Last week when I baked some bluegills, I breaded them just like I do when I fry them. Wanted to ask you guys that do the same if you bread top and bottom when you bake them, or just the top side that browns and gets crispy?

I'll do a light rub, sometimes a teriyaki marinade, or a simple olive oil, salt, pepper, lemon.

Noted Fitz. Thanks for the reply.

I bread mine also the same way I fry em. I also do the same as Andrew. Both ways they turn out FANTASTIC!

y'all are making me hungry

Thanks for the reply Banker. I watched a youtube video last night where a guy foiled a pan and cooked breaded bluegill fillets on a grill. He cooked them four minutes and then turned them over and cooked them four more. Browned both sides by turning them. Guess there are a lot of ways to skin a cat, huh. Anyway, good to know you bread them the same as you do if frying them. That tells me I'm not out in left field when breading both sides.

Taterpop, it does make a person hungry thinking about those things. Glad I brought some home yesterday to cook later this or next week.

I would wrap them in foil with a little beer, butter, onion, garlic, salt and pepper then throw onto some coals for about 15 minutes. It should work the same in an oven.

Oh yea! I have done Gills on the Grill similar to that many of time. "FANTASTIC"!

Sounds good. Will put that recipe on my bucket list. They say variety is the spice of life. Look forward to sampling it cooked that way.

Can't beat baked fish. Nice thread!

Dip em garlic butter and then squeeze some fresh lemon juice on em. Bake em till light golden brown. Have some melted garlic butter on the side for dipping. Simply GREAT.