bluegill cakes/poppers

Discussion in 'The BOC Diner' started by JERMSQUIRM, Jul 17, 2008.

  1. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    ok. this is a work in progress. first take. ill give it a 6 out of ten. heres why.

    ok. ive caught a bunch of bluegills lately. i had heard from two folks that you can grind them bones and all and fry. bones fry up. so i decided to try and come up with a good recipe to make a seasoned cake or popper if ya will. heres what i did.

    took 60 small bluegills. cleaned dressed and scaled. removed the fins by sliceing through the fish just below the skin . soaked 48 hours under refridgeration in heavely salted water.

    ran them through a med plate meat grinder. about every 10 fish i had to un clog cutting plate. seems about 50% of the bones got trapped in there. so that was a +.

    then i cane up with a base seasoning. this is first run.

    2 tsp salt.
    1/2 tsp garlic powder
    1/4 tsp black pepper
    1/4 tsp cayanne pepper
    1/2 tsp cilantro
    2 tsp lamon pepper
    5 tsp powdered instant hushpuppie mix as a binder
    1 medium onion very finly chopped in food processor
    2 tsp lemon juice.

    mixed in with 1.5 lbs ground fish. spooned the mix into muffin pans about 3/8" thick and froze. this first batch i added 4-5 pieces of diced jalapeno.

    after froze i removed them and had grease hot. after the outside became sticky (2-3 min) i shook the cakes in cajun andys. fried till floating and another min or two.

    heres the pics.
     
  2. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    my anialisis.

    the seasoning was a little over powering. texture was different but ok. they were good. but with a bit to much salt and pepper tones. next batch i will reduce the amount of some of the seasonings.

    with the andys cajun and pepper added they were a bit spicy. i like hot foods but not good when trying to perfect a new idea. the plain ones ill fry next.:wink:

    the bones were barly noticable at all. but i think they could be reduced to 1/4" and that would help.

    heres some more pics. jalapenos visiable in these tore open.

    next batch i will reduce salt and lemon pepper to about 1/2 what was in this batch. think that will help. and will try high heat chedder cheese chunks. these were definatly worth the effort and worth perfecting.

    a bluegill crab cake in comparison. a lil more experimenting i think ill have a good recipe. close this time. just a bit to seasoned. im good at judging beef / pork. ground fish. that was new to me.
     

  3. bnt55

    bnt55 New Member

    Messages:
    640
    State:
    Northern KY
    Dear God man! I thought the bones were supposed to be removed?:wink: This reminds me of that show on the travel channel called Bizarre Foods, I will watch this thread out of pure fascination but I dont think I could eat a whole bluegill ran through a grinder and stuck on my plate......that being said, what about just running the meat through the grinder and making bluegill patties (minus the skin,bones,fins) with some grated parmesan cheese put in the mix...yum

    Keep up the good work!
    Bill
     
  4. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    fins were removed. i only tried this after i heard from others it works. and it does. the bones fry up. im not afraid to rty something new. thats the point. you dont need to remove the bones.

    ever eat a salmon pattie? theres bones in that too. or herring in the cans with oil,mustard, or hot sauce. bones there too. nothing bizzare. just different than lazy society is used to. hell ive ate worse than fish bones.:smile2:
     
  5. Alex J

    Alex J Guest

    What are these? Sounds delicious.
     
  6. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
  7. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    another round. ok. these were same seasoning. did the whole 1 1/2 lbs same. but these were smaller molds. thinner disks. and used flour and cornmeal hoping the lack of cajun would help.

    it did immensly. these were pretty darn good. i popped them in my mouth in 1/2's. never had a bone problem. still just a tick salty. nextime ill use 1/2 tsp salt and 1 of lemon pepper.

    my goal now. perfect a recipe thats good and have it on paper. so its the same everytime.

    these lil cakes are good. ill have over 100 of them,lol. next batch the salt reduction will help. im excited about the cheese. those whom done this before was thinking. it allows one to utilize fish to small to mess with otherwise. i used 5-6" gills. where i normally would not mess with.

    i wouldnt reccomend for those with weak stomachs grinding them. ive had experience with venison and making sausages and brats bologna and snack sticks. i have a bit of experience with food prep and cooking.
     
  8. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    and not to mention if anyone has seen the making of hotdogs you would be puking.lmao. the prep for these aint pretty. my wife didnt want to watch. but tried the end result when its smelling of fish sticks and golden brown. someone has to do the dirty work. i promise. this will end with a great tasting treat my family will enjoy for years and im glad i got the idea from guys here.

    and if they were big enough to fillet i wouldnt need to grind. idea is to utilize smaller fish.

    nothing my son loves more than deer season. he gets to help dad feed the grinder. now he can help in the summer too.

    alot of food prep aint pretty. after im done though. some may enjoy the work ive done so they can just follow the recipe. the hard part ive already done. enjoy you conosuers of the land.:smile2: eat up. food is getting expensive.
     
  9. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    made the rest today. yesterday was samples.

    today i fried up 80 of these lil 2 bite treats. without the added andys they were ok. just flour and yellow cornmeal. next batch?? maybe this weekend or early next week. ill have to catch a few more. i already cleaned and dressed and froze the other 130 of them.

    i caught 194 in 4 trips in the big lake here. :crazy:
    http://www.catfish1.com/forums/showthread.php?t=86255

    funny how something that sounds so wild tastes so good. if it had just a tick less salt and lemon pepper they would have been real good on first try.

    in a couple more batches ill have a real good recipe. next batch im trying the cheese too.:wink:
     
  10. kat in the hat

    kat in the hat New Member

    Messages:
    4,875
    State:
    Missouri
    It ain't that bad if ya don't mind turning cows, pigs, and chickens into baby food. :eek:oooh::smile2: I worked at Oscar Mayer for a couple of years. Really the only bad part was sanitation. During clean up, of coarse, we had to tear down the entire process, clean and sterilize it, and put it all back together in 2 hours. No small task in itself, but the only thing that grossed me out was the meat that got trapped behind the seal in the sine pumps. It would get hot from friction, and spoil when the seals got worn. Freekin' rancid. The kinda thing that would make Mike Rowe gag. Also, due to the spices, and raw meat smell, food didn't ever taste right. Soda didn't taste right. It would permeate your sinuses. Making the wieners didn't bother me a bit. Working in 40 deg. temps, getting soaking wet halfway through a 12 hour shift...teetering on hypothermia daily...THAT bothered me. I was not very healthy while working there.

    Anyways, not trying to hijack, you just mentioned making wieners, and I had a flashback.

    I would eat your perch fritters no problem. The bones are a bit of a turnoff. If I couldn't notice them, no problem. If one gets hung in my tooth, that would be the end of that. :wink:I don't see myself making any of these, but would eat them. You've gotta be doing that lake a favor by removing those dinks.
     
  11. kat in the hat

    kat in the hat New Member

    Messages:
    4,875
    State:
    Missouri
    BTW, I have a rump roast from the deer I shot last fall thawed out. Fixin' to make it into some sweet/hot jerky. I got some garden fresh cayennes drying out to be ground for the heat. They are pretty hot for cayennes too. I've had a problem getting my jerky very hot. Last time I made some, I put Mongolian fire sauce, tons of Tabasco, and red pepper in my marinade. Still not hot. This time, I'm just gonna make a teriyaki marinade, then crust the jerky in fresh ground cayenne prior to dehydration. Hope it works.
     
  12. bnt55

    bnt55 New Member

    Messages:
    640
    State:
    Northern KY
    Cats,

    I think you are going about this in a very thorough manner, maybe ya missed your calling...shoulda been a chef! After looking at the pics I do believe I would eat them, just like Kat in the Hat said one bone stuck in my craw and I'm outta there!:smile2: Seriously though they do look extremely good.
     
  13. ozzy

    ozzy New Member

    Messages:
    3,936
    State:
    Lost Wages
    I gotta try that bluegill recipe. Bad thing is the limit is 3 here and there small.
     
  14. kat in the hat

    kat in the hat New Member

    Messages:
    4,875
    State:
    Missouri
    3??? Ozzy, you really gotta move to a fishin' friendly state. For real...How can a guy live that way? You can't even make a meal with 3 bluegill. :sad2: I feel for you!
     
  15. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    where to begin. ok the bones. not noticibal really. i did have one but it was more like a hair. i ran it through twice. nextime ill try 3. they are pretty darn good. wife had a 14 of one tonight as i was sampleing them again. she said they wernt bad at all. but theres just a little salt after taste. ill get the recipe in a couple more tries. might go tomorrow or sat and get some more.

    the lake. 5000 acres tons of rip rap. i wold say a guy could do this daily forever and never catch all them. im not raping a lake is what i mean. this aint a park. this is a 5000 acre cooling lake for a nuke plant.

    limit 3 bluegills? wow. guess i could cold pack freeze and sed ya some lmao. not many fish in vegas??? other than at casinos??:eek:oooh::roll_eyes::smile2:

    on the jerky. when i want it hot. after its totally done. i put it in a gallon sized ziplock. and 1/2 tsp habenaro powder in there and shake the acorns out of it.:smile2: i am guessing your method will work much the same. the heat never seems to draw from the marinade. i agree.

    thanks bill. check into the diner sometime. bac through the old pages. ive got some real good recipies for game there. all the big rib bones were filtererd out as the grinder plugged. the spine and others. there crushed or cooked and soft. i have ate 6-7 of these and nothing more than the ones that feel like hairs. and there not enough to even poke. there soft.

    thanks for the replys. this is intended for me to make and fry and freeze as a winter snack.
     
  16. uttatoo

    uttatoo New Member

    Messages:
    1,797
    State:
    greatbend kansas
    to much work jus split them in half and fry them
    i just gut them and descale them thats it i eat head and all
    thats how i was tought and shown how and its good
    ill do it some time and show you:wink:
     
  17. uttatoo

    uttatoo New Member

    Messages:
    1,797
    State:
    greatbend kansas
    man really if not cali now its nevada whats this world coming too
     
  18. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    thats how i do drum. gut scale and wrap in foil head and all. butter and onions and bake or grill.
     
  19. CATFISHING1

    CATFISHING1 New Member

    Messages:
    272
    State:
    MO.
    you said you are getting a salt after taste? maybe cut the salt out of you bread mix due to (what you said about soaking in heavy salted water) could be the problem. just a thuoght and not trying to tell you how to cook cause they do look tasty:cool2:
     
  20. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    the salt and all seasoning i mived in with the fish its self not breading.

    the breading on first 6 was cajun andys. that was to much with the seasonings. so the rest i breaded with just four/cornmeal. that helped.

    i may cut salt out totally next round.

    the soak in heavy salted water. i do that with squirrels fish and doves and most small wild game. usually never effects taste but is more for drawing out blood.

    but ya i may just cut it out all togather. and just add the pepper and lemon juice and lemon pepper ect.. no salt. then if there blandish some seasoning can be added to the breading.

    really there pretty good. its one of them things where if a fella was fishing and nothing was biting exect lil gills he could take a mess and make something for the effort and gas. beings these are abundant in most waters.