Great Bluegill Recipes

IG Great Bluegill RecipesBluegill recipes can be hard to come by, because they are not a fish you can typically buy at the store. They have a very mild tender meat, but it is still firm enough to make cooking with them a breeze. As the smaller of the pan-fish, you will not get as large of fillets; however, there are many bluegill recipes which use their size to your advantage.

Parmesan Baked Bluegill Fillets- Baked Bluegill Recipe


  • 1 lb fresh Bluegill fillets
  • 1/2 cup dry bread crumbs
  • 1/3 cup Parmesan cheese, grated
  • 1/4 cup butter, melted
  • 2 tbsp. fresh parsley, minced
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried basil
  • 1/2 tsp. paprika
  • 1 tsp. salt
  • 1/4 tsp. pepper


Place fillets in salty water and let it soak for 10 minutes. Rinse and pat dry with paper towels. Place melted butter in a shallow bowl. Mix well bread crumbs, Parmesan cheese, parsley, oregano, basil, paprika, salt and pepper in a shallow bowl. Dip fish in melted butter, then coat well with crumb mixture. Preheat oven to 350°F (180°C).Place fillets in a greased baking pan. Bake, uncovered, for 20 minutes or until fish flakes easily with a fork.


Lemon Fried Bluegill- Fried Bluegill Recipe


  • 1 c. flour
  • 2 tsp. lemon peel, grated
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 c. water
  • vegetable oil (for frying)
  • 1½ lb. blue gill
  • flour


Blend flour, lemon peel, salt and pepper. Add water.
Chill for 30 minutes. Heat 2 inches of oil in a fryer to
375°. Coat fish in flour. Dip in batter. Fry 3 minutes.
Drain on paper towel.


Bluegill Cakes


  • 1 cup flour
  • ½ tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp baking powder
  • 1/ tsp paprika
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 egg, separated
  • 2/3 cup milk
  • 1 tbsp butter, melted
  • 2 cups flaked bluegill fillets
  • Oil, for frying


In a large pan, heat oil to roughly 375 degrees. In a large bowl, blend flour, salt, pepper, garlic powder, onion powder, paprika, and baking powder. Mix together egg YOLKS and milk and then add to the dry ingredient mixture. Mix well. Add melted butter and fold in the egg WHITES and fish flakes. Mold mixture into small cakes and fry in the oil until golden brown on both sides. Drain on paper towel and serve.


Classic Pick

Scalloped Fish- The Whitehouse Cookbook (1887)

Pick any cold fresh fish, or salt codfish, left from the dinner, into fine bits, carefully removing all the bones.

Take a pint of milk in a suitable dish and place it in a saucepan of boiling water; put into it a few slices of onion cut very fine, a sprig of parsley minced fine, add a piece of butter as large as an egg, a pinch [Pg 65]of salt, a sprinkle of white pepper, then stir in two tablespoonfuls of cornstarch, or flour, rubbed in a little cold milk; let all boil up and remove from the fire. Take a dish you wish to serve it in, butter the sides and bottom. Put first a layer of the minced fish, then a layer of the cream, then sprinkle over that some cracker or bread crumbs, then a layer of fish again, and so on until the dish is full; spread cracker or bread crumbs last on the top to prevent the milk from scorching.

This is a very good way to use up cold fish, making a nice breakfast dish, or a side dish for dinner.

Submit your Bluegill Recipes in the comments section!

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One Comment on “Great Bluegill Recipes

  1. Billy K.


    This recipe is extremely simple and fun to eat. After a long day of chasing lunkers with no luck, use the rest of your worms to stock up on these feisty little guys. They’re very easy to catch and plentiful in almost every pond, lake and river from Portland, Maine to San Diego, California.

    you’ll need as many bluegill per person as they think they can eat…
    you’ll also need a bunch of lemons, limes and oranges (or any citrus you like)
    fresh tarragon or thyme…or both…
    some olive oil or drawn butter…and salt and pepper.

    Now, scale and gut the fish…leave the head and tail on…You may remove the fins or not…up to you. After you salt and pepper the inside, stuff the fish with citrus slices and the fresh herbs…close the fish with wooden skewers or tooth pics…generously oil or butter some aluminum foil, wrap the fish…put it on the stick or metal spit and hold over campfire, about 8 to 10 inches away depending on how big the fire is…turn continuously for about 10 to 15 minutes and check for doneness…add your favorite soda or beer and that’s it! Get creative with this recipe…use any ingredients you like…and any fish you like.

    Thanks for reading..and good luck!

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