Ryan Miloshewski Posted May 7, 2021 Posted May 7, 2021 Caught a mess of 10-12" bluegill (yes, that big) during the first week of turkey season. Did an egg wash and dredged in crushed saltines. We were enjoying some blue yummies and didn't want to drive to get a batter/dredging so we tried it. Holy hell it was good. Nice and light and you tasted the fish, not the breading. Give it a try. Seth, Johnsfolly and BilletHead 3 “To those devoid of imagination a blank place on the map is a useless waste; to others, the most valuable part.”--Aldo Leopold
DADAKOTA Posted May 7, 2021 Posted May 7, 2021 My Dad always mixed equal parts flour and corn meal. A little salt and pepper and that was it. Seth 1
Seth Posted May 7, 2021 Posted May 7, 2021 5 hours ago, DADAKOTA said: My Dad always mixed equal parts flour and corn meal. A little salt and pepper and that was it. My father in law would use straight seasoned flour on fresh suckers and boy was it good! The only downfall was it trashed the oil a lot quicker than using cornmeal. Johnsfolly 1
MrGiggles Posted April 15, 2022 Posted April 15, 2022 Another vote for Louisiana in the blue bag. You can make more or less the same thing with corn meal and flour, season to taste. Terrierman 1 -Austin
MrGiggles Posted June 24, 2022 Posted June 24, 2022 Decided to try the Louisiana mix for air fryers. Expensive, but not bad. If deep frying was a 10, I'd say it would be a 7-8. Pretty crunchy, definitely not as juicy but not dry. Quillback 1 -Austin
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