Quote Originally Posted by RCC View Post
I like a gadwall. They eat great when marinated for 24 hours in the marinade of your choice, sliced in 1/4 inch thick strips, then double battered in some seasoned all purpose flour with a buttermilk/egg wash in between, then fried to a golden brown, but not over cooked, then dipped in some home made honey mustard.
That recipe sounds good. Need to try this one.