phat, the Spanish are the easiest ones to fool with.
Fillet, leave the skin on, dip in the corn meal and fry when the grease is about to burn. DONE, MAN!
If they are mushy, they been in water too long or the grease wasen't hot enough or something.
Mullet is great till it is in the freezer, then the crab trap. Now smoked is a different story, mustard or tomato base, painted on just to dry the sauce into the meat! GOD it's been a coon's age since I've had that!
Oh yeah the bass, when they get over 16", they are crap.
12 to 14 inches taste best but the DNR put a stop to that!
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'75 Cuddy with '00 Johnson Ocean Pro 150 horse
Benny
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