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ironmanstan
Exalted Ruler of Flour Bluff
Joined: 04 Oct 2006
Posts: 12256
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 Posted: Wed Jan 02, 2013 10:31 am Post subject: Re: sheepies |
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| B-1 83 wrote: | | omaka wrote: | fillet then trim all red meat off the fillet..shake in flour, dip in egg/water mixture then coat/rolled in panko and deep fry till golden brown...HANAPA!! BROKE DA MOUTH!!!  |
I take that one a step further: I make a beer batter (1 cup flour, 1 cup good beer - not Miller Lite , 2 tsp Zatarain's Creole Seasoning), dip the chuniks of fillet in that, then roll in Panko. Folks are nailing the secret - deep fry and take them out as soon as they float. |
Great way to fry for a small group but not a large crowd. Love a good beer batter.
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Drunkswimmer
Flour Bluffian in training
Joined: 13 Apr 2010
Posts: 255
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| Posted: Wed Jan 02, 2013 1:04 pm Post subject: |
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| I'm not very conventional in my fish eating techniques. I smoke, ceviche, fish salad and taco most often. I like my Sheeps done up in tacos or in a taco salad. They are awesome and healthier that way. I am going to ceviche some up when I run out of snapper... Probably in February. Anyone tried them like that before? |
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Aggie 81
Pony Mullet
Joined: 13 Dec 2012
Posts: 56
Location: Corpus
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| Posted: Wed Jan 02, 2013 2:12 pm Post subject: |
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| Drunkswimmer wrote: | | I'm not very conventional in my fish eating techniques. I smoke, ceviche, fish salad and taco most often. I like my Sheeps done up in tacos or in a taco salad. They are awesome and healthier that way. I am going to ceviche some up when I run out of snapper... Probably in February. Anyone tried them like that before? |
The wife and I have been trying different ceviche recipes and have enjoyed them. What is your's?
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Aggie 81'
"To give anything less than your best is to sacrifice the Gift."
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cctxwader
Finger Mullet
Joined: 09 Dec 2012
Posts: 13
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| Posted: Wed Jan 02, 2013 7:43 pm Post subject: |
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| This thread is making me hungry! Never have paid too much attention to sheepies, and often throw them back. Maybe I'll bring one or two home next time. |
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gulftrout
Full Grown Flour Bluffian
Joined: 20 Aug 2007
Posts: 1629
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| Posted: Wed Jan 02, 2013 8:11 pm Post subject: |
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I definatly prefer to have mine pan grilled. Simply melt a pile of butter in a sauce pan. Cook the filets lightly on both sides and season with salt and pepper. End of story!  |
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shallowsport
Full Grown Flour Bluffian
Joined: 07 Jun 2006
Posts: 3260
Location: Flour Bluff/Kingsville
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| Posted: Wed Jan 02, 2013 8:19 pm Post subject: |
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| Sheepies, taste fine, fried grilled, etc. what I dislike about them is the yield you get. You have what looks to be a really nice fish and when you get it cleaned you're crying, "Where's the fish". |
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Smack-Attack35
Guest
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| Posted: Wed Jan 02, 2013 8:21 pm Post subject: |
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| shallowsport wrote: | | Sheepies, taste fine, fried grilled, etc. what I dislike about them is the yield you get. You have what looks to be a really nice fish and when you get it cleaned you're crying, "Where's the fish". |
x2 |
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landlocked beachbum
Full Grown Flour Bluffian
Joined: 09 Apr 2007
Posts: 5811
Location: Little Rock, Arkansas
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| Posted: Wed Jan 02, 2013 9:35 pm Post subject: |
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That reply about anything tasting good when cooked in "X" ingredients got me thinking about escargot...... Practically ANYTHING tastes great when cooked in butter, garlic, parsley, salt and pepper!!!! 
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Dave
"The difference between genius and stupidity is that genius has it's limits". Albert Einstein |
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Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12865
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| Posted: Thu Jan 03, 2013 3:27 pm Post subject: |
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| gulftrout wrote: | | I definatly prefer to have mine pan grilled. Simply melt a pile of butter in a sauce pan. Cook the filets lightly on both sides and season with salt and pepper. End of story! |
We do something similar with black drum and sheepies though I have not had a sheepshead in ages. We dust both sides with flour and saute in butter until light brown on both sides. Deglaze the pan with a bit of white wine and add a few capers and pour that over the top. Sheepshead are one of my favorites but don't bother with smaller fish they are hard to clean with not a lot of meat for the effort.
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Seabass
Flour Bluffian in training
Joined: 07 Mar 2006
Posts: 365
Location: San Antonio
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| Posted: Fri Jan 04, 2013 7:56 pm Post subject: |
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Sheeps are great fried! They are also pretty dang tasty baked if the fillets are fresh ... as in the fish was caught within the last 48 hrs. Just cut out the bloodline, put a couple thin pats of butter on them along with your favorite seasonings...good stuff!
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BobBobber
Guest
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| Posted: Mon Jan 07, 2013 9:37 pm Post subject: |
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| ziacatcher wrote: | | Had some yesterday. Salt, pepper, garlic, rosemary and saute in a small amount of HOT olive oil and butter. When finished sauteeing add some white wine, mushrooms, fresh lemon juice and zest to the pan. Cook for several minutes and pour over fillets. Light and fresh tasting. |
Molly tried your recipe tonight with a few changes. We only had whiting and Zinfandel (rose colored white wine?).
Otherwise, she stuck to your recipe.
We both enjoyed it. It was delicately delicious! Thanks for posting it.
Next time, she might try thickening the sauce a bit with arrowroot, so it coats the fish a little bit in addition to being on the plate under the fish. The sauce very much enhanced the flavor of the fish. |
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ziacatcher
Full Grown Flour Bluffian
Joined: 22 Dec 2008
Posts: 6554
Location: The Bluff
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| Posted: Mon Jan 07, 2013 11:04 pm Post subject: |
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| Glad you enjoyed it Bob. Was playing around with sauces the other day and came up with a lemon, butter, cream sauce. Put lemon juice and zest in a pan with white wine, heavy whipping cream and butter. Heat until reduced about 1/2 and season to taste. |
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BobBobber
Guest
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| Posted: Tue Jan 08, 2013 1:09 pm Post subject: |
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| ziacatcher wrote: | | . . . heavy whipping cream and butter. |
Sounds tasty, but that'd blow my blood labs out of sight. Gone are the days of eating like that. I envy you.
However, Molly has some workaround alternatives that keep my cholesterol levels within healthy guidelines. My waistline serves as testimony that I'm not starving. |
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