Bluegill??
 

How do you suggest I cook up some bluegill for the first time? Back at the pond I fish, you can get a good hand sized bluegill with almost every cast, on a hook and bobber with a worm. But Iusually just throw them back, I like to catch them because of the fight they put up. But at a family get together a couple people were raggin on one of my cousins for usin good eatin fish as bait down on the river. So I thought maybe I should give them a try but dont know where to start? Thanks!

RE: Bluegill??
 

I just filet them and remove the skin. Wash them off lightly, and coat them in breading. I use one called golden dipt. Then pan or deep fry. Bluegill are one of my favorite fish to eat. Right up their with crappie. But you will need a good sized mess of them.

RE: Bluegill??
 

Bluegills are 5 star. Mix a bowl of 50 % flour and 50% yellow corn meal. Get the oil medium high NOT SCORCHING ;). Add lots of pepper and some salt to the meal mixture. Coat bluegills good and carefully put in hot oil . When they are stiff and golden brown yuo will have some serious good eatting fish. I think I need to go and get me a mess. With a little practice you can use a fork and eat without getting many bones. After one side is eatten remove the bones for a good bite of boneless sweet flesh.
Good Stuff man.
My favorite aer the red earred sunfish { shell crackers they call them in Florida}
Brother Chuck

RE: Bluegill??
 

I like to soak mine in salt water overnight to get that ole pond taste cleaned out. Same thing with frog legs.If your catching them in nice clear clean water thats not an issue.

RE: Bluegill??
 

Longrifle: You gotta be a little more specific that just saying "fillet them". Ive never cleaned a fish before, Im sure I could get someone to show me what your talking about. I'll probably get my dad to show me.

Chuck: You mean the whole fish after its been cleaned?

AJ: Good Idea, Thanks

Thanks everyone so far!

RE: Bluegill??
 

DK ; we don't fillet them,just scale then , gut scrap the side and fins, the golden brown crisp fins is the best part of the fish(sorta like fish chips)not fish and chips. to remove any mud stuck ; and salt , pepper , meal and deep fry them,when golden brown and comes to the top; floats. eat till yo can't walk.[:o];):D.

the only fish we filletare bass or anything that weights more than a 16 oz.can of beer;)

RE: Bluegill??
 

DK, You gotta be a little more specific in your post. LOL

Anyways, with the fish on it side, put your filet knife right behind the gill plate. Cut down to the backbone. Then cut down the backbone all the way to the tail. Then you can remove the side, and skin it. Or you can skin it first. Flip the fish over, and do the other side. A lot of people don't filet bluegill, thats just the way I have always done it. And as far as eating the fins, I'll pass on that. Just never even tried it. Good luck

RE: Bluegill??
 

OK
I try to keep my fish alive all the way up to cleaning time.
1.Carefully take a knife and scale both sides of the fish.
2. Cut the rear anal fin off making a slit all the way to the pectorial fins{ double underside fins}.
3. With your index finger pull out the few guts.
4. Cut off the head { getting as much meat a spossible.
5. Wash real good. Ours down here taste great no need for soaking.
6. Leave the dorsal fin and tail fin on.
7. Put 1/2 " of oil in a black skilet on medium high. Get her hot.
8. Dip fish in the 50-50 mixture I wrote ahead of time. Fry to golden brown
GOOD EATTING
Chuck

RE: Bluegill??
 

Thanks Chuck. Thats perfect! I will try both yours and longrifles suggestions.

RE: Bluegill??
 

Tell them like it is Climber!10-4

RE: Bluegill??
 

Yea ole Chuck has got it going on there. Just like moma used to make em.

RE: Bluegill??
 

Filet, then roll in fry magic and deep fry. we have some hot sauce waiting for a little dip.

RE: Bluegill??
 

Dairy, I eat them all the time and sell others when I get too many. Due to their size I fillet them this way. I use an electric fillet knife and because I am right handed position the fish so the head is on the left and the backbone facing me. Istart just behind the gill cover and cut down to just before the backbone then turn the knife and cut towards the tail, from left to right, but keep it from going down through the backbone. When you get to the tail stop and don't cut through. Flip the filet over so the tail and knife is on the left and press the blade down next to the skin, put your left thumb on the tail and hold it down and cut towards the right, the skin will be on the bottom and the fillet will be on top of the knife. Flip the other side of the fish over and remove the other side in the same way. You now have 2 fillets with belly bones and I cut them out with a small fillet knife like you would cut a bad spot out of an apple. I use the same mixture that Chuck does. When I get set up I can do 2 to 3 per minute so a small bucket of them goes pretty fast. Best eating fish in my lake to be sure.

RE: Bluegill??
 

For something different, use them as an appetizer like shrimp cocktail. Filet and boil for just a couple of minutes. Chill and serve with lemon and red sauce.

RE: Bluegill??
 

Fillet and butter bread them ,Fry in worchester sauce and garlic

RE: Bluegill??
 

Beer batter dipped. ;)