Subj : Re: Boney fish
To : Sean Dennis
From : Dave Drum
Date : Tue Jul 26 2022 06:48:10
-=> Sean Dennis wrote to Dale Shipp <=-
DS> As you said, not an easy job to get more than a few
DS> bites out of each filet piece.
SD> That sounds like a difficult and tedious job. I have to be careful
SD> of small bones because of no teeth but when I had teeth, no problrmsd
SD> chomping up small bones in fish.
Your tongue will detect any small bones that were missed. When I find
one I press the fish agains the gum with my tongue and use the tongue
to "worry" it away from the flesh. Then spit it out. Bv)=
Be careful chomping those small bones. If you get one stuck you'll need
to wash or replace the tablecloth. Bv)=
SD> Side note: I have a brand-new fishing pole sitting here a friend gave
SD> mer. I'm waiting on him to decide when we want to go to Allan Branch
SD> Pond, a 2.5 acre man-made pond used for drainage in the Cherokee
SD> National Forest, stocked with bass, bluegill, and catfish and is
SD> about an hour and half drive from here.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pan Fried Bluegill
Categories: Seafood, Dairy
Yield: 4 Servings
2 lb Dressed bluegill; heads off,
- fileted
1 1/2 ts Fine salt
Fresh ground pepper
1/4 c Milk
1/2 c Flour
1/4 c Cornmeal
Oil for frying
Clean fresh caught fish and filet. Rinse and dry fish. Add
salt and pepper to milk. Mix flour and cornmeal. Dip fish
filets into milk mix and roll in flour mixture. Fry in
hot oil at moderate heat for 2 to 3 minutes or until
golden brown on one side. (You may use frozen if that's
all you have.)
Turn carefully and fry 1 to 2 minutes longer - or until
other side is golden brown and fish flakes easily when
tested with a fork. Drain on paper.
Uncle Dirty Dave's Kitchen
MMMMM
... If you can't keep up, drag them down to your level.
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