thank you everyone for your patience with this post....i chose to leave some pics a little larger than normal so you can see the ease of doing these tasty filets..i like to slab all my fish regardless of specie and get rid of the bulk...you may choose to wipe your northerns down first to remove the protective skin cover...a little vinegar and water with a paper towel works great
then you remove the flesh from the skin the same as any other fish
the remove the rib cage
now you can see and feel the start of the ybones....with your fingers...they extend to the vent
now with a very sharp knife....slice from the edge of the ybones at a 45 degree angle to the outer edge...you dont slice completely through
you can feel and see they ybones with your sharp knife
now slice down approximately 1/4"...practice with larger fish makes perfect from the vent to the front of the filet
now you can cut at a 90 degree angle straight out the the outer edge of your first cut
now you can rip or lift out your strip containing all of the ybones
your bones are now out
now you have your completely boneless filet
now dip your towel dried filets in beaten eggs and then into seasoned cornflake crumbs
and the into the mouth of a hungry angler (big walleye)
