What is the best way to cook panfish such as bluegill, brim, shellcrackers etc.? Are they best filleted or whole? Does anybody have a favorite recipe to share? :rolleyes:
Bass Lass
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What is the best way to cook panfish such as bluegill, brim, shellcrackers etc.? Are they best filleted or whole? Does anybody have a favorite recipe to share? :rolleyes:
Bass Lass
If you go to the top of this post and click on Crappie fishing - Crappie.com, you can scroll down to the cooking crappie forum where everybody puts in their favorite recipes for fish and sides.
I generally filet my gills to make my other hafl happy, but I like them fried whole, too. - Roberta
I like mine scraped and fried whole. Most of my fishing buddies like em w/ the tail on, but that really doesn't matter to me!
Clean um any way that is easy for you fry um done and share with friends and family.
Rod
My dad said one time the worst part of a fish to eat was the skin(besides the head and guts of course). Roll the fillets in your favorite fish meal and deep fry.
i feed a bunch to 5-10 yr old nieces and nephews so i filet them, shake in HOUSE AUTRY fish breader mix, drop in hot peanut oil, take'em out soon as they float...also boil'em in beer, chill on ice, and eat with your favorite cocktail sauce...MMMMM they bout gooder than shrimp!!!
I like to fillet mine and deep fry them. You don't get as much this way but I would rather eat fish than pick bone. Most of the old-timers around here would much rather eat them whole but if you have small kids and you fillet them then you don't have to worry about them choking on a bone.
Shadow
Love to fry them whole, never have filayed them. Thats for large fish like walleyes or big perch.
When done frying, I start by eating the tailfin first. If you have never tryed the tailfin, you missin it. But make sure u get the fish crispy, so the tailfin is britle. Also, I feel the skin gives it that more bluegill flavor.
I love to dip mine in Italian dressing then batter it in Zattarans lemon fish batter and deep fry. Aint nuttin better when you filet em and fry em like dis.
This is the way I like um best. I usually filet mine but works just the same with skinned whole fish. Roll them in Krustee's Bake and Fry, Fry them in a cast iron pan with the oil about 1/4 inch deep. Not enough oil to deep fry but more then just a skim. Turn and cook to a light golden brown. Add a little lemon juice and tarter if you like it.
if you wanna fry em then try ur best to fillet them, if ur using a oven recipe then chop off the heads and gut them, the fins will be fine ( more flavor haha) but what ever u prefer
Fillet em.Get some crackers, a plastic bag put the crackers in ti, roll them into crumbs, add some corn meal, garlic powder, accent, salt , pepper,a little flour, and mix it up by shaking.Put the fillets in some milk and egg mix, drop them into the mix in the bag, and they are batteredready to fry. I use a pan with oil in it, get it hot add the fish,cook till golden, and chow down.Got any freezer burned fish? Soak em in a mix of beer and salt water for an hour or so, then use the above batter.Oh make sure you have enough beer, one for the fish, two for the fishermen.Thats only three beers, give one to the wife, and beg her to go to the package store, whileshes gone drink the next two and wait in the driveway for her to return.
my dad just scales them, cuts the head off, cleans the guts out..and cooks each side ten minutes in the fryer...its pretty low class.but it sure is yummy with some tarter sause or lemon juice
The absolute best way to eat these critters mentioned is to put 2 to 4,(whole), in a blender with salt, pepper, tony Chacherie's....actually any seasonings you like...put blender on "blend" setting and mix until watery. Add ice if you prefer cold. Enjoy!
Cooking 'em whole is definately my method of choice(gutted and scaled). Once done, simply pull out the Dorsal Fin, place the fish between your hands-placing your thumbs where the dorsal fin was, and gently seperate the meat from the bone. You'll get more meat this way.
http://photos1.blogger.com/blogger/3...0/DCP_0016.jpg
After i clean them I fry them whole! I don't want to miss any meat...lol
I fillet them (usually go into the freezer if storing them for later in a water filled zip-lock freezer bag to prevent freezer burn), (thaw) soak the fillets in milk for about 2 or 3 hours (removes any gamey taste), coat them lightly in fish meal (store bought), and drop them in the Fry Daddy.
Man that sounds pretty good fishdoc! Have to try this one. Straight up beer? No water?Quote:
Originally Posted by fishdoc
Same here. I fillet all of them. We keep only the very large bream and all of the crappie that are larger than 10". I marinate them in Italian dressing for several hours, coat them in a corn meal/flour mixture (3 parts corn meal to 1 part flour), drop them in the Fry Daddy and take them out as soon as they float to the top. Eat them hot with lots of hushpuppies both dipped in catchup.Quote:
Originally Posted by dixieangler
Dan