6 - 10 appetizer servings
How to cook Easy Deep Fried Panfish
- 30-50 bluegill or crappie (or any other panfish*) fillets
- 1 1/2 cups flour
- 1/2 cup corn meal
- 2 tablespoons seasoning salt
- 2 teaspoons garlic powder
- Vegetable oil (for frying)
- Tartar Sauce (see the recipe below)
Tartar Sauce Ingredients:
- Heat oil to 350°F in an electric skillet or deep fryer. (For a stove top skillet, use 1/2-inch of oil and a deep fry thermometer to maintain desired temperature).
- While the oil is heating prepare the Tartar Sauce.
- In a one-gallon zip top bag, thoroughly mix the flour, corn meal, seasoning salt, and garlic powder. Add 8-10 fillets to the bag with flour mix, seal, and shake to coat evenly.
- Remove fillets, gently shake off excess flour, and place in hot oil. Cook until light golden brown. Total cooking time will be 2-4 minutes depending on size and thickness of fillets.
- If pan frying, turn fillets over half way through cooking time.
- Remove fillets from oil using a slotted spoon, and place in a pan lined with paper towels.
- If desired, place the uncovered pan in a 225°F oven to keep warm while subsequent batches of fillets are being prepared.
- Serve the Easy Deep Fried Panfish with Tartar Sauce.
1 cup mayonnaise
How to cook Tartar Sauce
- 1/4 cup sweet pickle relish
- 1 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- Mix all the Tartar Sauce ingredients together in a small bowl.
The Easy Deep Fried Panfish with Tartar Sauce recipe is a really easy appetizer to make and is good for a party or light snack for your family.
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 Easy Deep Fried Panfish serves/makes: 6 - 10 appetizer servings
The Easy Deep Fried Panfish recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bluegill
Preparation Method: Deep Fried
(more Deep Fried