Step 12Cleaning and Cooking
CLEANING AND COOKING BLUEGILLS
- Use a spoon to scrape off the scales - go from tail to head when scraping
- Cut off the head in back of the gills
- Cut a slit down the stomach to the vent and remove the entrails
- Wash in cold water.
- Dip in milk and egg then roll in flour with some salt and pepper to taste and fry in oil
until golden brown
- Instruct younger kids to be careful of small bones. A fork can be used to flake off the meat from the bones.
YUM!
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