I like using Uncle Buck’s Beer Batter from BPS. Their Original Batter mix is pretty good too, but it’s got a bit of a kick to it that some might not like. I’d like to try the Jalepeno, but I know that’d be something only I would eat. And keep to real beer, none of that light junk when you’re mixing it up.
I dont know about you but there isnt much of that Uncle Bucks stuff that Ive found and didnt like. But everytime I see that name I still think of John Candy, and pancakes you got to flip with a snow shovel.
Just curious, how many of you guys still scale your fish? We have always cut the fillet to within a 1/2 of the tail fin, flipped it open, then ran the knife back down the fillet between the meat and the skin. No scaling needed and the fillet is ready for batter or cornmeal.
A dry batter that I use is 1 cup of Bisquick, paparika just til you can see it in the bisquick.(I would say shake it for a good 5-7 seconds). The add pepper. You can never can add enough. Deep fry for 2-3 minutes.
were old fashioned…. we skin cats(theres more than 1 way lol) and we fillet panfish. anything else we cut the skin off. were getting a electric scaler though soon, s were coming out of the stone ages. haha
Just curious, how many of you guys still scale your fish? We have always cut the fillet to within a 1/2 of the tail fin, flipped it open, then ran the knife back down the fillet between the meat and the skin. No scaling needed and the fillet is ready for batter or cornmeal.
I have fished for a good many years and i have always fillet our fish. Only scaleing i ever done was when i was as little boy and didn’t know any better. An old trapper show me how to fillet when i was still very young and i have done it ever since and have started a lot of guys out that have fished for a long time and are full grown adults and they appreciate it very much. This is a good topic that should be sent around the world just to save some fisherman the misery of scaleing and the time to do it.
Good subject Twitch
Niko
i dont eat fish. period. i mean backpacking in the summer up in colorado i plan to eat fish at least one of the days…i let my bud cook it for me. it tastes better when your starving and its cooked over the fire with everything right.
Just curious, how many of you guys still scale your fish? We have always cut the fillet to within a 1/2 of the tail fin, flipped it open, then ran the knife back down the fillet between the meat and the skin. No scaling needed and the fillet is ready for batter or cornmeal.
I have fished for a good many years and i have always fillet our fish. Only scaleing i ever done was when i was as little boy and didn’t know any better. An old trapper show me how to fillet when i was still very young and i have done it ever since and have started a lot of guys out that have fished for a long time and are full grown adults and they appreciate it very much. This is a good topic that should be sent around the world just to save some fisherman the misery of scaleing and the time to do it.
Good subject Twitch
Twitch; I cut the rib bones out too; in other words there are no bones left at all; just pure meat. It is so very easy; after you make your filit from between the skin and the meat then just take the tip of the knife and very close to the bones and make like a half moon circle and that takes all the bones out. then you are ready to go. Darn now Im hungary.
Niko
Niko
