08-26-2012, 09:31 PM
[cool][#0000ff]They are not big but they are well worth filleting and skinning. And if you just head and gut them you should also skin them...with a pair of pliers. Cooking them with the skin on is an invitation to nasty. [/#0000ff]
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[#0000ff]Don't cook them in a batter. It will cook before the fish do. Cover them in a 50/50 dry mix of Bisquick and corn meal...seasoned with salt, pepper and cayenne. Leave them water wet and then shake them up in a bag with the dry mix in it.[/#0000ff]
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[#0000ff]Cook them in deep peanut oil...at least 350 degrees.[/#0000ff]
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[#0000ff]If you worry about any "flavors", soak them overnight in buttermilk or a light salt water solution.[/#0000ff]
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[#0000ff]Here's some pics of how I make a BLT (bullhead, lettuce and tomato) sammich.[/#0000ff]
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[#0000ff][/#0000ff]
[#0000ff]Don't cook them in a batter. It will cook before the fish do. Cover them in a 50/50 dry mix of Bisquick and corn meal...seasoned with salt, pepper and cayenne. Leave them water wet and then shake them up in a bag with the dry mix in it.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Cook them in deep peanut oil...at least 350 degrees.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]If you worry about any "flavors", soak them overnight in buttermilk or a light salt water solution.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Here's some pics of how I make a BLT (bullhead, lettuce and tomato) sammich.[/#0000ff]
[signature]