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Baked Crunchy 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.
Nutritions per 1 serving equals 410 calories, 22 g fat (10 g saturated fat), 189 mg
cholesterol, 686 mg sodium, 16 g carbohydrate, 1 g fiber, 36 g protein.
Baked Crunchy Bluegill Recipe - Recipe how to bake moist, crunchy bluegill fillets in
cream or onion soup and milk, butter and lemon juice, with coarsely crushed sour cream
and onion potato chips over the fillets.
Ingredients:
- 3/4 lb fresh Bluegill
fillets
- 1/2 cup condensed cream of onion soup, undiluted
- 1 tbsp. milk
- 2 tbsp. butter, melted
- 1-1/2 tsp. lemon juice
- 3/4 cup coarsely crushed potato chips (sour cream and onion)
- Pepper to taste
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Serves/Makes: 2
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How to cook Baked Crunchy Bluegill:
- Rinse fillets and pat dry with paper towels.
- Combine soup and milk in a shallow bowl.
- Dip fillets into the mixture and place in a baking dish coated with cooking
spray.
- Sprinkle with pepper and salt if needed.
- Combine butter and lemon juice; drizzle over fillets.
- Top fillets with potato chips.
- Preheat oven to 350�F. (180�C).
- Bake, uncovered, for 17-20 minutes or until fish flakes easily with a fork.
Notes:
This Baked Crunchy Bluegill is a very affordable dish. It is delicious, simple, quick
and very easy to cook. Prepared time 30 min.
This recipe for Baked Crunchy Bluegill serves/makes: 2
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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Bluegill
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