Fish-fry time !!!

[Steve Rizza]

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

 

[TrepMan]

MAN steve you are the MAN! What time are we opening the Iron City and start eating!!!

 

[Steve Rizza]

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.

 

[TrepMan]

What did you use for the Gills, and how do you filet/cook them?

 

[Steve Rizza]

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.

 

[Dave Stevens]

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.