What is your favorite fish to eat?

Question

and how do you cook it?

Answer 1

Catfish!

Fried Catfish
1/2 c. flour
1/2 c. corn meal
1/2 tsp. salt
1 lb. catfish fillets
1/2 c. milk
1/8 tsp. pepper
1 qt. corn oil

Mix together flour, cornmeal, salt and pepper. Dip fillets into milk, then roll in flour and meal mixture. Pour corn oil into heavy 3 quart saucepan or deep fryer, filling no more than 1/3 full. Heat over medium heat to about 375 degrees. Fry one layer fish at a time, turning only once, for about 1 1/2 minutes on each side. Drain on paper towels.
To pan fry, reduce corn oil to about 1/3 cup or just enough to cover bottom of large heavy skillet. Heat corn oil in skillet; add fish and fry. Turn only once. Cook for 5 to 10 minutes, depending on size of fish if until flaky. Use same method on any fish fillets or cleaned small whole fish.
Serve hot with hush puppies and cole slaw.

Answer 2

I catch fish, I cook fish, but I only eat the stuff MAYBE once a year. And even then it is only a couple bites of fried catfish. I'd rather eat the hush puppies.

Answer 3

My favorite fish is salmon, I can bake it with butter, lemon, salt and pepper or broil it with the same condiments or just slap it in a frying pan and sautee it in butter until done. You can get either salmon steaks or salmon filets, I favor the filets, no bones, however, both can be cooked the same way.

Answer 4

I love sockeye salmon on the bbq (butter,garlic,brown sugar) I also really love snook, Baked with green peppers and onions topped with a yogurt or cream sauce. Halibut is a great fish baked or fried with a batter.

Answer 5

WEST INDIES, 1765 - Boil vinegar and add water sufficient for size of whatever crock this preparation will store within. Bring to gentle boil adding coarse black pepper, mace, and sea salt. Slice onions to fry in 'sweet oil', as it is known in realm of good King George, but easily procured from pressings of imported Mediterranean olives. Turn to a large fresh fish having hard firm flesh. Cut it into chunks. Fry the pieces in sweet oil. When all is done place your fish and fried onions into stoneware. First lay a bed of onion. Then a layer of fish. Repeat layers until crock is nearly brim full. Fill to brim with the vinegar solution and such sweet oil that you deem wise. Seal crock cover with bee wax, lash it tightly under hemp cord, and it should store safely up to six months within dry cool ricks of Carib palm fronds. Serve with Naval rum cut with lime juice or Spanish Maderia at finish. Tut-tut,
Sir and Madam, tis no wish have I for a favorite fish but one to eat when my spear pulls it up. Yes, that will do, nicely.

Answer 6

I like Salmon baked in a light teriyaki sauce. I also like Talapia coated in parmesan cheese and placed on parchment that has sliced zucchini or eggplant. Top with mushrooms, fresh parsley and white wine. Crimp edges of paper and staple. Bake.

Answer 7

I love salmon cooked on a cedar plank!

Answer 8

Salmon...ummm....Yum.. Just broil and at the last 5 minutes coat the salmon with Chinese Sweet soy sauce and then brown it. It's delicious...especially with steamed white jasmine rice.

Answer 9

I hate fish, but I'll have canned tuna straight out of the can.

Answer 10

Pickerel, with light batter(bread crumbs and spices) pan fried, and if i'm feeling "healthy" i'll eat salmon (baked) with spices and lemon