SaltyCajun.com http://www.jerrys-marine.com/

Notices

Go Back   SaltyCajun.com > Hobby Forums > The Roux (Cooking/BBQ/Recipes)

The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

Reply
 
Thread Tools Display Modes
  #1  
Old 07-10-2009, 07:24 PM
Hebert's Avatar
Hebert Hebert is offline
Tripletail
 
Join Date: May 2009
Location: Jennings
Posts: 979
Cash: 1,618
Default Poor Mans Lobster

dont like to eat those big reds? black drum? try this...


cut any firm white meat fish into 1 to 2 inch chunks...then boil them in a small pot with your favorite crawfish boil just like you would crawfish..i use louisiana brand...doesn't take long 2 or 3 mins maybe..they will start floating....turn off heat and let soak for a few mins to draw in the seasoning...drain water...

melt you some butter...add alil old bay or alil crawfish boil seasoning to it.....dip those fish chunks in it!! ...c'est bon!!

if ya don't want to use butter you can use margarine...i use country crocks spread with calcuim...and it turns out great..the one with calcuim taste better and the way it melts is better than the one without...don't know why lol

you can use just about any firm white meat fish....i have also heard of ppl using fresh caught spanish and kings too....
Reply With Quote
  #2  
Old 07-10-2009, 07:41 PM
Gerald Gerald is offline
Sailfish
 
Join Date: May 2009
Location: Lake Charles / Moss Bluff
Posts: 4,648
Cash: 4,182
Default

My wife says that the big reds [20+ lbs] taste just like lobsters and she dips the meat in a "spiced" up butter sauce.

The wife will not let me use crab boil in the house. She can't stand the smell in the house.
Reply With Quote
  #3  
Old 07-10-2009, 09:22 PM
Ray's Avatar
Ray Ray is offline
Great White
 
Join Date: Jul 2009
Location: House
Posts: 10,432
Cash: 1,167
Default

An old man who I worked for in the 80's used big reds to make stuffing for stuffed
crabs and for stuffed flounder. He had the yellow metal camp just west of the
ship channel going to Oyster Bayou. It was the second camp on the right.
When we caught one, we put it in his basket at his dock and he would mix up a
batch of stuffing for us. He used the meat, crushed Corn Flakes, onions, celery,
green onions and seasonings.
Reply With Quote
  #4  
Old 07-20-2009, 10:30 AM
Cutty713's Avatar
Cutty713 Cutty713 is offline
Trophy Trout
 
Join Date: May 2009
Location: South Louisiana
Posts: 304
Cash: 1,083
Default

What fish have done this with before?
Reply With Quote
  #5  
Old 07-20-2009, 11:52 AM
huntin fool's Avatar
huntin fool huntin fool is offline
Great White
 
Join Date: May 2009
Location: Louisiana
Posts: 11,203
Cash: 1,902
Default

SOUNDS GOOD!! i might try that!
Reply With Quote
  #6  
Old 07-20-2009, 05:37 PM
Hebert's Avatar
Hebert Hebert is offline
Tripletail
 
Join Date: May 2009
Location: Jennings
Posts: 979
Cash: 1,618
Default

Quote:
Originally Posted by Cutty713 View Post
What fish have done this with before?
when i lived in virginia i used saltwater striper...it was awesome....any saltwater white meat fish will work great with it....since reds/drum are abundant in LA. thats what i'd use....
Reply With Quote
  #7  
Old 07-20-2009, 05:51 PM
huntin fool's Avatar
huntin fool huntin fool is offline
Great White
 
Join Date: May 2009
Location: Louisiana
Posts: 11,203
Cash: 1,902
Default

Quote:
Originally Posted by Hebert View Post
when i lived in virginia i used saltwater striper...it was awesome....any saltwater white meat fish will work great with it....since reds/drum are abundant in LA. thats what i'd use....

yall ever tried it with bass? just curious
Reply With Quote
  #8  
Old 07-20-2009, 08:09 PM
eman eman is offline
Swordfish
 
Join Date: May 2009
Location: Baton Rouge
Posts: 6,033
Cash: 556
Default hmmmmmm

have done this w/ sheep head for a long time.
Reply With Quote
  #9  
Old 07-20-2009, 11:04 PM
Hebert's Avatar
Hebert Hebert is offline
Tripletail
 
Join Date: May 2009
Location: Jennings
Posts: 979
Cash: 1,618
Default

Quote:
Originally Posted by huntin fool View Post
yall ever tried it with bass? just curious

nah sure havent...only way I will cook bass is fried ....give it a shot and let us know how is comes out...
Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 06:09 AM.



Powered by vBulletin®
Copyright ©2000 - [ARG:3 UNDEFINED], Jelsoft Enterprises Ltd.
vB.Sponsors
vBCredits v1.4 Copyright ©2007 - 2008, PixelFX Studios
SaltyCajun.com logo provided by Bryce Risher

All content, images, designs, and logos are Copyright © 2009-2012,
Salty Cajun, LLC
No unathorized use is permitted
Geo Visitors Map