Tonight, my home team was treated to my first ever fish fry. The Rival fryer worked out stupendously and I was able to fry up roughly 6 lbs. of fish (if the portions on the box of Fish Fry mix are to be believed). I even discovered some more redfish fillets hidden amongst the other, so we had some trout, some Spanish mackerel, and some redfish all fried in some McCormick's Fish Fry with some Old Bay seasoning mixed in. Since there's none left, I can assume that all was well and the fish was good. What a mess, though...gah.
Others in the "family" brought some sides and such, so we had us a good old down home Southern fish fry and sit-down meal. We had pasta salad, "puppy chow", fruit, and drink - and of course, the fish. Makes me hungry just thinking about it.
I can see how the fryer will be useful for things where I can preserve the oil between uses (anything other than fish and raw chicken). I'm kind of looking forward to deep frying some eggrolls and corn dogs rather than microwaving them to see how different they taste.
But, now I can check "frying fish" off of my culinary to-do list, and now I also know that I'm not completely useless in the kitchen...just mostly.
Good thing you threw all those piggy perch back with the swine flu and all.
Yeah, well, I wanted to make sure that there was more for you to catch so that I'll have a chance to catch a redfish of my own while your bait is getting snarfed by the piggies. Maybe piggy perch taste like bacon.