That's interesting. I've tried drum from the Osage River basin several times. They seemed rubbery in texture and only so-so in taste. Maybe I should have done something other than fillet and deep-fry them. How do you prepare them?
That's the way I've done them the majority of the time. Make sure you get the red meat out of there and I've had better luck when the fillets have been either fresh or immediately put on ice.
