eelpout recipe

[eellishus]

does anyone have a recipe for eelpot?

[s.f.]

we just deep fry the pout like we would a walleye or pan fry. the meat is nice white flakey meat that doesn't need to be disguised in any fashion. some boil pouts in salt water and then dip the meat in melted butter, which gives it a lobster taste. most fish done that way taste like a lobster.
the meat on a pout is along either side of the backbone. not much on the average tail. just lay the pout on it's belly and slice along the backbone from the head to the beginning of the tail. then cut at right angles to the backbone behind the head and the end of the cut by the tail. those strips of meat will be about 8-10" long and about 1 inch in diameter, depending on the pouts size. there are no ribs to deal with. peel the skin off and enjoy!

#49

[TONY ON ICE]

Fillet off the tails and the back straps on the bigger fish, remove the skin and cut into chunks.
Just dip the chunks in a plain fine ground yellow cornmeal and give them the hot oil bath in bacon fat !
Good for the palate...bad for the heart but the deision goes to the fried eelpout every time !

Also makes a nice fish chowder with new potatoes, clam juice, Old Bay Seasoning and anything else you feel like tossing in the pot !