The following video will explain how I fillet all the bluegills I keep for meals throughout the year. Sorry for the angle on the video, I forgot to check the lens rim before I started filming. It was turned slightly and caused the video to show up with an angle. You can hear the video much better if you use a headset or earplugs; aside from my technical problems, I think I got the message across.
This is the recipe my
wife uses to prepare the fillets for a fantastic meal.
1. Mix fillets in
yellow mustard. Roll in Zatarain Fish Seasoning mix.
2. Place fillets on a cooking sheet that is sprayed with PAM. Spray the top of fillets with PAM; bake on 450 for about 6-7 minutes. Turn fillets 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 them on a cookie sheet that is sprayed with PAM. Spray the 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 can elope 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 fillets have no bones left in them. One thing I like to do with the fillets before they are either frozen or baked is to let them set in saltwater overnight. 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 are snow white. At this time you can either freeze the fillets in a ziplock bag with water or prepare for a meal. The water is added to the fillets to give them a fresh taste.
Fishing for me would not be nearly as much fun if my wife and I didn’t enjoy eating some of the fish I catch. Give the fillets a try I think you will be surprised how well you will like the baked versus the fried. By the way for an added kick add a Coors Light to wash them down.
2. Place fillets on a cooking sheet that is sprayed with PAM. Spray the top of fillets with PAM; bake on 450 for about 6-7 minutes. Turn fillets 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 them on a cookie sheet that is sprayed with PAM. Spray the 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 can elope 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 fillets have no bones left in them. One thing I like to do with the fillets before they are either frozen or baked is to let them set in saltwater overnight. 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 are snow white. At this time you can either freeze the fillets in a ziplock bag with water or prepare for a meal. The water is added to the fillets to give them a fresh taste.
Fishing for me would not be nearly as much fun if my wife and I didn’t enjoy eating some of the fish I catch. Give the fillets a try I think you will be surprised how well you will like the baked versus the fried. By the way for an added kick add a Coors Light to wash them down.
