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
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
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