Best 2 Deep Fried Bluegill Recipes
Deep-fried bluegill is a classic American dish that is enjoyed by people of all ages. It is a delicious and easy-to-make dish that can be served as an appetizer, main course, or snack. This article provides three different recipes for deep-fried bluegill, each with its own unique flavor and texture. The first recipe is for a classic deep-fried bluegill, coated in a simple flour and egg batter. The second recipe is for a spicy deep-fried bluegill, coated in a batter made with cayenne pepper and paprika. The third recipe is for a sweet and sour deep-fried bluegill, coated in a batter made with honey and vinegar. All three recipes are easy to follow and will result in a delicious and crispy bluegill that is sure to please everyone at your table.
Let's cook with our recipes!
FRIED BLUEGILL FILLETS
"The secret to this recipe is double-dipping the fish fillets," writes Doug Wright of Maize, Kansas.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the first five ingredients. In another bowl, whisk eggs. Dip fillets in eggs, then coat with crumb mixture. Dip again in eggs and crumb mixture., In a large skillet over medium-high heat, cook fillets in batches in 2 tablespoons oil for 2-3 minutes on each side or until fish flakes easily with a fork, adding oil as needed.
Nutrition Facts : Calories 473 calories, Fat 29g fat (7g saturated fat), Cholesterol 325mg cholesterol, Sodium 707mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.
DEEP FRIED BLUEGILL OR CRAPPIE
Number Of Ingredients 8
Steps:
- Put milk, egg, salt and pepper in blender, turn on low speed to combine. Slowly add flour and blend until batter is smooth. Pour batter into a bowl. Combine cracker and corn flake crumbs in a separate bowl. Rinse fillets in cold water, drain, pat dry with paper towels. Dip fillets in batter, coat with crumbs. Deep fry at 370-375 degrees until fillets are floating and golden brown (3 or 4 minutes). Do not over load deep fryer. Turn fillets a couple of times as they rise to the top. Remove to a rack to drain. Place on paper towels in a single layer.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the right bluegill: Smaller bluegill, typically 6 to 8 inches in length, are ideal for deep frying. Make sure the fish are fresh, with clear eyes and bright red gills.
- Clean the bluegill properly: Gut, gill, and wash the bluegill thoroughly before cooking. To remove the scales easily, dip the fish in hot water for a few seconds, then scrape them off with a knife.
- Use a light batter: A light batter will allow the flavor of the bluegill to shine through. A simple batter made with flour, eggs, and milk is a good option.
- Season the batter well: Don't be afraid to season the batter with salt, pepper, and other herbs and spices. This will add flavor to the fish.
- Fry the bluegill at the right temperature: The ideal temperature for deep-frying bluegill is between 350°F and 375°F. If the oil is too hot, the fish will cook too quickly and the outside will be overcooked while the inside is still raw. If the oil is too cold, the fish will absorb too much oil and become greasy.
- Don't overcrowd the pan: When frying the bluegill, don't overcrowd the pan. This will cause the oil temperature to drop and the fish will not cook evenly.
- Drain the bluegill properly: After frying, drain the bluegill on paper towels to remove excess oil.
Conclusion:
Deep-fried bluegill is a delicious and easy-to-make dish. By following these tips, you can ensure that your bluegill comes out crispy on the outside and tender and flaky on the inside. Serve with your favorite sides, such as tartar sauce, coleslaw, or french fries. Enjoy!
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