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Who is cooking their catch ?
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<blockquote data-quote="wango" data-source="post: 306616" data-attributes="member: 11082"><p>I like the Jiffy Pop method too, I didn't know it had a name, but now I know what to call it. Thanks Brian. This is a variation of the JiffyPop method. I learned this from an old Yooper (thats a native from Michigan's uppper peninsula - for those of you not familiar with Yoopers). With trout, clean and gut the fish leaving head, skin and tail on. Put a couple pats of butter in the cavity along with a little garlic and/or onions. Wrap in aluminum foil, place fish in the campfire on a hot bed of coals for about 6-8 minutes a side. Fish is cooked when the eyes have turned white. The meat will fall right off the skin when you open them up. Its awesome.</p><p></p><p>For crappie, bluegill, walleye and anything else. We dip the fillets in milk and dredge through dry Shorelunch, original or cajun. Deep fry @ 350 until they float. I'm getting hungry =P~</p></blockquote><p></p>
[QUOTE="wango, post: 306616, member: 11082"] I like the Jiffy Pop method too, I didn't know it had a name, but now I know what to call it. Thanks Brian. This is a variation of the JiffyPop method. I learned this from an old Yooper (thats a native from Michigan's uppper peninsula - for those of you not familiar with Yoopers). With trout, clean and gut the fish leaving head, skin and tail on. Put a couple pats of butter in the cavity along with a little garlic and/or onions. Wrap in aluminum foil, place fish in the campfire on a hot bed of coals for about 6-8 minutes a side. Fish is cooked when the eyes have turned white. The meat will fall right off the skin when you open them up. Its awesome. For crappie, bluegill, walleye and anything else. We dip the fillets in milk and dredge through dry Shorelunch, original or cajun. Deep fry @ 350 until they float. I'm getting hungry =P~ [/QUOTE]
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