These fresh bluegill recipes are wonderful. Panfish are non-saltwater fish: bluegill, perch, crappies, pumpkin seeds; rock, white or yellow bass.
This is very mild tasting fish. When fried it is crunchy on the outside, flaky-white and moist on the inside.
This bluegill recipe is so simple and so tasty.
FRIED BLUEGILLS
1 cup seasoned bread crumbs (I use Old London plain bread crumbs)
1/2 cup grated Parmesan cheese, optional
1/2 tsp kosher salt
1/2 tsp homemade lemon pepper
1/4 tsp freshly ground black pepper
6 eggs
1 TBS garlic powder
1 TBS onion powder
1-1/2 lbs bluegill or crappie fillets
canola oil for frying
PREHEAT oil to 375 degrees.
In a shallow bowl, combine the first 5 ingredients. In another bowl, whisk the eggs with the garlic and onion powder. Dip fillets in eggs, then coat with crumb mixture.
In a large skillet over medium-high heat, heat oil and test cook with one fillet before cooking fillets in batches. Fry for 3 minutes on each side or until fish flakes easily with a fork, and is deep golden brown.
Butter sliced Italian bread and brown under the broiler or on the grill; sprinkling with a touch of garlic.
For Sandwich:
Top with lettuce, tomato and tartar sauce.
