MyFishFinder Forum
The Fisherman's Wharf => Clean-em Cook-em Eat-em => Topic started by: edbone on Apr 15, 2010, 08:32 AM
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Was looking for some good ideas for cooking up some Bullheads.Any good recepies out there?
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Make pasta, I like spagetti, get your sauce good and boiling. Put the 'heads in the boiling sauce for, say 10 minutes till cooked or leave them in longer till they break down. Yum yum :-p
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Was looking for some good ideas for cooking up some Bullheads.Any good recepies out there?
Certain fish always taste better fried in bacon grease and bullheads are one of those fish ! If they're whole, flour them and pan fry them in a shallow pan with bacon grease.
If you don't like fried fish, take the bullhead and wrap it in bacon strips and then wrap it tightly in aluminum foil. Toss it on the grill for a minimum of 1/2 hour but longer if the fish are big. After that, remove the foil and place them back on the grill for a few minutes to finish cooking.
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bacon grease not only taste like crap is expensive it's not healthy for you!
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i just fillet them like a perch or anything else. you still get a good chunk of meat. then i just bread and deep fry them. 8)
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bacon grease not only taste like crap is expensive it's not healthy for you!
You gotta stop buying your bacon at Wal Mart ;D ;D ;D ;D And at your age, who cares about how healthy something is for you ? Light up another smoke though ! ::) ::) ;D ;D
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Here is a heart healthy one for trap: Bake in a roasting pan covered, w/ a little water on the bottom. Sprinkled w/ a little old bay seasoning.
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Here is a heart healthy one for trap: Bake in a roasting pan covered, w/ a little water on the bottom. Sprinkled w/ a little old bay seasoning.
Simple and effective ! Done it that way myself ! Old Bay is the ticket ! I've even flaked the bullhead meat after cooking it this way and chilled it before adding mayonaise and a touch of horseradish ! It makes great snadwiches !
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best way to eat bullheads is sell the darn things and go buy a steak ! skid ya got mail
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Try breaded and baked...hot...450 degrees. Make sure they're on a rack and not sitting on a sheet pan.
Fried in bacon grease? Now I know how you got that big ;D
At our age Trapper, we have every reason to eat a little smarter.
RG
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Personally I just do the dip in seasoned flour, eggs wash and roll them in corn flake crumbs. Then pan fry. One thing I do is cut out the dark lateral line it gets rid of any gamy taste of these fish or any other fish for that mater. Fillets might be smaller but taste oh so much better.
Another good one is Blacken the Fillets and do a nice sandwich with a nice hardroll, lettuce,tomatoes and Mayo or do it on a big sub roll toasted add Coleslaw and french fries all on one. This is sloppy but oh so good.
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Oh man I love blackened cats and bullhead.....catfish that is.
My bride won't let me cook it in the house though...can't blame her :-\ Ya need an industrial exhaust system for that.
RG
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No corn meal lovers out there, that's how they did them in Louisiana.
Myself I am getting a mess tonight, wind is perfect and overcast for them. Here's how i'm gonna do them, filet like a perch with electric knife, put them in a bag, then give them to the old lady next door.
Then i'm gonna go home and have a hamburger , fried in bacon grease.
cny :D :D :D
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best way to eat bullheads is sell the darn things and go buy a steak ! skid ya got mail
Trap, are ya sure you haven't fished with me before? Cause I love to fish em, but they rarely ever go home with me
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I agree they're not my favorite. There's a small reservoir near me that has a population of smaller bullhead. They are sweet tasting when the water is cold.
RG
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I agree RG, the smaller ones 8-9 inches. Though a pain to clean a bunch they are the best in early spring cold water.
Fry up some bacon, drain off a little grease and flour up the bullhead and fry them up.
We used to have breakfast fit for kings at a little trout pond that was loaded with these small bullhead. Some bacon and eggs, toast and bullhead. Nice part was you could munch on them all day as your trout fishing. Just good stuff.
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I agree they're not my favorite. There's a small reservoir near me that has a population of smaller bullhead. They are sweet tasting when the water is cold.
RG
Yeah them little ones can be good eating, but then 2-4 pounders out of the lake are just not my thing. Them little ones can be great table fare. Do the cornmeal thing with some spices in the cornmeal, good stuff.
There's a creek near my house full of those little bullheads, the beavers took over the creek upstream, and there are no more trout in it. Now it's full of bullheads instead of trout, I guess the water temps went up and the creek cannot support trout anymore. I think the state should trap the beavers out and dynamite the dams, but they just don't have the loot to do it. They still check water temps and flowage as it supplies the hatchery here in town water for the walleyes. That's what happens when nobody traps the beavers, it kills off the trout fishing, really was a great spot 25 years ago. Used to be a 20 foot access on either side of the creek as they stocked it, and that's when fishermen had access rights. Now with these new laws, if you own 2 sides of a stream or river you own the land underneath it too, but that's another drama.
cny
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I usually keep a dozen or so and give some to my fishing partner. He's not much on night fishing. We used to hit the fish and game clubs around Seneca and Cayuga lakes for their bullhead dinners. Deep fried bullhead and fresh cole slaw. MMmmmmm!
RG
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We fish for em out in the sandhills of western Nebraska, waters as clear as a swimming pool and cold. Filet em, soak in Beer for 30 minutes, breading and deep fat fry on the campfire. I think the key is cooking over a campfire, makes everything taste better ;D
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Oh man I love blackened cats and bullhead.....catfish that is.
My bride won't let me cook it in the house though...can't blame her :-\ Ya need an industrial exhaust system for that.
RG
RG, what is your technique for blackened? I am a bit embarrassed for asking this question, as I worked as a cook for a local restaurant from the time I was 14 till I went to college for the industry I am in now. We never made any "blackened" dishes, although I love the way the asians do it with chicken. Thanks... ;D
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Not much technique involved. Get the old iron skillet raging hot....coat the fillets with olive oil and a generous amount of seasoning. (I use my rub mixture)
When a drop of oil kinda dances as it hits the skillet, it's ready. Throw in the fillets. They smoke wildly.
Don't put too many in at once. It'll lower the temperature of the skillet too much. When they have a nice black crust, they should be done.
RG
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Not much technique involved. Get the old iron skillet raging hot....coat the fillets with olive oil and a generous amount of seasoning. (I use my rub mixture)
When a drop of oil kinda dances as it hits the skillet, it's ready. Throw in the fillets. They smoke wildly.
Don't put too many in at once. It'll lower the temperature of the skillet too much. When they have a nice black crust, they should be done.
RG
So a good high temp. a nice dry rub, with a quality high flash point oil, and badda bing...badda boom? Tasty blackened bulls. Oh, and don't overfill the skilet, as to keep temps consistantly hot? Gotcha, and thanks Pal. I owe ya one one some of my techniques!
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Here' how we serve the Blackened Tilapia in our restaurant:
Mix 2 Tbls. Paprika
2 tsp salt
2 tsp lemon pepper
1 tsp ground red pepper
1 tsp crushed basil
1 tsp onion powder
1 tsp garlic powder
1 tsp thyme
Rub the filet with the mix and fry on a flat top (skillet) with some olive oil for a couple minutes each side and serve with a little red hot sauce.
Don't know why it wouldn't work for a half dozen bullhead filets, the mix will do a half dozen so if ya got more double or triple it up. Bon Appitite!
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Oh by the way don't submerge the filets in the oil as you'll fry the rub right off. Just enough oil in the pan to get the frying process done, maybe 1/8-1/4 inch or so depending on the size pan ya got.
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Good info ther madpuppy, thanks....now we are getting somewhere here on this thread, instead of deep fry!
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Wow!
Thanks for sharing the rub mix with us. I'll be putting some of that together today ;D
RG
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I caught some Channel Cat earlier in the week so I thought I'd give the catfish filets the blackened treatment last night, sprinkled on some Frank's Red Hot sauce mmmmmmmgood. I've always just used the Tilapia so thanks to you gentlemen I now have another avenue for my Catfish and Bullheads ;D
Man how I love this site!!!
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Well, there's at least 1 restaurant in Nebraska I'll visit...if I ever get out there ::)
RG
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Pm me if you come thru RG, we'll hit the River, catch some dinner and fry it up :thumbup_smilie:
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As a matter of a fact RG I'm headed out to the cabin to set some throwlines right now, the restaurant is right next door on the Missouri River. Should have some Channels or Yellowcat on by morning, we could do the blackened catfish brunch thing on the deck along the river. We do serve Heinekin which is you're brand if my memory serves ;D
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Oh man....you're killin' me. We don't have the trot line option around here. But the cats are plentiful. Not Missouri River sized I'm sure. Blackened catfish and a cold Heineken or 2...Tis to weep :'(
Here's one for you to think about.
I got the idea to make a Catfish Newburg a while ago.....on the cheesy side. It was pretty good. Next time I need to adjust the seasonings a bit. It was a touch bland.
RG