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    Home » Field To Table » Bullhead Recipes – Pan-fried & Baked

    Bullhead Recipes – Pan-fried & Baked

    Posted on May 2, 2021 By Beth Neels

    176 shares
    Jump to Recipe Print Recipe
    Pan fried bullhead Pinterest image with text overlay.
    Pan fried bullhead Pinterest image with text overlay.

    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.

    Fish fry with salsa and lemon wedges.

    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.

    close up of pan fried Bullhead

    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

    • bullhead
    • flour
    • salt
    • pepper
    • celery seed
    • lemon
    Ingredients for brown bullhead. Details in recipe below.

    How to make them

    The process of making bullhead is incredibly easy.

    1. Dry fish well between paper towel.
    2. Add spices and flour to small bowl.
    3. Mix well.
    4. Place flour mixture on a flat plate. Dredge fish in flour.
    5. Flip and dredge the other side. Shake off excess.
    6. 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.
    Step by step photographs of the process for making fried bullhead. See details in recipe below.

    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.

    Fried bullhead on vintage gray plate.

    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

    • Northern pike
    • Fried Smelt
    • Rainbow Trout
    • Stuffed Grouper
    • Fried perch

    Tools I use

    • cast iron frying pan 8″
    • tongs
    • large glass bowls

    Either way you prepare them the fish is flaky, tender and super moist!

    Pan fried fish on vintage metal platter.

    Could you live as a pescatarian? Inquiring minds want to know! Leave me a comment below!

    Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.

    If you have any questions or comments, please ask in comment section below. We’d love to hear from you!

    I hope you enjoyed the recipe today!

    Enjoy. And have fun cooking!

    Binky's signature
    Bullhead arranged on platter.

    Bullhead with Citrus Salsa

    Fresh bullhead is a mild flavored, tender, flaky fish that is available at local markets in the Northeastern United States. It pairs beautifully with this citrus salsa!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 10 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 250kcal
    Author: Beth Neels
    Cost: $4

    Ingredients

    • 4 bullhead, dressed and skinned

    For Pan Fried

    • 1/2 c all-purpose 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 ground cumin
    • 1 tsp dried 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.
    cast iron frying pan 12″
    mixing bowls
    knife, chef’s knife
    cutting board, bamboo
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Notes

    Leftover fish and salsa should be stored separately.
    Leftovers can be refrigerated for 3-4 days.
    Reheat fish in microwave or, covered, in 350°F oven for about 15 minutes, until hot.
    Do not refreeze cooked fish.
    Raw, cleaned fish can be frozen in freezer bags up to six months.
     

    Nutrition

    Calories: 250kcal | Carbohydrates: 21g | Protein: 19g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 1552mg | Potassium: 355mg | Fiber: 1g | Sugar: 1g | Vitamin A: 453IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 4mg
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    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.

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    176 shares

    Reader Interactions

    Comments

    1. Jessica Formicola

      May 11, 2021 at 2:30 pm

      5 stars
      The citrus salsa look so fresh and delicious! I can’t wait to make this for dinner this week!

      Reply
      • Beth Neels

        May 12, 2021 at 12:15 pm

        Thanks so much Jessica! I appreciate that.

        Reply
    2. veenaazmanov

      May 11, 2021 at 2:22 pm

      5 stars
      One of my favorite meal options. Pan-fried sounds delicious and combination of Salsa makes it perfect.

      Reply
      • Beth Neels

        May 12, 2021 at 12:15 pm

        Thank you Veena. I’m glad you like it!

        Reply
    3. Lyn

      May 11, 2021 at 2:06 pm

      5 stars
      I really enjoy a fruit salsa with fish! I’ve never head of bullhead fish before but will be on the lookout! Great recipe!

      Reply
      • Beth Neels

        May 12, 2021 at 12:15 pm

        Yes the salsa is perfect with the bullhead. Thanks for checking out the recipe Lyn!

        Reply
    4. Meenakshi Thakur

      May 11, 2021 at 1:57 pm

      5 stars
      wow..this citrus salsa looks absolutely delish…gotta give this fish recipe a try. thanks for sharing.

      Reply
      • Beth Neels

        May 12, 2021 at 12:14 pm

        Thanks so much Meenakshi. I really appreciate the comment!

        Reply
    5. Sonal

      May 11, 2021 at 1:39 pm

      5 stars
      It looks so scrunchies and perfect for the summers. Great flavors!

      Reply
      • Beth Neels

        May 12, 2021 at 12:13 pm

        Thanks so much for checking out the recipe Sonal!

        Reply
    6. Simon

      January 07, 2018 at 8:17 pm

      5 stars
      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!!

      Reply
      • Binky

        January 08, 2018 at 11:15 am

        Thanks, Simon! These are so tasty! You will not be disappointed if you give them a try!

        Reply
    7. Stephanie

      June 09, 2017 at 8:24 am

      5 stars
      It is looking scrumptious. It must be so tasteful. It’s a perfect dish for dinner 🙂

      Reply
      • Binky

        June 10, 2017 at 12:17 pm

        Thank you Stephanie, I appreciate you stopping by! Glad you enjoyed! This fish is fantastic!

        Reply
    8. Gabby | The Tolerant Table

      June 06, 2017 at 7:58 pm

      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! ❤️

      Reply
    9. Elaine

      June 06, 2017 at 10:59 am

      This dish looks so fabulous! Crispy and delicious. Mmmmm. I long for a bite.

      Reply
      • Binky

        June 06, 2017 at 11:07 am

        5 stars
        Thank you, Elaine! I’m crazy about fish!

        Reply
    10. Patty

      June 06, 2017 at 10:35 am

      5 stars
      Looks scrumptious Beth! Love pan-fried fish and that citrus salsa looks so delicious!

      Reply

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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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