At my Springfield, Ohio Red Lobster (good ol’ RL 868), the fish we fried was Hoki. Deep frying anything frozen is going to be painful. At this point, I want to remind everyone that a grease fire is a dangerous situation. Anything below that will let the fish absorb the oil and it’ll just turn greasy and kinda gross. If your house doesn’t have a shaker of Old Bay, looks like the time is right for you to get one, motherf****r.Bodie would order his with grape or orange soda. […] able to differentiate different bodies of water. Read about and googled Lake Trout carryout and upon arriving at the place, I got excited that I was in for a treat. No one likes mushy fish.For those of you unfamiliar with deep frying, there is usually two batters, a wet and dry,  and their makeup is equally important. Trust me on this.Papyrus: trash type for trash fish.

Been frying fish for a living my entire adult life and, being from Ohio, had a completely different idea of what “Lake Trout” might be.Sounds like a good recipe. For this recipe, I double-dipped because Atlantic Whiting is kind of a fishy fish and I wanted to cover that flavor up a little. I think if I had gone there first instead of Kimmy’s, I might not have been so disappointed, especially because I got the brown bag and aluminum foil.

You can single dip if you want, but when you dress to impress, you wear your finest coat.

If the oil starts to smoke, your temperature is too high. If you want a golden brown fish on your Wonder Bread, make sure your oil stays relatively fresh. It wouldn’t do any reader much good to read this blog if I didn’t know what the stuff tasted like in the first place. So I figured I’d go order a few and decide how I like it.What no one told me (and thankfully, nothing went awry) is that this fish is full of bones and there’s a particular way of eating it (pulling the spine out first).

I got a Lake Trout (four fillets) and an orange soda. Find it on the menu at places like Lake Trout in Edmondson Village, Lake Trout 2 near Towson or even Lake Trout 3 in Windsor Mill.

Detectives … Read about and googled Lake Trout carryout and upon arriving at the place, I got excited that I was in for a treat. I’m something of a seafood expert. This is not so in Baltimore corner carry outs, like the ones featured in HBO’s “The Wire.”In this scene, Detective William “the Bunk” Moreland (Wendell Pierce) is using Lake Trout as a thinly veiled allusion to Detective Jimmy McNulty’s (Dominic West) personal life. I asked a few locals about how to eat it , but they all said something different. Mind the color of your oil!
If you’re cooking in a deep fryer, preheat your oil to 375.

But this is how you quick thaw a bag of Whiting… don’t go higher than 70 degrees or you’ll lose the texture of the fish. This is probably for the best. If one should occur while you’re making Baltimore Lake Trout, be sure not to throw water on it and to only use a fire extinguisher if the fire is catching to your walls. I know people don’t think seafood perfection when they think of Red Lobster, but I learned how to cook seafood really well there, having worked the line for so many years.
If you’re cooking in a pan at home, make sure you give the fish plenty of room to get into the oil. I realize that what is being cooked up is probably not actually lake trout but some other fish.

Bunk thinks McNulty is wrong.

But it just had half the flavor, half the zest, and the oil in the fryer could have used a good filtering.Then I thought to myself that this place is really close to a shopping area, close to the Interstate.

Not bad, but not something I fell in love with… not like Kimmy.I realize some of you are not near Baltimore. It’s going to need to be submerged.

Of course… Bodie dead.I was interested in the preparation. The nuances are many. And this ‘lake trout’ recipe – try it at home […][…] get yourself a bottle and grab your local favorites; crab cakes, Lake trout, chicken box, or Polock Johnny’s sausages.

Just smothering the fire will put it out.Technically, you want to cook the fish to 140 degrees (F), but four to five minutes in hot oil should do the trick. This post will be a true to The Wire as The Wire was to Baltimore.And holy hell… I had no idea Lake Trout was such a cultural staple of Baltimore! Essentially, the Bunk is warning him against trying to be something he’s not. Then serve them.Serve on white bread with a hot sauce option and Old Bay Seasoning.


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