CookEat Recipe
Panfish Sautes
Fresh whole bluegill lightly coated with milk and flour, pan-fried in lard and finished with melted butter, parsley and lemon sections.
Method
Steps
Step 1
Have six medium, very fresh, plump food-purpose bluegill scaled and gutted while retaining their heads, tails, skin and backbones. Keep them refrigerated until needed, then wipe them neatly with a clean food-safe cloth.
Step 2
On a plate mix the three tablespoons of cold milk, one teaspoon of salt and half a teaspoon of ground white pepper. Gently roll all six fish in this mixture, then turn them lightly in enough plain flour to coat them. Keep raw coating tools separate from the clean draining and serving area.
Step 3
Heat the three tablespoons of lard in a frying pan. Arrange the fish beside one another and fry for about five minutes on each side as a guide, until nicely golden and each fish reaches 70 C at its thickest centre away from bone. Work in batches if needed, allocating the same measured lard between them.
Step 4
Lift out with a skimmer and drain well on a clean food-safe cloth. Arrange on a large hot dish with parsley greens and six cut lemon sections. Spread the one tablespoon of melted butter over all six fish and serve promptly.
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