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Sucker Fish - Bone melting brine Recipe

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This recipe for Sucker Fish - Bone melting brine, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tammy Wilson


Sucker fillets
200 ml water
50 ml Worchestershire Sauce
50 ml white vinegar
50 ml lemon juice
1 sprig of celery
1/4 bunch of parsley
3 bay leaves
15 ml whole peppercorns
5 ml mustard seed
15 ml celery salt
tiny blop of maple syrup

Mix brine.
Submerge fish fillets in brine.
They must stay submerged...so a ziplock bag with the air squeezed out works well.
I have done it in a plastic container too, just be careful.
Fish must sit in the fridge in the brine at least overnight. Feel for bones to decide.
Paper towel them dry. Salt and pepper them.
Dip in flour.
Pan fry in hot sunflower oil. If you have kept the skin on (I don't), cook the meat side first and the skin side second.
If it is a big fish, turn the heat down and finish it slowly.
Thin fillets take about 3 minutes a side. Larger ones can take 5 minutes a side.
If you take your finger or a fork and push the fillet and it bounces back, then its done. If it stays dented in then it is still raw.

Personal Notes:
Personal Notes:
This recipe is by Andy Dreschel. He is a friend so we were happy for him when it was published in Muskoka Life (July-August 2011). It's great because the bones go soft like with canned salmon - takes the hassle out of suckers.




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