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Sucker Fish
Jerry Martin
Sucker fish -- a tasty dish!
Jerry Martin

The common white sucker, whitehorse, or one of the many other names it is known for, isn't known for their heart pumping displays of jumping in the air and tail walking but they are a taste delight when prepared right.

Scale them, filet with the skin on, score them about 1/8 inch apart the complete length of the filet. This cuts up the tiny bones located throughout the meat that are undetectable when cooked right. Now roll them in corn meal and deep fry them.

They can also be ground and formed into patties. After running the skinned chunks or filets through the grinder, form firm patties and roll in seasoned bread crumbs. Now fry until golden brown. It's not only good but it's cheap too!

Jerry Martin is co-host of Outdoor World Television on The Outdoor Channel

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