Thread: Cleaning method for a brim

Originally Posted by ga.crappie&breamguy

then cook for 20 to 30 mintues or until golden brown.

Man are you talking about panfish or potato chips? I leave my fish in 350-375 degree grease for no more than 10 min.(usually 7-10min.) and if they stay any longer the meat starts cooking right off the bone...

Pretty neat cleaning technique. I'll have to try it, though I usually leave the dorsal fin alone if I'm doing whole fish. Once the fish is cooked, you can pull that dorsal fin right out and not leave anything behind.

great post, other than trimming the anal fin just before your first cut, i do mine much like you do. I have never, however, tried trimming the meat away from the back bone, never honestly thought about it, but will sure give it a try, sure it cooks much quicker this way. I always trim the fins off, saves on room in the skillet, and most appreciate the effort.
I honestly cant say wether its the skin left on, or the bones that enhance the flavor so much, but for those of you who have ever had a bluegill "whole", its entirely different than one filleted, do yourself a favor, and try it.

Psmith, i aint quite below the Mason Dixon line, but i was raised that ya fry fish with cornmeal, and chicken with flour, period.
Recently, i have been experimenting with different box mix breadings, and so far "Andy's", and "Drakes" and "Magic Fry" have become clear winners.
Andy's is primarily a cornmeal based breading, whereas the other two are flour based. But if you mix them up right, you can make a killer fish breading. Magic fry used to be a cornmeal based breading, but this last box was a flour based breading.

Far as cooking goes, if mine make it 10 minutes in the skillet, its cause im distracted, my panfish fillets cook for about 3-5 depending on size, a whole fish maybe 7-8. I cook with very very hot oil, and dont like to cook them to death, the faster you get them out of the oil, the less oil you eat, and the more natural fish flavor you get.

HB

I just scale it, gut it, chop the head off, then wash it up good. Pan fry in some butter with the skin on. Yummm. Don't cook a bunch if there are kids around so they don't get a bone, give them nice boneless fillets.

Originally Posted by Hillbilly910

Far as cooking goes, if mine make it 10 minutes in the skillet, its cause im distracted, my panfish fillets cook for about 3-5 depending on size, a whole fish maybe 7-8. I cook with very very hot oil, and dont like to cook them to death, the faster you get them out of the oil, the less oil you eat, and the more natural fish flavor you get.

HB

This is my opinion exactly. I most always cook whole fish and the bigger ones usually have to stay there around 10 min. Most about 7 min. tops. But I hate to go to a fish fry where somebody has fried the fish for so long that the meat is tough and stuck to the bone. A WASTE!!!!!!...Think I'm gone fry up a big bunch Sat. nite just from talking about them.:D:D

Hillbilly, my Dad always trimmed the all fins when cleaning fish, but I don't agree because of this. Fins are bones that stick out of the fish and when you trim them you leave the short pieces of bone in the flesh which makes it easier to get lost in the flesh. When you leave them whole at least you know where they're at. Even my kids learned at an early age to eat fish off the bone after showing them exactly where they were and how to eat around them.

"gene"

Originally Posted by PawPaw "gene"

When you leave them whole at least you know where they're at. Even my kids learned at an early age to eat fish off the bone after showing them exactly where they were and how to eat around them.

"gene"

Exactly, there are some people that if you were to hand them a cooked bream still intact they would look at you with that "deer in the headlights look." I love the meat around those bones!!!

i skin mine,i know it sounds crazey but i can skin'em as fast as i can scale'em,m father,n law skined his fish as mother'en law would not eat them any outher way.