This Bullhead Recipe is easy and delicious. It’s similar to catfish but with a more mild flavor. It pairs well 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!
What are brown bullhead?
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. Although in the spring, when spawning they can taken during the daylight hours.
Various bait types will work for taking bullhead. Worms, corn, canned shrimp, occasionally they can even be caught using a Rapala crankbait. The one technique that is important is that they are usually (except for the crankbait) on the bottom because they are bottom feeders.
The smaller fish are usually tastier than larger ones. Large ones tend to have a “muddy” flavor, for lack of a better adjective.
How to prepare these catfish
Although fileting of these fish can be done, you waste a lot of meat when you do this. Our favorite way to prepare is to skin them and dress them (remove innards). Once they are cooked, the meat just slips right off of the bone.
What you need
- celery seed
How to make them
The process of making bullhead is incredibly easy.
- Dry fish well between paper towel.
- Add spices and flour to small bowl.
- Mix well.
- Place flour mixture on a flat plate. Dredge fish in flour.
- Flip and dredge the other side. Shake off excess.
- Add a bit of oil to a heavy bottom pan over high heat. Add fish. Brown on first time until golden. Flip. Brown the other side. Adjust heat if needed.
NOTE: The fish should be white on the inside. Look in the rib cage. If it is red, it stills needs to cook.
If you are looking for delicious bullhead recipe, this one is a favorite with family and friends alike.
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 delicious on the grill!
If you would like to oven bake them. Just season with salt, pepper, celery salt and/or lemon pepper. Then bake at 350°F / 180°C.
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!
How to store fish
Fresh, cleaned and skinned fish can be put in freezer bags and frozen for up to six month. For smaller fish, we usually add a few tablespoons of water. It seems to delay freezer burn.
Cooked fish is best eaten fresh. Do not refreeze cooked bullhead. Leftovers can be refrigerated for 2-3 days. Reheat in a 350°F / 180°C oven wrapped in aluminum foil for about 15-20 minutes until hot.
Other fish recipes
Tools I use
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!
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I hope you enjoyed the recipe. Thanks for stopping by today!
Enjoy! And have fun cooking!
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Bullhead with Citrus Salsa
- 4 bullhead, dressed and skinned
For Pan Fried
For Oven Baked
- 2 tsp Salt
- 1 tsp Pepper
- 1 tsp celery seed
- 3 fresh lemons
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.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.