look as great as they taste? Dips, baked brie, and so many other tasty foods are just waiting for you to make them. Take baked brie, for instance. There are many ways to serve this tasty, melted cheese. Top it with cranberries or nuts and Kahlua. Savory toppings also taste great wrapped with the cheese in puffed pastry. Try making these simple appetizers and see what you think. A trial run is a great way to test out recipes. Make some for a movie night that you can enjoy while you try them out.

Recipe for Baked Brie Topped with Caramelized Onions

This savory combination is delightful served with baguette slices, crackers, or crudites.

What You Need

2 Tablespoons butter
8 cups sliced onions (4 large onions)
1 Tablespoon fresh thyme, minced
4 garlic cloves, chopped
1/2 cup dry white wine
1 teaspoon sugar
Salt and pepper to taste
1 8-inch French Brie
2 French baguettes, sliced
How You Make It

Place butter in a large cast iron skillet over medium heat. Add onions and saute until they are tender; about 6 or 7 minutes. Keep stirring them so they do not burn. Add the thyme and reduce the heat to low. Stir frequently, for about 25 minutes. Add garlic and let it saute a couple of minutes. Add 1/4 cup of the wine, stirring until it almost evaporates. Sprinkle onions with sugar and continue cooking for around ten more minutes. Add the remaining wine, again stirring until it almost completely evaporates. Season to taste with salt and pepper. Let the onions cool. (This portion of the recipe can be made up to two days ahead of time and kept in the refrigerator.)

Preheat your oven to 350 degrees Fahrenheit. Unwrap your Brie. Carefully cut away the top of the rind, leaving the rest intact. Place the Brie on a baking sheet covered with parchment. Spoon onion mixture on top of the Brie. Bake until the cheese begins to melt; about half an hour.

Remove Brie from the oven. Lift it by the parchment paper and transfer it to a platter. The paper can be trimmed once the cheese has been moved. Surround it with slices of baguette and serve warm.

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Sumptuous Venison Steak Recipes and Procedures

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There are many kinds of venison steak varieties that can be made and each of them have their own flavors. Some of the popular varieties of venison steak recipes include the pepper flavored steaks, sausage steaks, venison stew, pan sauced venison loin, venison chilly, venison spaghetti, venison with mild mushrooms and many more.

You can also try out these steaks with any of the herbal flavors which you desire. Venison steaks need to be cooked properly to ensure that best quality steaks are produced. There should be good level of care that should be emphasized during this process. There is good level of information that is contained here to provide you with knowledge that is required for making this recipe.

Black pepper venison steak recipe

Black pepper venison steaks are greatly loved by many people since they provide wonderful spicy and hot flavor. The various ingredients for making this recipe includes 3 cut of venison or rump steaks. For marinating mixture the various requirements includes coarsely grained black pepper, half cup of cream, one third cup of dry sherry, vegetable oil. The flavor will also be enriched if you use some amount of Dijon mustard. For people who are allergic towards mustard, it is well advices that mustard shall not be includes.

Marinating procedure

Three cuts of venison should be marinated with above mentioned mixture along with salt. It will be enough to marinate this meat for about 20 minute's time. This duration will ensure that flavor gets evenly spread all across the meat. If you are willing to obtain heavily peppered flavor then it will be of good use to go heavily with pepper and rub it well on the outside portion of meat.

If the venison you have chosen is much thicker then it is essential to heat the skillet to about 375 degree Fahrenheit in a pan. Don't choose a non stick pan since the top layer of pan will be damaged. After the heating process remove the skillet from the pan

The venison should be placed for 10 to 25 min in open atmosphere. This waiting time will ensure that the meat is juicer throughout. The meat should then be mixed with appropriate amount of cream. If you are looking toward techniques then some of the sherry shall be replaced with cognac.

You can have this dish along with sweet sauce. This tips and suggestion will surely be of great use if you are willing to make great venison steak recipes.

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Cast Iron Skillet: How to Season and Protect Your Cast Iron

Cast Iron Skillets are the original non-stick "Teflon" coating. An iron skillet seasoned properly will keep food from sticking, is great for browning and easy to care for. And good cast iron cookware will last a life time. Cast iron skillets have been handed down from generation to generation. Rita's favorite cast iron skillet was handed down from her mother and is at least 100 years old. This video shows you how to season cast iron skillet using a bit of vegetable oil and a few hours in a warm oven. Rita also shows you how to care for your cookware, clean your skillet and re-season it.

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Why You Should Cook With Enameled Cast Iron Cookware

Many of us have seen our parents and grandparents pride themselves in their cast iron cookware. Many enjoy the durability of cast iron products. Many enjoy the fact that the flavor of food is enhanced by cooking with cast iron. Very few acknowledge the fact that there is actually many health benefits associated with cooking with enameled cast iron cookware. Here, you will learn the many reasons of why you should cook with enameled cast iron cookware. Durability and enhanced flavor is just the beginning...read on to discover more!

Iron is often an overlooked nutrient when it comes to our health. Many individuals lack the iron that is necessary for the body to function properly. When a person does not receive enough iron, they are referred to as being "anemic". There are many uncomfortable symptoms associated with this medical condition, they include the following:

• Decrease in energy levels

• The heart works harder to pump blood to the rest of the body

• Complications associated with blood pressure levels

• Skin that is pale

• A general lack of defense in the immune system

• Periodic Headaches

• Problems when it comes to sleeping

Do any of these sound familiar to you? If so, you may suffer from a general lack of iron. It has been discovered that by taking a step as small as using enameled cast iron cookware, you can actually increase the amount of iron that you receive from the foods that you prepare!

Now, many of us who are more "modernized" prefer aluminum pots, pans, and other types of cookware. Recently, when researching this type of cookware, I discovered that there are many dangers associated with it. You can imagine my surprise when I discovered this information! The traces of metals that are used in aluminum pots and pans can actually get into the body and cause many different health problems. You can suffer from any of the following and more:

• Toxic changes to vital organs in the body that can have a negative impact on your overall well-being

• Troubles with the reproductive system

• Abnormalities in the hormone production in the body

• Development of various types of cancer

• Potential death

• Alzheimer's Disease

• Dementia

If you use this type of cookware, it is important to discover a safe alternative. One of the safest on the market today is enameled cast iron. You can rest assured when using this type of cookware that you and your family are not exposed to toxic substances that can develop into serious health problems, and ultimately result in your death.

Each and every single day we are exposed to dangerous toxins and pollutants that can result in many serious health problems. We often associate these toxins to those that are considered to be "environmental". It is very rare that we look inside our home, and to our cookware, as a potential culprit for these problems. However, if you use anything other than enameled cast iron cookware and you have no other explanation for why you feel so terrible, this may be the leading cause.

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