that is indeed the best part…ya ritz cracker crumbs…amazingly good. dont even need tartare sauce or anything with that

Ritz cracker crumbs,never thought of that. And you probably dont skimp on the peanut oil, use the good stuff. Yummmm.

You left out the best part of the recipe, Invite a bunch of friends, and treat them to the bounty provided by the sea.

1. Raw – sashimi style with chopped sping onion and lemon soy

2. steamed with just a little pepper then topped with lemon and or soy sauce

3. (secret recipe…seriously) first make a very very thin batter with white all purpose flour and a premium beer. Roll out a tube of Ritz crackers with a rolling pin (or grind em up in a food processor) dip the boneless filets in the batter then coat both sides with the ritz cracker crumbs drop into hot PEANUT oil and fry till done

The biggest thing to preparing fresh fish is to know how to clean it. filet it and NEVER EVER EVER drag your knife through the guts….cut around bones NOT through them. generally that means from the dorsal fin to the lateral line.them remove the skin….then flip it skin side up and cut out any dark colored areas….usually its the “mud vein” that runs down the center…..a V shaped cut will get it out. Your filet should be solid white and completely boneless.