Thread: Good day on the ice

Not crappies but a good mess of these will eat just fine..I'm beat from the cold...wind and cleaning 82 of them...was a fun day

nice

One of those fish looks like shes full of eggs

Just well fed in this lake...did keep a 14" bass that had eggs..strange?

Nice catch ! Wish I could find some down this way, but willing to wait til the weather warms up ! :-)
Pat

nice how can you or what do you look for to find bluegills

Sounds and looks like you had an awesome day.I've been out maybe 8 times so far catching mostly gills and only a handful of crappie and perch.

Great catch. Excellent sized gills. Here's good recipe you might want to try that I picked up from a Euell Gibbons book.

BLUEGILL TEMPURA

You can make a batter of two beaten eggs, one-quarter cup of water, one cup of flour and 1 teaspoon of salt. Mix well, then dip each fillet giving each a thin coat of batter. Drop into hot oil and let cook to a golden brown in about two minutes. When you take them out put them on a paper towel to absorb any extra grease.

The advantage to making bluegill tempura is it seems to trap the moisture causing the fish to puff up and stay moist inside. It also makes a small amount of fish go a little further. Usually the wife and kid love this recipe too as there is no strong fishy taste. We enjoy them as much as crappie.

Originally Posted by Bronson

Great catch. Excellent sized gills. Here's good recipe you might want to try that I picked up from a Euell Gibbons book.

BLUEGILL TEMPURA

You can make a batter of two beaten eggs, one-quarter cup of water, one cup of flour and 1 teaspoon of salt. Mix well, then dip each fillet giving each a thin coat of batter. Drop into hot oil and let cook to a golden brown in about two minutes. When you take them out put them on a paper towel to absorb any extra grease.

The advantage to making bluegill tempura is it seems to trap the moisture causing the fish to puff up and stay moist inside. It also makes a small amount of fish go a little further. Usually the wife and kid love this recipe too as there is no strong fishy taste. We enjoy them as much as crappie.

I've used batter over breading for years for just that reason. I cut the fillets into pieces about as big as your middle finger and dip and fry like you described. My kids always left the fries that went with em, but never any fish. Put a little cayenne and dried garlic in the flour and it gets very good.

nice gills!i don't trust the ice around these parts enough to go out on it.my dad usualy cooks my fillets with thyme,lemon juice,lil salt,olive oil,unbreaded on a skillet.its good that way.my friends mom cooked up crappie fillets when was down in wv in the oven with butter,lemon juice,lil salt and were amazing!