Is it Blue Gill, Sun Perch, Red Eye, or Brim? How do you process them? I have fried them whole, took the back strap off them and just fussed with the bones in a fillet.
This year, before the drought that we probably will have to endure again kills off all my stocked catfish and the naturally aspired perch, I bought a big cast net.
I am going to feed them as usual, by hand and when I see Channel Cats feeding, I'll get the net and do em in.
I know the wash tub will be full of perch too so I am thinking about adding them to the harvest.
I used to make up my own batter with a water/flower first coat then a swim through egg and milk and a corn meal top coat; grease (Canola oil) between 350 and 400F in an cast iron Dutch oven, frying them till they float.
Nowadays, I use the mix from the Coon-a$$es in Louisiana for a superb treat.
Other thing I learned by watching one of the reality tv channels had to do with potatoes for fries. After seeing what they do to them, all I buy now is frozen fast food ffies and they are superb in Canola oil; come out nice and crisp and delicious.
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