![]() ![]() Just ask any local…perch is THE local dish of choice. So, tell me, are you excited to try something new? Lemme know what you think of this fish fry.Fresh from Lake Erie, yellow perch is a delicious dish that every visitor to the area must try. The entire mayo-making process takes about 3 minutes. You can simply drizzle in the remainder of the oil at this point. Once you get an emulsion, it’s easy sailing from there. You just want to go easy with the oil and blending all the while to create an emulsion. Ok, if 2-3 drops fall in there, it’s not the end of the world. Grab your immersion blender, and steady as can be, add the oil 1 drop at a time. It hardly matters at this point what you do. You want the egg, mustard, vinegar, salt, and lemon juice in the bowl first. How to Make Lemon Aioli (without screwing it up). If you can multi-task, start the mayo while the fish cooks – or call your husband and dad into the kitchen and start instructing them. I usually start plating after each batch and salt them while they’re piping hot so the salt has something glistening to stick to. Once hot, the fish fry happens quick-quick-quick. I mean, who likes oily fried fish? Amiright? You can just lower the tip of one of the fillets to see if the oil starts bubbling around the food. Like all deep-frying, you want the oil to be about 365☏. ![]() It’s superb in every way, and I can’t get enough of it. Ingredient Tip: A phenomenal oil for the job is avocado oil. I recommend at least 1 cup of oil, for this reason. You really want the fish to float in enough oil so you don’t have to turn them. You just get a much cleaner flavor that way and can appreciate the subtle bluegill taste. What’s great about this dredge is the way it sticks to the fillets without any egg wash. The cornmeal definitely adds a hint of sweetness, so if you are looking for a really savory flavor only, I’d stick to straight tapioca flour. Personally, I love the way cornmeal mixed with tapioca flour makes the fillets nice and crunchy on the outside. My grandma used to dredge bluegill in straight cornmeal (although, there’s some debate about whether she mixed in flour). I like to set a plate next to the stove and just dredge and fry in batches. Once you’ve collected all the clean fillets, it only takes about 5 minutes to cook them. When you can focus on the flavor of the bluegill, and not on all the bones, it’s an entirely different eating experience.Īnd it makes them easy to dredge and quick to cook. Putting in the work early has its rewards. It’s just like filleting any other fish, only they’re itty bitty. They’re very small fillets so you need a lot. If you can, try to catch about 6 to 10 bluegill per person for a filling meal. I used to put my gluegill in the capable hands of my grandma as a child. ![]() So why do some people love to catch and eat bluegill? They’re difficult to eat and full of tiny bones. Once you go to eat them, you’ll get a mouthful of bones with every single bite. If you try to pan-fry sunfish whole, you’ll soon find out… Skin-on, you get a bit more of a fishy flavor. Well, I should say, the white flesh is mild and flavorful. They’re quite small, so most people throw them back. I once caught a bluegill on a hook with nothing on it. They like to hang out near the shore, and for some reason, they’re super curious and bite just about anything. If you’re interested.ĭad: 27 of these little gems to work with…Ĭatching bluegill or sunfish in your local lake is fun.Ĭhances are, if you’ve ever tried to catch fish, you’ve accidentally caught a bluegill. Dad: I’m catching bluegill so the 3 of us can have a fillet fish fry at your place. ![]()
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