Those who enjoy ice fishing know that bluegills are a common catch this time of year. Bluegills are often referred to as “pan fish” because they filet nicely, are easily fried right on the stove, and have a mild flavor that lends itself to the savory seasonings often used in pan frying. This recipe is quick, easy, and requires just a few ingredients to make it a tasty main dish.
Fried Bluegill Filets
- I cup Italian seasoned breadcrumbs
- 1 cup grated parmesan cheese
- ½ teaspoon salt
- ½ teaspoon lemon-pepper seasoning
- ¼ teaspoon pepper
- 6 eggs
- 1 ½ pounds bluegill filets
- ½ cup canola oil (divided)
- Combine breadcrumbs, cheese, and seasonings in a shallow bowl.
- In another bowl, whisk eggs.
- Dip filets in eggs, coat with crumb mixture, and repeat.
- In a large skillet over medium-high heat, cook filets in batches using two tablespoons of oil for each batch, 2-3 minutes per side. Add oil as needed.
- Filets are done when they flake easily with a fork.
You can find the ingredients you need to take your freshly-caught bluegill to the next level right at Charlie Johns. We have a complete lineup of grocery items available to help you make your catch of the day into a delicious dinner.