Fish Recipe: Fried Bullhead in Cornbread Breading | Outdoor Newspaper

Bullheads are fantastic eating if bullheads are caught in relatively clear water like a clear water lake you do not do anything except clean them,

as quickly as you get home or back to the cabin, toss ’em in a bowl of salted water to soak for a day, drain them, pat any excess water off of the fish fillets and deep fry or pan fry them up!

Fried Bullhead


¾ cup flour
1 package of Louisiana Fish Fry, Beer Batter Mix, 8.5 oz
2 teaspoons paprika
½ teaspoon ground black pepper
1 teaspoon seasoned salt
cooking oil
lemon or lime wedges

Cooking Directions

  1. Clean bullheads, cover fillets with milk, and refrigerate at least three hours.
  2. Mix dry ingredients in a plastic bag.
  3. Drain and dry the fillets.
  4. Place fillets, two at a time in the bag and shake, coating the fish evenly with the dry mixture.
  5. Heat cooking oil ¼-inch deep in a pan until a bit of flour sizzles when dropped in the pan.
  6. Cook 2-3 fillets in the pan at a time about 2-3 minutes per side until golden brown.
  7. Serve fish with lemon or lime wedges, good tartar sauce, and cold beer.

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