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Lake: Pueblo Reservoir
Fish: Bluegill

bluegill recipes anyone??

Post By: dizzel      Posted: 10/18/2015 10:16:47 PM     Points: 23798    
Ok, so prior to last year the only fresh water fish I consume occasionally was "farm" raised catfish ( better taste then wild ones IMO, and much less work to prepare to cook ) and crappie, last year my buddy turned me on to walleye, and I think it was pretty good and might be the best out of the three, but earlier this summer someone posted about eating bluegills, so I thought I would try them. I searched on youtube to find some recipes but it was slim pickings, so I just went with what I know, below is the recipe I tried, and I must say I was impressed with the way they turned out, and the "gill" IMO is up there with walleye and crappie for one of the best tasting freshwater fish.

Would love to hear the recipes any of yall use, and what your thoughts are as to what is the best freshwater tasting fish, below is how I prepared them skinned and filleted.

The Wash: Combined 1 egg, 1 cup of milk and 1/4 cup of Louisiana hot sauce, let the fillets soak in the "wash" for a half hour or so.

The "Dredge" or breading: 3 equal parts of flour/panko/cornmeal with garlic powder, onion powder, paprika, cayenne, salt and pepper to taste.

These nuggets were some of the best tasting I have ever tried...






 Reply by: IceFishingFool      Posted: 10/18/2015 10:55:14 PM     Points: 9583    
looks more like Walleye to me. pretty big flakes for Bluegill.

I use 1 egg
1 cup flour
tea spoon salt
tea spoon lemon pepper
tea spoon paprika
8 ounces beer

Deep fry in oil at 325* until golden brown, drain on paper towel.
 Reply by: sportrider      Posted: 10/19/2015 7:17:45 AM     Points: 199    
I soak them in ice water after filleting. I found some seasoned fish batter at wally world I always keep in stock, it's called New Orleans fish fry or something like that. After soaking I roll them in the batter and throw them in the deep fryer. Good stuff! My favorite fish to eat are walleye, bass and bluegill. I'll eat trout but only if I soak it in limon juice and butter then BBQ it over mesquite. I don't like the fishy flavor.
 Reply by: Smelly      Posted: 10/19/2015 7:23:13 AM     Points: 25129    
Try going to foodnetwork.com or cookingchannel.com . Look under fried fish . Most of the recipes , use similar, white fish. And there is a ton of good dipping sauces. Last time I had them, I used Panko bread crumbs as my final dry coat, ( remember dry ,wet, dry ) and some Asian dipping sauces Sweet and Sour ( a quick version, Pace picante ,peach jam, and Chinese 5 spice. Sounds stupid , but it works ) and a hot sauce ( soy sauce mixed with Chinese hot mustard). Anyway you cook em, Gills are good eats !
 Reply by: bardkin      Posted: 10/19/2015 8:53:00 AM     Points: 3907    
IMHO there are only 3 ways to cook fresh water fish.

deep Fried:
Michelob beer (regular)
2 cups flour
1 cup corn meal
2 tsp blk pepper
1 tsp dill
1 tsp oregano

Mix all together until batter is just right, dip and fry in 2 inches or more of oil, 375-400 degrees. add 1 good pinch salt over top when plated up.

In a small skillet, melt real butter, add crushed garlic, lemon juice, 1 tsp flour and 1/2 cup milk and make a real thin gravy to pour over the fish. add hot sauce afterwards.

Pan fried
butter, blk pepper, salt, garlic powder to taste. Sprinkle fresh chopped cilantro over top when done and immediately remove from heat.(cilantro cooks very fast and looses its flavor if you cook it too long) Serve with hot sauce and lemon if you like.

Baked
same as above just wrap it in foil. can be done on the grill as well. at the last 3 or 4 minutes cooking time, open the foil to crisp it up a little.
I cook at 325 for 15 min per pound of fish- or, if you have fillets over 1 inch thick, add another 5 min.

 Reply by: lewdog      Posted: 10/19/2015 9:39:42 AM     Points: 3940    
Listen to sportrider. Louisiana fish fry. New Orleans. Comes in a blue or yellow bag. About 3$. Best there is. Trust me. My wife loves gills. Roll wet fillet in it and deepfry.