Bluegill is an amazing, sustainable, and underrated fish! There are many ways to cook it but my favorite is simply frying it in butter the old-fashioned way.
Looking for something a bit extra? Best Fresh Caught Bream Recipe is something that will not disappoint. This beautiful fresh fish is served atop a bed of Lambsquarters Fried In Butter!
Table of Contents
Interested In Foraging For Your Own Wild Edible Plants? Try My WATERPROOF EDIBLE PLANTS GUIDE Which Is Available On Amazon. If You Enjoy And Want More Please Leave A Review!
INGREDIENTS TO MAKE BLUEGILL FRIED IN BUTTER
- Bluegill – Whole or fillets
- Butter
- Salt (optional)
- Pepper (optional)
HOW TO MAKE BLUEGILL FRIED IN BUTTER
- Wash the fish thoroughly too get any dirt or grime off of it.
- Fillet the fish. You should get 2 nice sides out of it. Season each side with salt and pepper if desired!
- It can be tricky to fillet a fish with a small frame like bluegill. Keep at it and you will get better at it.
- An electric fillet knife can be a huge help in filleting bluegill.
Heat up a skillet (pan) and add a knob of butter.
- Be sure to heat up the pan enough to give the bluegill a good sear but not enough to burn the butter.
- Butter can have an undesirable taste when burned so avoid doing this at all costs.
- Place the fillet on the pan and listen to it sizzle! More than likely your bluegill fillets will be small. So cook for 1 1/2 to 2 minutes on one side.
- You are looking for a brown color on the outside of the bluegill.
- When it comes to frying and pan searing, brown means flavor.
- Flip the fillets and cook for 1 1/2 to 2 minutes on the second side.
- Avoid moving the fish around too much at this point. Once its cooked, the flaky fish could begin to fall apart so just one flip to the second side, and one flip onto the plate will be good.
- It is done when the fish is brown on both sides and reads 145°F with a meat thermometer. You can also tell if its cooked by inserting a fork into the thickest part of the fish and twisting the fork. It should reveal a flaky, perfectly cooked fish that is not translucent in the middle.
- Serve with steamed rice, fried lambsquarters, or just by itself!
- This fish is flavorful, light, tender, and buttery.
