The other day I saw a fish casserole on here. I was neck and shoulders into a bottle of Texas bourbon, and I can't for the life of me remember or find it. Can the poster please shoot me the recipe? I wanna give it a shot in my smoker Friday. Thank you in advance.
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Fish Casserole, Who Dunit?
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Club Member
- Sep 2018
- 33
- Los Angeles, CA
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- SnS Deluxe Kettle Grill & Drip Pan
- Jealous Devil or Fogo lump charcoal
- Smoking wood from The Woodshed
- Joule sous vide circulator
- Thermoworks Smoke, Thermapen & ChefAlarm
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Summer's here! Time to upgrade to..... Show Us What You're Cooking Volume 26, Summer 2022! Here's a link to the past SUWYC 25 (Spring 2022) https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1193051-show-us-what-you-re-cooking-suwyc-volume-25-spring-2022 NEW: Want even more
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Club Member
- Sep 2018
- 33
- Los Angeles, CA
-
- SnS Deluxe Kettle Grill & Drip Pan
- Jealous Devil or Fogo lump charcoal
- Smoking wood from The Woodshed
- Joule sous vide circulator
- Thermoworks Smoke, Thermapen & ChefAlarm
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Gonna have this Friday. Thinking king salmon, channel cat, and largemouth bass as my fish selection (have all 3 in freezer). 58limited, any tips or suggestions?
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Sounds like a good selection. As I mentioned in my post in SUWYC I cube it up, lightly season with S&P, add some finely diced onion (I used a cheese grater), and enough heavy cream to coat the fish. Plus some sliced or diced butter to melt in as it cooks. I used buttered and toasted Panko as the topping this time but usually just use buttered plain bread crumbs to top with a light dusting of Parmesan cheese.
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I baked it at 375 degrees until the fish was done - I covered mine with foil but the fish oozes enough liquid that I'm not sure that is necessary - and browned under the broiler when done. Pretty easy. When I first had this at a restaurant I thought this would be easy to reproduce and it was, got it my first try.
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