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Bluegill fillets
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John Burns
Posted 4/2/2021 10:01 (#8930266 - in reply to #8929900)
Subject: RE: Bluegill fillets



Pittsburg, Kansas
We catch and clean over 200 or them a year out of our stocked ponds (give lots away as well as eating it ourselves).

You can substitute parmesian cheese and crushed pork rind mixture for the coating to keep it low carb. Air fryer, frying pan in butter, toaster oven, cook about any way. Don't over cook or they will be dry. Just enough to congeal the protein.

Wife has baked them many times also. Like others said, season them with whatever seasoning you like. They do not have a lot of "fish" flavor so they will go with about any flavoring/seasoning mix. Parmesean cheese is salty so taste before adding attitional salt.

If they are fillets watch out for the pin bones coming off the rib cage.

We have done the foil pouch with lemon and butter many times. Very good. A little fresh lemon squeezed over the fish cooked about any way is good too.

Edited by John Burns 4/2/2021 10:45
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