The girls caught this one and I said, if you are going to keep it we are eating it tonight. They said, “Yea, we’ll eat that.” I filleted it to the best of my ability, rinsed it, rolled it in a little olive oil, then put it in a zip-lok with Progresso Italian seasoning crumbs, and a few extra spices, then shook it up and fried it in olive oil, with a splash of soy to give it a beautiful brown hue. Girls ate it like candy and I felt like it was a good bass farm to fork lesson. We’ll give the bass a break for a while, but we had a blast with them while it was on.
What You’re Saying
- Greg Thomas on The New American Angler, May/June Issue
- Jim Maxham on The New American Angler, May/June Issue
- Greg Thomas on New North 40 E-mag
- Bill Jones on New North 40 E-mag
- Greg Thomas on Fly Rod & Reel: End of a Magazine Era
- Greg Thomas on British Columbia’s Thompson River Steelhead . . . are doomed.
- Robert Norman on British Columbia’s Thompson River Steelhead . . . are doomed.
- Kerry Gubits on Fly Rod & Reel: End of a Magazine Era