Deep frying fish..crappie, bluegill, cats..What's your secrets?

Discussion in 'Cooking Forum' started by Coho, Apr 15, 2011.

  1. Coho

    Coho Moderator Emeritus Moderator

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    Just thought I'd start a thread as it's a subject on the main forum..
    Oil temp?
    Batter?
    Breading?
    Filet or whole?
    Tricks?

    I love those little bullheads when caught in the spring from cold water. Skin, gut, dredge and fry...:tu:tu
     
  2. pointblind

    pointblind Elite Refuge Member

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    375

    Beer batter: 1 cup flour, 1 egg(or 2 egg whites), 1 full flavor beer, season to taste( I like Mrs. Dash, Tony's creole, pepper

    Completely dry filets, lightly dust with flour.

    Filets go directly from beer batter to hot oil.

    Remove to paper towl and lightly salt.

    Jummy:yes
     
  3. LA yard dog

    LA yard dog Elite Refuge Member

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    365-375 degrees

    Yellow corn meal, salt and pepper. I likes the taste of my fish, not the foo foo some folk put on it.

    Make sure oil covers fish. Turn over in about 3 minutes. Take it up when it floats.

    Also, a bullhead in Washington State must be different than a bullhead in Arkansas. They ain't fit to eat here.
     
  4. Coho

    Coho Moderator Emeritus Moderator

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    Little guys about like this. Only in the spring. They get kinda muddy in the summer..

    [​IMG]
     
  5. SteveB

    SteveB Banned

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    We call those mud cats. I've never even thought about eating one. :eek:
     
  6. remingtonarms38

    remingtonarms38 Senior Refuge Member

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    Best way to do it is fillet out the bluegil and crappie and then just drop them in Andy's fish fry mix....can pick it up at Kroger's....this is the best way to do it and several flavors to choose from, we prefer regular, but if you like spice the cajun is really good too.....Oil set to 375
     
  7. stuwest

    stuwest Elite Refuge Member

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    Glad you started this thread, just opened up the boat shop for the year.

    I use a couple of oils, at 375F also. Like peanut the best, but canola (rape) is fine too. Corn, no good except in emergency. Watch out for overheating, burnt oil is a skunker.

    Breading: I like most all of them, but prefer corn flakes over all commercial mixes so far.

    Dip: whole egg mixed with heavy cream. FULLY dry fish, dip for not greater than 10 seconds, drop in breading, drop in oil, pick up when it floats.

    Fish: walleye, b'gill, in order, but want to hear about how you skin those little B'heads...

    I want to hear what NV Ducker says...
     
  8. Coho

    Coho Moderator Emeritus Moderator

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    We drove a nail at an up angle through a board so a couple inches stick out. Sharpen nail. Impale bullheads head so the back faces you. cut skin at base of head. Grab skin with pliers and pull.Zzzzip.... Cut head off and gut. :yes
     
  9. Jimbo

    Jimbo Senior Refuge Member

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    That's how my grandpa used to do it.
     
  10. stuwest

    stuwest Elite Refuge Member

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    what do you use to cut the skin??
    i mean, any SPECIAL cutting tool? scalpel, sharp filet, xacto??
     

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