Let's get to cookin!

[Jeremy R. Mayo]

Everybody has a fav. way to cook there bluegill. Lets see whats your fav. I need some new recipets. We as sportsmen and womenfolk also love any other kinds of game animals in the skillet so if you got a recip. please rply and let us know. Ive got a mess of squirrles in the icebox outside now and I need a lil help. Theres dove rabbit and coon soon to be in there to so dont be skeered.

[Jeremy R. Mayo]

My Bluegill alfredo goes good with anything. If only we would have had a touch of crab boil to get some kick in there!

[Katherine Taylor]

I have to try this, sounds delicious. Does it work also for thicker fillets like the ones that come from hybrids?

[chris garton]

i'm a naturalist and dont want to cover the flavor of a tasty gill
rinse well with water, coat with flour seasoned with only kosher salt and cracked black pepper
fry in cast iron skillet a pad of butter with couple tblsp olive oil

GOOD EATS!!!!!!!

[Katherine Taylor]

This too is my favorite way, especially when your catch came from an icy cold creek and the fish are almost good enough to eat raw! You can apply the same principle to grilling. Lightly baste with olive oil, salt and pepper. If you are not quite ready to grill then pour whatever you are drinking (beer or white wine) in a shallow pan and marinade. Pull fish out of the marinade, respray with olive oil and grill. Yummy! This works great using one of those square grill things that holds the fish and you turn them all at one time. If you want just a little added flavor try a bit of dried tarragon.

[Fred W Kline]

Ok! here goes, one cup flour, to 1\4 corn or cracker mill, prep bluegill as usual scales, fins, head, etc. to flour mix add 1 tbsp season all, 1\2 tbsp garlic salt & pepper to taste. In mixing bowl add one cold beer of choice and an egg mix well. Put cleaned well drained fish in mixing bowl coat well. drain and coat\w flour mixture, most important keep everything cold! I use peanut oil for best taste, but for those of you allergic, Crisco works well. please don't use canola oil, A. low burn point B. terrible taste. Deep Fry at 340* just until fish floats and is golden brown, Then you can pull w\a fork backbone and all larger bones out in one shot. Small little bones fry up crisp like tater chips! Believe me I do Sheepshead the same way. Add Some home cut FF, Cole slaw, garlic hush puppies, and last but not least an Ice cold beer!!
yeah man!!!! Bon Appetite' The Fredster

[Jeremy R. Mayo]

SHOW IS SHOW IS SHOW IS! I LOVE ME SOME CRISPY FINS!

[Zig]

I am officially beyond hungry right now!!

We like to take a tablespoon of margarine, a tablespoon of grated parmasean cheese and mix together in a bowl - makes a paste.
Lay about 10-12 fillets onto a broiler pan and smear the above mentioned paste onto one side.
Sprinkle fresh cut green onion over the fillets and broil until fillet is white (~3-5 minutes)

Served over either Couscous or Orzo and garnished with a fresh picked tomato slice................

[Jeremy R. Mayo]

Now this sounds some kinda good!

[Pat Moseley]

My it has been too many years since I even thought about eating a mess of squirrel, but here is my favorite recipe.

I cut them up into pieces,(front legs, rear legs and breast, I usually cut off the spine behind the ribs) roll them in flour seasoned to taste with a little salt and pepper and Lowry's Seasoned Salt. Drop them into a hot skillet with oil and pan fry them like chicken. When they are almost done and approaching a golden brown color, I take them out and let the oil drain off them for a bit. When drained, I put them in a crock pot and cover them with Campbell's condensed Cream of Mushroom soup mixed with 1/2 the water called for (two cans if you have enough squirrel). Cook them on high for about 2 hours then reduce to low cooking temperature for another hour or two. I sometimes make up a batch of dumplings and put them in the crock pot to cook and sometimes I make some homemade biskets and eat them like biskets and gravy. The bones will usually all be on the bottom of the crock pot, but you may want to strain them out before serving. All my friends who have ever tried it have loved it.

As far as Bluegill fillets go, I prefer good old flour, yellow cornmeal and seasoning, then deep fry them in Canola oil. My fishing buddy, (Dad) prefers a commercial product called Gold'n Dip't.

[Jeremy R. Mayo]

This im lovin! Ive got 8 squirl in the freezer outside that I have got to do something with soon. They have been out there for almost a month now and If i dont cook them soon I fear they will sufer from a lil freezer burn. If all else fails I know I can feed em to the dog! LOL. Thanks for the recip

[Bruce Condello]

I feel another website coming on.....


How about www.bigtastysquirrel.com? ;-)

[Jeremy R. Mayo]

Dont forget fuzzy bunny or hogs gone wild!