Friday, August 13, 2010
Baked Bluegill Fillets the Healthy Choice
Baked Bream and Crappie Recipe
1. Mix fillets in yellow mustard. Roll in Zatarain Fish Seasoning mix.
2. Place fillets on cooking sheet that is sprayed with PAM. Spray top of fillets with PAM. Bake on 450 for about 6-7 minutes. Turn filets over and spray again with PAM. Bake for another 6-7 minutes. Time will vary as to how brown or crispy you want the fish.
How to prepare French Fries
1. Cut up fries and place on cookie sheet that is sprayed with PAM. Spray top of fries with PAM and sprinkle seasoning salt and lemon pepper seasoning. Bake 450 for about 20 minutes. Turn fries over half-way through the cooking and spray again with PAM.
How to prepare Slaw
1. Use a blender to chop the cabbage and carrots. Drain and add mayonnaise, salt, pepper, and a little honey mustard. Mix and chill before serving.
2. Slice fresh garden tomatoes and slice canelope or banana pepper—all of these items are optional, but they help add a zest to the meal. Of course all fillets can be touched with tartar sauce and fries with ketchup.
The bluegills or crappie as stated from the recipe are fillet and there are no bones left in the fish. One thing I like to do with the fillets before they are either frozen or baked is let them set in salt water over night. I have found that this will soak all the blood out of the meat and it gives the fillets a fresher taste. The fillets the next day is show white. At this time you can either freeze the fillets in a zip lock bag with water or place directly on the baking pan. The water is added to the fillets to give them a fresh taste when at a later date you are ready to prepare them.
Fishing for me would not be nearly as much fun if my wife and I didn’t enjoy eating some of my catches. Give the fillets a try I think you will be surprised at how well you will like the baked verses the fried. By the way for an added kick add a Coors Light to wash them down.