Sunfish Chowder
Prep Time:: Less than 15 minutes
Cook Time: 15 to 30 minutes
Cooking Method: Other
Meal Type: Soup / Stew
Main Fish: Sunfish
Ingredients
* 2 1/4 lb. (I kg) of pan fish fillets
* 3 slices fat bacon
* 6 potatoes (chopped)
* 2 onions
* 1 sweet pepper
* salt and pepper
Directions
Chop and fry the bacon until nearly cooked; chop the onion and pepper and add to bacon. Put fried mix into a soup pot and add the chopped potatoes and the fish. Cover with water, bring to slow boil, and simmer until done. Salt and pepper to taste.
Everyday Sunfish
Prep Time:: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Fried
Meal Type: Entree
Main Fish: Sunfish
Ingredients
* 20 sunfish fillets
* 1/2 cup milk
* 1 egg
* commercial breading
* peanut oil
* 1/2 cup catsup
* 1 heaping tablespoon horseradish
Directions
Lightly beat the egg and mix with milk. Soak the bluegill fillets in milk/egg mixture while preparing breading and oil. Pour 1/8 inch oil in an electric skillet and heat to 375 degrees. Place breading mixture in a one-gallon food storage bag. Add 6 to 8 fillets, close the top of the bag, and shake until fillets are evenly covered. Drop the coated fillets in hot oil and cook 2 – 3 minutes on each side. Serve hot with a dipping sauce made by mixing the catsup and horseradish. These make a great appetizer or entree.
Sizzly Sunfish
Prep Time:: Less than 15 minutes
Cook Time: 15 to 30 minutes
Cooking Method: Fried
Meal Type: Appetizer
Main Fish: Sunfish
Ingredients
* 10-20 sunfish fillets
* 2 eggs
* about 1 cup cracker crumbs
* canola oil
* frying pan
Directions
Heat about 1-1 1/2 in. oil in the pan. Beat Eggs. Cover the fish in the eggs and coat with the crumbs. Fry until golden brown.
Beer Battered Bluegills
Servings: 2-4
Prep Time:: Less than 15 minutes
Cook Time: Less than 15 minutes
Cooking Method: Fried
Meal Type: Entree
Main Fish: Bluegill
Ingredients
* 10-15 bluegills
* 1/2 Tbsp Salt and 1/4 tbsp Pepper
* 1/4 Tbsp Paprika
* One can of Beer
* 1 Cup Flour
* 4 Cups Peanut oil
Directions
Start by filleting the bluegills and washing the cleaned fish in cold water. In a bowl add the flour, salt, pepper, paprika and 1/2 cup of beer. For the beer I recommend using something light like highlife. Mix the ingredients and add more of the beer till you have a pancake like batter. Pour the peanut oil in a deep well pan and heat on high. Dip the fillets in the batter till thickly coated and drop into the hot oil. Cook for 3-4 minutes a side.
Bluegill Worcestershire
Prep Time:: Quicker than Carter
Cook Time: 15-20 minutes
Cooking Method: Fried
Meal Type: Entree
Main Fish: Bluegill
Ingredients
10-15 Bluegill, filleted
* 1 Cup flour
* 1/2 Tbsp coarse black pepper
* 1 Tsp salt
* Worcestershire sauce
* 1/4 Cup finely chopped parsley
* 1 lemon, cut into wedges
Directions
Put one cup of flour into a zip-lock bag or bowl, add coarse ground pepper, and salt to your taste. Coat the Bluegill fillets completely with the flour mixture. Cook the fillets in a flat pan on medium heat with a little butter, or vegetable oil if you are calorie conscious. Cook for about 5 minutes on each side or until fillets are slightly brown. Add a splash of Worcestershire sauce, lemon and finely hopped parsley for the last minute of cooking. Put cooked fillets onto a dinner plate and pour the extra sauce over the top of each plate. Serve with rice, corn and a nice salad. Bluegills never tasted so good.
Mustard Fried Bream
Ingredients
* 1 16-oz. carton sour cream
* 1 cup prepared mustard
* 12 bluegill
* 3 cups yellow cornmeal
* salt and pepper to taste
* peanut oil
Directions
Clean and scale the bluegill, remove the entrails and clean with cold water. Coat fish with first two ingredients and let stand for 20 minutes in refrigerator. Season cornmeal with salt and pepper, before dredging the fish in the mixture. Deep fry in hot peanut oil, using either a cast iron skillet or fish fryer.
Fried Bluegill
Ingredients
* 2 pounds bluegill, cleaned
* garlic salt
* black pepper
* peanut oil
* yellow cornmeal
Directions
Mix ingredients in plastic bag, using your own estimate
for the quantity. Fry in hot oil until crisp. Drain on
paper towels.
Lemon Fried Bluegill
Ingredients
* 1 c. flour
* 2 tsp. lemon peel, grated
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 1 c. water
* vegetable oil (for frying)
* 1 1/2 lb. of bluegill
* flour
Directions
Blend flour, lemon peel, salt and pepper. Add water.
Chill for 30 minutes. Heat 2 inches of oil in a fryer to
375 . Coat fish in flour. Dip in batter. Fry 3 minutes.
Drain on paper towels.
Baked Bluegill
Ingredients
* Bluegill (quantity determined by luck)
* 2 tablespoons melted butter
* 3/4 cup lemon juice
* 3/4 cup Italian salad dressing
* salt and pepper to taste
Directions
Clean the fish (scale and remove entrails) with heads
remaining intact. Adjust the broiling rack of your oven
to hold the fish about 4 inches from the heat. Preheat
the broiler and broiling pan. Brush the fish liberally
with lemon juice inside and out, then sprinkle with salt
and pepper. Coat the bottom of the broiling pan with
melted butter, then arrange the fish. Baste with Italian
salad dressing.
Broil for 4 or 5 minutes or until the fish starts to
brown. Turn, baste, and broil the fish for an additional
4 minutes, or until they flake easily when tested with a fork.
Bluegill Casserole
Ingredients
* 4 cups boneless Bluegill fillets
* 3 Tablespoons Butter or margarine
* 1 cup soft Bread crumbs
* 3 Tablespoons chopped fresh Parsley
* Salt and Pepper to taste
* 2 Tablespoons Lemon juice
* 1 (10 oz.) Cream of Celery soup
* 1/2 soup can Milk
* 1 stick Butter, melted
* 1 1/2 cups crushed Corn Flakes
* 1 cup grated Cheddar Cheese
* 2 teaspoons grated Onion
* 1 teaspoon dry Mustard
* 1 Tablespoon chopped Pimento
* 3 Tablespoons Worcestershire Sauce
* 1 Green Pepper, chopped
* 1 (6 oz.) can Creamed Corn
Directions
Melt 3 tablespoons butter in a large skillet; add the fish,
and cook gently, turning once for 5 minutes. Add water
to cover; cover and simmer 5 minutes longer. Drain, and set aside.
In a large bowl, combine the remaining ingredients
(except the corn flake crumbs and cheese); mix well.
Fold in the reserved fish, turn into a buttered casserole,
and top with an even layer of corn flake crumbs.
Sprinkle with the cheese; cover, and bake at 350 for
25 minutes. Remove the cover, and bake 5 minutes
longer, until the cheese is golden brown.
Serves 6 to 8.
Bluegill Salad
Ingredients
* leftover Fish
* Mayonnaise
* Sweet Pickles, chopped or Relish
* finely chopped Celery
Directions
Break the leftover fish up into small pieces with a fork.
Add the sweet pickles and celery to taste, and then add
enough mayonnaise to make a spread.
Excellent as a sandwich spread or as a snack with crackers.
Batter Fried Bluegill
Ingredients
* 1 pound Fish
* 1 Egg
* 1 cup Flour *
* 3/4 cup Milk **
*For lighter batter, use 1/2 cup flour and 1/2 cup
prepared biscuit mix.
**Beer may be substituted for milk.
Directions
Pat the fish dry with paper towels. In a bowl, mix the
egg, flour and milk until the batter is smooth. Allow to
stand for 15 minutes. Dip the fish in the batter, and
then fry in hot oil until both sides are browned.
Serves 4.
Fried Bluegill Parmesan
Ingredients
* 1 pound Fish
* 16 ounces crushed Saltine Crackers
* 1/2 teaspoon Parsley flakes
* 1/2 teaspoon sweet Basil
* 1/4 teaspoon Oregano
* 1/8 teaspoon Garlic powder
* 1/2 cup Parmesan cheese, grated
* 1 Egg
* 1/2 Tablespoon Milk
* 1/4 cup Flour
* 1/2 cup butter-flavored Crisco
Directions
Pat the fish fillets dry with paper towels. Dredge the
fish in flour, and shake off the excess. Mix the egg and
milk in a bowl. In a separate bowl, mix the crackers
and seasonings. Dip the fish in the egg mix, then in the
cracker mix. In a frying pan, heat 1/2 cup
butter-flavored Crisco to 425 to 450 . Place the
breaded fish in the oil, skin side up. Fry until golden brown.
Serves 4.
Bluegill and ‘Kraut Sandwiches
Ingredients
* 1 cup cooked, flaked Bluegill
* 1/2 cup well drained Sauerkraut
* 1/4 cup chopped Dill Pickles
* 1/4 cup Mayonnaise
* 1 Tablespoon Horseradish
* 12 slices Party Rye Bread
* 4-1 ounce slices Swiss Cheese
* 2 Tablespoons Margarine
Directions
In mixing bowl, combine fish, sauerkraut, pickles,
mayonnaise, and horseradish. Mix well. Portion
mixture evenly on half the bread. Top with cheese.
Top with remaining bread. Melt margarine in skillet.
Place sandwiches in skillet and grill on each side until
golden brown. Serve with chips or relishes and a cold drink.
Makes 4 servings.
Nutty Bluegill Dip
Ingredients
* 1 pound cooked, flaked Bluegill
* 1 cup Sour Cream
* 1/4 cup Peanut dust (crushed in blender)
* 1 Tablespoon fresh Lemon juice
* 3 Tablespoons minced Onion
* 1/4 teaspoon Salt
Directions
Combine all ingredients well and chill. Serve sprinkled
with additional peanut dust.
Bluegill Cocktails
Ingredients
* 6 to 8 Bluegill
* Cocktail Sauce
Directions
Place whole bluegill in boiling water for exactly 6
minutes. Allow 1 or 2 small fish per serving.
Remove from water, and, with a fork, peel the white
meat from the bone. Salt to taste. Chill thoroughly, and
serve in cocktail glasses with your favorite shrimp
cocktail sauce. Better than shrimp.
Bluegill Chowder
Ingredients
Dice or grate:
5 large Potatoes
1 large Onion
3 stalks Celery
1 Green Pepper
Add vegetables to:
2 cups Water
2 Beef Bouillon Cubes
2 Tablespoons Butter
Salt and Pepper
Bring to a boil then simmer at least 2 hours. About 30
minutes before serving add paste:
1/2 cup Water (about)
3 Tablespoons Flour
2 pounds diced Bluegill
2 Tablespoons Butter
Directions
Simmer 30 minutes. Remove from heat and stir in:
1/2 cup Whipping Cream (optional, but gives rich flavor)
Fried Bluegill Casserole
Ingredients
* bluegill fillets (enough to cover flat 2 quart casserole)
* enough milk to cover fish
* 1 stick butter or oleo
* 1 small bell pepper, chopped
* 2 cans shrimp soup
* 1 small can sliced mushrooms
* juice of 1 lemon
* 1/2 c. sherry
* salt and pepper to taste
* 2 dashes Worcestershire sauce
Directions
Soak fish in milk 2 to 3 hours. Dip fish in flour. Brown
in butter. Put into dish. Brown pepper and onions in
butter until limp. Add shrimp soup, mushrooms and
1/2 mushroom juice, lemon juice, shrimp and season to
taste. Pour over fillets and bake at 350 F for 30 to 40 minutes.
Cream Cheese Bluegill Bake
Ingredients
* 1 (3 oz.) pkg. cream cheese
* 1 c. dry macaroni
* 1 (10 oz.) can condensed cream of
* mushroom soup
* 1 1/2 c. cooked, flaked bluegill
* 1/4 c. chopped onion
* 1/4 c. chopped green pepper
* 2 Tbsp. prepared mustard
* 1/4 tsp. salt
* 1/4 c. milk
* 1/2 c. cornflake crumbs
Directions
Preheat oven to 375 F. Allow cream cheese to soften
at room temperature. Prepare macaroni according to
package directions. Drain. Blend soup and cream
cheese with an electric mixer. Stir in macaroni and
remaining ingredients, except cornflake crumbs. Place
mixture in a 1 1/2 quart dish. Sprinkle with cornflake
crumbs. Bake for 20 to 25 minutes.
Serves 4.