Hi all:

I'm looking for 3-4 recipes for frying whole, cleaned bluegill. I will try a few and then a few that my wife and I like best will go into a recipe book she's writing. She will credit the recipe author.

Right now we just clean, batter, and fry. We have a tarter sauce we already like so that's going in the book. I've been thinking about using crushed saltine crackers on the crust like they use at Luby's for their fried fish.

Luke

I score my cleaned and scaled bluegill two to 3 times on each side and spray a little olive oil and season them with Tony's. Grill them on my wood pellet grill at 400 degrees.

I dip them in a pile of Louisiana Fish Fry Mix- Spicy. Fry them in vegetable oil. Simple. They turn out fantastic.

I like that! Sounds good and gets the heat out of the house!

I haven't fried whole fish in a while. My wife doesn't like picking the meat off the bones. But anyway, keep us updated on the cook book. I like local written cookbooks.

https://texasfishingforum.com/forums/ubbthreads.php/topics/14369705/all/copalitas-a-la-parria
I grilled some for the first time. They were good ,but I'd rather have just the fillets and fried. Good luck on cook book. Keep us posted 🙂

First on our list is two orders of hushpuppies from Buzzard Billys in Waco, then we salt and pepper our cleaned and scaled fish. Then she puts peanut oil in the deep fryer and sets the temp to 350 degrees for 3 to 4 minutes and while the grease is heating up she puts egg wash on fish and puts them in a zip lock baggie with either potatoe flakes or cornmeal. Oh gurl it's the best!!

Big blue gill fillets dredged in egg wash and rolled in crushed saltine crackers with a side of homemade mac n cheese just like Luby's.
God I love my wife!

That fish fried in crushed saltines looks amazing!

The only Gills I eat are the ones I get in Athens and they are usually big enough to filet. So when I am eating carbs I take the filets and give them a quick milk bath and toss them in seasoned breadcrumbs that I have mixed in some Cajun seasonings and a healthy does of Parm cheese and then fry them in hot oil. On the side I make a spicy cocktail sauce with Jalapeno ketchup, hot sauce, lemon juice, pepper vinegar and hot horseradish.

If I am not eating carbs I take the filets and give them a light brushing with canola oil and season them with cajun seasoning (I like the Slap-Ya-Mama seasoning) and bake the filets turning them once and when I turn them I give them a squeeze of lemon juice. They are served with the same spicy cocktail sauce above.

Fill up the fryer with vegetable oil and heat to 400 degrees.

Batter:

3 cups yellow corn meal
1/4 cup flour
3 tablespoons of your favorite seasoning (Montreal Steak, Tony Chachere’s Spice N Herbs, etc.)
For those that like fish spicy - add 1 tablespoon of crushed red peppers

Batter will store in an enclosed container for a long time.

Pour some of the batter into a zip-lock bag. Put in the fish and cover throughly.

Drop fish in fryer and cook till it floats.

For the best condiment try Ranch dressing. Sounds strange, but it is amazing.



Give it a try and let me know what you think.

Awesome thread. I love my Bluegill fried. Dip them in mustard and then role them in Louisiana Crispy Fish Fry Mix. Fry em in pennate oil.

Nothing wrong with clean, batter, and fry!
I like to eat them and not cover up the original flavor with a bunch of spices.

Nice thread.