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Bass Recipe  Rating:  Rating
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 Posted: Fri Sep 28th, 2007 09:37 am
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Fish Deep
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Mana: 
This is a good soak and recipe that I found last year on "Walleye Central".  In addition to the soak and breading, I also cut out the blood vein out of the filets.  I never used to keep bass until I tried this one day.  Now I use it on all my fish.   Enjoy!

Soak:

For every 1 1/2 lbs of fillets I soak them in one gallon of water containing:
one tablespoon of salt
one tablespoon of vinegar
one tablespoon of lemon juice-fresh (squeezed is best)
optional- substitute orange juice for lemon- a unique taste
After soaking for at least one hour, remove fillets, pat dry and then cook as you wish Since using this soak method, I have never had a fishy or muddy tasting fillet. It also works wonders on removing that freezer taste from a fillet that wasn't wrapped right or stayed in the fridge too long.

Walleye with parmesan and Italian bread crumbs
Don't let the simplicity of this recipe fool you

1 cup grated parmesan cheese
2 cups Italian bread crumbs
3-4 lbs Walleye fillets (skin removed)
peanut oil
Mix the cheese and the bread crumbs in a large zip lock bag. Dip moistened fillets in mixture. Fry in hot peanut oil in heavy skillet. Sit back and ENJOY.

 



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 Posted: Fri Sep 28th, 2007 11:35 am
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carpazoid
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Mana: 
It also works wonders on removing that freezer taste from a fillet that wasn't wrapped right or stayed in the fridge too long.The recipe for pre-soaking the Bass sounds like it can give the fillets a pleasant taste and I can see why you use it. And, you are right, it will work wonders for those older packages of fish in the freezer.

The vinegar and the lemon juice will cut and break up the oils that are left behind in the fillets as the frozen fish starts to loose moisture.




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 Posted: Sat Oct 20th, 2007 03:39 pm
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carpazoid
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Mana: 
I tried the soak. It did seem a bit mild based on your ingredient amounts so I kicked it up a notch.

To the one gallon of water I put in about 3 tablespoons of salt, about 1/4 cup of vinegar, and about 1 to 1 1/2 cups of orange juice. Then we soaked for one hour some fillets that were from last summer.

The filets were then drained and the excess water patted off. They were dusted with some Drakes batter mix and quickly fried in a mix of butter and Can't Believe It Is Not Butter.

This really worked wonders on the fish fillets plus with that extra salt and orange juice it gave it a taste that is a change of pace from deep fried.

I also made a glaze of orange juice that had been simmered down with a couple of small springs of Rosemary thrown in.




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Carpazoind, aka: Alex Vitek
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 Posted: Sat Oct 20th, 2007 04:19 pm
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Fish Deep
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Mana: 
That ok!  That's what recipes are for....taylor it to your likes.  I also like using it on wild game that has been in the freezer too long.  Just seems to freshen everything up a bit.  Glad you tried it!



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 Posted: Wed Feb 23rd, 2011 10:21 pm
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carpazoid
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Mana: 
Bringing this back to the top for those guys getting ready to go through the freezer.




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Carpazoind, aka: Alex Vitek
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 Posted: Sat Nov 16th, 2013 05:54 am
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erum
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Mana: 
Are you bringing them to the meeting on Wednesday?? If you are not going to be able to make the meeting I will be in the St. Clair Shores area on Sunday.



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 Posted: Sat Nov 16th, 2013 12:42 pm
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carpazoid
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Mana: 
erum wrote: Are you bringing them to the meeting on Wednesday?? If you are not going to be able to make the meeting I will be in the St. Clair Shores area on Sunday. This is an old thread going back to 2007. Not sure if the original poster even comes by any more.

Meetings are held the 3rd Wednesday of the month except for November because to many members are deer hunting. There will not be a meeting this coming Wednesday.

There will be amembership meeting next month.




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