I prefer to just scale and gut my Blue Gills (sunfish), I feel that it
is just part of process to remove the bones at the table (kind of like
eating crab legs). Then I wash the fish carefully and them
marinate them in lemon juice for a couple of hours. Take couple
of parsnips, peel and slice about 1/4 inch thick and set them aside.
Next take a cup of flower and add good amount of
seasoning salt, lightly coat both the sunfish and parsnips in the
flower mix, heat two pans one with butter or margarine and the other
with cooking oil, place the sunfish in the buttered pan and cook on one
side until golden brown, after turning the fish place the
parsnips in the hot oil both the fish and parsnips should be done about
the same time this way.
Serve with a fresh garden salad and enjoy...
p.s. don't forget to bring plenty of paper towels...
