We eat the gar back straps, the drum we make "poor man's lobster" and the carp makes great compost@Mr Price what are u doing with those big fish? I don't know anything about fresh water drum but the salt water variety start to lose tablefare quality when they get bigger....u cant harvest grass carp here for whatever reason...I see monsters all the time but not allowed to catch...do they taste good or u making dog food or fertilizer?
I've done a lot of fishing in my life and never caught any kind of trout. Plus, the truck camper is awesome!First overnight camping trip in the new campershell was a success!
Gotta love top water. No other way is as fun as top water.Fishing has been good at Lake Anna this weekend. All of these fish were caught on topwater lures.
Gotta love top water. No other way is as fun as top water.
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You fry them whole, skin and all?Little dude wanted to bring home dinner so that’s what we did
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You fry them whole, skin and all?
Yup. Got them home and gutted, scaled, and took the heads off. Then on ice until we were ready to fry. Mixed 1/4C AP flour with 3/4C corn meal along with about 1.5t each of salt, pepper, and cajun seasoning. Just dredge them in the batter and drop in the fryer for 4 or 5 minutes. Pull the dorsal fin off and then work the meat away from the bones along the spine down to the ribs. With smaller fish you get way more meat off that way IMO.You fry them whole, skin and all?
I'm a huge fan of creole seasoning over my corn meal batter myself! Also, true statement about the smaller fish comment!Yup. Got them home and gutted, scaled, and took the heads off. Then on ice until we were ready to fry. Mixed 1/4C AP flour with 3/4C corn meal along with about 1.5t each of salt, pepper, and cajun seasoning. Just dredge them in the batter and drop in the fryer for 4 or 5 minutes. Pull the dorsal fin off and then work the meat away from the bones along the spine down to the ribs. With smaller fish you get way more meat off that way IMO.