re: #29 albusteve

well, I’m broke…just like Him
regardless, but you don’t batter whitefish, or walleye, or trout…wtf?

I think by “whitefish” they were talking about cod and pollock, which are, indeedy-do, much better battered and deep fat-fried.

I’m in complete agreement with you on walleye and trout. A light pan sear in olive oil or butter, a little lime, salt and pepper.

Heaven.

I actually like fresh-water whitefish smoked. Nomnomnoms…