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Deep Fried Bluegill Fillets Easy Recipe.
Bluegill is a delicious freshwater fish with a light taste that is best fried or cooked quickly on the stove top. They have sweet, white, flaky flesh with a very meaty taste without being too fishy.
This is delicious, simple, quick and very easy recipe how to deep fry Bluegill fillets with cracker crumbs, flour, corn flakes, milk, eggs and milted butter. Easy deep fried recipe.
Nutritions per 1 serving (4 ounces) equals 473 calories, 29 g fat (7 g saturated fat), 325 mg cholesterol, 707 mg sodium, 15 g carbohydrate, 1 g fiber, 36 g protein.
Ingredients:
- 1 1/2 lbs fresh Bluegill fillets
- 1 egg
- 1 cup of flour
- 6 oz. milk
- 1 cup of cracker crumbs
- 1/2 cup of corn flakes
- 2 tsp. salt
- 1 tsp. pepper
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Serves/Makes: 6
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How to cook Deep Fried Bluegill Fillets:
- Rinse fillets in cold water and pat dry with paper towels.
- Preheat deep fryer to 370°F. (170°C).
- Mix thoroughly milk, egg, salt and pepper in a mixing bowl.
- Slowly with small portions add flour to the mixture and mix until smooth.
- Mix cracker crumbs and corn flakes in a small mixing bowl.
- Dip fillets in batter, then in the cracker crumb mixture, and drop into the preheated deep fryer.
- Fry for 4 minutes or until golden brown.
- Remove from the deep fryer and place on a paper towel to drain.
Notes:
This Deep Fried Bluegill Fillets is a very affordable dish. It is delicious, simple, quick and very easy to cook. Prepared time 15-20 min.
This recipe for Deep Fried Bluegill Fillets serves/makes: 6
Main Ingredient: Bluegill
Preparation Method: Deep Fried
How to Fillet a Bluegill:
Begin by laying your fillet knife behind the pectoral fin. Cut all the way through the ribs and down to the main bone. Slice the fish from behind the gills to the backbone. Don't slice through, leave a small piece attached. Move the knife along the spine, again not to cut through. Slice all the way to the fish's tail without removing the skin yet. Lay out the fish with the skin side down. Use a fillet knife to slice all the way down the fillet. Cut away the skin. To cut a remaining bones use a clean fillet knife to get under the ribs, top to bottom, keeping the knife right under the bones, so as not to lose any of the meat.
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