Recipes

How do you fry fish?

• Put around a 16 oz. bottle of regular mustard in a medium sized round bowl (good for around 5 lbs. of fish) (you can use an egg/milk/buttermilk mixture instead of the mustard)
• Put Louisiana Cajun Fish Fry cornmeal or Seasoned Fish Fry cornmeal in a medium-sized square or rectangular container (how much cornmeal will depend on how many fillets you have to fry – generally a package is enough for around 5 lbs. of fish)
• Put the fish in the mustard and covered it with the mustard (you don’t have to do this one fillet at a time)
• Put each mustard-coated fillet in the cornmeal, one at a time.  Cover one side, flip it over, and cover the other side.
• Heat up your choice of oil (I like peanut or Canola oil – at least a quart) in at least a 2-quart pot to 325 degrees.
• Put around eight fillets (depending on pot size) in the oil.  Stir occasionally to prevent the fish from sticking to the bottom.  Don’t let the oil get hotter than 350 degrees or cooler than 300 degrees.
• When the fish starts floating it’s done.

Enjoy!

I have had the duck meat from our hunt in the deep freezer.  I’m planning to cook it soon.  You said you had some good recipes – I would appreciate you sharing them.  I’ve only used duck in stir frying and cooked it well done so I would love to see some new ways.

With waterfowl, especially, you should cook it fast on high heat and no more than medium rare (rare is better).  Or you can cook it slowly on low heat (i.e., via a crock pot), but it tastes a lot better cooked fast on high heat.  If you overcook it the meat will taste like liver.