FRIED BLUEGILL FILLETS
"The secret to this recipe is double-dipping the fish fillets," writes Doug Wright of Maize, Kansas.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the first five ingredients. In another bowl, whisk eggs. Dip fillets in eggs, then coat with crumb mixture. Dip again in eggs and crumb mixture., In a large skillet over medium-high heat, cook fillets in batches in 2 tablespoons oil for 2-3 minutes on each side or until fish flakes easily with a fork, adding oil as needed.
Nutrition Facts : Calories 473 calories, Fat 29g fat (7g saturated fat), Cholesterol 325mg cholesterol, Sodium 707mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.
DEEP FRIED BLUEGILL OR CRAPPIE
Number Of Ingredients 8
Steps:
- Put milk, egg, salt and pepper in blender, turn on low speed to combine. Slowly add flour and blend until batter is smooth. Pour batter into a bowl. Combine cracker and corn flake crumbs in a separate bowl. Rinse fillets in cold water, drain, pat dry with paper towels. Dip fillets in batter, coat with crumbs. Deep fry at 370-375 degrees until fillets are floating and golden brown (3 or 4 minutes). Do not over load deep fryer. Turn fillets a couple of times as they rise to the top. Remove to a rack to drain. Place on paper towels in a single layer.
Nutrition Facts : Nutritional Facts Serves
BEER BATTER CRAPPIE BITES
My husband fishes every day. He fishes for Crappie, Bluegill and catfish--I fish for Bass (when I fish), so we have a large collection of really great fish recipes. This is just one of them.
Provided by Darlene Summers
Categories < 15 Mins
Time 12m
Yield 1 1/2 pounds
Number Of Ingredients 10
Steps:
- Cut Crappie into 1 inch pieces.
- Stir together the 1/3 cup of pancake mix with cornmeal, salt, onion and garlic powder, dry mustard and pepper.
- Now taking the 1 cup of pancake mix (slowly and stirring well,) add the 3/4 cup of beer.
- Going back to the dry ingredients.
- Dip the Crappie bites into the dry ingredients, coating well, and then into the beer batter.
- Heat oil to 375 degrees.
- Deep fry the Crappie bites a few at a time until golden brown and crispy (about 2 minutes). Drain on paper towels. Keep warm till all fish is fried and serve warm.
- This is also good using Bluegill, Bass, or many other kinds of fresh water fish.
Nutrition Facts : Calories 528.2, Fat 6.2, SaturatedFat 1.2, Cholesterol 24.3, Sodium 2187.6, Carbohydrate 95.4, Fiber 4.1, Sugar 0.4, Protein 13.3
PAT'S SOUTHERN-FRIED PANFISH
"Panfish" are non-saltwater fish like bass, bluegill, and/or crappies. If you like VERY MILD FISH which is crunchy on the outside and flakey-white and moist on the inside, then this recipe is for you. It's not at all greasy, as long as you don't go short on the Crisco and as long as you get your Crisco hot enough. And the idea of dusting the fillets with flour prior to the "drench" and "dredge" prevents the coating from falling off while frying. I primarily use this particular recipe for largemouth bass, smallmouth bass, and, Kentucky spotted bass; however, it's also perfect for nice-sized white bass or, even for bluegill (bream) or crappie fillets if you shorten the cooking time to account for the smaller fillets. The time listed does not account for marinating time.
Provided by Bone Man
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Allow the fillets to marinade in salt water (use all the quart of water except for 4 tablespoons), using the table salt, for 3 hours in the refrigerator.
- After marination, pat the fillets very dry with paper towels. Pour one cup of the flour into a small paper bag and drop in the fillets, one at a time, and coat them lightly, shaking off any excess flour. Reserve this flour for later use. Lay the fillets out on a piece of wax paper and allow them to sit for 20 minutes.
- In a large skillet, heat the shortening until a few small drops of water crackle loudy in it.
- Using a fork or whisk, beat the eggs and the 4 tablespoons of water together in a medium-sized bowl for at least 20 seconds and set aside. This will be your "drench".
- Mix together the flour from the bag, all remaining flour (1 cup), the kosher salt, the corn meal and the white pepper on a platter. This will be your "dredge".
- Prepare one fillet at a time for frying by first dipping it in the egg "drench". Allow most of this to drip off and then dredge it in the flour mix on both sides. Shake very lightly to remove any notable hunks of flour and corn meal.
- Carefully lay each fillet into the very hot shortening. If it does not begin to fry immediately, your shortening is not hot enough! Do not crowd the fillets in the skillet -- do as many batches as necessary to accommodate this.
- Allow each fillet to fry until lightly browned on the first side and then carefully turn it to the other side. When each fillet is lightly browned on both sides (about 7-10 minutes total), the fish is done. It should be very white and flakey in the thickest part of the fillet.
- Serve with ketchup and/or tartar sauce as an entree, or, on sandwiches.
Nutrition Facts : Calories 2895.7, Fat 225.4, SaturatedFat 63.8, Cholesterol 442.7, Sodium 9637.9, Carbohydrate 131.4, Fiber 6.9, Sugar 1, Protein 87.1
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