I should be ashamed

I know. I should be ashamed. But we’ve been catching a lot of fish this spring and through numerous fish frys, I’ve been feeding my guests “seconds” and I’ve been hoarding the best pieces of fresh fish for myself.

I carefully filet the big white perch (crappie to you crappie masters...) and an occasional catfish, clean up the meat and season it just right. I then fry up the pretty filets and serve them. But in the second batch, I fry up the best pieces and act like I’m eating them to save the best for the others.  I must admit it. That isn’t the way it really is.

When I was growing up, the only kind of fish we ate were scaled and fried whole, or maybe cut in half lengthwise if they were big enough. Then we munched down on the crunchy fins and tails and peeled off the pretty white meat inside, skin still on.

I guess that’s where I got my love for the true gourmet fish pieces — white perch backbones and catfish tail pieces! Those are the good ones. No, the best ones! As one of my lakedarbonnelife.com head agents and foodologist says, “The nearer the bone, the sweeter the meat”. Yep. Chewing the meat right off the bone is where the good stuff is. Lots of crispy, plenty of meat and what a taste.

Give it a try, just make sure and be careful of the bones.

Can I get a witness?