Bluegill - Big Bluegill

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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!

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Comment by Tony Livingston on July 27, 2012 at 3:43pm

I use an electric fryer for my immediate family, and fall back on the outside propane unit for bigger batches. I prefer the electric because it has a thermostat that will hold the oil at a certain temperature, rather than manually having to adjust it myself. It lets me do several things at once, rather than stand over the stove constantly adjusting the heat.

Comment by Leo Nguyen on July 27, 2012 at 3:38pm

I'm tell you Allen, 3'x3'x cast iron frying surface that can hold  up to 1" of oil is the bomb.

Comment by Allen Morgan on July 27, 2012 at 3:31pm

I have about a dozen different cast iron skillets, but I don't use them to fry fish unless I have to.  I have a propane-fired fish-fryer that I use outside.  I've got 5 kids to feed, and it takes a lot of fish to do that.  I need to be able to do that quickly, instead of taking an hour slaving over two different skillets to get the required amount of fish cooked.

Comment by Lord of the Fly , Rods on July 27, 2012 at 2:04pm

 Hey, it my be time for everyone to show off their cast iron bluegill cookware they use to fry fish?        LOFR

Comment by Lord of the Fly , Rods on July 27, 2012 at 1:55pm

I had a guy this week offered me a tip, if you add some non dairy creamer to your fish meal, you fish wont taste as greasy, have yall ever tried this?

Comment by Nick Holt on July 27, 2012 at 9:13am

Yea You Did.  Thanks for the new procedure.  Nick

Comment by Leo Nguyen on July 26, 2012 at 2:44pm

I thought I'm the only one who did this. I have a cast iron platform, 3'x3', designed for cooking everything outdoor. Seasoned it like crazy with everything. Here's mine for poultry and fish:

Olive oil, 0.5" thick over the surface, bring it to 300°F. Turn to low fire. One large sweet onion, one large spicy yellow onion, mix and fried to caramelized, then removed. Mix two stocks of green onion, 1/3 cup of chopped fresh oregano, 3 tablespoons of chopped garlic, and 1 teaspoon of dried dill. Stirred for 20 secs before adding on fillets of fish or poultry. Great with seasoned pork or beef patties.

Will be doing some more beach pit's cooking (break, lunch, and dinner) this weekends for the family and friends as well. Hope we can catch a few halibut to fillet and cook right out of the water.

Comment by Vince Fusco on July 25, 2012 at 8:29pm

 You got me drooling like a mad dog! ........Mission Accomplished!

Comment by Jim Gronaw on July 25, 2012 at 8:15pm

You had to do this...didn't you!

I got a day upcoming where I think I can get some eaters...this is on my list! Thanks!

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