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Post by PA Hillbilly on Mar 20, 2008 5:00:56 GMT -5
Bluegill, then yellow perch. They are best when pulled out of a hole in the ice and cooked before you get off the ice.
I like to use this recipe.
2 bluegill filleted 1/4 c. flour Salt and pepper to taste 1/4 c. cornmeal 1 tbsp. unsalted butter 1 tbsp. olive oil
The sauce . . .
1/2 c. white wine 6 tbsp. sour cream 2 tbsp. fresh dill, chopped (2 tsp. dry) 1 tbsp. fresh parsley or chives, chopped Zest of 1 lemon, chopped
* In a large skillet, melt the olive oil and butter until the foam subsides. Meanwhile, rinse the fillets and pat dry. Combine the flour, salt and pepper, and corn meal, and dredge the fillets, shaking them lightly to remove excess flour. * Sauté the fillets over medium heat until golden. Turn fish and continue to cook until done. Remove to warm plate.
* With a paper towel, wipe any crumbs or bits from the skillet and return to medium-high flame. Add wine and cook for 5-8 minutes, or until reduced by half.
* Whisk in the sour cream until smooth, remove from heat, and add herbs and lemon. Taste sauce and season with salt and pepper. Pour the sauce over fish and serve immediately.
This is tntds recipe. I copy & pasted it from the panfish board.
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Post by copperdog on Mar 21, 2008 0:27:32 GMT -5
good
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