Of course, you don’t necessarily need a mess of bluegill to make this recipe work. Any small freshwater fish – shellcracker, sunfish, etc. is great fro frying. Don’t overdo the batter. Keep the coating light so that you can still taste the delicate fish. Keep the fish ice cold until just before they go into the hot oil. This will ensure a moist fish with a golden brown coating.
Fried Bluegill with Remoulade Sauce
- 8 – 10 bluegill filleted
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup flour
- 2 teaspoons dry mustard
- 1 tablespoon salt
- oil for frying
- 1 cup mayonnaise
- 2 tablespoons Creole mustard
- 2 tablespoons sweet bell peppers diced
- 2 tablespoons green onion minced
- 1 clove garlic minced
- 2 tablespoons lemon juice
- 1 tablespoon tomato paste
- 1 tablespoon sweet pickle relish
- 2 tablespoons fresh basil leaves minced (or sub pinch of dried basil leaves)
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco
Combine all ingredients and refrigerate for 2 – 3 hours.
- Dip fish in buttermilk. Combine cornmeal, flour, mustard and salt and dredge fish in mixture. Add to 360 degree oil, one at a time, until golden brown. Season with additional salt when hot. Serve with remoulade sauce on the side.