Quote:
Originally Posted by pig4bill
With those things, fish is fish. It's the tartar sauce that makes them palatable. The only fish that are actually flavorful are salmon (too expensive for fast food) and stuff like grouper. We just always went fishing in the ocean if we wanted that. I've seen grouper in the store but I have no idea how it tastes.
This is true, tartar sauce makes plain fish good. With fried whitefish it's all about the frying technique and the tartar sauce.
Columbia River Salmon my old friends actually caught from a boat was the most amazing fish ever. Fatty and delicious, it.rather spoiled me.
Like catfish. I tried a piece with basic seasoning. When compared to a pork chop seasoned the same way, there's no comparison.
I had some really well done fried fish sampler platter in Oregon over the summer, but after a couple of bites of each I couldn't take anymore.
I can handle 1.5 mcribs, and the last .5 at home with tater chips a bit later.