Bluegill is one of my favorite freshwater fish to eat, but it’s not often I hook into a school of these tasty slabs. If you expect to heat some peanut oil and serve a lunch or dinner of fried bluegill, you better have pile of them. If your stock of fillets is limited, preparing fish sandwiches – a Po’ Boy in this case – is a great way to stretch your catch.
The bluegill fish fillets are typically on the small-and-thin side; so don’t expect to eat a thick piece of fried fish like you’d get at the local pub. But when you fry them in a cornmeal batter/breading, the bluegill fillets turn crispy. I think they’re perfect for filling a sandwich and the extra crispiness adds great texture.
You can complement the bluegill fish sandwich with any veggies and condiments you like, but I chose to go the traditional fish sandwich route. However, the curry-lime mayo does offer an interesting twist.
Prep time: 5 minutes
Cook time: 10 minutes
- 8 bluegill fillets, boneless and skinless
- ½ cup of milk
- ½ cup of Louisiana Fish Fry Seafood Breading Mix
- Vegetable oil for frying
- 2 hoagie rolls
- 1 large tomato, sliced
- Shredded iceberg lettuce
- Salt and pepper
- 1 large ripe avocado, sliced
- ½ cup of mayonnaise
- 1 teaspoon of Dijon mustard
- 6 dashes of hot sauce
- ½ teaspoon of balti curry powder
- ¼ teaspoon of coriander
- ½ teaspoon of lime juice, or to taste
1. To make the sauce, combine mayonnaise, Dijon mustard, hot sauce, curry powder, coriander and lime juice. Set aside. If you can’t find balti curry, use your favorite curry powder.
2. Place bluegill fish fillets in a bowl and pour in milk. Over medium heat, heat ½ inch of vegetable oil in a frying pan. When oil reaches 375 degrees F, remove each fillet from the milk and dredge in the breading mix. Fry fish until golden brown on both sides; do not crowd the pan. Drain on paper towels.
3. Toast hoagie rolls if desired. Spread sauce on both sides of the roll and fill with avocado, sliced tomato, salt, pepper, iceberg lettuce and fish.