Bluegill - Big Bluegill

Do you love big bluegill?

we fry our gamefish..

usually i make my own batter.. really easy.

flour, seasoned salt, garlic powder, black pepper and sometimes a pinch of cayanne

 

sometimes i buy it and get a brand called ANDYS its very good and only a dollar a bag.. also there is a few hillbillies in my area that make some in different flavors its called HAMMS and you can buy it at the local outdoor store..

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WOW............ with all the bluegill fishermen here and no one has mentioned "RITZ" crackers ???

for a real treat ! !   Here's my method !

1 tube of Ritz crackers...rolled out...or done infood processer..or just crushed in a zip lock bag.. to a fine bread crumb consistency.

1 egg beaten

1 package of filets...4-6 biggies.... or 7-8 average sized.

"some" garlic powder... maybe 1 teaspoon added to the Ritz crackers.

dip the filet in the egg wash then right into the Ritz mix..cover the filet and coat I usually use a fork to push the cracker mix on the filet.. then place on paper plate to setup.

Now for the cooking oil... I personally use a buttery flavored oil found in "most" grocery stores.. OR you can use Crisco "butter flavored".

Medium high heat not to burn the oil though. and fry until golden brown..  salt and pepper to taste !

YUM ! !

nice sully.. we use the ritz crackers for frying up our morel mushrooms

I have used Andy' Breading, red star and find it is one of my favorites. However, my favorite now calls for frying filets in peanut oil that have been breaded with a mixture of seasoned flour and Panko bread crumbs. Dip filet in a mix of 1 egg and some milk -  then roll in flour. Re-dip in egg/milk and roll in bread crumbs. I let my filets sit for at least 5 minutes to soak up moisture which leaves less excess mixture in oil when done frying. Usually fill a sauce pan about 2-3" deep with peanut oil. When hot, drop in filets - when they float their done. I use Kentucy Kernel seasoned flour which I get in Ohio and I order the Panko bread crumbs online at www.nutsonline.com. These are light colored crumbs whereas ones in local stores are dark. Seems to me you have lease grease doing it this way. Everyone who has tried this love it - to include my grandkids! Bon appetit.

I usually go the super easy route and use a store bought breading "Zatarain's Seasoned Fish-Fri" actually haven't found much better I like House of Autry but then I found Zatarain's mmmhhh.  Start with a cold fillet pat it dry dip it in milk then coat with zatarain's and fry, I use a skillet on the stove, or I have a single burner propane deep frier (like a turkey frier) I use outside for big fish fries.  Fish other than bream especially like big cats over 20# I cut into fingers first.  Some of the bigger fish do have an objectionable flavor most of this can be removed by removing all skin from the fish and cutting away any yellow fat or bloody dark meat before you fry.  I fillet and skin most every fish I keep  and chill it before I fry.

Sometimes I just coat it with some melted butter with a dash of lemon then sprinkle on some old bay seasoning and toss it on the grill.

 Mark , if you like Zatarain's  try some Tony Chacheries  , good stuff with that down south flavor,good on everything.

@ Mark.

Im also a fan of the House Autry seasoning - one of my faves. Im guessing you live in ths South, as this is a regional brand to the best of my knowledge.

There are couple more ways to take the weedy, mucky taste out of fish if youd like to hear of them.

One is to soak the fillets in lemon-lime soda pop - yep, 7 UP. Another is to soak them in baking soda (which I have not tried yet) and still another is a classic milk soaking. It seems the compounds that create the offensive tastes are fat soluable and bind with the proteins in the milk. Toss the milk - you toss the bad taste.

And while I like the notion, I see tossing out perfectly good milk as wasteful. I would stick with the lemon-lime dunking. But once you've trimmed the filets, try these saoakings to see how you like the results.

Something else Ive read about, is to marinate the fish fingers you mention in Heinz 57 sauce or A-1 Steak sauce for 15-20 minutes, then prepare as usual. You might like that result, too...

yea dave may have to try some of those especially if I get a carp.  I am in southeast virginia, previously Charleston,

I use the ritz crackers have for years. Grew up with it. My dad did it all the time. I dip fish in egg roll in crackers fry in oil and sprinkle a little lowerys on it. Very easy and hard to beat. Simple and cheap. If you havent tried it you should.

and simple. Gotta love it. Is there anything that isn't improved by a Ritz cracker?

Most times I keep it real simple. If the fish is good, not much is needed.

Roll in Jiffy Mix (cornbread muffin) and into an iron skillet.

I never thought of using Jiffy mix! Its kinda all in one, ain't it? Add that it has a bit of sugar for browning and it sounds like a good deal. I'm gonna try it. Thanks!

David in order for us to try it we will need fish maybe we need to talk to Tony and Greg.

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