MICHI-CAN
Well-Known Member
A gill is lopp the head, gut and a quick spooning for scalesI fillet them and toss the skin. Then batter and fry them. Closest thing to ocean white fish. But bluegill is good too battered and fried just more work for me.
Peace man.
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Rinse, pat dry, dust in seasoned flour, cornstarch and rice flour. Fry in beef lard after the fries. Cleanest fish flavor ever.
And it is about 3 gills / minute until you get bored.
Nice mount. We have monsters here. But yours taste a bit less fishy in that size. I catch and release if not eating or feeding someone.
Peace and enjoy.