Best Way to Cook Jack Fish Updated

Best Way to Cook Jack Fish

St. Louis Way Jack Salmon is an old-fashioned Midwestern fish fry featuring – not salmon, simply Pacific Whiting.

St. Louis Way Jack Salmon

By Sue Lau | Palatable Pastime

It'southward time once again for Fish Friday Foodies and there is nothing similar choosing a recipe that will start a skilful old-fashioned state of war. Some of you may have chosen your fighting words already, while others might wonder what the hubbub is all near.

It's about the salmon. Or non salmon, as yous might see it.

When the topic came upwardly for this month, I just knew correct abroad that I wanted to fry upwardly some jack salmon. (There you guys go again, yelling at me that it's not salmon!) Yes. I knowest it's whiting. And some of the best kind of whitefish you can become- and what was my Mom'due south favorite. She would never consume something similar baked cod. She told me she had been tortured (this is from a child's memory) having to take cod liver oil supplements and to her it smelled and then atrocious, she claimed that for the rest of her life the odour of it made her desire to gag. Then she was e'er suspicious. And somehow, over the years, the suspicion of codfish (I used to recall about Helm Hook when she spoke of information technology) spread to other types of fish every bit well, so long as they were baked.

But fried? Yes thanks please.

So yeah, this kind of fish is what I grew upwards with. Besides, our family unit wasn't that well off and jack salmon was notoriously cheap. For many years it was pretty much the but kind of fried fish I knew, unless Dad went angling.

Yes kids. Back in those days you could actually eat what you caught.

Okay. I am still hearing rumblings most salmon, and so allow me tell you about that.

For much of the northern tier of the USA and also Canada, salmon is simply something similar walleye pike, coho salmon or young chinook salmon. Not and then in St. Louis and much of the midwest, where Jack Salmon is what we call Pacific Whiting. Every bit you can imagine, it tin can crusade a lot of confusion.

Then besides being totally delicious and something from my childhood that I wanted to prepare, I could see that it might accept some small importance to tell people out in that location who don't already know. Know what, you ask? That if you order Jack Salmon in the midwest, y'all ain't gettin' whatsoever salmon. So pay attention to that and remember it.

And I do like my Jack Salmon (whiting) whole and on the bone. Around Cincinnati, in the local fish confined, I can get fried whiting (and some even phone call information technology Jack Salmon hither besides) but for the most part, that fish is filleted. And I know that finding pacific whiting on the os can sometimes exist a challenge- but just so you know, yous tin can fry it upwards the same way, with information technology requiring less cooking time.

I know some of you worry most the bones, specially with kids and whatnot. Kids have information technology difficult enough as information technology is without having to deal with tiny bones the style something like trout has. But the os in whiting is fairly business firm, and so the fish comes off easily. In fact, the fish is kind of torpedo shaped with a three pointed bone. The bone reminds me a little of catfish, but unlike. I managed it easily as a child, so it can be a good starter edition for kids learning how to eat fish with bones. They will encounter information technology sooner or afterwards.

As well, I accept always thought bone-in fish added more flavor, and to elevation it off, it does give that old-fashioned feel of having been to the lake on a summer'due south day, line-fishing for dinner and frying the fish upward as twilight cruel. I take been there and did that many times myself. Those are good times with happy memories of endless summer days when anybody was forever young, immortal, and probable sunburned. But who cared? We were eating fish similar kings. Who new such lowly fish could lift one then high?

Until next time-

~Sue

St. Louis Fashion Jack Salmon

Ingredients:

2 pounds whole, os-in dressed whiting or jack salmon
peanut oil
buttermilk
tartar sauce, shrimp sauce, remoulade sauce, or ketchup (to serve; optional)
sliced lemon (optional)

Fish Coating (Makes 4 cups):

one 1/two cups yellow corn meal
1 1/2 cups all-purpose flour
ane/4 cup lemon pepper seasoning
1/3 cup Cajun seasoning
1 tablespoon sweet paprika
one tablespoon granulated garlic
one tablespoon common salt

Method:

Rinse fish in cool salt water; make sure they are cleaned well.
Stir together ingredients for coating.
Set up two dishes, ane with buttermilk, the other with ample fish coating, each large enough to contain the fish piece.
Heat oil to no more than one-half style in a large deep skillet to 375ºF.
Dip fish in milk, then in coating, and repeat. Rest each fish on a platter while you lot do the others and the oil heats.
Fry fish pieces in hot oil (7-10 minutes bone-in; five-7 minutes boneless fillets) or until aureate and fish flakes hands.
Serve with condiments and side dishes equally appropriate.

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