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.
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