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Oven-Baked Bluegill 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.
Oven-Baked Bluegill Recipe - Very easy, delicious and healthy recipe how to bake triple dipped bluegill fillets in flour and pepper mix, bitten eggs, and corn flakes, parmesan cheese and cayenne pepper mixture.
Nutritions per 1 serving equals: Calories 177; Fat 3g; Sodium 148 mg; Carbohydrates12g; Fiber 0.5g; Sugar 1g; Protein 25g.
Ingredients:
- 1 lb fresh Bluegill fillets
- 1 egg
- 1/3 cup all-purpose flour
- 1 tbsp. parmesan cheese, grated
- 2/3 cup corn flakes, crushed
- 1/8 tsp. cayenne pepper
- 1/4 tsp. pepper
- Salt to taste
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Serves/Makes: 4
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How to cook Oven-Baked Bluegill:
- Preheat oven to 425 degrees.
- Combine flour and pepper in a shallow bowl and mix it well.
- Beat the eggs in another small bowl, add 2 tbsp. of water and mix it well.
- Mix crushed corn flakes, parmesan cheese and cayenne pepper in a separate bowl.
- Sprinkle both sides of fillets with salt.
- Dredge fillets first in flour mixture, then egg mixture then in corn flakes mixture.
- Place coated fillets on a baking sheet coated with cooking spray.
- Bake for 10-15 minutes or until fish flakes easily with a fork.
Notes:
This Oven-Baked Bluegill is a very affordable dish. It is delicious, simple, quick and very easy to cook. Prepared time 30 min.
This recipe for Oven-Baked Bluegill serves/makes: 4
Main Ingredient: Bluegill
Preparation Method: Baked
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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