It was awesome! The pickled beets are home grown from my MIL. We send her all the filleted fish she and FIL can eat. We get beets.

Tartar sauce is Miracle Whip, sweet pickle relish and just a touch of yellow mustard.

My wife is a strictly boneless gal and beings she is the cook I do not argue with her. I like the fish coating as much as the fish so I ask her to cut it into fingers or nuggets so there is more coating.

Our current favorite mix is half commercial cajun fish coating mix (corn meal based) and half Panko bread crumbs. The Panko bread crumbs give the coating a nice crunchiness for good mouth feel. The half rate cajun spice gives it just a nice mild kick.

We used to deep fry but since Carolynn got the air fryer that is how we eat most of the fish. Taste like fried but uses very little oil and a lot less spatter and mess.

This particular 3# CC had darker meat with more yellowish tint than what we are used to seeing when we filleted it. I thought at the time the taste might be off. But it tasted great. Cooked out nice white and flaky.

Last edited by snrub; 11/19/17 01:24 AM.
John

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