Re: {Tidal Potomac Fly Rodders} Re: Crushed the fish on the SF Shenandoah today

Growing up, we always used a fish skinner to remove the skin and scales, then cut the filet off the body. Then dip the boneless, skinless fillets in egg and coat with breadcrumbs. Deep fry and enjoy!

I'm sure there are YouTube videos out there on how to use it, but it's basically like a can opener... for fish. 

--Scott

On Tue, Jul 14, 2015 at 3:05 PM, TurbineBlade <doublebclan@gmail.com> wrote:

We didn't fillet them, though you can apparently do that too similar to crappie and it works fine.  Beth wanted to do her grandmother's scale and gut method.  Basically you get one of those cutting boards with the clip to hold the fish (or just grip 'em hard), and then you scrape the fish against the grain with a sharp knife to fling all the scales everywhere....like on the picnic table, deck, in your hair, etc.  Then you cut between the pelvic fins to access the guts, and then pull those out and throw away.  

You can make a few "scores" parallel to the ribs for the oil to soak in, but you probably don't need to do that.  

That's about it -- a few minutes in the hot oil after breading!  I think Beth used some kind of "fish fry" stuff from the store.  I don't know what it was.  Most of the meat pulls off the bone easy enough with a fork once you cook it, but there are a few bones -- no big deal.  I view boneless fillets as a modern luxury ;).  

Gene 

On Tuesday, July 14, 2015 at 2:28:12 PM UTC-4, Misha Gill wrote:

How do you filet the sunnies? Do you drag em through flour or cornmeal?

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