Good black drum recipe
We caught our first Cape Charles black drum on Saturday. The boys did a good job of filleting him. They did a close check for worms and none were to be found.
Wondering what the best options are for cooking. We did a little fried with cajun batter and it was good. Now thinking about blackened black drum... I found the stew recipes and will try them, too.
Your suggestions, please!
Anything you can do w/pork chops and chicken, you can do w/Drum. Drum Parmisean, Fry it and top it w/cream, white wine, capers...
Quick and easy- sautee (chunks) in a skillet with some vadalia/peppers and a few of your favorite spices.
And there's always...
Black Drum Sushi
The only trick with Black Drum is to not cook it to long. Just till its "flaky". SLIGHT pink in the very middle. Also, slice up and soak in about 6 average limes per 5 lbs of meat for 15 minutes before putting in the firing plan at about 250F. Use good olive oil, and season like any other fish. Simmer in onions, green pepper slices, and red potato slices.
I have been told cooked this way it is much stonger than Viagra. That may be an "old wives tale" , but haveing eaten so many such beautiful, BD; cooked in this manner, there is something to it. What? I don't know. I can only attest to the results.
Take care and enjoy
This sounds good! Black drum and maybe a little fooling around tomorrow night!
Originally Posted by captrichie
Friday we keep one that weighed around 25#'s and it was great in a deep oil bath. Make sure you cut the blood lines out. I was amazed at how much meat we got off it. We let 10 go that where bigger and upto 70#'s. We wanted to start with a small one and I would keep and fry again, just hot oil and an egg, a little milk and the fry batter. I like to put old bay and some blacken with the normal fish batter. Not sure about bigger ones we always release them to live another day.
Here is one if you like a cheesy take on fish. Not everyone does but I LIKE SHARP CHEESE AND I CANNOT LIE! Try it.. I liked it..
You can find Tone's salmon and seafood seasoning at Sams club. Probably at other stores bit I got a huge one at sams. Lemon and dill flavor that is not overbearing like some lemon pepper mixes on the shelf.
I use a cake pan but glass will work if you want to use that.
Put a thin layer of evoo ( extra virgin olive oil) on the bottom and sprinkle a small amount of louisiana seasoning or old bay. The louisiana is saltier than the Tonys so you wont have to add salt.
Lay fillets covering the pan
sprinkle a bit of Tone's on the fillets. Enough untill it looks dusted but you can still see the fish.
Add a thin layer of shredded cheese on top. I use the mexican style and I dont add too much. If you like a lot of cheese it can be a cheesy good dish.
Put small spoons of butter on top to make shure the fish is melted on evenly
Cook in oven at 325 untill fish is flakey and serve w/ lemon halves. Dont over cook it..
Here is another EASY way. Dont laugh its actually pretty good!
marinate filets in Kraft zesty Italian salad dressing for a couple hours.
One big bag of Jalapeno flavored potato chips.
Place potato chips in a large zip lock bag and crush. Mix chips (after crushing ) with shreaded sharp cheese. Then coat filets with chips and cheese. Place on cookie sheet sprayed with a bit of olive oil PAM and cook @ 325 until brown. Dont over cook it..
so it can be done into sushi, oh and ive never caught a black drum nor have i ever seen one alive(hoping to get back to va in time to enjoy) just wondering about the worm thing any info is greatly appreciated.
Originally Posted by Ketchup
The worms are the best part for sushi Virginia Worm Roll is my favorite next to Chesapeake Black Drum Roll
I use the worms in my Drum Noodle Soup.