IF you are a fan of the strong fish taste this thread is not for you. If you like to bite into fish and it screams YOU ARE EATING FISH! Wrong thread. For me fish should be a delicate flavour. Like prawns. Should not bang you over the head screaming you are eating fish. This fish will not hold up in curry, should not be masked with sauces and will not be suitable for smoking. DELICATE! Almost all white flesh fish can be used. Cod is really flaky but it works. ASDA River Cobbler works well. River Cobbler is Vietnamese catfish.
Cooking method: Rinse in cold water and while wet dredge in cornmeal that has been seasoned with salt and pepper. Fry in smoking hot oil until lightly golden brown. Serve with chips and a good coleslaw.
THE TRICK: All of this is a MUST DO for any white flesh fish!!! Remove the skin. ANY red, black, yellow ;anything other than the white flesh must be removed! That is where the nasty taste lies. Nothing but white flesh should remain.You be surprised. Delicate fish flavour with a crunchy coating..
As I said, this is a delicate fish taste. If you like the STRONG fish flavour then this is not for you. Give it a try! Keep Smokin!