This Bullhead is similar to catfish but with a more mild flavor! It pairs perfectly with this quick citrus salsa!
I honestly think that we are turning into pescatarians lately! Maybe because it is Springtime in the Northeastern United States and fresh fish are everywhere! I love it! I don’t think it would be too hard to be pescatarian, except perhaps the occasional big juicy burger which I may or may not be able to live without!
Honestly, there are no 2 fish or seafood that even resemble one another! The diversity is unending! As is evidenced by this Bacon Horseradish Crusted Grouper and these Strawberry Infused Sea Scallops!
These brown bullhead are a firm textured, mild flavored fish that’s closest relatives are the many species of catfish.
The fish are native to North America, east of the Mississippi River but have been introduced into waters all over the world. They are best fished for at night. Luckily, we have a brave friend who stayed up most of the night and got his limit of fish and was kind enough to share! Score for us!
Preparing Catfish Recipes
They are super easy to prepare. Either a quick pan fry or about 20 minutes in the oven and you have a delicious dinner! They are also deicious on the grill! While the fish is cooking you can whip up this 10 minute citrus salsa with just a few ingredients! The salsa pairs beautifully with the bullhead!
Either way you prepare them the fish is flaky, tender and super moist!
Could you live as a pescatarian? Inquiring minds want to know! Leave me a comment below!
Enjoy! And have fun cooking!
Bullhead with Citrus Salsa
Ingredients
- 4 bullhead, dressed and skinned
For Pan Fried
- 1/2 c flour
- 2 tsp salt
- 1 tsp pepper
- 2 tsp celery seed
- 1 tbsp olive oil, or other mild oil
- 3 fresh lemons
For Oven Baked
- 2 tsp salt
- 1 tsp pepper
- 1 tsp celery seed
- 3 fresh lemons
For Citrus Salsa
- 1 can mandarin oranges
- 1 can diced or crushed pineapple
- 2 tbsp finely diced red onion
- 1/2 jalapeno, finely minced
- 2 tbsp finely chopped red, orange or green bell pepper
- 2 tsp chopped parsley or cilantro
- 2 tsp cumin
- 1 tsp coriander
- 1 lime, juiced
Instructions
For Pan fried Bullhead
- Wash and dry bullhead.
- Mix flour with spices and lightly dredge bullhead in flour. Shake off excess.
- Add oil to frying pan and heat over medium high heat. Add bullhead to the pan and saute' until golden brown. Flip to brown the other side. Squeeze juice of half a lemon over each fish. Let rest 5 minutes before serving. Serve with salsa and lemon wedge.
For Baked Bullhead
- Wash and dry bullhead. rub each side with salt, pepper and celery seed. Then with the juice of half of the lemon.
- Place on baking sheet and bake for approximately 20 minutes until internal reaches about 145°F. Serve with salsa and lemon wedges.
For Citrus Salsa
- Open and drain pineapple and orange slices. Add to a medium bowl.
- Toss with the rest of the chopped vegetables and spices and the lime juice.
- Can be made ahead. Flavors will mingle and the salsa will become hotter, so adjust the jalapeno' according to your tastes.
Nutrition
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Looks scrumptious Beth! Love pan-fried fish and that citrus salsa looks so delicious!
This dish looks so fabulous! Crispy and delicious. Mmmmm. I long for a bite.
Thank you, Elaine! I’m crazy about fish!
I must admit, I couldn’t live as a pescatarian…. mostly because I don’t eat much seafood at all. My husband on the other hand, definitely could! I’ve never heard of the bullhead but he did try catfish on a trip to New Orleans and loved it. That salsa looks divine too! ❤️
It is looking scrumptious. It must be so tasteful. It’s a perfect dish for dinner 🙂
Thank you Stephanie, I appreciate you stopping by! Glad you enjoyed! This fish is fantastic!
This is awesome I’ve always joked about eating this fish as we catch so many they are a pest but here it is!! Hahaha now I actually have to try it!!
Thanks, Simon! These are so tasty! You will not be disappointed if you give them a try!