CAJUN BLUEGILL OR PERCH
Bluegill or perch fillets—about 1 pound
1/3 cup yellow corn meal
1 1/2 cups flour
1/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. paprika
1 tsp. dried parsley
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1 egg
Preparation: Combine corn meal, 1 cup flour and spices in a small bowl, mix well. Beat the egg and milk in another bowl. Remove the skin from the
fillets, wash with cold water and dry with paper towels. Put 1/2 cup flour in a plastic bag, add filets to the bag and shake to coat with the flour. Dip, one by one, into the egg mixture and then into the corn meal mixture. In a large frying pan, heat the corn oil, about 1/4 inch deep, to about 375’. Carefully place the filets into the hot oil. Fry until golden grown on all both sides.
For draining fried fish—I line a cookie sheet with paper towels and then place a cooling rack across the cookie sheet so it is elevated above the towels. Put the fried fish on the cooling rack. The fish stay crispier and drain better—they are not ‘sitting’ in the oil on the paper towels.
Recipe from: www.LakeMichiganAngler.com
We are pleased to offer Great Lakes Fishing reports from local captains, guides, and fishermen. Click here to find out when and where the fish are biting!
Have you participated in a recent tournament or are you wondering where you stand? Click here to see our event standings.
Contact us today for advertising specials, promotions, and link exchange information.