Whoa!

[Chief Grey Bear]

Thanks Jere. Glad you enjoyed it.

[navery]

would you be willing to share your technique at least? I tend to catch them dead sticking in these lower water temps, but am always interested in learning new ways. 

[navery]

Caught these a couple of weeks ago.  Biggest was around 13 lbs. 

[Mitch f]

What's your favorite recipe for coating the fillets for these beauties? I know a guy who puts yellow mustard on them before he applies the bread crumbs.

[fishinwrench]

12 minutes ago, Mitch f said:

What's your favorite recipe for coating the fillets for these beauties? I know a guy who puts yellow mustard on them before he applies the bread crumbs.

I whip up a few eggs and a splash of beer to dip the fillets in.   I make the batter by pulverizing a tube of Ritz crackers, add enough corn meal to give it a yellowish color, a little flour, and some fresh ground black pepper.  

[snagged in outlet 3]

15 hours ago, Chief Grey Bear said:

Right here 

I was with him

Shakin my head laughing.

[MOPanfisher]

 I take hybrid fillets, and paint them with melted butter, season them well with whatever cajun type season I have around. Slap yo Mama has a nice kick to it.  Then they go onto the grill, I put foil in a metal pan and single layer the fillets, cook till they flake apart.  After done yiu can certainly eat them immediately or let them cool a bit and break up to make fish tacos, flour tortilla, Pico or salsa, guacamole, etc.

[Mitch f]

38 minutes ago, fishinwrench said:

I whip up a few eggs and a splash of beer to dip the fillets in.   I make the batter by pulverizing a tube of Ritz crackers, add enough corn meal to give it a yellowish color, a little flour, and some fresh ground black pepper.  

No salt? The Ritz crackers adds the salt I guess?

[fishinwrench]

I dust them with salt after they come out of the grease, but suit yourself, there are no rules.  ☺

[BilletHead]

  Similar to Mopanfisher,

   Simple just olive oil and some S&P. Put the fillet directly on the grill grates and let her go until two thirds of the fillet gets done and the fillet releases easy to flip. A quick cook on that side and a good release. Pull them off and chow down. I only use the thick back pieces for this. The thinner parts will be fried up. Grilling is my favorite,

BilletHead