Deep Fried Panfish Recipes

AMAZING BLUEGILL FRIED IN BUTTER The Good Old …

WEBMar 16, 2024 · Fillet the fish to get 2 nice sides off of it. Warm a skillet and add butter. Careful not to burn the butter, but hot enough to sear the …

Rating: 5/5(1)

Preview

See Also:

Show details

Pan Fried Fish Healthy Seasonal Recipes

WEBJan 10, 2024 · Step 3: Cook in Butter and Oil. Increase the heat to medium-high and add the oil and butter to the skillet. Once the butter has melted …

1. Lay fish on work surface or plate. Sprinkle on both sides with salt and pepper.
2. Place rice flour in a shallow dish. Dredge the fish in the flour and shake to remove excess.
3. Melt butter in a large skillet in a large heavy skillet over medium-high heat. Add oil and then carefully add fish fillets. Cook, adjusting heat as necessary to prevent the butter from burning. Carefully flip the fish over when it is golden on the bottom, 1 to 3 minutes.
4. Continue cooking until the fish is opaque all the way through, 30 seconds to 2 minutes longer, depending on thickness.

Preview

See Also:

Show details

Fried Bluegill Fillets Recipe: How to Make It Taste of …

WEBJun 30, 2023 · In a shallow bowl, combine the first five ingredients. In another bowl, whisk eggs. Dip fillets in eggs, then coat with crumb …

1. In a shallow bowl, combine the first five ingredients.
2. In another bowl, whisk eggs. Dip fillets in eggs, then coat with crumb mixture.
3. 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.

Preview

See Also:

Show details

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 …

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.

Preview

See Also: Lemon RecipesShow details