Bluegill
- Thread starter Mud Creek
- Start date
my favorite way. tails taste like bacon.
huntintn
Well-Known Member
Them tails are ruffles of the pond.
Awesome!!
akachuck
Well-Known Member
How did you bread them? Looks amazing
Flour, egg wash, then into a mixture of flour and Andy's red.
waynesworld
Well-Known Member
Up in SD we would go collect bullheads by the bucket when the water in ponds would get low. Whack the head off skin them and fry up with the tails those are soo good.
Just curious how it's less work?
I despise scaling them !
brassmagnet
Well-Known Member
Yes please.
Because i leave the skin on fillets too. Aside from catfish and maybe a couple others i eat the skin.
Thats all we ever did to smaller cats/bullheads. Cooked them whole. Large ones got "steaked" from the rib section and if not too big the tail section was one piece. I would swear fish cooked with bones in taste better and you lose less meat. Meat pulls right off leaving almost nothing going to waste.
REALLY big ones got made into nuggets and soaked in buttermilk before cooking. Old river cat gets pretty strong and even almost tough. Nuggets are first rinsed in salt/lemon juice/water and then tossed in some buttermilk. Eat them with hot sauce and its pretty dam good but not as good as a sub 2lb whole fried catfish.
Got ya !
Thanks.
