Fried Bluegill with Artichokes and Lemon Recipe

Serves/Makes: 4 servings

Ingredients:

  • 8 bluegill (or any other panfish*) fillets, about 4 ounces each
  • 2 tablespoons olive oil
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon. pepper
  • 1 teaspoon fresh garlic or 1 1/2 teaspoons garlic powder
  • 1 tablespoon minced shallots
  • 1 cup whole butter
  • 1/2 cup cooked, quartered artichokes
  • 1 lemon, cut into rings
  • Orange rings for garnish
  • Rosemary for garnish
How to cook Fried Bluegill with Artichokes and Lemon:
  • In large saucepan, heat olive oil until smoking.
  • Season flour with salt and pepper; dust fish and place in hot oil.
  • Cook until brown, turning once. Remove and place on serving plate.
  • Add garlic and shallots to saucepan. Remove garlic when browned.
  • Add 1/2 cup butter, cooked artichokes and lemon rings. Heat 2 to 3 minutes.
  • Remove lemon rings. Remove saucepan from heat.
  • Slowly stir in remaining 1/2 cup butter until cools to creamy sauce. Pour over fried bluegill fillets fish.
  • Garnish the Fried Bluegill with Artichokes and Lemon with orange rings and rosemary and serve.
Fried Bluegill with Artichokes and Lemon recipe

Notes:

The Parmesan Panfish (Bluegill) 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 Fried Bluegill with Artichokes and Lemon serves/makes: 4 servings

The Fried Bluegill with Artichokes and Lemon recipe and the pictures are adopted from The Fish Traditions: Member Recipes.

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

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