03-05-2018, 05:10 PM
[#0000ff]Recently had a fellow BFTer tell me he loved fish tacos...but would like some other recipes besides plain frying. He admitted he loved chicken wings so I put together my recipe for "fish wings". Same as chicken only no bones...if you know how to use your fillet knife right.
You can use any kind of fish, but I especially like it for catfish. Cats are very firm and take a lot of cooking. So they hold up great when you put sauce on the fried fillets without them breaking apart...like perch or other smaller fish sometimes do. The natural "robust" taste of catfish lends itself especially well to a good spicy sauce too.
But...for all those small perch, bluegills, white bass and even bullheads...wing sauce also "makes them great again". (Sorry, Mr. Trump) The main thing is to use a good binding coating...dry or batter...that will cook up and help hold the fillets together during the saucing process. And cook them long enough to make them good and firm.
There are ready made wing sauces on the market. I have tried several and they are all good....some better than others. But one of the simplest is the recipe I have attached. It is basically the wing sauce recipe used by Hooters...but allows you to add more heat or different flavors to suit your own preferences. I always gotta mess with recipes myself and I know most other serious fish cookers do the same.
Now let's hope Mama Nature gets back on her meds and mellows out a bit. We are overdue for some springtime fish catchin'.
[/#0000ff]
[signature]
You can use any kind of fish, but I especially like it for catfish. Cats are very firm and take a lot of cooking. So they hold up great when you put sauce on the fried fillets without them breaking apart...like perch or other smaller fish sometimes do. The natural "robust" taste of catfish lends itself especially well to a good spicy sauce too.
But...for all those small perch, bluegills, white bass and even bullheads...wing sauce also "makes them great again". (Sorry, Mr. Trump) The main thing is to use a good binding coating...dry or batter...that will cook up and help hold the fillets together during the saucing process. And cook them long enough to make them good and firm.
There are ready made wing sauces on the market. I have tried several and they are all good....some better than others. But one of the simplest is the recipe I have attached. It is basically the wing sauce recipe used by Hooters...but allows you to add more heat or different flavors to suit your own preferences. I always gotta mess with recipes myself and I know most other serious fish cookers do the same.
Now let's hope Mama Nature gets back on her meds and mellows out a bit. We are overdue for some springtime fish catchin'.
[/#0000ff]
[signature]