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.
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 agree, I fillet all my fish (not trout) and they have a great taste.
Sounds like you have found a new way to cook your bream.
RBC is right, you need to start with a good sharp flexible blade. I have a brother in law that catches crappies with zippers on them, there is not way you can clean a fish that fast. Of course, he cleans over a thousand most years. I have a young lady friend a freshman in college majoring in biology preparing to apply to medical school who can unzip them pretty well I think. Probably make a heck of a surgeon.
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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. About the only way you will prove this to yourself is the taste test. Cook one each, with head on and another without, in the same pan, corn mealed or floured the same way, and have at it. By the way, a fileted gill (IMO), not even in the same league.
This year I finally learned the art of filleting small fish which came out of necessity with a large mess of Crappie a group of 4 of us caught this spring. We had a big fish fry and none of the other guys felt confident with a knife. I found a great video on youtube and followed it to the letter. I have since carried this over to some gills and it works great. I simply fillet the fish (works best if the fish have been iced down for a while but not frozen), soak the fillets in water as I clean them.Pat them gently dry on paper towels, then soak them in an egg/milk wash while heating up the pan and grease. 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!
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That recipe sounds good! My current favorite is using panko breadcrumbs seasoned up with crushed red pepper, garlic powder, and black pepper. A little egg wash, into the breadcrumbs, and some hot grease.
Me and my electric knife can blow through a pile of gills in fairly short order. I like to slip down fillets way too much than have to worry about bones and skin!
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I resemble that remark! Tony's is good on everything...
The Green Hornet strikes again!!!