Cooking Fish
Okay, some of us keep 'em. Some of us eat 'em. One of my favorite campfire breakfasts is to sautee bluegill fillets in melted butter with a sprinkling of cajun spices, then break fresh farm eggs over the top. My favorite all time is to roll catfish into a cornmeal-cajun mix and frying in hot oil. What's yours? JGW
This is not my recipe but I use it alot. You can use it with just about any fish.
Take mayo and coat the outside of the fillet, not too much, just enough to coat the fillet, sprinkle with salt and pepper.. Place on a baking sheet. Then Sprinkle/cover with REAL parmesean cheese, not the can stuff, real grated stuff... Then broil them for about 7-9 mins.. untill golden brown.
ton of good ones here [url=http://www.flyanglersonline.com/features/whatscooking/:17dc7]http://www.flyanglersonline.com/features/whatscooking/[/url:17dc7]
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RRhyne56
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IM = robinrhyne@hotmail.com
Start fire. Put fish over fire. Eat fish.
donald
If I'm too lazy to do a beer batter and fry up some bluegill fillets I like to saute them with salt, pepper, cumin, onions and maybe some fresh jalapenos. Scoop into a warm tortilla, top with cheese and hotsauce and devour.
Crap, now I'm hungry...
My current craze is a store-bought mix called New Orleans Fish Fry (with real lemon). It's sold in bags, two different sizes are available.
Nothing to it: you dredge the wet fillets in this mixture (pre-coating with milk, etc. is not needed) then skillet fry the fillets in olive oil until golden brown on both sides.
After I'm done cleaning fish, I rinse and bag the fillets. But prior to sealing the ziplock freezer bag I pour in some concentrated lemon juice then squeeze the air out of the bag before zipping it shut.
Come meal time, that real juice you've pulled the thawed fillets out of plus the lemon contained in the fry mixture gives the fillets a light Cajun-spicy but very delicate lemon flavor that'll have you eating yourself into a coma.
Joe
"Better small than not at all."
Just out of curiosity, does anyone not fillet their bluegill? We never do, always ate 'em on the bone since I was a young 'un.
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I'm curious as to how you eat them when you don't fillet them? Filleted is the only way I have ever had them.
How do you get the meat off the fish once it's cooked?
I use a fork.
Sorry dog I had to
"Just as in cooking, there's no such thing as a little garlic, in fly fishing, there;s no such thing as a little drag" H>G> Tapley
"The sportsman Notebook" (1964)
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