DOUBLE CRUNCH CAJUN BLUEGILL
My husband loves to fish and now that he is retired I think we are going to have a lot more fish for dinner. I come up with this recipe and it's delicious. It is so crispy with a little kick to it. The fish inside remains moist and flaky. I can't wait until he goes fishing again. I want more.
Provided by barbara lentz
Categories Fish
Time 15m
Number Of Ingredients 7
Steps:
- 1. Salt and pepper the bluegill fillets.
- 2. Beat the egg with the cream and cajun seasoning. Place in a shallow dish. Pour the panko in another shallow dish.
- 3. Dredge each fillet in egg mixture then panko then back into egg mixture and finish in panko pressing to keep panko on the fillet rather thick.
- 4. Place a skillet over high heat and get it hot. Add oil to come cover half way up each fillet. Fry the fish in batches without crowding the pan. Flip to brown on both sides. Only takes a couple of minutes depending on the thickness of you fish.
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