I baked some redfish and trout (I think - it could have been spanish mackerel) tonight. I buttered up a broiling pan, rubbed in some Old Bay seasoning and slipped those suckers into the oven for 20 minutes or so at 350 degrees. This was the first time in a while that I've had some redfish and I had forgotten how sweet and tasty it is. While my skills don't match up to those of the fine folks at Castaways down in Port Aransas, I think that the fish turned out pretty good for a bachelor's first shot at cooking it.
I've had the fish for quite a while - it's been frozen since my last fishing trip to the coast last October, but it was still good and fresh. I've been talking about cooking it up for the home team, and I bought a fryer last week for just that event (found a good price on a Rival deep fryer at HEB), but I didn't have the right breading materials and wanted to try the fish out on myself first before I inflicted it upon others - just to make sure it was still consumable. So, if all goes well this week, I'll have some fried trout and spanish mackerel for my "second family" to enjoy while we do our Bible study and stuff.
If anyone has any good breading or batter recipes for the aforementioned types of fish, feel free to post 'em in the comments and I'll try to give 'em a shot. Otherwise, I'm going to do the standard flour/breadcrumb/old bay breading (which is always a good, classic choice). But before anyone gets any ideas, I don't think this will be a regular occurrence - while I did enjoy the fruits of the labor, I don't really enjoy the preparation or cleanup activities fore and aft so I probably won't be doing this on any sort of frequency. Sorry, but there's no rumblings of Drew's Bistro or anything like that.
Just so you know.
Mmmm. I missed y'all already, but this just makes it worse! Sounds great. Enjoy. :)
Drew, for redfish, the best and easiest way I have ever cooked it was simply with some melted butter drizzled over the top and sprinkle with some Tony Chachere's Creole seasoning http://www.cajunspice.com/seasoning/; or Cajun Shake seasoning http://www.brucefoods.com/mystOre/productcart/pc/viewPrd.asp?idproduct=114
You can find them at HEB and Academy.
Mine was fresh caught and I grilled it in camp on a gas grill. I left the skin and scales on (aka redfish on the half shell), and when done the fish flaked easily away from the skin. Squeeze a little lemon or lime on top and it's slap yore granny good!
The redfish worked out just fine with the butter and Old Bay - I could have left it in the oven for maybe a minute or two more, but it was still quite tasty. The next time I get some redfish to eat, I'll try the creole seasoning that you mentioned and see if you know what you're talkin' about. ;)
Got any ideas on a breading or batter for deep fried trout or spanish mackerel? That's next on the docket and that will be fore more public consumption.