Posted: 4/14/2011 2:23:07 PM EDT
You often forget how perishable skills are such as long range shooting and fileting fish. 
If you don't do it often, you are going to be as good as you can be. I caught a bunch of crappie around noon but only 6 slab side (good enough for a nice filet). I fileted them on the truck tailgate in the drive way a little while ago and left some bones in the filets. I just got picking the bones out of some of the filets with needle nose. My dad was a hard task master being a master chief. If I cut them and left too much meat on the carcass, he complained. If I got bones in the fllets, he complained. I remember him bitching at me while I was picking bones out of the few filets I goofed up on. 
I also remember telling him to clean his own damn fish when I was grown. 
He never bitched at me again about the way I cleaned our fish we caught. 
I just tried something I've never done before. I soaked this afternoon's crappie in salt water, then dipped them in a mixture of eggs, milk, and mustard. I rolled them in a mixture of bread crumbs, ground up fried onions, ground parmesan cheese, garlic powder, and black pepper. I coated the bottom of the baking pan with EVOO (extra virgin olive oil) and put them back in the refrigerator. I'm going to bake them at 300 degrees for 20 minutes or so and see how they come out. Between the salt water and the mustard, there shouldn't be hardly much fishy taste in the crappie. Sounds good, doesn't it? |
Yes it does sound good. Quit showing off!  As soon as my dad taught me how to fillet he has always handed me the knife and never complained about how they came out. Before that he always gutted and de-headed the fish then baked the rest of it whole.  He hates filleting that much. I used to think he did it that way because he preferred baked fish over the tasty fried fillets.  This last trip in March I had some perdy looking fillets come off of those fish.  |
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Sean, the fish came out great. You could just taste the mustard and parmesan together. That is a rather unique taste.
I should have patted the fish dry before fixing them. They weren't very crisp. I think everyone wants a small bit of "crunch" when they bite into fish. And I did find some bones so my filet technique sucks big time. But fileting a 1 lb pan fish isn't all that easy. Not as easy as a 5 lb bass or 15 lb striper! |
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Quoted:
You often forget how perishable skills are such as long range shooting and fileting fish.
If you don't do it often, you are going to be as good as you can be. I caught a bunch of crappie around noon but only 6 slab side (good enough for a nice filet). I fileted them on the truck tailgate in the drive way a little while ago and left some bones in the filets. I just got picking the bones out of some of the filets with needle nose. My dad was a hard task master being a master chief. If I cut them and left too much meat on the carcass, he complained. If I got bones in the fllets, he complained. I remember him bitching at me while I was picking bones out of the few filets I goofed up on.
I also remember telling him to clean his own damn fish when I was grown.
He never bitched at me again about the way I cleaned our fish we caught.
I just tried something I've never done before. I soaked this afternoon's crappie in salt water, then dipped them in a mixture of eggs, milk, and mustard. I rolled them in a mixture of bread crumbs, ground up fried onions, ground parmesan cheese, garlic powder, and black pepper. I coated the bottom of the baking pan with EVOO (extra virgin olive oil) and put them back in the refrigerator. I'm going to bake them at 300 degrees for 20 minutes or so and see how they come out. Between the salt water and the mustard, there shouldn't be hardly much fishy taste in the crappie. Sounds good, doesn't it? Making my mouth water! |
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got some crappie and saugeye fillets left from last fall I got to fry up,
gonna soak them in a bit of buttermilk, then roll them with seasoned bread crumbs till they're coated, dip them back in a seasoned egg wash (cayenne pepper, garlic/onion powder and a touch of salt), then roll them in crushed up freetoes crumbs before deep frying. I did have a tunafish/english muffin sandwich today and then a couple of grilled/bbq'd pig short ribs this evening, the pig weren't bad  , the tunafish was about as good as canned tuna can be.
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Quoted:
I need to go and get some crappie so I can try my hand at some filleting. Not much on fish anymore, but fresh catch might just be the ticket. BTW, any good places that are easy access for crutched people? they recently built a fisherman's dock near the little axe boat ramp (east side of the lake). the one on the west side of the lake got damaged by the tornado last year, hadn't been to the park lately so I don't know if it's been rebuilt yet or not. hell there is decent crappie fishing at everyone of the boat docks around the lake, problem is you aren't really supposed to be fishing off of them, but people do, they just get off the dock when boats tie up so the rangers don't say a whole lot to them. |
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Quoted:
Thanks Nden. I will be in a boot and on crutches for at least another month. It sucks. since you're gimp'd up a bit, an even better place to fish is at long john silvers, you can hobble on in or go through the drive in to catch as many fish as you want, I normally catch a three piece with fries, slaw and a couple of hush puppies  .
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