Bluegill is an amazing, sustainable, and underrated fish! There are many ways to cook it but my favorite is simply frying it in butter the old-fashioned way.
Looking for something a bit extra? Best Fresh Caught Bream Recipe is something that will not disappoint. This beautiful fresh fish is served atop a bed of Lambsquarters Fried In Butter!
Table of Contents
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INGREDIENTS TO MAKE BLUEGILL FRIED IN BUTTER
- Bluegill – Whole or fillets
- Butter
- Salt (optional)
- Pepper (optional)
HOW TO MAKE BLUEGILL FRIED IN BUTTER
- Wash the fish thoroughly too get any dirt or grime off of it.
- Fillet the fish. You should get 2 nice sides out of it. Season each side with salt and pepper if desired!
- It can be tricky to fillet a fish with a small frame like bluegill. Keep at it and you will get better at it.
- An electric fillet knife can be a huge help in filleting bluegill.
Heat up a skillet (pan) and add a knob of butter.
- Be sure to heat up the pan enough to give the bluegill a good sear but not enough to burn the butter.
- Butter can have an undesirable taste when burned so avoid doing this at all costs.
- Place the fillet on the pan and listen to it sizzle! More than likely your bluegill fillets will be small. So cook for 1 1/2 to 2 minutes on one side.
- You are looking for a brown color on the outside of the bluegill.
- When it comes to frying and pan searing, brown means flavor.
- Flip the fillets and cook for 1 1/2 to 2 minutes on the second side.
- Avoid moving the fish around too much at this point. Once its cooked, the flaky fish could begin to fall apart so just one flip to the second side, and one flip onto the plate will be good.
- It is done when the fish is brown on both sides and reads 145°F with a meat thermometer. You can also tell if its cooked by inserting a fork into the thickest part of the fish and twisting the fork. It should reveal a flaky, perfectly cooked fish that is not translucent in the middle.
- Serve with steamed rice, fried lambsquarters, or just by itself!
- This fish is flavorful, light, tender, and buttery.
AMAZING BLUEGILL FRIED IN BUTTER
Bluegill is an amazing, sustainable, and underrated fish! There are many ways to cook it but my favorite is simply frying it in butter the old fashioned way.
Ingredients
- Bluegill - Whole or fillets
- Butter - Salted or unsalted
- Salt (optional)
- Pepper (optional)
Instructions
- Wash the bluegill to get any dirt of grime off of it.
- Fillet the fish to get 2 nice sides off of it.
- Warm a skillet and add butter. Careful not to burn the butter, but hot enough to sear the fish.
- Place the fish in the hot pan. Cook 1 1/2 to 2 minutes on side one. You are looking to get a nice brown color on the sides of the fillets. Remember, brown equals flavor.
- Flip the fillets to side two. Cook 1 1/2 to 2 minutes on side two.
- Flip the fillets onto your plate and enjoy the delightful and delicate flavor of this most delicious fish.
Notes
Take care not to burn the butter. Butter has milk solids in it and burnt butter is quite undesirable.
Brown the fish on both sides. This will ensure you are getting the most delicious flavor out of your fish.
If you undercook the fish slightly, place the fillets on a plate, cover with foil, and let rest for a few minutes to bring up the internal temperature.
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I like to put a spin on popular dishes and creating new dishes, using foraged foods.
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i very much enjoy plant, tree, mushroom identification and there uses for food, beverage and medicine.
follow along! as i create dishes using all of the things that grow outside your door.
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[…] quarters was the bed for my Amazing Bluegill Fried in Butter to lay on. Lambsquarters and Bluegill are seemingly always available to the […]