They are a fragile fish, so not much handling of them, that's the key. I like to dust them in flower, and pan fry them in a little bit of extra light olive oil. The extra lite olive oil doesn't need alot of heat, and crisps them on both side very quickly. Be gentle when you flip them only once. Let them set for a couple minute on a paper towel lined bowl, and squeeze fresh lemon wedges on the pile of hooligan and then dust with some fresh ground sea salt. The fins are crispy, and it's like eating wings. Just softly pull the flesh off the bones. The bones are good for the dogs as a treat.
Steam a pile of hooligan, and combine 50/50 with cooked rice, minced garlic, minced onions, and a cup of chopped italian parsley/salt and pepper.
Form into burgers and fry in extra light olive oil. Sourdough hamburger buns, and extra sharp cheedah........Wicked Fish Burgah!
Dog food too, combine hooligan with 50/50 dry dog food and some warm water to make a broth. It cuts down on dog food costs.