05-20-2006, 10:21 PM
I only target them while in season when I need a new photo or I want to make fish nuggets.
using a beer batter and a dash of cheyanne pepper and a dash of sugar,
I fillett then skin the bass, then cut the fillett in half cutting on both sides of the rib bones to remove.
then I french cut the strips in to half inch lenths. making the perfect frying nuggets.
dipping in to the batter I deap fry them in a cast iron skillet at a temp of 350 degrees using only all crisco shortining. (NO COOKING OIL)
the ones I eat are between 14-18 inches, noting bigger goes in the fry pan...
[signature]
using a beer batter and a dash of cheyanne pepper and a dash of sugar,
I fillett then skin the bass, then cut the fillett in half cutting on both sides of the rib bones to remove.
then I french cut the strips in to half inch lenths. making the perfect frying nuggets.
dipping in to the batter I deap fry them in a cast iron skillet at a temp of 350 degrees using only all crisco shortining. (NO COOKING OIL)
the ones I eat are between 14-18 inches, noting bigger goes in the fry pan...
[signature]