Sturgeon "fish Fry"
"A method passed down from a great fisherman. Sturgeon is popular in the Northwest, and is a unique fish. Please review and let me know if it works for you!
Note- Measurements vary and are are approximate"
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Yields:
-
1 cup, uncooked
- Serves:
- 2
ingredients
- 1 cup sturgeon fillet, cut into 1-2 inch pieces
- 1 1⁄2 cups milk
- 1⁄2 cup seasoned fish fry, use Louisiana Seasoned Fish Fry Brand
- Crisco shortening (for frying)
- tartar sauce (optional)
directions
- Cut your fish into desired pieces, and soak in milk for one hour. (In the refrigerator).
- Pat pieces dry and coat completely in Louisiana Fish Fry. Set aside.
- Heat your shortening to aprox. 375 degrees, and deep fry fish in batches. (Make sure they don't cook too fast) Always test your first piece to make sure they cook thorough. Remove and set on a platter of paper towels to drain.
- These keep warm for a few minutes, until you can serve them. Watch your pieces and cook them evenly. I always serve these with a high quality tartar sauce, or just make home-made.
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RECIPE SUBMITTED BY
I grew up on good home cooking, where a wife was proud to serve a good meal to her family. I stick to the old tradition of being a 'housewife'. I love to cook, and try foreign recipes, new things, and make drinks.
I have no children, yet, and I think I am too young for that anyway. ;) But I like my quiet life at home where I can do as I please and plan meals, treats and fun times.
I love fine art, and cooking is truly an art for me. I enjoy painting and many specific types of music. I have studied cooking since my early teens, and have found a sense of joy in the kitchen that can only be described as 'art'.
I love the zaar, and enjoy what everyone offers here. It is a great way to share personal recipes with people who also have a passion for cooking. When I have tested my own recipes and measurements, I will begin to add more of my creations on this site, so others can enjoy them as well. Thanks to everyone who so willingly shares their recipes with the world. Bravo!
