Bluegill Cakes Recipe

Serves/Makes: 4 fish cakes

Ingredients:

  • 2 cups flaked bluegill (or any other panfish*) fillets
  • 1 cup flour
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg, separated
  • 2/3 cup milk
  • 1 tablespoon butter, melted
  • Virgin olive oil (for frying)
How to cook Bluegill Cakes:
  • In a large pan, heat oil to roughly 375°F.
  • In a large bowl, blend flour, salt, pepper, garlic powder, onion powder, paprika, and baking powder.
  • Mix together egg YOLKS and milk and then add to the dry ingredient mixture. Mix well.
  • Add melted butter and fold in the egg WHITES and fish flakes.
  • Using a 1/2 cup measure, shape fish mixture into patties about 3 to 4 inches across and 1/2 inch thick and place on buttered circles.
  • Fry them in the oil until golden brown on both sides. Drain on paper towel and serve.
  • Serve the Bluegill Cakes hot with ketchup or your favorite dipping sauce.
Bluegill Cakes recipe

Notes:

The Bluegill Cakes is a very affordable dish. This recipe is delicious, simple, and really easy to cook.

Comments:

The bluegill fish is a freshwater species that is originally from North America. The fish are named after the blue tint on the gills.

*Panfish is a general term that includes a number of fish species that normally don't grow larger than a frying pan.
Technically, it includes fish like crappies, bluegill, redear, green sunfish, pumpkinseed sunfish and related species.

How to fillet a Bluegill:
Begin by laying your fillet knife behind the pectoral fin. Cut all the way through the ribs and down to the main bone. Slice the fish from behind the gills to the backbone. Don't slice through, leave a small piece attached. Move the knife along the spine, again not to cut through. Slice all the way to the fish's tail without removing the skin yet. Lay out the fish with the skin side down. Use a fillet knife to slice all the way down the fillet. Cut away the skin. To cut a remaining bones use a clean fillet knife to get under the ribs, top to bottom, keeping the knife right under the bones, so as not to lose any of the meat.


This recipe for Bluegill Cakes serves/makes: 4 fish cakes

The Bluegill Cakes recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Bluegill (more Bluegill recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)

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