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These fresh bluegill recipes are wonderful. Panfish are non-saltwater fish: bluegill, perch, crappies, pumpkin seeds; rock, white or yellow bass. 

This is very mild tasting fish.  When fried it is crunchy on the outside, flaky-white and moist on the inside.

Cornmeal Fried Bluegill Recipe #MissHomemade

Fried Bluegill Recipes

With all of my bluegill recipes, you may substitute with any pan fish fillets that you like.


2 lb fresh bluegill fillets
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.

If you want other fresh vegetables in this bluegill recipe for stir-fry, feel free to add those as well.


3 TBS canola oil
8-10 ounces 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 homemade Old Bay seasoning
1 garlic clove, minced
2 TBS homemade 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.


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 tacos for you to try.


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:

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

This bluegill recipe is so simple and so tasty.


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.

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