52 more
05-12-2007, 04:55 PM
#15
Nontypical Buck
Join Date: Oct 2004
Posts: 1,085
RE: 52 more
Nice catch once again, Chuck...Good eatin'....
It's a little early for good 'gill fishing up here in the north country, but I'm planning a trip a week from Monday to check 'em out on Honeyoye, which, by the way, is one of the FINGER Lakes...
...
It's a little early for good 'gill fishing up here in the north country, but I'm planning a trip a week from Monday to check 'em out on Honeyoye, which, by the way, is one of the FINGER Lakes...
...
05-16-2007, 08:18 AM
#17
Giant Nontypical
Join Date: Mar 2004
Location: Wy
Posts: 9,821
RE: 52 more
ORIGINAL: Chuck7
Time to eat..here are 6 fish filleted out..
C ya
Wow C7 thats a lota fish52 & They do look [8D]yummy there!
(Do you leave the skin on theone side & take the scales off it?_)
( i just caught & will be eating something i never have - Gar")
Time to eat..here are 6 fish filleted out..
C ya
Wow C7 thats a lota fish52 & They do look [8D]yummy there!
(Do you leave the skin on theone side & take the scales off it?_)
( i just caught & will be eating something i never have - Gar")
05-16-2007, 08:31 AM
#19
Dominant Buck
Thread Starter
Join Date: Jan 2005
Location: Central Florida
Posts: 25,116
RE: 52 more
Hey Mr. Fish,
First..I scale the fish. leaving theskin on
then, I carefully fillet the fish .
The next time to pep things up I'm changing 2 things.
1. I plan to fry them in peanut oil..heats up better to make more crunchy.
2. Add some cajan seasoning with my flour and corn-meal mixture for an added boost.
These were...
1. First soaked in salt water to drain all blood.
2. Lightly flour fillets
{ Have 2 eggs with a tablespoon ofwater mixed in a shallow bowl}
3. Drag lightly floured fillet through egg...
4. Drag fillet in your cornmeal / flour , salt. pepper . paparika mixture.
I plan to also add some cajan.
5. Carefully put in hot peanut oil.
6. Remove when golden brown
7. Thank the Lord and enjoy.
First..I scale the fish. leaving theskin on
then, I carefully fillet the fish .
The next time to pep things up I'm changing 2 things.
1. I plan to fry them in peanut oil..heats up better to make more crunchy.
2. Add some cajan seasoning with my flour and corn-meal mixture for an added boost.
These were...
1. First soaked in salt water to drain all blood.
2. Lightly flour fillets
{ Have 2 eggs with a tablespoon ofwater mixed in a shallow bowl}
3. Drag lightly floured fillet through egg...
4. Drag fillet in your cornmeal / flour , salt. pepper . paparika mixture.
I plan to also add some cajan.
5. Carefully put in hot peanut oil.
6. Remove when golden brown
7. Thank the Lord and enjoy.
05-16-2007, 08:37 AM
#20
Boone & Crockett
Join Date: Feb 2006
Location: Maine
Posts: 12,681
RE: 52 more
Those sure look good Chuck but, I have never tried them up here.
First..I scale the fish. leaving theskin on
then, I carefully fillet the fish
I have never tried fish with the skin on, I normally fillet and then take the skin off. That's the way I have been doing it for perch anyhow.
First..I scale the fish. leaving theskin on
then, I carefully fillet the fish
I have never tried fish with the skin on, I normally fillet and then take the skin off. That's the way I have been doing it for perch anyhow.