Make panfish tastier with these small details
Scale ’em, gut ’em, bread ’em, then drop ’em into hot grease. Cooking panfish is simple, and as long as you don’t overcook them, you won’t hear any complaints. But every so often, you’ll find a fried panfish that has that little extra bit of flavor that you’ll never forget.
Here’s how to make it just like that, and to have your friends begging you for the recipe. It takes just a few extra minutes during preparation. And it’s worth way more than that small amount of time.
Be the first to comment