CHILL FOR A BIT. Today’s a one-day drop in temperatures and we rebound nicely tomorrow. Use the cool down to get those spring things done and be ready for what looks to be another good weekend ahead. In preparation for that we talk about just what you can be cooking those fillets with in today’s Three Things, to spice and spruce up your regular fish fry.
Featured Photo: A sixteen inch walleye, perfect for the frying pan. Simonson Photo
WEATHER (Bismarck Forecast):
Today: Tue 5/1 – May starts cool. Hi 55, Lo 39. Winds N@10.
Tomorrow: Wed 5/2 – Warming up. Hi 65, Lo 37, Winds WtoNW@10.
SOLUNAR (Bismarck Times):
Sunrise: 6:27AM Sunset: 8:53PM
Moonrise: 10:41PM Moonset 7:48AM
Overhead: 2:46AM Underfoot: 3:10PM
Moon Phase: Waning Gibbous (98% Full)
EDGE HOUR: 2:30-3:30PM. Winds taper in the afternoon, so take moon underfoot for a bump in this post-frontal Edge Hour.
CRUSH ‘EM! If you’re looking to add a little spice, some ranch flavor, or maybe some sweet chili to your fish coating, crush and grind up your favorite Doritos flavored tortilla chips and add them to the standard flour coating used on fillets. The chips don’t have to be reduced to a powder, and can be coarse, like breadcrumbs.
ISLAND TIME. Looking to add a taste of the tropics to your fish fry table? Try some shredded coconut for sweeter, small fillets like those of crappies and bluegills, to accent the natural flavor of those fish. After battering with a liquid coating, roll the fillets in a mixture of panko and coconut and fry quickly.
ESSENTIAL OILS. Try using infused oils with pepper, garlic or other spices to add a little extra flavor in the pan. There are a multitude of ways out there on the web to make your own flavor-infused oils, so give it a shot and add something new to the average fish fry.
Where’s my Ove Glove? Stay Sharp.