Bullhead Recipes – Pan-fried & Baked

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!

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Recipe

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!

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5 from 4 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: 607kcal

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

US Customary - Metric

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

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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.

 

Nutrition

Calories: 607kcal | Carbohydrates: 29g | Protein: 150g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 522mg | Sodium: 1557mg | Potassium: 3495mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1070IU | Vitamin C: 75.1mg | Calcium: 197mg | Iron: 5.2mg

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