Thread: Redhorse before and after.

Make cuts about 1/4 inch. Make sure to get the breading in the cuts and cook at 350F until it floats plus 2-3 minutes


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Add a couple pieces of white bread. Pile on a fillet or two, add the taters and onions, and pour on some picante sauce. Wash down with some fresh iced tea, unsweetened for me but to each his own.

I love them red horse....... Good eatin

I can tell you Red horse,smallish Buffalo,or smallish Grass carp are among some of my favorite fish meals.Can eat them til I'm full as a tick.........Couple years ago had a guy at work trying to tell me red horse was not fit to eat...Had another trying to say he did not like wild turkey.....Less for them means more for me....
Thank you for your post

Scoring is easy.....
Good sharp thin bladed fillet knife
On your cutting board the tip goes down first on far side of the fish
Push knife down and slightly forward
You will hear/feel pop,pop,pop as the blade cuts through the bones
3/16 over repeat ,repeat,repeat
You are wanting to consistently cut through the bones without slicing through the skin
Every couple inches, give or take,do slice through the skin
As you are breading separate the folds to get the breading into every single fold
350-375 degree oil,flesh side down first
After 3-4 minutes roll em over
Cook until golden brown and slightly firm
Pin your ears back and go to eating some of the best fish there is...

Hey , I like Jigfisherx's frying directions better than my own (Thanks to him)...."cook at 350F until it floats plus 2-3 minutes"

OK I'm gonna try it again next time I run into one or two. Do you do the exact same for common carp? Or white sucker? I always seem to get a couple nice white sucker when fishing for trout.

Never tried carp but white suckers are good.


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