Double Crunch Cajun Bluegill
6 largebluegill fillets
3 largeeggs beaten
2 Tbspheavy cream
1 1/2 Tbspcajun seasoning
2 cpanko bread crumbs
·salt and pepper
1/2 coil or enough to cover half way up fillets
How to Make Double Crunch Cajun Bluegill
- Salt and pepper the bluegill fillets.
- Beat the egg with the cream and cajun seasoning. Place in a shallow dish. Pour the panko in another shallow dish.
- 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.
- 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.