BLUEGILL RECIPES
These bluegill recipes are part of other fish recipes The recipe for the above picture is below - "Fried Blue Gills.""Panfish" are non-saltwater fish like bluegill, perch, crappies, pumpkin seeds; rock, white or yellow bass. If you like VERY MILD FISH which when fried, is crunchy on the outside and flaky-white and moist on the inside - then these recipes and the other pan fish recipes are for you. Like I stated on my other fish recipe pages, you can interchange these recipes with other pan fish.
If you want other fresh vegetables in this bluegill recipe for stir-fry, feel free to add those as well.
BLUEGILL STIR-FRY
3 TBS canola oil
8-10 oz bluegill fillets, chopped
1 cup green onions, diced
1 cup fresh mushrooms, diced
1 cup fresh asparagus, diced
1 cup green bell pepper, diced
1/2 tsp fish seasoning like Old Bay
1 garlic clove, minced
2 TBS teriyaki sauce
cooked rice
Heat up a wok or a skillet and add the canola oil. When hot add all of the ingredients except the cooked rice. Fish is done when it flakes easily.
GRILLED BLUEGILL RECIPE
bluegill fish fillets
Homemade Italian Dressing
fresh lemon
kosher salt and freshly ground black pepper to taste
2 TBS butter, melted
1/4 tsp garlic powder
Mango Salsa
Marinate the fish fillets in the Italian dressing for 1-2 hours in the refrigerator. Drain marinade. Melt the butter and add the garlic powder in a small bowl. Set aside. Place tin foil over the grill grates and spray with vegetable oil. Place carefully on the foil and brush the fillets with garlic butter blend. Fish is done when it easily flakes with a fork. Squeeze a lemon wedge over the fish and serve with the mango salsa.
This is a wonderful bluegill recipe. I also have a awesome fish taco recipe.
BLUEGILL FAJITAS
1 tsp lemon pepper
1/4 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp onion powder
6 TBS fresh lime juice, divided
1-1/2 lb bluegill (crappie or perch) fillets, filleted and cut into 1/2" strips
4 (10") tortillas
Combine lemon pepper, salt, garlic powder, onion powder and 4 TBS of the fresh lime juice in a resealable plastic bag; add fish. Seal and shake; chill 30 minutes. Grill fish, covered with grill lid, on a grill rack coated with nonstick cooking spray over medium heat 4 to 6 minutes on each side or until fish flakes with a fork. You may broil if you wish instead of grilling. Load up each tortilla with fish and load with the following toppings:
TOPPINGS:
Chopped Cilantro
Homemade Salsa
Chunky Guacamole or Avocado
Red Onion Slices
Tomato Slices
Jalapenos, sliced
Homemade Mayonnaise
Mango Salsa
kosher salt and freshly ground black pepper
With all of my bluegill recipes, you may substitute with any pan fish fillets that you like.
CORNMEAL FRIED BLUEGILLS
2 lb fresh bluegill fillets
1/8 tsp curry powder
1/4 tsp black pepper
1/2 tsp lemon pepper
2 or 3 shakes hot sauce
3-4 Aunt Jemima self-rising white corn meal
1/2 tsp Homemade Seasoned Salt
1/2 cold water
Rinse fillets. In large bowl, mix all ingredients except corn meal. Mix well with hands. Cover with plastic wrap or plate to stop dry out. Refrigerate overnight, mixing every few hours. When ready, deep fry being sure not to over heat oil. Put corn meal in plastic bag. Shake 2 or 3 fillets at once. Place on plate. When all fillets are breaded, place in deep fryer. Be careful not to get oil to hot. Better when cooked not too slow and not to fast.
This bluegill recipe is so simple and so tasty. The picture above was taken when I used this recipe for the sandwich.
FRIED BLUEGILLS
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
1/2 tsp kosher salt
1/2 tsp lemon-pepper seasoning
1/4 tsp freshly ground black pepper
6 eggs
1/2 tsp garlic powder
1/2 tsp onion powder
1-1/2 lbs bluegill or crappie fillets
1/2 cup vegetable oil, divided
In a shallow bowl, combine the first 5 ingredients. In another bowl, whisk the eggs with the garlic and onion powder. Dip fillets in eggs, then coat with crumb mixture. Dip again in eggs and crumb mixture. In a large skillet over medium-high heat, cook fillets in batches in 2 tablespoons oil for 2-3 minutes on each side or until fish flakes easily with a fork, adding oil as needed. Butter sliced Italian bread; sprinkling with a touch of garlic and broil until golden brown. Top with lettuce, tomato and tartar sauce. Enjoy.
BLUEGILL FRITTERS
Like a hush puppy, only better!
1 cup flour
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder
1 tsp onion powder
1/4 tsp of paprika
1 tsp baking powder
1 egg, separated
2/3 cup milk
1 TBS butter, melted
2 cups bluegill fillets (perch or crappie works well), flaked
oil for deep frying
PREHEAT oil to 370 to 375 degrees.
Sift together flour, salt, pepper, garlic powder, onion powder, paprika, and baking powder. Mix egg yolk with milk and add to dry ingredients; beat well. Add melted butter. Fold in stiffly beaten egg white and fish flakes. Drop by tablespoonfuls into hot deep fat and fry until golden brown on both sides. Drain on paper towels or a brown bag. Serve at once with horseradish and ketchup, chili sauce or wasabi sauce.
CRAPPIE RECIPES
WALLEYE RECIPES
Bluegill Recipes to Miss Homemade HOME
Everything About FISHING
Hunting Blinds
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