Fish-fry time !!!

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Steve Rizza

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Took a trip down to Deep Creek Lake Md. on sunday to do a little meat fishing.

Here's what followed me home:)



You gotta love 'Gills that you can lip like a bass,and Perch that are 14" long.

Had alot of short Walleye that went back,only one keeper..

And two bass deep hooked....



For scale,the bass and Walleye are 15" long.



Steve



fish-fry.jpg
 
MAN steve you are the MAN! What time are we opening the Iron City and start eating!!!
 
How fast can you get here ???



I was throwing back "small" Bluegills that were bigger than any I have caught in the past !!!

The 'Gill fishing on this lake is legendary,but I have never fished for them before.

This one trip is enough to last me all year.

 
What did you use for the Gills, and how do you filet/cook them?
 
Night crawlers .Hooked on a jighead with a stinger in the tail.All the fish came out of about 15 feet on points with weeds.



I think its easiest to fillet them from the back clear through the belly,cutting through the rib bones...Then lay the fillet skin side down,and THEN cut around the rib bones . Then you just shave the skin off.

Slice them into 1" strips,batter them and deep fry.



I'll probably end up baking the Perch though.Just some butter and lemon.
 
If you get into eating a lot of panfish I highly reccomend the Townsend fish skinner from Cabelas. All I have to do is fillet the 'lil guys and the kids/wife can skin 'em 3 or 4 to my 1 fillet! I don't usually brag on any product, but this one is worth its weight in gold.:cool:
 
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