Fran and I fished a couple times this week in the evenings from our dock for bullheads. For anyone that doesn’t know, this lake has some of the big “yellowbellies”. We caught seven total in two evenings and they were probably over a pound each. I cleaned them and they are now in the freezer waiting to be cooked.
Bullheads can be either skinned or filleted but it is tricky cleaning them or even taking them off the hook for that matter. Their “horns” can really sting and cut. Luckily I was taught as a kid how to handle them so no problem. This batch I skinned.
Battering and frying fillets has to be the best but a close second is the fate these will face. I take an aluminum throw away baking pan and place the skinned and washed bullheads in a layer on the bottom after salting and peppering both sides of the fish. Next cut up a stick of butter (just to be unhealthy) and put the squares on the fish. Cover the pan with heavy duty foil and place on the grill at about 400 degrees or so. Check occasionally after about ten minutes and when the thickest meat easily pulls off the bones with a fork you are set for some great eating. They have a strong fish taste so don’t expect them to be like walleye but these are really tasty.
Ken Dillenburg