Deep fried Bullhead Recipe - Good meat Winter/Spring

[WalleyeSlayer21]

Who has a Good Deep fried Bullhead Recipe? Im asking because if i come across a few bullheads on the ice this winter i might keep some and fry 'em up! But i need some good Bullhead recipes in order to do so. Thanks.

[eyeguy 54]

google is your friend.

[OnAFly]

I always thought they went dormant in the cold water period like a dogfish does.

[WalleyeSlayer21]

Bullheads taste better in winter and spring because the meat is better then. and the meat gets mushy in the summer.

[leech~~]

I always thought they went dormant in the cold water period like a dogfish does.

Plus + 1 never got one in the winter? But people do catch Cat's in the winter.

[WalleyeSlayer21]

I caught this bullhead last winter March 27th on West Jefferson Lake I didnt keep it because i didnt have a recipe...

[PurpleFloyd]

Bullheads taste better in winter and spring because the meat is better then. and the meat gets mushy in the summer.

I cannot in good conscience promote the intentional targeting and consumption of bullheads.

I have never caught them in the winter.

[PurpleFloyd]

Growing up I ate enough of them to reach my lifetime quota. We just rolled them in flour and fried them in a cast iron skillet on the stove.

[WalleyeSlayer21]

I like them depending on how you cook them. @bullhead days in Waterville... YUM. Otherwise... YUCK. Unless i think it tastes good.

[Hitman54]

I grew up in Waterville and I agree they cook them up good! I like to make a beer batter with Shorelunch cajun. Taste great.

[WalleyeSlayer21]

Hitman54, So mix the Shorelunch Cajun and Beer batter together??

[Hitman54]

First I coat the fish with the shore lunch. Then after all the fish are coated i put the remaining shore lunch in a bowl, add one egg and some beer. Mix it up with a whisk until it is smooth, get rid of the lumps. I don't like to make the batter too thick but you can make it what ever consistancy you want. Just add more beer to thin it out. Then I throw them in hot oil 350-375 degrees and cook them until they float. Then enjoy! I cook them in my turkey fryer in the garage so I don't stink up the house and make the boss mad!

[OnAFly]

With any off-tasting or strong tasting mmeat, you can overpower or compliment to taste with something else strong flavored. If you want the bullheads fried, use a cajun as suggested above. This will cover some of the flavor. If you want something else, try a Thai style curry soup recipe (google it). Anything loaded with chiles and coconut milk will nicely mask the flavor.

Having eaten lots of meats in SE Asia, where the meat may not necessarily be all that fresh or...um how can I put this, the animal you expected ... strong flavors like chile and coconut are often successfully used to make something that is very good.

[DonBo]

Having eaten lots of meats in SE Asia, where the meat may not necessarily be all that fresh or...um how can I put this, the animal you expected ...

Tastes like chicken

[leechlake]

bullheads are fine, use the same batter you'd use on walleyes or crappies. Most of them have enough salt, flavors that you'll be fine. Keep it simple.

[FshBloodRiverMud]

Lop off the head. Cut off dorsal. Peel off skin.

Roll in flower. Cook in butter.

Use fork and in one clean swipe you get most the meat off one side of the skeleton. Delicious. I enjoy them during cold water periods. Prefer not to keep hardly any fish when the water is above 60-70.

I've caught many cats in the winter; never a bullhead.

I think late ice is a much better bet.

There are books and articles on where bullheads are found and why...Good Times in Catfish Country is one of them.

What's up with all the BOLD!!

[Big Dave2]

Soak them in milk or 7-up if you really want to get rid of the gamey taste. Then use your favorite breading and fry. For me that is Cajun shore lunch.

[Down Deep]

I've fried some bullheads in the past. They are easy to fillet and cut into fingers. Dip in egg whites and beer, then roll in flower and Panko bread crumbs seasoned with course black pepper and salt to taste. Fry till done.