Larger bluegill are much, much easier to fillet, though we filleted all of ours. Once filleted, keep them cold, rinse and pat dry, dip them in egg wash, dredge them in the fish fry and fry for about 5-8 minutes (depending on the size of the fillet). Drain, and enjoy. Rinse your fish and pat them dry.
Filleted or whole, bluegill make excellent fish for frying. Bluegill makes an excellent fish to eat. In fact, they’re often referred to as panfish because they’re perfect for frying in a pan over an open fire or over the stove.
These fish have one of the mildest flavors of freshwater fish, and their flesh is really flaky and firm making it perfect for breading and frying. This recipe can be used whether you have fillet-sized bluegill that you clean and fillet or smaller catches that you simply keep whole and eat around the bones.
Once filleted, keep them cold, rinse and pat dry, dip them in egg wash, dredge them in the fish fry and fry for about 5-8 minutes (depending on the size of the fillet). Drain, and enjoy. Rinse your fish and pat them dry. Even though you’re going to be putting them in eggwash, patting them dry helps keep the egg adhered to the fish.