Deep fried Ling

[WHO DAT]

Definitely smaller pieces we like 2oz to 3oz pieces , hand cut double fried chips , the cornstarch in the batter makes a huge difference , not to heavy similar to tempura ,soda , beer or water , buttermilk in the grated slaw ! (pic is leftovers)

 

[Sitkaspruce]

Cut to 1-1.5" cubes and place in a bag with enough Franks to cover, put in the fridge for at least 2 hours, remove and shake off the excess. Then use your favorite coating (we use Fish Crisp homemade beer batter or egg and panko) and fry in .5 of oil or even better, spray the fish with a light coating of oil and air fry! Franks adds a nice heat to the fish.

Cheers

SS

 

[the butcher]

fish and chips with fresh lingcod is out of this world. Has anyone smoked lingcod in the same brine as for smoking salmon? how did it taste? Just dont want to waste a lingcod if it doesnt taste good.