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Wisconsin Natural Resources magazine

Wisconsin Natural Resources magazine

October 1998

Fishing for bullheads. © Robert Queen

The best o' bull

Four tasty recipes for bullhead

Fried Bullhead
Barbequed Bullhead
Creamy Baked Bullhead

Fishing for bullheads.

© Robert Queen

Baked Bullhead Italiano

16 bullhead fillets
4 oz. melted margarine (˝ stick)
½ sweet red onion, finely chopped
pinch thyme
pinch oregano
3 drops hot sauce
¼ cup fresh parsley, chopped
2 cloves garlic, minced
juice from ½ fresh lemon
black pepper
1 cup parmesan cheese, freshly grated

Spray a glass or ceramic baking dish with non-stick cooking spray. Place fillets in the pan touching but not overlapping. Melt margarine in a sauté pan and add onion. Sauté until onion is translucent then add garlic and heat one minute. Add thyme, oregano, hot sauce and stir in parsley. Heat one minute stirring continually and add lemon juice. Remove from heat and pour mixture evenly over the fillets. Dust fish with freshly ground black pepper to taste. Sprinkle cheese over the fish and bake in a preheated 350° oven until fish is white and flakes, approximately 15 minutes. Serves four.



Fried Bullhead

¾ cup flour
½ cup corn meal
2 teaspoons paprika
½ teaspoon ground black pepper
1 teaspoon seasoned salt
cooking oil
lemon or lime wedges

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 ¼-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.



Barbecued Bullhead

4 oz. honey
2 tablespoons soy
juice from one lemon
¼ c. sherry
2 tablespoons olive oil
1 teaspoon rosemary
½ teaspoon dried ginger
½ teaspoon dried thyme
8 bullhead fillets
2 tablespoons butter

Place first eight ingredients in a sauce pan and heat until the honey just begins to bubble. Stir well and remove from heat. Set aside.

Dot bullhead fillets with butter and place on foil on a barbecue grill about 12 inches from hot coals. Cook fillets about four minutes covered and baste with barbecue sauce. Cook another two minutes until the fish is done and flakes. Remove fish to a serving platter and serve with remaining sauce on the side. Excellent served with steamed rice and steamed green vegetables. Serves 2-3.



Creamy Baked Bullhead

For every six fillets:
½ cup yogurt or mayonnaise
1/8 teaspoon garlic powder
1 teaspoon Chinese oyster sauce
2 drops hot sauce

Place aluminum foil on a jelly roll pan. Mix all ingredients and spread a thin layer of the mixture on the foil. Place fillets on top of the foil and top with another thin layer of the mix. Bake uncovered in a 375° oven about 15 minutes until fillets are brown. Serve with buttered noodles. Delicious!