Poor Mans Lobster
 

dont like to eat those big reds? black drum? try this...


cut any firm white meat fish into 1 to 2 inch chunks...then boil them in a small pot with your favorite crawfish boil just like you would crawfish..i use louisiana brand...doesn't take long 2 or 3 mins maybe..they will start floating....turn off heat and let soak for a few mins to draw in the seasoning...drain water...

melt you some butter...add alil old bay or alil crawfish boil seasoning to it.....dip those fish chunks in it!! ...c'est bon!!

if ya don't want to use butter you can use margarine...i use country crocks spread with calcuim...and it turns out great..the one with calcuim taste better and the way it melts is better than the one without...don't know why lol

you can use just about any firm white meat fish....i have also heard of ppl using fresh caught spanish and kings too....

My wife says that the big reds [20+ lbs] taste just like lobsters and she dips the meat in a "spiced" up butter sauce.

The wife will not let me use crab boil in the house. She can't stand the smell in the house.

An old man who I worked for in the 80's used big reds to make stuffing for stuffed
crabs and for stuffed flounder. He had the yellow metal camp just west of the
ship channel going to Oyster Bayou. It was the second camp on the right.
When we caught one, we put it in his basket at his dock and he would mix up a
batch of stuffing for us. He used the meat, crushed Corn Flakes, onions, celery,
green onions and seasonings.

What fish have done this with before?

SOUNDS GOOD!! i might try that!

when i lived in virginia i used saltwater striper...it was awesome....any saltwater white meat fish will work great with it....since reds/drum are abundant in LA. thats what i'd use....

yall ever tried it with bass? just curious

hmmmmmm
 

have done this w/ sheep head for a long time.
;)

nah sure havent...only way I will cook bass is fried :D....give it a shot and let us know how is comes out...