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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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Fresh fried bream
ImageUploadedByTapatalk1368491564.190673.jpg |
#2
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Looks great
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#3
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I could just eat the tails and fins....man that's good shat
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#4
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Dey was delicious indeed
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#5
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Sweet ! I have some sacs from Toledo we are saving to fry up whole like that ... Looks good...
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#6
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Nothing like fresh fish on the bone
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#7
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X2. That's some good eats!!
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#8
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Looks great, like posted above first bites tails and fins. Long time since had a fresh water fish fry. The post reminds me that when I was a kid we would fry fish that night in the summer months, then freeze the extras in a waxed half gallon milk carton for frying in the winter months.
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#9
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How exactly do y'all go about frying bream whole?
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#10
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Scale them, cut off the head and gut them, cut a slit or two into the thickest part about an 1/8" deep. Batter them like regular fish and fry them whole. Don't forget to clean out the abdominal cavity really good. We do small catfish like that as welland flounder except we skin the catfish. |
#11
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Thanks!
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