Good to know Gitter Done. Will order some next time I place an order with BPS.

Here is another method that I learned about on youtube, called Grill Frying. I've cooked'em this way several times. It's an alternative to a deep fryer or frying plan and mine came out good. Used a mix like Juanelo does.

https://www.youtube.com/watch?v=v-mWJwSKYJY

Walmart. Blue bag louisiana fishfry. Make u slap yo mamma

Yall need to stop yall got me hungry

LOL, yeah I understand. Thinking about it makes me hungry too.

I started dipping my sunfish in mustard last year and they turn out super. I now dip all my fish in mustard first. I also use Tony Chachere fish fry mix. It's simply great.

Awesome!

Paper towel dry them first. Coarse ground pepper,sea salt, non-salt Tony's till it has the right smell and nice color,just enough yellow classic mustard to wet the fillets. Roll in regular white flour right before the grease or will make cake. Set grease 350,when they float they are done but cook to your liking. 5min for me. Make you slap yo mamma,so good

Now you have made me HUNGRY C.H.!

Yellow Mustard ,Slap ya mama`or Tony Chachere`seasonings fried in Peanut oli!? Forget about it!

Ca c'est bon!

Yellow corn meal and Tony C's in a 3 to 1 ratio. Make the hush puppies from the extra cornmeal.

I just love threads like these!

My Grandmother was born in 1900 and lived 88 years. She outlived three husbands and raised nine children. Raised them through the depression era. One of the consequences of this life is that she cooked a gazillion pounds of bluegill for supper. And I learned her technique and recipe at her side. That woman could cook!

Remove the head and entrails. Scale it. Remove all the fins except the tail fin. Roll in mustard, roll in cornmeal with a bit of salt and pepper mixed in the cornmeal - yellow cornmeal. Let air dry for a bit.

Heat a cast iron skillet up and put in enough pork lard to get 1" of hot lard. When the lard is hot, but before it is smoking hot - test by dropping small pieces of cornmeal in the lard and watch how it does, or does not boil up - place the bluegills one at a time in the lard. Too many at a time and it cools the lard too much. Cook briefly, it doesn't take long, until the fish is browned, turn and repeat, remove to a platter with a dish towel to drain - paper towels these days. When the fish are all cooked keep the lard hot and fry potatoes in it.

The tail fin becomes crispy and crunchy and was always saved as our last bite - it was such a delight to eat. The mustard changes flavor profile and doesn't taste like mustard, but it does give a kind of tang to the bite, sort of like putting lemon on the fish but not as strong. Delicious.

I've cooked it the same way in other oils, no where near the same flavor. That lard gives it a deep rich extra flavoring.

I dip my filets in a bowl of milk that has been heavily splashed with Louisiana Hot Sauce, then toss two filets in a zip lock bag that contains corn meal, a little flour and some Cajun Spice mix. Coat the fish then gently place into 380 degree oil. Just 4-5 filets at once, to keep the temp up.

Yups! That's the one I use. I start by sprinkling salt and pepper on the fish. Then take a gallon-sized ziploc bag and put in some flour along with some powdered garlic and powdered onion. Pop in a few filets (or whole fish if you like) and shake it about coating them nicely. Take each filet and shake off the excess 'dust' and slip it into an egg-wash. Take another ziploc bag with the Louisiana fish fry mix in it. To that I add crushed red pepper flakes and cayenne pepper powder. Take the filet/whole fish from the egg-wash and put into the seasoning bag and shake it about. Take the filet and shake off the excess and put it into the deep fryer. For the fryer I live by canola oil at 350 degrees F.

Using this method you won't get that bulky buildup of the seasonings. Just a nice light coat that fries up all crispy like and awesome in fish tacos!