Bluegill - Big Bluegill

Do you love big bluegill?

What's your guys recipe for catfish?  I just started catching some again and I'm looking to try a different batter than what I've been using.

Views: 664

Reply to This

Replies to This Discussion

David oh buddy you done good till you come up with them grits does anybody know that will ruin a perfectly good fish.

The only difference between cornmeal and grits, is the size of the grind.

In practical terms, as far as texture goes Allen, that's right. That's why I like to include a bit in the mix. It gives a certain 'toothiness' to the coating.

Now, for those who don't know it, grits actually start as corn kernels soaked in lye. This removes the outer husk, separates the volatile oils to prevent spoilage and swells the kernel. At this point it is what is referred to as "hominy"... the same stuff commonly found in cans.

Then, the newly made hominy is allowed to dry and, finally, it is ground into a coarse meal to become grits. All this was done back in the days before refrigeration to preserve the corn. What we think of as grits was more the standard "meal" of the day. What we think of as 'corn meal' was known but it was obtained and used in small quantities as it quickly spoils and turns rancid in the Southern heat.

During the Initial War of Federal Aggression (aka the Civil War), Federalist troops often complained of the food they 'liberated' from the gentle Southern folk wherever they pilfered. Aside from those few live chickens they might round up*, this food was inevitably dry cured pork (Virginia-style Ham) and grits/meal.

To a man, they could not wait to leave the torrid heat of the South and get back to real food - leaving that awful diet of "hog and hominy" behind, once and for all.

* It was considered a punishable offense to hide food - especially chickens - from the scavenging Union armies.

That's good for me cause I don't like either one and that includes hominy yucccccccccccck.

Hey, Dick. Contrary to popular belief, grits are not evil. In this application they give a bit
of "tooth" to the coated fish which I like. They are just as easily omitted, though, if their presence
offends you.... Hahaha!

 Last night at the Crappy Cabin it was fish and frogleg night. I used my basic cornmeal coating for the fish, season fish with cajun seasoning add an egg and swish around to coat the filets add cornmeal  and coat all pieces and let it rest for a few minutes, then fry.  Take remaining cornmeal add 50/50 mix of flour and cornstarch,next add club soda and mix to desired consistancy , drag frog legs through the batter and drop into hot oil, this makes a light crisp batter like tempura with a little corn meal for texture, everyone thought it was great, there was nothing left and people were wondering if it was too last in the season to catch more frogs.    LOFR

Heard of the club soda batter, never tried it.
Everything sounds delicious.

I put flour in a zip lock bag seasoned with Old Bay Seasoning (to taste), salt, pepper, and garlic powder. I put the fillets in the bag and shake while I'm heating a skillet of olive oil and margarine. I drop in the fillets and cook until golden brown. Yum!

RSS

Latest Activity

John Sheehan commented on John Sheehan's photo
Thumbnail

electiondcr16115

"Thanks Dick -Greg and I got into these and Bullheads pretty good in October and November ! Merry…"
1 hour ago
dick tabbert commented on John Sheehan's photo
Thumbnail

electiondcr16115

"Awesome quality black. "
3 hours ago
dick tabbert commented on Jeffrey D. Abney's photo
3 hours ago
dick tabbert commented on Jeffrey D. Abney's photo
3 hours ago
dick tabbert commented on Tim Overbaugh's photo
Thumbnail

World Record Redear Sunfish 2021

"Another quality piece of work. He never ceases to amaze me."
3 hours ago
Tim Overbaugh commented on Tim Overbaugh's photo
Thumbnail

World Record Redear Sunfish 2021

"Thanks for all the kind words. Yes, this is a true giant of the freshwater sunfish world. It…"
Nov 28
jim cosgrove commented on Tim Overbaugh's photo
Thumbnail

World Record Redear Sunfish 2021

"Awesome job Tim,I remember that catch.I got one closed to 2 and was just shocked when i got it…"
Nov 27
John Sheehan commented on John Sheehan's group East coast Ice fisherman
"No Bruce , thinking way ahead to January. Earliest I've ever ice fished is…"
Nov 25
Bruce Tomaselli commented on John Sheehan's group East coast Ice fisherman
"Do you have ice in your area?"
Nov 25
John Sheehan commented on Jeffrey D. Abney's group The Big and Ugly
"While Crappie Fishing the good sized Bullheads showed up or a Double hookup…"
Nov 25
John Sheehan commented on John Sheehan's group East coast Ice fisherman
"Anyone here using Schooley Reels and Rods . I want to try this if I can find my old cheap Eagle…"
Nov 25
John Sheehan commented on John Sheehan's photo
Thumbnail

electiondcr16115

"Thank you Troy ! Happy Fishing!"
Nov 25
Troy Dorman commented on John Sheehan's photo
Thumbnail

electiondcr16115

"That's a dandy!"
Nov 24
Troy Dorman commented on Tim Overbaugh's photo
Thumbnail

World Record Redear Sunfish 2021

"What a fish!! Your work is superior!!!"
Nov 24
John Sheehan commented on Tim Overbaugh's photo
Thumbnail

World Record Redear Sunfish 2021

"Very Artistic! Amazing Fish!"
Nov 22
Jeffrey D. Abney commented on Tim Overbaugh's photo
Thumbnail

World Record Redear Sunfish 2021

"This is an incredible fish and nobody can create a masterpiece like Tim can……He…"
Nov 22
Bruce Tomaselli commented on Tim Overbaugh's photo
Thumbnail

World Record Redear Sunfish 2021

"What a beautiful mount and fish. You both did a good job."
Nov 22
Tim Overbaugh posted a photo

World Record Redear Sunfish 2021

I had the great privilege of molding Tom Farchione's catch of a lifetime. This is the cast replica…
Nov 22
Jeffrey D. Abney commented on Jeffrey D. Abney's photo
Thumbnail

Sunset at our Favorite Haunt on the Outer Banks….11/11/2022

"Thanks Bruce……we love it…we go more often off peak…….get the…"
Nov 21
John Sheehan posted a status
Nov 21

© 2022   Created by Bluegill.   Powered by

Badges  |  Report an Issue  |  Terms of Service