blufin loui
5/22/2009 8:08:00 AMThanks for the report, Roses has some nice panfish, but not alot of fishermen try for them as the trout are usually cooperative for those who venture out on the water. It's good to hear you were successful on several different spieces. I bet you'll have takers next time you invite someont along, they will make the effort not to be too busy LOL.
Good luck on your future ventures.
Good luck on your future ventures.
lohans4
5/22/2009 10:44:00 AMI was trolling on the opposite side from the boat launch fairly close to shore. I filleted the crappie, but the gals on the dock said that was wasting good meat. They claimed that the way to prepare them was scale & gut the fish & fry in corn meal. What's the best way to cook a batch up??
blufin loui
5/22/2009 12:13:00 PMlohans4, the scaling, gutting, and fried up in cornmeal is a "Sourthern Fav", and it is a difficult procedure for some folks to fillet panfish. but I always fillet the panfish myself. In my time I've scaled and gutted enough panfish to feel like I have paid my dues, and a good fillet job doesn't "waste meat" as much as some think. Flavor is the same, just not as many crunchies when fillets are battered and fried. Wife will use a batter then toss them in the deep frier. The key is to have the oil hot enough to "Flash fry" the fish, this way it doesn't soak up as much oil. Nice and crisp on the outside, but moist and flaky on the inside.
Enjoy the catch.
Enjoy the catch.
The Jigmiester
5/22/2009 1:07:00 PMLohans. as usual, Blufinloui is right. Heres a tip for scaling your Crappie. Fill your sink about a third full with water. Slip a gutted fish under the water and use a butter knife to scrape the scales off without getting them all over your sink. My favorite fish is crappie, and not to long ago my fiancee and I caught nearly a 100 in a spot not to far from where you fished. (Released most of them...) good luck, The Jigmiester.
Fishin Musician
5/22/2009 1:21:00 PMAmen to that! Crappie are tasty! If you want even less crunch, pat the fillets dry then dredge them in beaten egg and roll in crushed saltines. That will work for any white fleshed fish, and is my absolute fav for razor clams.
blufin loui
5/22/2009 4:52:00 PMThe culinary juices are flowing. To get the crushed saltine crumbs at home instead of buying already crumbled, Take a gallon zip-loc style baggie, fill 1/4 or so with the saltines, lay on counter top and then roll them with a rolling pin. Turn the bag over and do other side, presto, perfect crumbs for Fishin Musician's recipe. If ya want a richer flavor, fry them in "butter" instead of veg oil. I know (better for ya with the veg oil), but it sure tastes great.