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How To Make The Ultimate Fish Lunch
January 20, 2011

My wife, Bonnie and I have done hundreds of fish fries and cooking demonstrations while promoting our new business, Lily River Foods. When doing these demonstrations, we present to an audience just how easy it is to prepare a variety of simple, fast, delicious meals and appetizers. Our main objective is to show that cooking can be simple and fun while promoting the great social tradition of the "Fish Fry."

Two questions we are repeatedly asked, "How do you make fish taste so good" and "how can I do this at home?" After years and years of cooking demonstrations combined with a lifetime of fish fries with families and friends, I can tell you the answer is "it's very easy "and "just follow these basic steps."

1. Preparation and handling of fish
2. Cooking oils
3. Breading, batters and seasonings
4. Cooking
5. Enhance and compliment the meal with sides

1.Preparation of fillets is the key

Proper handling and preparation of fish is always the first step to a successful fish fry. Whether you are coming off the lake with freshly caught basket of fish or handpicking fillets from the seafood showcase, the same rules apply. First and foremost, always keep your fish as cool as possible by icing down or refrigerating during transport, in storage or prior to cleaning and preparing. Whether you prefer your fish scaled with skin on, or a deboned bare fillet, proper cleaning of the fish fillets is a must for every successful fish fry. When cleaning fish that have been skinned, always take the time to trim away as much of the dark areas (especially the lateral line called the mud line) from the fillet as you can. The dark area of the fillet is typically where much of the undesirable fishy taste comes from. Don't be afraid to cut away much of the belly area because this portion of the fillet holds much more fat than fish. Always wash fillets thoroughly in cold water after cleaning and check for any remaining bones that may have been missed.

When freezing fish for future use, fill a freezer bag or bowl with fillets and cover completely with water making sure to purge all air out of freezer bag. This will prevent freezer burn. I typically use distilled water or milk to freeze fish. Fish has a tendency to pick up undesirable elements from tap water (like chlorine or iron) and will change the flavor of the fish. If you have late season warm water fish that you suspect may have an undesirable muddy or weedy taste to them, marinate them in milk or beer for four to eight hours prior to cooking. (an old restaurant trick). This works especially well for bass. When thawing frozen fish, completely immerse in cool water or fast thaw under the slow cold stream of a running faucet in your sink. Never, ever microwave thaw.

Simply put, for the best tasting fish, keep fish cold at all times and trim the fillets to be as clean as you feel necessary.