Any good recipes for bluegill?

[Mac in Wisco]

I found a youtube video showing how it's done:

I've never kept a bluegill that small though. Usually they have to be bigger than my hand. I've caught some in northern Minnesota that were close to a pound and eight inches long.

Here's a photo I found of keeping size bluegill:

http://www.tnfish.org/PhotoGalleryF...ery_TWRA/pages/BluegillChilhoweeNegus_jpg.htm

 

[Davaroo]

And of course, you must have some hushpuppies to go with all fried fish.

 

[Buff Hooligans]

My DH and I fish saltwater, and we sometimes bring home striped bass and bluefish over 30 inches, which DH cooks up really nice.

But the worse thing is I can't stand to HEAR him skin and fillet the fish out on the back deck. The crunching and sawing sounds make me nauseous. It's bad enough to have to eat something you've seen the cold, staring eyeballs of, but to hear it being taken apart is just too much. (Needless to say I can't watch it either.)

 

[Western Chick]

Okay, I think we'll have to do some fishin' this weekend!

Mac- Of course we catch those monster bluegills from time to time (up here we call them all sunfish but a bluegill would be a type of sunfish) But you're really missing out if you throw out the little ones. They're the best either scaled and fileted or if they're too small to filet, scaled and gutted- leave the rib bones in.

We use Andy's fish seasoning- purchased at Fleet Farm here- we put the filets in a container with the seasoning, shake to coat and fry them as mentioned by elderoo, adding a little salt and pepper just before they're flipped over.

Here's a good recipe for what we just call "fish dip"- Mix approximately equal amounts of Dorothy Lynch french dressing (must be Dorothy Lynch) and Miracle Whip (not Mayo). Add lemon juice until it's runny- about like ranch dressing. mmmmm.

And since nobody up here knows what hush puppies are, we just have french fries with it, can somebody say heart attack?

 

[MRNpoultry]

Quote:
Thanks

Thats how I skinned them. I tried fileting them like said in post 10, but I don't have a electric knife.

 

[amystours]

We always filet bass, and do bream like this. (Bluegill, sunfish, whatever!! Here in La, they are all bream!)

Matter of fact, I think what y'all up North call a crappie (correct name, either white or black), we call them all white perch, which actually is something different! Yah, we're different!!

 

[Rosalind]

If your knife is not quite as sharp as it should be, or if you have practice fish that are not the neatest filets in the whole wide world, cut them into smallish pieces (about the size of a "popcorn" shrimp). Make the following batter:

1/2 c. cornmeal
1/2 c. flour
2-3 tbsp. finely chopped onion
chili powder to taste, a couple of teaspoons usually does it for me
thyme, um, about a teaspoon. Some.
oregano, some.
salt to taste, about 1/2 - 1tsp.
finely chopped pecans
milk or buttermilk to make a thick batter, about 3/4 - 1c.

Mix the fish pieces in the batter and drop by tablespoons into hot grease. These can be pan-fried or deep fried. Dipped in ranch dressing, very good.

Bluegill don't taste like much on their own. They need Secret Herbs And Spices.

 

[seismic wonder2]

beer Fried 'Gills

beer
1C four
1/2 C cornmeal
1tsp salt
1/2 tsp pepper
frying oil (4 Cups)

1. marinate fish in beer for at least two hours (in the fridge)
2. mix flour, meal, salt and pepper.
3. remove fish from beer dredge in flour mixture. dip back in beer then more flour mixture.
4. deep fry until golden brown.

or...
panfish chowder

1 bay leaf
1 tsp thyme
6-8 blabk pepper corns
1 tsp dried dill
1 1/2 qt water
1 1/2 lb bonless skinless fish(save bones throw away head, guts and skin)
2 lemon slices
1 1/2 lb peeled and diced potatoes
3 strips bacon diced
2 medium onions
2 1/2 C light cream
2 tbsp butter
salt
pepper

1. Make an herb sack out of cheesecloth and put in bay leaf, thyme, pappercorns and dried dill. tie tight with twine so the herbs dont get out.
2. make a fish stock by simmering the fish bones in salted water, with lemon slices, and herb sack for 45-60 minutes.
3. remove bones and lemon slices.
4. poach the fish in the stock until done.
5. remove fish to a plate, throw away the herb sack. bring stock to a rolling boil.
6. add potatoes, cook until just tender. (if needed, add water to keep potatoes covered)
7. In a soup pot brown the bacon then saute' the onions until transparant.
8. if you like your chouder thick add a few tbsp flour to the onions/bacon continue cooking 8 more minutes.(this makes a rue)
9 add the stock and cooked potatoes to your bacon/onion rue. combine completely.
10 add cooked fish and cream and bring to a boil then reduce heat to a simmer.
11 add the butter, season to taste with salt and pepper.

yum

 

[ams3651]

im not sure what else they use but my mom has a friend that coats them with smashed potato chips and frys them, my son said they were excellent.

 

[Silkie's Grandma]

Flour - Egg - Cracker crumbs

I fillet the fish, then soak in salt water for about 1/2 hour then Rinse well. Lay out on paper towel & pat dry. mix egg & lemon juice (1 tsp juice per egg) coat the fish in flour,dip in the egg mix, roll in crushed cracker crumbs. Fry in hot oil until golden brown (dosen't take very long - just a bit on each side) You can add salt or other spices you perfer to either the flour or the egg (lemon pepper is a great spice choice)

The salt water is to remove that slimey / fishy feel & taste of the fish, just make sure to rinse well after the soak.

enjoy!