Bullhead fishing is in full swing, as are bullhead dinners at local clubs and restaurants. The bullheads for the purchased dinners are primarily farm-raised in Canada, but there is great fishing here in Seneca County. If you are fishing for local bullheads, seek out muddy flats near vegetation (the top of Cayuga lake is a good place to look), fish the bottom with worms, and go at night when they feed. DEC has a publication on fishing for panfish, including bullhead and how to clean them.
Here is a recipe to try, besides the traditional bullhead fish fry (it also works great for left-over fried bullheads).
2 pounds filleted bullheads or other fish (can use previously cooked fish)
1 large raw potato
1 small onion
1 large egg
2 tablespoons flour
1-2 tablespoons chopped fresh parsley or dill (optional)
salt and pepper to taste
3 tablespoons olive oil
Coarsely grind uncooked fillets (if using cooked bullheads, simply flake the meat from the bones). Then grate the potato and onion.This can be done in a food processor, blender, or by hand.
Mix with remaining ingredients and form into ½ inch thick patties.You can form small patties of about one inch rounds to serve with tarter sauce as an appetizer or larger patties to serve on a bun as a sandwich.
Heat olive oil in a fry pan and drop patties into hot oil. For a crispier patty, you may coat the patties lightly in fish fry batter or seasoned panko breadcrumbs before frying. Fry until golden brown on both sides. Serve with tarter or cocktail sauce, or lemon wedges.