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#482582 - 11/12/17 07:31 PM Fish slowing down [Re: snrub]
snrub Offline


Registered: 10/05/13
Posts: 4200
Loc: SE Kansas
Fish bite is really slowing down after several days of cool weather. Cleaned another 60 BG and one CC that I had accumulated in the holding pen over the last several days ( told wife there was about 20- I underestimated a little) and had just a few minutes of light left so tried fishing. Bite was really slow but did get one nice BG.

At least I did not get skunked. This one was saved from the fillet knife and went back into the pond to make babies and be caught another day.


Attachments
20171112_172616.jpg (67 downloads)
Description: Nice BG returned to pond for breeding stock




Edited by snrub (11/12/17 07:32 PM)
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#482643 - 11/13/17 08:37 PM What's for dinner........ [Re: snrub]
snrub Offline


Registered: 10/05/13
Posts: 4200
Loc: SE Kansas
Some of the results from Sunday's filleting session.

Yumm!


Attachments
20171113_185554.jpg (116 downloads)
Description: CC fingers for supper


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#482863 - Yesterday at 07:36 PM Re: What's for dinner........ [Re: snrub]
Bill D. Offline


Registered: 10/19/14
Posts: 5299
Loc: Boone County Illinois
Looks awesome! I could dig into that!

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You'll never know what ya can catch unless you wet a line!

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#482869 - Yesterday at 09:25 PM Re: What's for dinner........ [Re: snrub]
John Fitzgerald Online   content


Registered: 10/27/15
Posts: 1552
Loc: S. end of Elkins, Arkansas
That looks very good! Have you ever tried cutting the CC into steaks? That's the way we usually do it. Cut the whole skinned CC from the top down into horseshoe shaped pieces about 3/4 to one inch thick, roll in lightly salted yellow cornmeal and deep fry at 350 for about 8 minutes. The bones stay in, but it's delicious that way, and wastes very little of the fish.
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#482874 - Today at 01:15 AM Re: What's for dinner........ [Re: Bill D.]
snrub Offline


Registered: 10/05/13
Posts: 4200
Loc: SE Kansas
It was awesome! The pickled beets are home grown from my MIL. We send her all the filleted fish she and FIL can eat. We get beets.

Tartar sauce is Miracle Whip, sweet pickle relish and just a touch of yellow mustard.

My wife is a strictly boneless gal and beings she is the cook I do not argue with her. I like the fish coating as much as the fish so I ask her to cut it into fingers or nuggets so there is more coating.

Our current favorite mix is half commercial cajun fish coating mix (corn meal based) and half Panko bread crumbs. The Panko bread crumbs give the coating a nice crunchiness for good mouth feel. The half rate cajun spice gives it just a nice mild kick.

We used to deep fry but since Carolynn got the air fryer that is how we eat most of the fish. Taste like fried but uses very little oil and a lot less spatter and mess.

This particular 3# CC had darker meat with more yellowish tint than what we are used to seeing when we filleted it. I thought at the time the taste might be off. But it tasted great. Cooked out nice white and flaky.


Edited by snrub (Today at 01:24 AM)
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