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Panfish Shore Lunch Recipe for Bluegill
Panfish Shore Lunch
16 panfish fillets, or 8 pan-dressed panfish
•6 slices bacon, cut into 1-inch pieces
•4 medium potatoes, peeled and cut into bite-size pieces
•1/2 cup green pepper, cut into strips
•1 (4-oz.) jar chopped pimiento, drained
•1/2 cup corn meal
•1/2 cup flour
•1 teaspoon salt
•1/2 teaspoon black pepper
Saute the bacon pieces in a large cast-iron skillet until almost, but not quite, crisp. Spoon a little of the bacon grease (to cook the fish in) into a cup and set aside. Add potatoes, green pepper and pimientos to the skillet. Cook, stirring, until potatoes are nicely browned and bacon is crisp.
While the potatoes are cooking, shake together the corn meal, flour, salt and pepper in a zip-seal plastic bag. Add the fish, and shake to coat.
Push the potatoes to one side of the skillet, then add the extra bacon grease and heat. Add as much fish as you can without crowding it, and cook until the coating is crispy and golden. Cook the remaining fish, and serve piping hot with potatoes on the side.
05/02/14 12:58 PM
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