On Sun, 23 Nov 2003 21:24:41 +0100, "riverman"
wrote:


"Wayne Harrison" wrote in message
m...

"riverman" wrote in message
...
Anyone know what they feed on, in general, and what flies would work on
them? I found a great (stocked) pond about 5 km from me, and they were
making huge swirlies all over, especially in the muddy channel between
two
ponds.

can't advise about flies, but if you catch any and don't keep them,
you
don't know nothin' bout eatin no damn fish, boy.
\

Got a good recipe?

--riverman

(who ain't admittin' nothin')


wayno took the words right out of my salivating mouth

Make coating out of:

1 tbsp of Chef Prud'Homme's Blackened Redfish seasoning
2 tbsp of flour
sprinkle of sea slat and fresh ground black pepper

coat fish with dry coating and fry in a frying pan containing about a
1/4" deep of olive oil. Pan and oil should be hot enough to insure
that the fish does not stick to the pan. Turn once.

On removal from the pan, pat dry with a paper towel to remove excess
oil.

Serve with wild rice and a chilled light chardonnay (preferably not
barrel aged or at best, a short aging) or a sauvigon blanc. If a
vegetable is required then the light taste of snow peas will not
overpower the delicacy of the fish. Some may wish lemon wedges but I
do not believe them to be necessary. Hide the vinegars and ketchup as
this ain't fish and chips. Shoot anyone who insists on adding these
condiments.

HTH

My compliments to Suzie the chef, who reluctantly supplied the above
info.

Now pardon me while I go tuck into my pork tenderloin . . .

Peter

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