"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Royboy's Fried Bullheads Recipe

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This recipe for Royboy's Fried Bullheads, by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roy E Wheeler 1933-2001 aka (RoyBoy)
Added: Sunday, August 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
cup flour
cup corn meal
2 teaspoons paprika
teaspoon ground black pepper
1 teaspoon seasoned salt
cooking oil
lemon or lime wedges

Directions:
Directions:
Clean bullheads, cover fillets with milk and refrigerate at least three hours. Mix dry ingredients in a plastic bag. Drain and dry the fillets. Place fillets, two at a time in the bag and shake, coating the fish evenly with the dry mixture. Heat cooking oil -inch deep in a pan until a bit of flour sizzles when dropped in the pan. Cook 2-3 fillets in the pan at a time about 2-3 minutes per side until golden brown. Serve fish with lemon or lime wedges, good tartar sauce and cold beer.

Personal Notes:
Personal Notes:
Son to Roy and Marcella Whitcher Wheeler

 

 

 

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