Slowly lower your cornmeal covered fish into the hot grease. The interior cavity doesn’t need to be coated, but try to get an even and consistent coating on the entire exterior.ģ. Don’t be afraid to use your hands and manually pat the cornmeal into the nooks and crannies of the fish. Just make sure to season the cornmeal sufficiently. Personally, when frying fish I use Slap Yo Mama seasoning, but feel free to just use salt and pepper or any other seasoning blend that you like. While the bream is still wet from it’s final cold water rinse, dredge the entire fish in your seasoned cornmeal. Lightly score the fish with a sharp knife several times on each side. If your oil is too cool and you’ll end up with a soggy, greasy mess, if it’s too hot you’ll have unpleasantly burned breading and the crispy bits won’t be as delicious.Ģ. It’s worth it to invest in a frying/candy thermometer for just this purpose. Heat approximately 3/4 of an inch of peanut oil up to 350 degrees in a cast iron skillet. Yellow cornmeal (seasoned as you like it)ġ. After your fish are scaled and gutted, give them a good rinse inside and out with cold water. Some folks worry with cutting off the dorsal and pectoral fins, but I don’t bother. Then all you’ve got to do is make an incision along the belly of the fish and pull everything on the inside to the outside. I’d guess I’m only spending ten seconds or so to scale each fish. Once you've cleaned several the process speeds up. Be quick and be thorough and don’t worry about being too delicate with it. Scaling is as simple as using a spoon and dragging it across the fish in the direction opposite of how the scales lay. It’s one of the most common ways globally to consume fish and there is a reason for it.it tastes good. If eating a whole fish is a bit out of your comfort zone I suggest you put on your grown up drawers and give it a try. The bones are easy to work around and it doesn't take long to eat a pile of these sumptuous little buggers. It’s like a cross between a potato chip and a pork rind except that it tastes even better. The meat is flaky and buttery and as you eat (with your hands of course) there is always the anticipation of biting into that crispy tail. They present beautifully this way, but it also is a method that lets the unassuming fish shine. Scale them, gut them, dredge them in yellow cornmeal and fry them up. I’m a firm believer that the BEST way to prepare bream is also one of the simplest. That’s what happened the other day when my in-laws gifted us with an ice chest full of nice sized bream they had caught during an afternoon excursion.I knew just what to do with them. A cheap Zebco rod and reel, a bobber, and a cricket or worm dug out of the garden can get you into a certified mess. They were amazing and the sense of accomplishment and pride I felt still resonates with me as I now raise children of my own.Īs an adult, fishing for bream is still a favorite way to put protein of the aquatic variety into the freezer. She filleted that little sucker and fried up two bite sized fish nuggets for me to eat. My mom acted like I had harpooned a whale. I still remember catching a little green eared sunfish while visiting a timeshare in the Lake of the Ozarks as a young boy. Often times they are a person's first experience with success when learning to fish. They are fun to catch and they are plentiful.
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