double crunch cajun bluegill
My husband loves to fish and now that he is retired I think we are going to have a lot more fish for dinner. I come up with this recipe and it's delicious. It is so crispy with a little kick to it. The fish inside remains moist and flaky. I can't wait until he goes fishing again. I want more.
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yield
3 -4
prep time
5 Min
cook time
10 Min
method
Pan Fry
Ingredients For double crunch cajun bluegill
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6 lgbluegill fillets
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3 lgeggs beaten
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2 Tbspheavy cream
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1 1/2 Tbspcajun seasoning
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2 cpanko bread crumbs
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salt and pepper
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1/2 coil or enough to cover half way up fillets
How To Make double crunch cajun bluegill
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1Salt and pepper the bluegill fillets.
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2Beat the egg with the cream and cajun seasoning. Place in a shallow dish. Pour the panko in another shallow dish.
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3Dredge each fillet in egg mixture then panko then back into egg mixture and finish in panko pressing to keep panko on the fillet rather thick.
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4Place a skillet over high heat and get it hot. Add oil to come cover half way up each fillet. Fry the fish in batches without crowding the pan. Flip to brown on both sides. Only takes a couple of minutes depending on the thickness of you fish.
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