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| Whole fried trout, garden salad, and coleslaw |
We rolled the fish in a mixture of flour and cornmeal seasoned with salt and pepper.
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The fish was fried whole. We used a mix of oil and bacon grease.Thursday, May 29, 2014
Whole Trout
Nancy and I went fishing. She had not been for some time, but still has her skills. We took six fish in an hour and a half. Nancy caught four - the limit.
We rolled the fish in a mixture of flour and cornmeal seasoned with salt and pepper.
The fish was fried whole. We used a mix of oil and bacon grease.
We rolled the fish in a mixture of flour and cornmeal seasoned with salt and pepper.The fish was fried whole. We used a mix of oil and bacon grease.
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2 comments:
Looks like you hacked their little heads off.
Cooking Carp
Our family had a recipe for carp, handed down for generations.
Dig a deep hole in the ground, pour in red-hot coals, and cover with a bucket of river mud. Lay carp on top of that, followed by another layer of mud and another layer of coals.
Cover and let simmer in the ground for 8 hours.
Dig it all up and eat the mud.
It tastes like carp, but you don't have to remove all those bones.
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