04-13-2016, 01:07 PM
So many good answers here. I learned to love wiper after I started bleeding them and removing the "red meat" under the skin then I have one more step that removed the last hint of wiper fishiness; rub each fillet with a small amount of plain French's mustard then bake, grill or fry.
After the mustard rub, I prefer rolling the fillets in flour seasoned with Old Bay and Tony Chachere's, dip in egg wash then into Panko and frying until golden brown.
I have yet to have anyone complain that wiper is too fishy and there are rarely any leftovers.
I'm not sure why the mustard thing works but it does.
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After the mustard rub, I prefer rolling the fillets in flour seasoned with Old Bay and Tony Chachere's, dip in egg wash then into Panko and frying until golden brown.
I have yet to have anyone complain that wiper is too fishy and there are rarely any leftovers.
I'm not sure why the mustard thing works but it does.
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