A different take on cooking panfish


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.

About Brian Cope 2800 Articles
Brian Cope is the editor of Carolina Sportsman. He has won numerous awards for his writing, photography, and videography. He is a retired Air Force combat communications technician, and has a B.A. in English Literature from the University of South Carolina. You can reach him at brianc@carolinasportsman.com.

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