This simple twist to a classic shore lunch fish fry will have everybody wanting you to catch more crappies. The recipe works well with just about any panfish...Read more
Samantha Nieders 7/17/2015
These delectable goose fingers are easy to prepare and will please the hungriest of hunters.
– 1 Goose Breast (fresh is best)
– 1 cup flour
– 1 cup bread crumbs
– 1 egg
– Cajun seasoning
– Vegetable oil
Debreast Goose from animal. No need to pluck feathers. Split the skin on the breast side and pull apart. Cut the breast out with sharp knife, kitchen scissors are best. Debone breast and slice goose breast into strips 1 inch wide, the length of the breast. Beat egg. In separate bowls, put flour and bread crumbs. Season Goose with cajun seasoning, salt and pepper. Coat strips in flour, then egg and then bread crumbs. Fry in vegetable oil until golden brown.