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Friday Night Fish Fry

Clay QClay Q Posts: 4,432
edited 11:53PM in EggHead Forum
Lake Superior trout and whitefish. Trout are the taller pieces, those are mine. :lol: DianaQ gets the whitefish. Simple is good. Cast iron skillet, egg at 400 degrees and when the pan is hot I spoon in clarified butter then toss the fish in.
BGEtroutandwhitefish0002.jpg

BGEtroutandwhitefish0003.jpg

The trout was deeeelish, :cheer: a youngster caught in deep cold waters. A light breading by Louisiana Fish Fry is always excellent. The salad of baby greens from Diana's square inch garden rounded out this Friday night dinner. Peach crisp later tonight.
BGEtroutandwhitefish0005.jpg

BGEtroutandwhitefish0004.jpg

Eat more fish, it's good for you.

Comments

  • That looks CRAZY good! Like out of a magazine
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • HossHoss Posts: 14,600
    YOU KILLIN ME!!! That looks MITEEFINE! :)
  • Suer Summer Meal!!! Not too shaby for the waist line either B) Great pics
    www.finandflame.com

    www.oldfishinglure.com
  • Harleydog77Harleydog77 Posts: 217
    Looking good Clay! I really like the presentation on the salad. I will have to try that one!
  • Clay QClay Q Posts: 4,432
    The peach crisp with vaniller ice cream shoots this healthy dinner to bits. :ohmy: And there is a few calories in tequila spiked lemonade as well. :whistle:

    What the heck, all in moderation is what I say. But yeah healthy to eat and fish is load with the good stuff the doc's tell us to eat. I'm good with that. :)
  • Clay QClay Q Posts: 4,432
    Hey Yates,
    Thanks and yeah, fish is great from the egg. Keep the fish outa the house for cookin is a plus as well.

    I'm practicin thighs, just bought another package and will work on crispy skin tomorrow. I want really crispy skin, not easy to do.
  • Harleydog77Harleydog77 Posts: 217
    That is cool that you are practicing. I agree that crispy skin is important also. I have a rack of baby backs on the egg right now (practicing). I am excited for our competition.
  • SammiSammi Posts: 448
    Nicely done and presentation is everything. I'm hoping to try this with some north of Superior walleye.
    Sudbury, Ontario
  • Clay QClay Q Posts: 4,432
    Thanks Hoss. I won't post pic's of the peach crisp, might induce heart failure. :whistle:
  • Clay QClay Q Posts: 4,432
    Great! I bet those ribs will turn out real good. Enjoy!
  • Clay QClay Q Posts: 4,432
    Thanks. Just a plane old Cannon A590 in one hand and a tequila gold on ice in another.
  • HossHoss Posts: 14,600
    OOOOHHHHHH! PEACHES!!!! POST EM! PLEASE! PRETTY PLEASE! :laugh:
  • Clay QClay Q Posts: 4,432
    Canadian Walleye is outrageously good. Enjoy!
  • NICE!! You've got some awesome pictures!!
  • Austin  EggheadAustin Egghead Posts: 3,565
    Very nice. The fish looks perfect.
    Large, small and mini SW Austin
  • Clay QClay Q Posts: 4,432
    Thanks Jerry. The tricky part is preventing the camera from melting on those macro shots while the food is still cookin. :laugh:
  • Clay QClay Q Posts: 4,432
    Joan,
    Thanks much. I'm wishing you cool rain down by you, startin to look like a dust bowl. :(
    Your new Woo ring will be a favorite, nothing beats a good raised grid setup for cooking. Congrats on your excellent Texas sized steak! Impressive!
  • Clay QClay Q Posts: 4,432
    I just finished my breakfast. Peach crisp, vaniller ice cream and dark roast Sumatra java. :woohoo: (can't stop eating this crisp)

    I know what your thinking... shame on me, not healthy, but I'm feeling mighty fine.... ;)

    This weekend on tap; Pulled pork TENDERLOIN samitches!
    Stay tuned to this station...
  • I love it, CLay. It looks fabulous.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • HossHoss Posts: 14,600
    NO!!!!! :laugh:
  • BarbeeQBarbeeQ Posts: 4
    Clay that fish look great. I will do that with soon Hogfish and Grouper.
  • Clay, but fruit is good for you :whistle:
    in a crisp or not ;)
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