Double Crunch Cajun Bluegill

barbara lentz


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.


☆☆☆☆☆ 0 votes

5 Min
10 Min
Pan Fry


  • 6 large
    bluegill fillets
  • 3 large
    eggs beaten
  • 2 Tbsp
    heavy cream
  • 1 1/2 Tbsp
    cajun seasoning
  • 2 c
    panko bread crumbs
  • ·
    salt and pepper
  • 1/2 c
    oil or enough to cover half way up fillets

How to Make Double Crunch Cajun Bluegill


  1. Salt and pepper the bluegill fillets.
  2. Beat the egg with the cream and cajun seasoning. Place in a shallow dish. Pour the panko in another shallow dish.
  3. Dredge 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.
  4. Place 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.

Printable Recipe Card

About Double Crunch Cajun Bluegill

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American

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