>>1752372Also I love to fry em. Flour and a little bit of paprika for color and flavor (not too much since it burns easy) and shake n bake it in a bag, then toss em into a deep pan with canola oil, turning every 5mins or so so it doesn't burn. Then just keep at it, the crispier the better. You can't eat through the bone and all, the head tail and fins are the best part.
These are two I fried from the day before yesterday when I limited out
