Fried Bluegill Fillets Recipe

Serves/Makes: 4 servings

Ingredients:

  • 1 1/2 pounds fresh Bluegill (or any other panfish*) fillets
  • 6 eggs
  • 1 cup seasoned bread crumbs
  • 1 cup Parmesan cheese, grated
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup virgin olive oil
How to cook Fried Bluegill Fillets:
  • Clean fish and wash it well.
  • Place fillets in milk and let it soak for 20 minutes (takes out fishy flavor).
  • Rinse and pat dry with paper towels.
  • Mix well bread crumbs, Parmesan cheese, lemon-pepper seasoning, salt and pepper to taste in a bowl.
  • Beat the eggs in another small bowl.
  • Dip fillets in eggs, then coat with crumb mixture. Dip again in eggs and crumb mixture.
  • Preheat large skillet to medium-high heat, add 2 tablespoons olive oil.
  • Cook fillets for 2-3 minutes on each side or until fish flakes easily with a fork, adding oil as needed.
  • Serve the Fried Bluegill Fillets hot.
Fried Bluegill Fillets recipe

Notes:

The Fried Bluegill Fillets is a very affordable dish. Great tasting food is easy to cook and is also healthy.

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 Fried Bluegill Fillets serves/makes: 4 servings

The Fried Bluegill Fillets 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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