10-23-2009, 11:39 PM
click on my user name and look at my latest artical Ice Fishing Tip #73 How to process a Pan Fish
or you can search for it under Ice Fishing Tip of the day thread on the ice fishing board. If you go the first way, it will take you right to it.
then I take
[ul][li]one cup self rising flower [/li][li]1/4 cup cornmeal [/li][li]one egg[/li][li]salt[/li][li]and just a dash of cyanne pepper[/li][li]milk, water or bear, just enough to make a thick or thin batter depending on how you like your fish[/li][li]use crisco or penut oil to fry your fish.[/li][li]get your medium it to 350 degrees[/li][li]dry your fish on a white towl or paper towl [/li][li]dip in to batter and lay in skillet or deap fryer or pancake grittle if you wish to bave breaded and not fryed fish.[/li][li]cook till golden brown and flip and do the other side if using a skillet or grittle. in a deap fryer it is more of a timed thing so checking your fryer instructions will give you your best results. "remember those are suggested settings so you should monitor and ajust your time and settings untill you come down with a sure fire method of using your fryer on gills."[/li][li]have plenty of catchup or cocktail sause on hand.[/li][li]Gills are as taisty cold as they are hot... now how many other foods can you say that about?[/li][/ul]
dont use other cooking oils unless you want a lard belly and I do mean rock gut and it will hurt for a good day or so.... Wesson is one of the worst. Fish batter will soak up oil and it is for that reason you want to use a digestable medium.
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or you can search for it under Ice Fishing Tip of the day thread on the ice fishing board. If you go the first way, it will take you right to it.
then I take
[ul][li]one cup self rising flower [/li][li]1/4 cup cornmeal [/li][li]one egg[/li][li]salt[/li][li]and just a dash of cyanne pepper[/li][li]milk, water or bear, just enough to make a thick or thin batter depending on how you like your fish[/li][li]use crisco or penut oil to fry your fish.[/li][li]get your medium it to 350 degrees[/li][li]dry your fish on a white towl or paper towl [/li][li]dip in to batter and lay in skillet or deap fryer or pancake grittle if you wish to bave breaded and not fryed fish.[/li][li]cook till golden brown and flip and do the other side if using a skillet or grittle. in a deap fryer it is more of a timed thing so checking your fryer instructions will give you your best results. "remember those are suggested settings so you should monitor and ajust your time and settings untill you come down with a sure fire method of using your fryer on gills."[/li][li]have plenty of catchup or cocktail sause on hand.[/li][li]Gills are as taisty cold as they are hot... now how many other foods can you say that about?[/li][/ul]
dont use other cooking oils unless you want a lard belly and I do mean rock gut and it will hurt for a good day or so.... Wesson is one of the worst. Fish batter will soak up oil and it is for that reason you want to use a digestable medium.
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