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Tailgate Fish Fry

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Nostradumbass, the fry master at work!
 

Smoker said:
How many pounds of fish do you think you will need for this @ksuhusker ?
Will we need to change oil in the fryer to finish out? Or just cook till the oil is used up and call it good? @Nostradumbass

I'm starting get the tailgate equipment line up and organized.
Click to expand...
Last year we cooked until the oil needed changed, probably about 35-45 lbs of fish.
I gave the rest to you guys and all of my neighbors. I'll bring what I have when the time comes and it'll probably be about the same as last year. Maybe not quite as much. The freezer is already pretty full 1/2 Walleye, a few bags of crappie, and a good amount of Flathead. Hoping for just walleye and crappie.
 
ksuhusker said:
Last year we cooked until the oil needed changed, probably about 35-45 lbs of fish.
I gave the rest to you guys and all of my neighbors. I'll bring what I have when the time comes and it'll probably be about the same as last year. Maybe not quite as much. The freezer is already pretty full 1/2 Walleye, a few bags of crappie, and a good amount of Flathead. Hoping for just walleye and crappie.
Click to expand...
There will be around 120 people.
I will have other food to serve also
 
Middle-aged_Ball_Coach said:
Pike was the only fish that my dad ever wanted to keep for eating. There were/are some big pike in a specific spot in a stream that I fish for trout, so I would try to catch a big one or a couple medium-sized ones for him every spring to eat.

If you're willing to experiment until you get it right, you can fillet them without the Y-bones. There are two ways that I know to do it. Both work best with larger pike. Here's a method that seems complicated when you listen/watch, but it's actually fairly straight forward when you try it:


This method looks easy when they do it, but it takes a bit of practice. If you do it, assume that you'll mess up the first few times, but even if you have to make multiple cuts, the meat still tastes the same:
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it is a lot of work and leave a lot of meat behind
 



Pops said:
it is a lot of work and leave a lot of meat behind
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It's definitely extra work, but it gets quicker with practice, and there isn't much meat left if you get good at the second method. You have to admit that it's less work than grinding it up and then cleaning up the grinder. Mostly, I'd just like to see people taking more pike out of fisheries where there are a lot of mid-sized ones. Ideally, leave the biggest ones, and keep everything smaller than 3'.
 
Smoker said:
There will be around 120 people.
I will have other food to serve also
Click to expand...
@Smoker, have you ever smoked trout? I haven't, but my brother-in-law just started, and now I'm keeping all of the hatchery trout that I catch for him. If you want some, I can get some to you also.
 
Middle-aged_Ball_Coach said:
It's definitely extra work, but it gets quicker with practice, and there isn't much meat left if you get good at the second method. You have to admit that it's less work than grinding it up and then cleaning up the grinder. Mostly, I'd just like to see people taking more pike out of fisheries where there are a lot of mid-sized ones. Ideally, leave the biggest ones, and keep everything smaller than 3'.
Click to expand...
Do like the bigger ones anyways. i just use blender and make fish patties
 




Smoker said:
How many pounds of fish do you think you will need for this @ksuhusker ?
Will we need to change oil in the fryer to finish out? Or just cook till the oil is used up and call it good? @Nostradumbass

I'm starting get the tailgate equipment line up and organized.
Click to expand...
We did 55 lbs last year before the oil needed filtered. This year I’ll change the breading recipe a bit so there won’t be so much “sludge” in the oil.....should get a few more miles out of it this way. Might also make an extra batch of oil if it looks like we’ll have high numbers
 



ksuhusker said:
Last year we cooked until the oil needed changed, probably about 35-45 lbs of fish.
I gave the rest to you guys and all of my neighbors. I'll bring what I have when the time comes and it'll probably be about the same as last year. Maybe not quite as much. The freezer is already pretty full 1/2 Walleye, a few bags of crappie, and a good amount of Flathead. Hoping for just walleye and crappie.
Click to expand...
I thought we did 55 lbs last year
 
ksuhusker said:
Last year we cooked until the oil needed changed, probably about 35-45 lbs of fish.
I gave the rest to you guys and all of my neighbors. I'll bring what I have when the time comes and it'll probably be about the same as last year. Maybe not quite as much. The freezer is already pretty full 1/2 Walleye, a few bags of crappie, and a good amount of Flathead. Hoping for just walleye and crappie.
Click to expand...
I’m sure you’re already doing this, but let’s be sure to have the mud suckers in clearly labeled bags at the bottom of the cooler with a sign that read “only use in case of emergency” ;)
 

Pops said:
Do like the bigger ones anyways. i just use blender and make fish patties
Click to expand...
The bigger ones are definitely easier to clean, more to eat, and better to eat all around, but in smaller fisheries, they are the garbage men who take out the trash. If you keep them, you don't have very many hammer-handles.
 
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