Bluegill are referred to as panfish for a reason, they fit in a pan and taste great fried. We recently harvested some bluegill from our living room aquaponic system and decided to cook them up minutes after they came out of the tanks.
We kept the preparation incredibly simple, which is the best way to treat any fresh and clean fish. We choose to cook our fish whole because when properly cooked, fish should pull away from the bone easily.
We also do not dredge our fish in anything, and still end up with a firm, clean-tasting fish, with crispy skin and natural flavors enhanced by seasonings, not masked by them.
- Slice 2 – 4 Lemon wedges.
- Mince Parsley, if you intend to use it as a garnish later.
- Descale Bluegill.
- Remove heads just behind the gill plate.
- Rinse Bluegill.
- Pat Dry.
- Heat olive oil to about 350F.
- Season fish, inside and out, with Salt, Lemon Pepper, and Garlic Powder.
- Carefully place fish in hot oil.
- While the fish are cooking, squeeze some lemon juice over them.
- Cook until the skin becomes crispy and well browned, and the flesh turns white and firm, then remove from oil.
- Let rest on a plate for a few minutes, and pat any excess oil dry.
- Garnish with parsley.
- Serve with a lemon wedge.