Wednesday, July 10, 2013

Easy, Tasty Fried Panfish

Bluegill, crappie or other panfish, filleted or pan-dressed
Cold milk or buttermilk
Peanut oil, vegetable oil or bacon drippings from breakfast
Flour, yellow cornmeal or pancake mix
Salt, black pepper, cayenne pepper

Fillet fish in normal manner or clean them by gutting, removing the head, tail, fins and scales. Wash fish well in cool water and place them in an ice chest or refrigerator for 15-30 minutes before frying.

Mix dry ingredients well and place in shallow bowl or plastic bag.
Mix egg and small amount of milk or buttermilk in a second bowl. Completely cover pieces of fish with mixture and then dredge them in the dry ingredients.

Fry the fish in the hot oil or grease in a cast iron or other heavy skillet until the flesh easily flakes with a fork at its thickest point.
Drain the fish on a paper towel and serve with potato, salad, your favorite vegetable and an appropriate beverage.

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