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Off Topic TN Forums
Cooking Forum
Fried Fish
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<blockquote data-quote="WTM" data-source="post: 4616059" data-attributes="member: 6230"><p>for the last couple of years i have only been keeping 7-8" bluegill and smaller 10-11" crappie to eat and have been frying them whole. basic cornmeal and flour dredge, and sometimes cajun seasoning.</p><p></p><p>tip: if you sprinkle the fish with cajun seasoning before dredging in the coating, you get more flavor out of the seasoning.</p><p></p><p>i do filet some fish, especially drum and white bass for blackening.</p></blockquote><p></p>
[QUOTE="WTM, post: 4616059, member: 6230"] for the last couple of years i have only been keeping 7-8” bluegill and smaller 10-11” crappie to eat and have been frying them whole. basic cornmeal and flour dredge, and sometimes cajun seasoning. tip: if you sprinkle the fish with cajun seasoning before dredging in the coating, you get more flavor out of the seasoning. i do filet some fish, especially drum and white bass for blackening. [/QUOTE]
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Fried Fish
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