Bluegill - Big Bluegill

Do you love big bluegill?

I'm a big fan of bringing some gills home for dinner, and judging by some of the photos and discussions I've seen on this site, it seems many of you are as well. Nothing beats a nice fillet right out of the fryer, and that brings me to my question. What do you all use for breading/seasoning? Personally, I am a big fan of Andy's fish breading, but I am curious to know everyone else uses. Bread crumbs, cornmeal, Old Bay, etc?

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Well, here's what I do...Make a dry mix of pancake batter seasoned with Old Bay, Mrs Dash table blend, McCormack Season All and whatever else suits you. I tend to go a little heavy on the OB, but thats just me. Then , I dip the fillets in cold milk, then coat with the dry mix and then deep fry them at about 375 F hot vegetable oil. About 4 minutes does it, then let em drain on paper towels.

Then...I eat em all! LOL!
this is the best and yet it little know...I used to bread fish for friday fish fry's and this tops what we used at the restaurant.
Best of all everything is in the breading and all you do is wet the fish and flip both sides and into the fryer!

called legendary northwoods breading

http://www.legendarynorthwoods.com/index.html

It's the Best, I will promise you, It's great,
Big fan of Andy's myself. An old grandma recipe I heard was: soak the fish fillets in beer overnight. Then smash an onion into pulp, mix the onion with an egg or two,salt and pepper. Dip the fish in the egg and onion mix then coat with smashed pretzles. I have not tried it but sounds pretty good.
If I'm deep fat frying I use "Chuck Wagon" Onion ring mix.

For pan frying I use 1/2 cornmeal, and 1/2 flour, and I first dip the fish in 3:1 egg whites to egg yolks.
I use my own SECRET mix that i developed many years ago. I think the original receipe is locked up in a vault right beside Col Sanders receipe. LOL
I've always used dry pancake mix with some salt and pepper. Place the mix in a plastic bag throw in the fillets and shake till everthing get coated. Then fry. Less breading means more Bluegill taste to me.
potato flakes work very well. saw it on good fishing tv. show
adds a little more crunch and is easy

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