BLUEGILL RECIPES - PANFISH RECIPES

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If you like VERY MILD FISH; when fried it is crunchy on the outside, 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.

My Fish Recipes and Wild Game/Game Bird Recipes are featured on the Outdoor Channel. Check it out now!

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 homemade 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") homemade corn 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
Fresh 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 homemade lemon pepper
2 or 3 shakes homemade hot sauce
3-4 cups Aunt Jemima self-rising white corn meal
1/2 tsp homemade seasoned salt
1/2 cold water
canola oil, for frying
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.

Place oil in a heavy frying pan and heat to 375 degrees; be sure not to overheat oil.

Put corn meal in plastic bag. Shake 2 or 3 fillets at once. Place on plate. When all fillets are breaded, slowly place in hot oil. Fry for 3 minutes on each side or until fillet flakes and is deep golden brown in color.




This bluegill recipe is so simple and so tasty. I used this recipe for the fish sandwich; pictured above.

FRIED BLUEGILLS

1 cup seasoned bread crumbs (I use Old London plain bread crumbs)
1/2 cup grated Parmesan cheese, optional
1/2 tsp kosher salt
1/2 tsp homemade lemon pepper
1/4 tsp freshly ground black pepper

6 eggs
1 TBS garlic powder
1 TBS onion powder

1-1/2 lbs bluegill or crappie fillets
canola oil for frying

PREHEAT oil to 375 degrees.

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.

In a large skillet over medium-high heat, heat oil and test cook with one fillet before cooking fillets in batches. Fry for 3 minutes on each side or until fish flakes easily with a fork, and is deep golden brown.

Butter sliced Italian bread and brown under the broiler or on the grill; sprinkling with a touch of garlic.

For Sandwich:
Top with lettuce, tomato and tartar sauce.




This bluegill recipe is a different twist to a hush puppy; only better.

BLUEGILL FRITTERS

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.

I have more than just bluegill recipes. Check out the links below...





BLUE GILL CREPES

Filling
1 cup cooked blue gill fillets
1/4 cup chopped onion
1/2 cup sliced fresh mushrooms
1-2 cups basic white sauce (depends how creamy you want it)
salt and pepper to taste
2 TBS white wine
hot sauce, to serve with

Saute onion and mushroom in a small amount of butter. Add fish fillets and wine. Simmer until liquid is reduced in half. Add white cream sauce and seasoning.

Crepe
1 cup flour
2 eggs
pinch of salt
1 cup water
1 cup milk
2 TBS butter, melted

Mix dry ingredients together. Add eggs and melted butter. Add milk and water and stir until smooth. Pour some batter into hot oiled skillet (like making pancakes) and tilt skillet to thin out the batter. After two minutes or so, flip and cook on the other side. Stuff crepes with filling and top of hollandaise sauce.