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|02-21-2016, 07:11 AM||#1|
Join Date: Feb 2012
Need advice on prep for pompano, skin on or skin off?
Any advice for preferred cooking, pan fried, grilled, deep-fat??
|02-21-2016, 08:20 AM||#2|
Join Date: Dec 2007
If you advanced search "recipes" for "pompano" or "pomps" you'll find lots.
Here are two:
Skin on, rub with mayo or olive oil, bake at 350 till it flakes. 20 - 30 minutes.
Skinless filets, powder with your favorite fish fry, fry in peanut oil at 375 till it floats.
Last edited by Joraca; 02-21-2016 at 08:23 AM.
|02-21-2016, 08:32 AM||#3|
Ruby Red Lip
Join Date: Nov 2009
Rub filet with soft butter, sprinkle with garlic powder, top it with lime zest and grill. My favorite fish on the grill.
|02-21-2016, 09:06 PM||#4|
Join Date: Jul 2009
Skin on or off depending on how I feel, and FYI catfish skinners work great on pomp. I like a little bit of seasoning and some olive oil and baked till flakey. The other day I I corn starched and panfried one and it was spectacular also. Really unless you overlook you can't go wrong anyway
|03-09-2016, 09:53 PM||#5|
Join Date: Jul 2012
Location: Mobile, Al
See my Pompano recipe, I prefer my fish cooked whole.
Here is another of mine.
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Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
|03-09-2016, 10:15 PM||#6|
Join Date: Oct 2007
Location: Innerarity Point, ICW, Pensacola, FL
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