Do you love big bluegill?

Seasoning the oil prior to the big fish fry...

Do any of you bluegill eatin' aficionado's season your oil before you fry?....I do!...it makes a big difference.

I normally work in a 10" cast iron dutch oven when frying, and typically cook in a 2 inch oil depth.

Set on high...When oil reaches 220 deg, I add 3 strips of bacon...remove when done.

Then add one medium-large onion cut in 1/4" rings to oil....cook until caramelized and remove.

Turn heat off (oil will be hot) and add 2 large cloves of garlic sliced 1/8" thick....cook until browned and remove.

Reheat oil to 375 deg and cook your fish!....tasty, tasty, tasty!....serve bacon, onions, and garlic chips as a garnish to your wonderful fish meal!

If this made you hungry....I achieved my goal!

Comment

Comment by dick tabbert on November 16, 2012 at 11:36am: Bacon make's everything good especially a good hickory smoked bacon.

Comment by David, aka, "McScruff" on November 16, 2012 at 11:31am: Pretty good idea, Bill. Never tried it. Thanks!

Comment by Greg McWilliams on July 28, 2012 at 5:28pm: New recipe dip fish in flour, then into an egg bath, then into Panko bread crumbs!!!!!!! Deep fried in FRY DADDY!!!!!!!

Comment by dick tabbert on July 27, 2012 at 9:22pm: You have definitely made my mouth water but that won't take much with them spices cooking together they just help in many meat preparations. Good stuff

Comment by Vince Fusco on July 27, 2012 at 8:44pm: My cast iron fish cooker.

Comment by Bluegill Timber on July 27, 2012 at 7:05pm: Hi all I'm new here but I was raised on white bass because my parents didn't know how much better tasting bluegill are but my Moms recipe was a box of Jiffy corn bread mix & a 12 oz bottle of beer poured in to make a batter then deep fried. Its excellent

Comment by Tony Livingston on July 27, 2012 at 6:25pm: Leo, I've fried many pounds of fish in a cast iron pot over a campfire, and we have iron pans here in the kitchen, but I've been spoiled by that electric thermostat.... when the light turns green, time to fry! Now if I were pan frying the fish instead of deep frying, I would use an iron skillet.

Comment by Suzanne Lazar on July 27, 2012 at 3:58pm: Nothing beats a good cast-iron skillet! Better than any non-stick pan.

Comment by Leo Nguyen on July 27, 2012 at 3:45pm: Tony, where's the fun in that? You don't want to sweat like a madman trying to adjust the temp properly, and drool profusely over the scents left behind by multitude of previous meals as you await for the oil to heat up? Eh..that's just me.