Cooking fish doesn’t have to be intimidating. Grilled, pan-fried or boiled, for those who prefer variety, bluegill is an inspired choice. Keeping the recipe simple is the secret of maintaining the flavor. Here are some easy but tasty ways of cooking the perfect bluegill dish.
Bluegills are best eaten soon after being caught. If you’re fishing them, brightly colored lure or live bait should never miss from your fishing tackle box. Deemed as one of the best-tasting fish by many fish lovers, bluegill is a versatile and easy to cook type of food. Just a few steps to follow so you can create delicious dishes.
What you will need:
- 2 tbsp of unsalted butter
- 3 tbsp of olive oil
- 2 large onions
- 2 medium leeks
- 1-½ cup of vegetable stock
- 3 medium potatoes
- 1 lb celery, chopped
- 1 tbsp of curry powder
- salt and pepper
- 1 cup of skim milk
- 1 cup of flaked and cooked bluegill
- 1 lb carrots shredded, not peeled
- 2 garlic cloves, minced
The best way to start is by boiling the broth first. Simmering right below the boiling point instead of boiling the fish is recommended so that the flavor is not lost or spoiled.
- Heat up a stock pot with 3 tbsp of olive oil on the bottom.
- Add your chopped vegetables: 1 onion, celery, carrots and 1 garlic clove.
- Add enough water to cover the vegetables.
- Season with 2 teaspoons of salt and 10 peppercorns.
- Turn up the heat, and cover the pot.
- Once it starts boiling, turn down the heat, and simmer for 1 hour with the lid off.
- Strain the vegetables.
You just finished cooking your vegetable broth! Now for the soup:
- On medium heat, add 2 tbsp of unsalted butter, and let it melt in a soup pan.
- Sauté 1 onion, 2 leeks, ½ cup of shredded carrots and 1 garlic clove in the melted butter until they become soft.
- Mix in the peeled potatoes with a small amount of water.
- Cover, and simmer until the potatoes are soft.
- Season with curry powder and 1 tbsp of salt.
- Time to add the cooked bluegill and 1 cup of skim milk.
- Continue stirring, and simmer for the next few minutes.
What you will need:
- 2 cups of flour
- ½ cup of cornmeal
- 1 tbsp of baking powder
- 1- ¼ cup of clam juice
- ½ tbsp of sugar
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- ¾ cup of chopped onion
- ¾ cup of green pepper
- ⅛ cup of red pepper
- ¼ cup of corn
- 1 tsp baking powder
- 1 egg
- 1 tbsp melted butter
- 1 cup flaked bluegill fillets
- Olive oil
- 1 tbsp garlic
- In a large bowl combine the corn meal, flour, baking powder, 1 egg and the clam juice. Mix thoroughly.
- Add ½ tbsp of salt, ¼ tsp ground black pepper and ½ tbsp of sugar.
- Dump in the melted butter and vegetables: onion, green and red pepper, corn and garlic and mix well.
- Fillet a bluegill using a reliable fishing knife.
- Add 1 cup of bluegill fillets, and heat the oil to 370-375 °F
- Drop whole tablespoons of the mixture into the hot oil then flatten the fritters. Cook until they get golden brown on both sides, and drain on paper towels.
What you will need:
- 1 tsp lemon pepper
- ¼ tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp of chilli powder
- 6 tbsp lime juice
- 1- ½ lb of bluegill fillets
- 4 corn tortillas
- 1 red onion
- 2 green peppers
- Shredded cheddar cheese
- You need to make the marinade first. For that you will use: lemon pepper, salt, garlic, chilli, onion powder and the lime juice.
- In a plastic bag combine the marinade with the fish fillets cut into strips. Seal, and shake, then refrigerate for 30 minutes.
- In the meantime, sauté the onion and pepper strips into a large skillet, with the bottom coated with olive oil until they become soft.
- In this next step you can choose to either grill or broil the fish depending on your taste. For grilling you will need a grill rack, and for broiling you can use a broiler pan or a baking pan. Place your fish strips under medium heat, and cook until the fish flakes easily.
- Assemble fajitas: warm up tortillas, and spread vegetables and fish mix on them. Add some cheddar cheese to taste, fold, and serve.