Bass and crappie. What do you soak them in? Thanks.

I take milk, add 1 egg, a good squirt of mustard,  mix thoroughly.  I let the fillets soak for a few minutes them put the in a bag with corn meal.  Shake it up real good then put them in the Fry Daddy when the grease is good and hot.

 

I don't eat fish, but one my buddies soaks them in Sprite, says it gives them really nice flavor. 

5 hours ago, Bluebasser86 said:

I don't eat fish, but one my buddies soaks them in Sprite, says it gives them really nice flavor. 

That's interesting. 

I soak my whole live catfish in the little decorative waterfall pond that my girlfriend wanted to put out by the garage for a couple days before I cook them. I see that it's somewhat off the subject, but this is a really good thing to do if your local waterways contain PCB's or other contaminants, as a few days of limited movement in clean water can help to clean the fish from the inside out.

 

If you're talking about any kind of soaking, other than trout, everything I clean goes into a bowl or cooler full of ice water. I also brine catfish for a couple hours and/or depending on the recipe. I've also got an old recipe for Baccala (cod) Soup that my family brought back from Italy that requires soaking dried salted cod in milk, and no I won't give it to you.

I don't eat fish, but my father does. He soaks them in water immediately after filleting. Then he'll soak them overnight in milk. And somewhere along the way, I know he squirts some lemon juice in with them. 

just  in salt water after fileting them. cleans them up takes out the blood 

 

We never soak fish fillets, just rinse them under the faucet and pat dry (retain the natural juices).

Before pan frying, they're lightly floured in Italian breadcrumbs, egg & lemon-pepper (voila!)

 

Roger

 

I soak bass and panfish in buttermilk.  Northern pike, walleye, jack perch don't need anything.  They get an egg wash, and then dipped in tempura and deep fried.  If you use soda water, you'll get a crispier fried batter.

I rinse fish in water, that's it.

Nope. If the fish taste funky, more than likely the stomach meat is causing that. Just cut it out when cleaning them. It's imperative on white bass and wipers that you remove all the belly meat and only eat the backstraps. If you are not eating the fish fresh freeze them in water. They will retain the "fresh" flavor

10 hours ago, slonezp said:

If you are not eating the fish fresh freeze them in water. They will retain the "fresh" flavor

 

This really does work.  Put the zip lock bags on a cookie sheet so freezes flat.

12 hours ago, slonezp said:

Nope. If the fish taste funky, more than likely the stomach meat is causing that. Just cut it out when cleaning them. It's imperative on white bass and wipers that you remove all the belly meat and only eat the backstraps. If you are not eating the fish fresh freeze them in water. They will retain the "fresh" flavor

 Theres not much meat left when you cut the red meat out . I'm going to try this method . White  bass  are thick on my home lake and need to be taken .

 

 

1 hour ago, scaleface said:

 Theres not much meat left when you cut the red meat out . I'm going to try this method . White  bass  are thick on my home lake and need to be taken .

 

 

I also cut out the bloodline on the hybrids in my lake. It does ruin a good fillet but its the only way they taste worth a crap