Here is a recipe to try, besides the traditional bullhead fish fry (it also works great for left-over fried bullheads)...
2 lbs. filleted bullheads or other fish (can use previously cooked fish)
1 large raw potato
1 small onion
1 large egg
2 tbsp flour
1-2 tbsp chopped fresh parsley or dill (optional)
salt and pepper to taste
3 tbsp olive oil
Coarsely grind uncooked fillets (if using cooked bullheads, simply flake the meat from the bones), grate potato and onion. This can be done in a food processor, blender, or by hand. Mix with remaining ingredients and form into ½” thick patties. You can form small patties (1” rounds) to serve with tarter sauce as an appetizer or larger patties (3”) to serve on a bun as a sandwich. Heat olive oil in a fry pan and drop patties into hot oil. For a crispier patty, you may coat the patties lightly in fish fry batter or seasoned panko breadcrumbs before frying. Fry until golden brown on both sides. Serve with tarter or cocktail sauce, or lemon wedges.