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Fried Bluegill Fillets Easy Recipe.
Bluegill is a delicious freshwater fish with a light taste that is best fried or cooked quickly on the stove top. They have sweet, white, flaky flesh with a very meaty taste without being too fishy.
This is delicious, simple, quick and very easy recipe how to fry bluegill fillets, double dip them in eggs and bread crumbs, parmesan cheese, lemon-pepper seasoning, salt and pepper mixture.
Nutritions per 1 serving (4 ounces) equals 473 calories, 29 g fat (7 g saturated fat), 325 mg cholesterol, 707 mg sodium, 15 g carbohydrate, 1 g fiber, 36 g protein.
Ingredients:
- 1 1/2 lbs fresh Bluegill fillets
- 6 eggs
- 1 cup seasoned bread crumbs
- 1 cup parmesan cheese, grated
- 1/2 tsp. lemon-pepper seasoning
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup virgin olive oil
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Serves/Makes: 6
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How to cook Fried Bluegill Fillets:
- Clean fish and wash it well.
- Place fillets in milk and let it soak for 20 minutes (takes out fishy flavor).
- Rinse and pat dry with paper towels.
- Mix well bread crumbs, parmesan cheese, lemon-pepper seasoning, salt and pepper to taste in a bowl.
- Beat the eggs in another small bowl.
- Dip fillets in eggs, then coat with crumb mixture. Dip again in eggs and crumb mixture.
- Preheat large skillet to medium-high heat, add 2 tbsp. olive oil.
- Cook fillets for 2-3 minutes on each side or until fish flakes easily with a fork, adding oil as needed.
Notes:
This Fried Bluegill Fillets is a very affordable dish. It is delicious, simple, quick and very easy to cook. Prepared time 20 min.
This recipe for Fried Bluegill Fillets serves/makes: 6
Main Ingredient: Bluegill
Preparation Method: Fried
How to Fillet a Bluegill:
Begin by laying your fillet knife behind the pectoral fin. Cut all the way through the ribs and down to the main bone. Slice the fish from behind the gills to the backbone. Don't slice through, leave a small piece attached. Move the knife along the spine, again not to cut through. Slice all the way to the fish's tail without removing the skin yet. Lay out the fish with the skin side down. Use a fillet knife to slice all the way down the fillet. Cut away the skin. To cut a remaining bones use a clean fillet knife to get under the ribs, top to bottom, keeping the knife right under the bones, so as not to lose any of the meat.
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