My new recipe

Comment

Comment by Zach Pierce on May 1, 2012 at 11:36am

Ok not too off subject here, but would someone have some ideas for those with allergies. Like to find something else to fry fish in without flour that contains gluten.

Thanks

Comment by dick tabbert on April 30, 2012 at 8:58pm

When I smoke meats we use the mustard so the coatings have something to stick to so I'm thinking that's what the mustard is in the recipe is so that the Oat flour has something  to adhere to. When smoking meats you can't even taste the mustard

Comment by Bruce Condello on April 30, 2012 at 6:22pm

...I was really surprised how mild the mustard was.

Comment by Bruce Condello on April 30, 2012 at 6:21pm

I'm going to try the Dijon and horseradish options!!!!! Bluegill is incredibly tasty.

Comment by David, aka, "McScruff" on April 30, 2012 at 6:00pm

Did I just say, "Ooooh?"

Comment by Tony Livingston on April 30, 2012 at 5:55pm

I was thinking horseradish. For the fillets, not the smoothies.

Comment by David, aka, "McScruff" on April 30, 2012 at 5:52pm

Ooooh, I wonder how this would taste using Dijon - my favorite mustard type?

Comment by Tony Livingston on April 30, 2012 at 5:46pm

I suppose that was a little over the top!

Comment by David, aka, "McScruff" on April 30, 2012 at 5:42pm

(Jamaican Rastaman accent)... "Oh no, Tony... youve gone too fahr mon!"

Comment by Tony Livingston on April 30, 2012 at 5:40pm

Perhaps one could combine the strawberries, bananas, and the fish to create Bluegill smoothies......

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