Entrée: United States – Fried Bluegill

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Additional 20 min

Total 35 min

Ingredients

Bluegill fillets, about 8 oz (227 g) total
1 cup (240 ml) buttermilk or milk
1 cup (120 g) all-purpose flour
1 cup (120 g) yellow cornmeal
Salt, black pepper, and cayenne pepper to taste
Vegetable oil or peanut oil for frying
Lemon wedges

Instructions

1. Soak fillets in buttermilk for 15–30 minutes; drain and pat dry.
2. In a bowl, combine equal parts flour and cornmeal with salt, pepper, and a pinch of cayenne.
3. Heat oil in a deep skillet or fryer to 350°F (175°C).
4. Dredge each fillet in the cornmeal mixture, pressing to adhere, and shake off excess.
5. Fry fillets in batches 2–4 minutes per side until deep golden and crisp; do not overcrowd.
6. Drain on paper towels, season with a little extra salt, and serve hot with lemon wedges and tartar sauce if desired.