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FishBone Fish
1 lb. salmon filets per person
3/4 cup dark brown sugar
1 pint Jack Daniels Whiskey
Salt and pepper
- Rinse fish and dry. (Sample 1 shot of Jack, optional.)
- Place fish on a sheet of tin foil that has been sprayed with Pam.
- Season fish with salt and pepper to taste.
- Mix Jack with brown sugar in a glass to a thick gravy consistency. (Sample another shot of Jack, optional.)
- Pour mixture on fish, wrap with foil, and seal.
- Place foil on medium grill for about 15 minutes. (Sample another shot of Jack, optional.)
- Carefully open foil and let steam on grill for 5 minutes. (Finish bottle of Jack, so it won't spoil, optional.)
- Leftover fish makes great salmon patties the next day, or add fish to a salad.
Michigan Fish Boil
Small (2 inch) whole red potatoes
Small whole onions
Salmon or Lake Trout in 2 inch cubes
Sea salt
2 lbs. butter
- Using a large pot (turkey fryer), add 2 gallons water, potatoes, and 1/2 cup salt, and bring to a boil for 6 minutes.
- Add peeled onions and bring to a boil again for 3 minutes.
- Add fish cubes and 1/2 cup salt and bring to a boil for 3 minutes.
- Drain and serve with melted butter to pour over your dinner.
FishBone's Extra Crispy Fish Fry
1 cup Rice Flour (I found it at Krogers in the specialty mixes section)
1/4 tea spoon garlic powder
1/2 tea spoon Adoff's seasoned meat tenderizer
1 tea spoon salt
1 can beer
- Mix all dry ingredients in large bowl. Place 1/2 of dry mix on paper plate. Mix the other half of your dry ingredients with some beer to make a thin batter.
- Cut fish into medium size pieces.
- Dredge fish in dry mix before dipping in batter. Cook in a deep pan of hot canola oil. The cooking will take a bit longer than your used to when frying fish. The rice batter stays white a bit longer and does not burn like most batters. It will turn light golden brown when done. Remove from pan and place on a metal rack over some paper towel.
- This is the only fried fish that I have ever eaten that is crispy and crunchy, not soggy or oily. This was an instant hit the first time I tried it.
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