Crispy Cornmeal Fried Bluegill
Crispy Cornmeal Fried Bluegill
We're hooked on fresh fish! This technique ensures your catch will be tender, juicy and have a delightful crunch that pairs well with the clean and slightly sweet flavors of bluegill. A great recipe idea to take on your next fishing adventure with few ingredients you can pack up in a small backpack to take into thegreat outdoors.
Ingredients
4 to 6 Bluegill Filets (or any fresh fish)
1 Cup All Purpose Flour
1 Cup Yellow Cornmeal
1 Cup Milk
1 Cup Crushed Corn Flakes
1 Egg
1 Tablespoon Seafood Seasoning
Served with Cocktail Sauce
Ziploc Bag
Directions
Step 01:
Fill your deep skillet with about 2.5" of oil and heat the oil over medium high heat until itreaches 350 degrees. Try to maintain 325-350 degrees for frying.
Step 02:
Add the flour, cornmeal, crushed corn flakes and Carolina Cooker® Seafood Seasoning toa ziploc bag. Shake well to combine ingredients.
Step 03:
In a shallow bowl, add in the egg and milk. Whisk until fully combined.
Step 04:
Dip each bluegill filet one at a time into the egg mixture, then place in a ziploc bag. Shake well tocoat both sides.
Step 05:
Carefully place the coated bluegill into the hot oil, making sure not to overcrowd the skillet.You may need to fry them in batches.
Step 06:
Fry the bluegill for about 3-4 minutes on each side, or until golden brown and crispy.
Step 07:
Use a slotted spoon to transfer the fried fish to a plate lined with paper towels to drain excess oil.
Step 08:
Serve the crispy cornmeal fried bluegill hot with a side of Carolina Cooker® Cocktail Sauce -perfect for dipping!
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