Recipes: Bluegill, Part 2

If you were fortunate enough to get out onto the ice this winter and fill your freezer with plenty of bluegill fillets, I’m sure you’ve been looking for an excuse to eat them. We’ve yet to get more than a few inches of snow in my neck of the woods, so I won’t be drilling any holes in the ice any time soon, but for those of you with a freezer full of bluegill to cook, I’ve got a few more recipes today that might help get the job done. Enjoy!



Bluegill Cakes

1 cup flour

½ tsp garlic powder

1 tsp onion powder

1 tsp baking powder

1/ tsp paprika

1 tsp salt

¼ tsp black pepper

1 egg, separated

2/3 cup milk

1 tbsp butter, melted

2 cups flaked bluegill fillets

Oil, for frying


1.  In a large pan, heat oil to roughly 375 degrees.

2.  In a large bowl, blend flour, salt, pepper, garlic powder, onion powder, paprika, and baking     powder.

3.  Mix together egg YOLKS and milk and then add to the dry ingredient mixture. Mix well.

4.  Add melted butter and fold in the egg WHITES and fish flakes.

5.  Mold mixture into small cakes and fry in the oil until golden brown on both sides. Drain on paper towel and serve.


Bluegill Cajun-Style

1/3 cup cornmeal

1 1/2 cups flour, separated

¼ tsp salt

¼ tsp garlic powder

¼ tsp cayenne pepper

½ tsp black pepper

½ tsp onion powder

½ tsp paprika

½ tsp dried oregano

1 egg

½ cup milk

Bluegill fillets

Oil, for frying


1.  In a large bowl, combine all dry ingredients and 1 cup of flour. Place ½ cup of flour in a separate bowl.

2.  Beat the egg and milk in a bowl.

3.  Coat fillets in flour and dip each one in the egg mixture, then cover with seasoning mixture.

4.  In a large skillet, heat oil over medium heat and fry fillets until golden brown. Allow to cool and serve.