Best New Bluegill Recipes

PanFried Bluegill with Lemon Aioli The Frayed Apron

WebMake the Aioli. Crack the egg into a medium bowl and add the lemon juice, salt, and mustard. Use an immersion blender and ever so slowly, add the …

Rating: 5/5(3)
1. Dredge and Fry the Fish. Pour the oil in a large pan over medium heat. Meanwhile, pour the cornmeal and tapioca onto a plate and set next to the stove. Swirl with finger tips to disperse. Gently press the bluegill fillets into the flour mixture, coating front to back. When the oil is hot, lower the fillets into the hot oil (it should bubble right away when the oil is ready). Fry until crispy, about 3 to 4 minutes per batch. Use a spider to transfer cooked fillets to a paper towel lined plate and sprinkle while hot with sea salt.
2. Make the Aioli. Crack the egg into a medium bowl and add the lemon juice, salt, and mustard. Use an immersion blender and ever so slowly, add the oil drop by drop until it thickens*-around the time half the oil is added. Once thick, you can safely drizzle the rest of the oil in without the mayonnaise breaking. Taste and adjust lemon juice and salt to taste.
3. Serve the fish hot with a dash of cayenne pepper for a spicy kick. Serve with the lemon aioli sauce for dipping.

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Pan fried bluegill The Gingham Apron

WebJun 7, 2020 · Instructions. Pour milk and egg in a medium bowl. Add fish fillets and let soak for at least one hour prior to cooking. In a medium …

1. Pour milk and egg in a medium bowl. Add fish fillets and let soak for at least one hour prior to cooking.
2. In a medium bowl add cornmeal, Old Bay seasoning, and salt and pepper.
3. Heat oil in medium pan over medium heat. Once ready, quickly take fish fillets and coat in cornmeal mixture. Then using tongs, place in hot oil for frying. Depending on size of fish, it takes 1-2 minutes per side, until cooked. Carefully watch and place on a plate with paper towel. Garnish with lemon and / or tartar sauce.

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