captbogan
07-22-2024, 02:02 PM
Gambler's Nite Wreckin' trips were decent this past weekend. A fair showing of ling along with some better sized sea bass. Not too many bluefish this week but we are starting to catch some squid under the lights. Some of the guys landed a dozen ling or more.
I had ling fillets a couple times this week. Definitely and underrated fish to eat. Also known as red hake, the meat is a delicate white. Filleted, skinned, check for any remaining bones by running your finger tips across the fillets, especially around the rig cage area. Rinse fresh fillets in cold water and pat dry.
6 to 8 ling fillets
One shallow dish with all-purpose flour.
One shallow dish with seasoned panko or bread crumbs.
One bowl with 3 beaten eggs
Large skillet with enough oil to cover about a quarter inch deep (avocado, coconut or olive oil)
Heat oil on medium
Dredge fillets through flour, then dip into eggs, then cover with panko.
Heat fillets in oil, checking until each side is golden brown (about 3 mins each side)
Place fillets on paper towels while you make the next batch
Serve with tartar sauce: Mayo, relish (Old bay or horse radish if you like).
I hear people say that you cannot freeze ling fillets but I do not agree. I great way to cook previously frozen ling fillets is to make fish cakes out of them.
*All our trips are sailing at reduced capacity for your comfort
*Heated/AC cabin with hot-food galley
*Gambler is the only party fishing vessel with built-in under-hull lights, attracting fish from great distances!
*Book on-line or show-up at the dock --if we are not fully booked, we will gladly get you on-board. Suggested to call first at 732-295-7569
*You do not need a fishing license to fish with us --you are covered under the Gambler's registry.
I had ling fillets a couple times this week. Definitely and underrated fish to eat. Also known as red hake, the meat is a delicate white. Filleted, skinned, check for any remaining bones by running your finger tips across the fillets, especially around the rig cage area. Rinse fresh fillets in cold water and pat dry.
6 to 8 ling fillets
One shallow dish with all-purpose flour.
One shallow dish with seasoned panko or bread crumbs.
One bowl with 3 beaten eggs
Large skillet with enough oil to cover about a quarter inch deep (avocado, coconut or olive oil)
Heat oil on medium
Dredge fillets through flour, then dip into eggs, then cover with panko.
Heat fillets in oil, checking until each side is golden brown (about 3 mins each side)
Place fillets on paper towels while you make the next batch
Serve with tartar sauce: Mayo, relish (Old bay or horse radish if you like).
I hear people say that you cannot freeze ling fillets but I do not agree. I great way to cook previously frozen ling fillets is to make fish cakes out of them.
*All our trips are sailing at reduced capacity for your comfort
*Heated/AC cabin with hot-food galley
*Gambler is the only party fishing vessel with built-in under-hull lights, attracting fish from great distances!
*Book on-line or show-up at the dock --if we are not fully booked, we will gladly get you on-board. Suggested to call first at 732-295-7569
*You do not need a fishing license to fish with us --you are covered under the Gambler's registry.