just for a change (bluegill recipe)

[Uncle Jesse]

Dust them with 50/50 mix of flour and cornmeal season with Tony Cachere's or sometimes just salt and black pepper, and fry them til just crisp. Scrumptious!

Now the Yankees know about Tony's, if there's a shortage due to over consumption in places like Kansas, we're going to blame you!

[quivira kid]

I resemble that remark! Tony's is good on everything...

[adglife]

About the only fresh water fish I filet is bass (usually small mouth) and that is because of the method used for cooking. Now, as for gills, any ole fisherman worth his salt KNOWS fish taste better cooked with their heads on.

Skin or no skin? And if skin, how do you get around it? Yucky sounding.

[Uncle Jesse]

Skin or no skin? And if skin, how do you get around it? Yucky sounding.

You dip it in milk and egg and roll it in corn meal before submerging it in hot oil of your choice. I was grown before I ever ate any bream that had the skin removed. Catfish was the only thing that got skinned back when the earth was flat.

[Rick Z]

I use cornmeal, paprika, chili powder, garlic powder, onion powder, salt and pepper to taste.
Coat fillets and bake 10-12 minutes at 450 degrees on a Pammed cookie sheet.
2nd soak fillets in Soy suace then baked the same way.
I fillet the fish so I am done with bones and all when I eat them.
With some practice you can do a fish in less than 1 minute.

Riuck

[DaleW]

Skin or no skin? And if skin, how do you get around it? Yucky sounding.

Do you mean for the fileted bass or for the gills ...?

[adglife]

Do you mean for the fileted bass or for the gills ...?

Gills. Filleting is obviously the best choice with bass since they are bigger.

[greenlantern]

poach fillets in this:

1 onion chopped
4 finely minced garlic cloves
2tbs each:
oregano
basil
parsley
rosemary
2, 14oz cans whole or diced tomatoes
sweat aromatics in 1/4 cup olive oil until tender ,
add herbs and tomatoes simmer for about 2 hours.
Whiz with a hand blender to your taste, then
return to a bare simmer in a shallow skillet and add fish.
Cook untill flakey, serve with orzo, and a nice salad.
Thia will work with any fish, and is very, very , good.

[rainbowchaser]

That does sound good. I'll try it the next time I need a change from fried fish.

[Uncle Jesse]

sounds delicious. i love bluegill but can't filet them (or any fish) worth a darn. would be better off using a brick than a knife sometimes.

I remember reading an article years ago that said if you would take a bream and drop it in boiling water for exactly one minute you could rack off the filet with a table knife. I have never tried it but have been storing that in my file of useless information for years.