100_1035 (Medium)

Comment

Comment by Tony Livingston on June 25, 2012 at 8:35am

Using the leftover fillets to make Bluegill sandwiches for lunch..........

Comment by Tony Livingston on June 25, 2012 at 8:32am

Place fillets into a milk/egg wash, then into a gallon bag with about 1.5" of Andy's red, shake until coated, drop into HOT oil... I prefer 375 degrees, for 3 minutes.

Don't add too many fillets at once, as it lowers the oil's temperature too much.

Comment by dick tabbert on June 25, 2012 at 7:37am

me

Comment by Zach Pierce on June 25, 2012 at 7:26am

Sure like the color you have on these, no matter how hard I try it never turns out like this.

Comment by Tony Livingston on June 24, 2012 at 7:42pm

Filleting is like anything else, it just takes practice. The more you do it, the better you become.

 A running joke in my family says that before my mother would allow my sister and I to move out on our own, we had to know how to cook, wash clothes, fillet fish, and skin squirrels.

Her philosophy was: "When you leave here you'll know enough to be clean, and not be hungry".

Thanks, Mom!!

Comment by fish4anything on June 24, 2012 at 7:00pm

Looks deish, Tony!  I need to work on my filleting skills.

Comment by Ronnie M. on June 24, 2012 at 6:59pm

O yes that looks good!!!

Comment by 10.5" RES Sharon on June 24, 2012 at 6:38pm

yum

 

Comment by Jim Gronaw on June 24, 2012 at 6:37pm

Sheeeesh!!!!

Comment by Jeffrey D. Abney on June 24, 2012 at 6:35pm

Good looking Fry!