12-20-2011, 01:45 PM
Sometimes I like to do a followup to a post, share the "aftermath". To me - it's a way to show respect for them little fishes! To honor, respect, and devour. [laugh]
Lavaman tells me he's NEVER tried Bluegill or Perch, and that just ain't right for someone who's fished as long and hard as this guy. Just rewards for lunch.
First - dried, laid flat - boneless fillets. Sprinkled with some seasoning (lemon pepper, garlic, cajun spice, salt). Tried to keep a light hand on the sprinkler.
Coat with Flour, then dredge in egg, then roll in Panko bread crumbs. Next it's off to a 350 oven, few minutes, a flip, and a few more. Aiming for a golden brown, crispness.
Mix up some 'secret sauce' - well it WAS secret! Pour some ranch in half the dipper, and a mix of ketchup/horseradish/hotsauce. Plate and serve.
[center]Is it lunchtime yet?
[inline MI.Plated.Perch.Bluegill.FilletFingers.jpg][/center]
Lavaman tells me he's NEVER tried Bluegill or Perch, and that just ain't right for someone who's fished as long and hard as this guy. Just rewards for lunch.
First - dried, laid flat - boneless fillets. Sprinkled with some seasoning (lemon pepper, garlic, cajun spice, salt). Tried to keep a light hand on the sprinkler.
Coat with Flour, then dredge in egg, then roll in Panko bread crumbs. Next it's off to a 350 oven, few minutes, a flip, and a few more. Aiming for a golden brown, crispness.
Mix up some 'secret sauce' - well it WAS secret! Pour some ranch in half the dipper, and a mix of ketchup/horseradish/hotsauce. Plate and serve.
[center]Is it lunchtime yet?
[inline MI.Plated.Perch.Bluegill.FilletFingers.jpg][/center]