06-03-2007, 06:00 AM
not around my house, they all get breaded deap fried and served up as popcorn gills.
now I havent tried a chicken style breading yet, I think with light spices it has posibilities.
I have to admit that most of the time I forget to pull out the catchup cocktail saus or tarter sause, and for gills, never lemon either. once in a great while if cooking on the grill salt butter and a tincy bit of garlic.
I go pretty light on the spices too, salt and a dash of cheyann fried golden brown and pull out, they continue to cook after being pulled out of the fryer. and when the flesh is broken open and it is not milk white in color and is pail or translucent white, it means the fish was not cooked all the way though.
off of each gill I get 4 peices of fish, I am to lazy to pluck out the secondary rib bones. I just slice down both sides and pull out the strip of bones all at once.
so 10 fish ends up as 40 peices of popcorn gills on the platter.
and a 10 inch gill I pass off as perch to those who dont like gills. Ya like they could ever tell the differance.... LOL [
]
not that more peices will go any farther, I inhale them till my belly aches. like popcorn shrimp, if ya set down a platter there wont be any reason for taking the platter away till it has emptied.[sly] there aint never any left overs even tho I try to make enough so there would be.....
I like gills, It makes me a jolly good fellow...
I like beer, with gills it makes me feal mellow....
wisky's to rough
champagn cost to much
moon shine puts my mouth in gear
but befor I go,
I want you to know,
as a mater of fact I like Gills and beer......
[signature]
now I havent tried a chicken style breading yet, I think with light spices it has posibilities.
I have to admit that most of the time I forget to pull out the catchup cocktail saus or tarter sause, and for gills, never lemon either. once in a great while if cooking on the grill salt butter and a tincy bit of garlic.
I go pretty light on the spices too, salt and a dash of cheyann fried golden brown and pull out, they continue to cook after being pulled out of the fryer. and when the flesh is broken open and it is not milk white in color and is pail or translucent white, it means the fish was not cooked all the way though.
off of each gill I get 4 peices of fish, I am to lazy to pluck out the secondary rib bones. I just slice down both sides and pull out the strip of bones all at once.
so 10 fish ends up as 40 peices of popcorn gills on the platter.
and a 10 inch gill I pass off as perch to those who dont like gills. Ya like they could ever tell the differance.... LOL [
] not that more peices will go any farther, I inhale them till my belly aches. like popcorn shrimp, if ya set down a platter there wont be any reason for taking the platter away till it has emptied.[sly] there aint never any left overs even tho I try to make enough so there would be.....
I like gills, It makes me a jolly good fellow...
I like beer, with gills it makes me feal mellow....
wisky's to rough
champagn cost to much
moon shine puts my mouth in gear
but befor I go,
I want you to know,
as a mater of fact I like Gills and beer......
[signature]