Any good recipes for bluegill?

[MRNpoultry]

Just got back from fishing. I have 6 bluegills, y'all know any go recipes for them.

Thanks!

Matt

BTW - I have cleaned deer and other animals. But this is my first time cleaning fish, they where alot harder than I thought.

 

[Davaroo]

Pat teh cleaned fish dry with a towel.
You'll need:

1 egg
1/3 cup milk
Corn meal
Salt Pepper
Oil

Whisk the egg and milk together in a bowl. Place the fish in the egg/milk mixture to coat.

Combine 1/2 cup cornmeal, a tsp salt and tsp pepper together in a large plastic bag. Remove the fish from the milk and shake each fish in the cornmeal mixture to cover with meal.

Fry the fish in a pan, with 1/2 inch of hot oil. Cook for 2-3 minutes on each side or until done.
Eat the fish hot with lemon juice, salt or tarter sauce.

 

[MRNpoultry]

Thanks

Will this work with fish that haven't been skinned?

 

[max13077]

Stop making me hungry elderoo!!!

 

[grinz]

Keep it simple. Fillet the fish, dip them in a beaten egg and then roll them in flour, seasoned with some salt, pepper and Old Bay Seasoning ( if you have some ). Fry them in some hot oil until they are nice and brown. Open a cold beer and heaven awaits. Bon Appetite !!

 

[Davaroo]

Will this work with fish that haven't been skinned?

Absolutely!
I prefer to filet every fish worth keeping, myself, but you dont have to.
Just make sure the fish are icebox cold and dry when you begin. Those things are key to good results.

For a little extra zing, add a 1/4 tsp of garlic powder and cayenne pepper each to the dry corn meal mixture.​

 

[menageriemama]

For a shortcut when panfrying fish, I like to use "Fryin' Magic" seasoned coating mix. It isnt the same as homemade breading, but it is quick and oh-so yummy! Its esp great when you are camping or at the cabin and dont have all the assorted stuff you need to mix up your own. Just coat the fillets in egg or milk and then coat in the mix. Heat up some oil in the skillet till nice and hot ( I like olive oil for health and taste reasons), and lay the fillets in the pan skin side up so the meat side gets nice and brown. Flip over when half way done and finish cooking. Yummmm!!!

 

[MRNpoultry]

Thanks everybody!

Most of the time we filet all of our fish. But I wasn't having alot of luck with the bluegill.

 

[amystours]

The way I always clean my bluegill is this:

First, get you a spoon and get to scaling! Hold the fish flat, then begin at the tail with the spoon, raking it OPPOSITE the direction the scales grow. Caution, they will fly EVERYWHERE!!! Once you do both sides (be sure and go up almost to the gills), then proceed to the next step...

Get a very sharp knife, then at a point directly behind their vent, slice diagonally upwards, finishing up in front of the dorsal fin. That should take care of all of the intestines, and a quick sweep with the finger should take care of anything that's left.

Wash them well, then bread with cornmeal and seasoning and fry the whole thing till brown.

When ready to eat, grab the dorsal fin at the very back, and gently pull it opposite in the way it grows. It will come out with some tiny bones on the ends of it. Do the same with the bottom fin. Now with the fork, the meat will come nicely off, with a nice, intact fish skeleton left over on the plate!!!

ETA: Here's a pic of what they should look like after scaling and cleaning:

 

[Mac in Wisco]

Roll fillets in flour, then beaten egg, and then coat with breadcrumbs.

Scaling and fiddling with fillet knives is too much work. We usually come home with a cooler of 50 to 100 fish. I use an electric knife. Holding the head of the fish in my left hand and picking up the pectoral fin with my thumb I cut straight down in a line behind the ear flap and the pectoral fin. As the knife cuts through the skin the full width of the fish I rotate the knife towards the tail and guide it along the the spine, cutting through the ribs and slicing that side of the fish away. I stop just before the knife cuts through the skin at the tail and use the knife to flip the fillet over with it hinged to the tail of the fish. Starting at the tail I cut all the meat away from the skin. repeat on the other side. This gets every last bit of meat. What is left is a head with a very thin cross section of the fish attached and two flaps of skin. I toss the fillets in a bowl. Afterwards I use a sharp knife to cut the the ribs away from the fillets. This only takes 30 seconds a fish or so, but does take some practice.