Bluegill 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
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.
- 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.
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.
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