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To: MulhollandDrive who wrote (66271)	3/8/2000 7:17:00 PM
From: Ish	Read Replies (2) \| Respond to of 67261

I got into some big gills under the ice one year. Filleted them, breaded them and froze them quickly on a cookie sheet. Later fried them up and dipped them in sea food sauce. Like huge, sweet shrimp. They weren't frozen long. I've got 21 Christmas trees that I have to sneak down to the lake, Illinois calls it pollution and other fishermen will exploit them, so I can catch some crappie. The downside to crappie is that they don't come in fried so you can eat them off the hook. Long ago there was a post about letting crappie fillets overnight in mustard. I want to try that.

To: MulhollandDrive who wrote (66271)	3/9/2000 10:22:00 AM
From: Johannes Pilch	Read Replies (1) \| Respond to of 67261

...Crappie and giant Blue Gill....My husband's grandmother used to fry them in an old cast iron skillet and they would just melt in your mouth. So delicate. Yup. These are amongst my favourites also. I actually have an old cast iron skillet that I pull out a few times every year, after catching Blue Gills and Crappie. (I am gon tear those fish UP this season.) When we went fishing, we'd clean them and fry them for dinner the same day. Usually accompanied with coleslaw, fresh green beans, biscuits, fried potatoes and pie for dessert. (Banana cream or apple usually) However slick the dish, however fancy and chic, it cannot get any better than this. I also love trout right out of the brook. I have also smoked the trout and pressed it with peppercorns and spices. Wonderfully good.