Only post here on this subject in memory of a member of our fishing group who has passed away; I guess on to the the happy fishing pond in the sky!
His name was Cliff and his specialty was cooking fish. Never, ever, filleted bluegils, but rather cooked the whole. Made-up his own flour mix with spices, dipped them in buttermilk before he battered them, and then cooked them in LARD. Would not cook them in anything else! Nobody’s fish tasted anywhere near as delicious as Cliff’s. And he kept most of the recipes to himself as he said if we knew them then we would’nt need to take him along! Of course, that would never be, as he was a great man just to have in your group, anytime.
But 'ole Cliff taught me something … and I hope I have the attention of all you fish eating connoisseurs … fish, fresh water or salt water, taste better cooked with their heads on rather than off. Obviously, cooking them sometimes with their heads on is not practical all the time and you have to made do otherwise.
One other point … bluegils, bream, perch, walleye are all great table fare; on the other hand, bass, especially L/M bass just don’t seem to hold up in the eating department. However, Cliff would spice and bake a L/M bass, stuffed with a crabmeat dressing, that would make you think you died and went to heaven!
And the absolute best … was those 8 to 9 " brook trout, pan fried in his “special way” (with the heads on, of course!)
We miss Cliff a lot these days.
Dale
