Share 'Seasoning the oil prior to the big fish fry...'
Do any of you bluegill eatin' aficionado's season your oil before you fry?....I do!...it makes a big difference.
I normally work in a 10" cast iron dutch oven when frying, and typically cook in a 2 inch oil depth.
Set on high...When oil reaches 220 deg, I add 3 strips of bacon...remove when done.
Then add one medium-large onion cut in 1/4" rings to oil....cook until caramelized and remove.
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