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2018 AOTY/DOTY Entry

Topic: Cast iron sturgeon  (Read 347 times)

0 Members and 1 Guest are viewing this topic.

Eddie

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  • Location: Marin
  • Date Registered: Mar 2016
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Family ate it all. :smt005
20 oz. sturgeon filets, 1/2" thick inch preferred
In large bowl
Solid sprinkle of spice island poultry seasoning
Seasoning salt, not too much
fresh onion sliced, 1/2 rings, about 1/4 of a large onion
1 chopped garlic clove
Solid splash chinese cooking wine
Massage all ingredients together
Place in fridge in ziploc after removing air for 1/2 hour minimum
In cast iron pan heat a 1/4" layer of oil, not a 1/4 if the pan, avocado for temperature, olive and butter for flavor, try not to burn the butter, that is why I cut it with avocado oil, and sometimes I'll use bacon grease, 1-2tbls instead of olive oil.  Medium high heat
Place fillets in hot pan, onions and all, and watch the clock.  Sprinkle light dusting of
flour over top. When you flip them it adds a touch of a golden crust. Watch those thinner fillets because they will cook quickly.  My goal is 2 minutes one side and barely 2 the other, but honestly I flipped the thinner fillets in about 1 minute, I could be wrong but you gotta be a little intuitive based on the heat of your pan.  The thicker fillets need to be fully cooked yet not super white or they will get tough. If you over cook it no big deal.  It is still yummy but would lose that little juicy meaty magic that sturgeon has. I ended up cutting the thicker ones open to make sure they were done and had to do some quick action to get em all perfect.  that is why I would prefer uniform "ish" 1/2" fillets. The onion gets all different levels of crispy and blackened and adds a lil sumpin'.
Served with rice and siracha mayo, But was good straight also.
« Last Edit: January 16, 2018, 07:39:42 AM by Eddie »
Word to the wise if your mama aint' taught ya' "Don't stand in front of a man and a fish he aint' caught yet.  Brock Zeman song "I'm goin' fishin"

Jackson Kraken 15.7


CptSloppywood

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  • Date Registered: Sep 2014
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Sounds good buddy. I am glad the family liked it.
Only 5 more months for some fresh Halibut fillets. Lol :smt044


Ho Chi Min Oh

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  • Date Registered: Mar 2005
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Family ate it all. :smt005
20 oz. sturgeon filets, 1/2" thick inch preferred
In large bowl
Solid sprinkle of spice island poultry seasoning
Seasoning salt, not too much
fresh onion sliced, 1/2 rings, about 1/4 of a large onion
1 chopped garlic clove
Solid splash chinese cooking wine
Massage all ingredients together
Place in fridge in ziploc after removing air for 1/2 hour minimum
In cast iron pan heat a 1/4 layer of oil, avocado for temperature, olive and butter for flavor.  Medium high heat
Place fillets in hot pan, onions and all, and watch the clock.  Sprinkle light dusting of
flour over top. When you flip them it adds a touch of a golden crust. Watch those thinner fillets because they will cook quickly.  2 minutes one side and barely 2 the other.  The thicker fillets need to be fully cooked yet not super white or they will get tough.  I ended up cutting the thicker ones open to make sure they were done and had to do some quick action to get em all perfect.  that is why I would prefer uniform "ish" 1/2" fillets. The onion gets all different levels of crispy and blackened and adds a lil sumpin'.
Served with rice and siracha mayo, But was good straight also.

Never herd of this - wit is it??

Sounds like great recipe


Jonasoi510

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  • Location: Richmond Cali
  • Date Registered: Jul 2016
  • Posts: 99
Now that got me super hungry now !
May not always catch a big fish off the kayak. But will always catch an adventure.


FishOnJon

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  • Date Registered: Nov 2017
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Mmmmmm...

Sent from my SAMSUNG-SM-G890A using Tapatalk

Native Titan 13.5 Lizard Lick Green
Hobie Revolution 13 Caribbean Blue


Eddie

  • Sea Lion
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  • Location: Marin
  • Date Registered: Mar 2016
  • Posts: 3030
Family ate it all. :smt005
20 oz. sturgeon filets, 1/2" thick inch preferred
In large bowl
Solid sprinkle of spice island poultry seasoning
Seasoning salt, not too much
fresh onion sliced, 1/2 rings, about 1/4 of a large onion
1 chopped garlic clove
Solid splash chinese cooking wine
Massage all ingredients together
Place in fridge in ziploc after removing air for 1/2 hour minimum
In cast iron pan heat a 1/4 layer of oil, avocado for temperature, olive and butter for flavor.  Medium high heat
Place fillets in hot pan, onions and all, and watch the clock.  Sprinkle light dusting of
flour over top. When you flip them it adds a touch of a golden crust. Watch those thinner fillets because they will cook quickly.  2 minutes one side and barely 2 the other.  The thicker fillets need to be fully cooked yet not super white or they will get tough.  I ended up cutting the thicker ones open to make sure they were done and had to do some quick action to get em all perfect.  that is why I would prefer uniform "ish" 1/2" fillets. The onion gets all different levels of crispy and blackened and adds a lil sumpin'.
Served with rice and siracha mayo, But was good straight also.

Never herd of this - wit is it??

Sounds like great recipe
Here you go...
« Last Edit: January 16, 2018, 07:18:03 AM by Eddie »
Word to the wise if your mama aint' taught ya' "Don't stand in front of a man and a fish he aint' caught yet.  Brock Zeman song "I'm goin' fishin"

Jackson Kraken 15.7


Eddie

  • Sea Lion
  • ****
  • View Profile
  • Location: Marin
  • Date Registered: Mar 2016
  • Posts: 3030
Sounds good buddy. I am glad the family liked it.
Only 5 more months for some fresh Halibut fillets. Lol :smt044
Depends...don't forget the Ruuuuuuben March dredge fat flattie.... :smt006
Word to the wise if your mama aint' taught ya' "Don't stand in front of a man and a fish he aint' caught yet.  Brock Zeman song "I'm goin' fishin"

Jackson Kraken 15.7


 

anything