AK Powder has it down pretty good, I like pabst, flour, baking soda, cheyenne, and salt for a batter. Ling cod makes some killer fish-n-chips!! Mean looking ling btw!
Try fileting next time. Then top with a mixture made of 1/2 cup mayo, 2 Tblsp Garlic Puree, Two Green Onions finely chopped, 2 Tblsp Fresh Lemon Juice, and equal amounts of shredded Asiago and Parm cheeses. Make topping ahead and put as much cheese in to make it really thick. Put a thin layer on fish and then broil on low broil until topping is browned and bubbly. But, if your filet is too thin just cook until you think the fish is just done.Delicious. You can also make this topping for some really tasting garlic/cheese french bread. Give the bread a thin coat of garlic puree before putting on topping. Then broil on high until cheese is browned and bubbly.
I've never caught a ling on the fly, but caught a 35.5" fish yesterday evening (pic attached). It weighed in at exactly 17lbs. Your 52 incher was definitely not 17lbs. If it was it was a snake. You are looking at a weight around 30+ lbs when you get above 50 inches. That is HUGE!
Ate the ling tonight with good company. Cut into serving size pieces, dipped in melted butter, coated with cajun and pan seared it. A-frickin-mazing! I usually screw up my ling or halibut by overcooking it, but I followed someones advice of "if it flakes it is overdone" and it worked perfectly. Took it off the heat right at the perfect time. I convinced many tonight that ling is better than a nice butt. Cheers.
Fillet with skin off, egg wash then bread crumbs fry in half butter and olive oil until brown on both sides salt and pepper to taste maybe a dash of Jhonnys Just did halibut this way tonight and ready to count the stars. LOL Daryle
