Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: addicted2hunting on February 01, 2015, 02:10:22 PM

Title: whats the best way to cook a cabezon?
Post by: addicted2hunting on February 01, 2015, 02:10:22 PM: I am not a chef by any means but want a good way to cook the cabezon I caught last sept. any good recipes?
Title: Re: whats the best way to cook a cabezon?
Post by: lokidog on February 01, 2015, 02:22:02 PM: I like dipping in egg, then rolling in cornflake crumbs and deep frying.

Without a deep fryer here is a really good recipe that we do for lings.

My (Weathergirl's) FAVORITE tried and true ling cod recipe is:

Ingredients:
Ling cod cut into 6 oz portions
1 cup Panko
Lots of herbs (fresh preferred), for example: 1 tsp each of chopped fresh chives, parsley, basil, rosemary, etc.
sea salt and pepper
1 T olive oil

Preheat oven to 400
Mix herbs and Panko.
Rub each piece of fish with olive oil, then pat crumb mixture on fish.
Sprinkle with salt and pepper
Heat ovenproof pan (I use cast iron) to medium-high. Add a little butter and olive oil, then add fish.
Cook on one side 2-3 minutes until coating is deep brown.
Turn fish over and immediately transfer pan into oven.
Cook for five minutes, or until fish feels slightly resistant to touch (I usually have to go a couple minutes more)
Remove and serve.

Extra crumbs are great.
Title: Re: whats the best way to cook a cabezon?
Post by: addicted2hunting on February 01, 2015, 07:57:49 PM: Oh that sounds excellent. Thanks for the recipe.
Title: Re: whats the best way to cook a cabezon?
Post by: Da stump on February 22, 2015, 08:10:48 AM: bake the cab at 350 for about 20 min, remove and drain then add the following sauce:
1 cup sour cream
1 cup parmesan cheese, not the dry stuff
add 2-3 tablespoons of Louisiana hot sauce to taste.
continue baking till the sauce starts to brown and the fish is done

enjoy :drool:
Title: Re: whats the best way to cook a cabezon?
Post by: The Weazle on March 29, 2015, 06:25:47 PM: I have heard that boiling cabezon in 7-up and then dipping the chunks in drawn garlic butter tastes like lobster...