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Tilapia copy cat cook thanks Jay

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2Fategghead
2Fategghead Posts: 9,624
edited November -1 in EggHead Forum
Tilapia! Wow! Now I found out what all the fuss was about. Cindy was mmm mmm this is good mmmmmmm how did you fix it mmm I could lose weight eating this.....my hat is off to SSN686 aka Jay for posting. :P

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On the left is skillet fried mashed potato's and the green beans and the bread was buttered with garlic and toasted on the egg and was that good. :whistle:

This was my second cook on this used egg and I have a feeling this egg knows a whole lot more than I do.

I bow my head a give blessings to the family of the now passed previous owner of this BGE as I cook wonderful food. No disrespect meant. :ohmy:

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Comments

  • cookn biker
    cookn biker Posts: 13,407
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    That looks great Tim! I have thought about what you think when cooking on that previously loved egg. I think it is eggsactly what he would have wanted. That''s all. :)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    Thanks for the kind words Molly. I like to be respectful to the dearly departed and now I have been put in charge of this wonderful BGE. ;)
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  • cookn biker
    cookn biker Posts: 13,407
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    Yes you have, enjoy!! ;)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Hoss
    Hoss Posts: 14,600
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    Looks GREAT Tim.I think I'm gonna hafta give that fish a try.BTW the bread and taters look tastee too.How did you prepare the taters? I'm sure the previous owner would be pleased to know someone that really appreciates the egg wound up with his.
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    Nice Tim, what are fried mashed taters?

    Mike
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  • SSN686
    SSN686 Posts: 3,504
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    Morning Tim:

    I would love to take credit for "creating" this cook, but like a lot of us here I was following someone else's cook. Unfortunately I can't remember who first posted about cooking fish this way, I just happened to have done it a couple of times recently to remind everyone else.

    Yours looked pretty tasty too!

    Have a GREAT day!

       Jay

    Brandon, FL


     

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  • garwig
    garwig Posts: 17
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    Would you mind sharing the "how to's"? I have want to try fish but haven't got around to it. That looks really good.
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    Hoss, Thanks. I like this ole egg. I first thought it was a yearling but, I soon found out different. None the less it's got good innards and pretty much a fried gasket and a rusted out lump grate but, nothing I can't fix. It sure comes up to temp fast. :) Tim

    Cindy skillet fried the taters in the house. When we have left over mashed potatoes we sometimes get enough in your hand to make a patty and roll it in flour S&P add cooking oil and lightly fry to a crispy outside coating. Try it your will like the crispy and hot mashed inside.

    You will love the fish and you gotta have some grilled bread it was so hot and smokey..we used real butter..yum yum :P
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    Thanks Mike, Cindy skillet fried the taters in the house. When we have left over mashed potatoes we sometimes get enough in your hand to make a patty and roll it in flour S&P cooking oil and lightly fry to a crispy outside coating. Try it your will like the crispy and hot mashed inside. Tim ;)
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    Thanks Jay, To tell you the truth I didn't know when to pull them. I did them direct raised at 400° on the bed of lemons. After peeking a couple of times 20 min went by so I checked and they were getting a little crispy on the edges and were about 170° so I pulled them. I was thinking around 135°-145° but they were just fine. After Cindy started eating and mmmming I remember how you said your wife liked them so much. Well Cindy did to.Tim :P
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  • Hoss
    Hoss Posts: 14,600
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    Thanks!BTW REAL butter is ALL that I allow to enter my house! ;)
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  • Little Steven
    Little Steven Posts: 28,817
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    Tim,

    Looks very good!

    Steve

    Steve 

    Caledon, ON

     

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  • 2Fategghead
    2Fategghead Posts: 9,624
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    garwig, I'll tell you how I baked them and you can go from there. I had about a half a load of lump and raised my food grate about to the base gasket. I cooked at 400° direct and kept an eye on the fish. I kinda guessed at it. I would say if you did it a few times you would get the hang of it. I used fresh lump and let it burn off before cooking and I still got a lot of smoke so be careful. Good luck and let us know. Tim :)
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    Thank you Steve. Hope your not to cold up there. Stay well my friend. Tim
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
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    Its a great fish

    Ross
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    Your right Ross. ;)
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