Fisrt keeper tog - NJFishing.com Your Best Online Source for Fishing Information in New Jersey

snapperbluefish101 · #1 01-10-2009, 03:07 PM

My first keeper tog. Got another as well and they are very good eating. I pan fry them with eggs and flour. If anyone knows some recipes I would be thankful for them.

When I fish for porgies in the shark river i catch them on accident and every single one is a short?

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The Sinker Man · #2 01-10-2009, 03:14 PM

cograts,....look under the recipes section on here, there should be something there...if not, i'm sure someone can give you some ideas,,,good eatin

Gerry Zagorski · #3 01-10-2009, 03:38 PM

If have or can find a franchese (sp?) recipe for chicken or veal follow that... Wife made some back in Nov that way YUM!!

seazu · #4 01-10-2009, 04:55 PM

first rinse the fillet good then get egg and milk mix it together, then get some ritz crackers and put them in a bag and roll over them with a rolling pin to smash them up.
then take fillet dip in the milk and egg roll it in the ritz i like to double dip then put in hot oil and fry till golden brown. i like to drizzle some honey over them hot from the oil.(dont knock it till you try it) you got to try it on a chicken breast out of this world.
i did this in the summer for friends with fluke and sea bass and did not tell them what i did and they could not stop eating them said it was the best fish they had ever had.
some times a i mix the ritz with planko bread crumbs but its terrific either way. also try with shrimp and pork chops. happy eating.

yes i did make it with tog

Earthquake · #5 01-10-2009, 09:04 PM

Congrats on the first keeper.

I have been preparing blackfish similar to what I do with salmon filets. Put some olive oil in a fry pan and put it on high heat. Rinse and clean up the filets while the pan heats up. I season the filets - both side - I like a lemon pepper rub but have tried a cajun and even used steak rub - when the oil is smoking hot place the filet in - skin side down - even if the skin is off - give it 2-3 minutes and flip it. I like mine medium rare in the middle - but you can cook it 3-4 minutes a side and it'll be dry and flaky all the way through. If you cook it too long it starts to fall apart. I love it this way. enjoy!