Hey, you cooked the bluegills up the same way I do, and most everyone, here in SW Georgia. You sit at my table , you learn to eat around the bones. However, I do have to admit, when my children and grands were small, I spent a lot of time removing bones. I love eating tail. Come to think of it, I’ve never had a bad piece of tail.
Small town called Mc Nary Arizona, maaaaannn, talking about blue gill, while you were eating the tail and fin I was transported back to the year 1960--1670 ish fish fry in the back yard!!! WOW and double WOW,!! I would love fishing in Wisconsin and Minnesota, some day, some day,!! 🙏🏾 Bless you man!!
Hey, I'm from the South and this is exactly like my uncle used to catch and cook them. So happy I finally found someone who does the same. I used to love watching him cleaning em, guess he wasn't so thrilled, lol. But this is the way to go, so delicious.
I agree the medium-sized bluegill are best whole but on the BIG ones, I scale and fillet with the skin on and pan fry with the rest. Also, when I do them whole, I leave the head on, no meat wasted.
yeah we usually prefer gut n scale and eating it whole with head on for most fish i catch but id like to fillet with skin on next time for maybe rock bass and flour coat then pan seared in butter and oil and make the meunier sauce in the same pan to drizzle over them,,but i like to put the fillets in a salt brine over night first or maybe juts dry season over night before cooking
I actually filet out even my little bluegills but i will try this method. My grandpa would filet out a bluegill or crappie in about 30 seconds. I learned from the best.
@@mofomoco I like to fillet as well, but I leave the skin on one side and then they don't need to be flipped when cooking. If you deep fry, the skin is very tasty.
from my understanding i always thought that the top spin fin had a mild venom or is that only a pumpkin seed sunfish if soo can this method also be used for cooking them too and are they ok too eat?
I've been doing whole panfish roasted over the campfire. Gut, keep heads on, stuff with butter and lemon, close with twine or small wooden skewer, hang from a metal stringer slung between two spits. It wastes nothing, and the bones come right out. This method looks really cool, too. Thanks! Quick question: Do the scores on each side help to cook evenly or add flavor? Wasn't sure about that. Thanks again.
Have you ever left the scales on? I'm interested in trying this. lol Especially if I fry them in batter. But I think with the size of a bluegill, just leave the head on, remove the guts and then cook it. some of the head also has some meet that gets neglected....either way, the tail has nutrients if you're into it. I eat shrimp tail myself if its cooked crispy enough. I don't like milk. need calcium! hahaha
thats the only way to do gills love it and vac seal the heads for catfishing i live in northern ny i caught a mess oy big gills this spring just what i did and i am 66
HMMM? The score idea makes sense. I will try. I assume you can do the same with small perch too? Going pan fishing this weekend in Clare Mi. Next time fish on the day you are playing Lions! Always an easy win!
I always descale my fish in the sink full of water and with a garbage disposal. That way there's little mess and you can grind the scales and innards. However, do not do this with common carp. The scales are so big and thick that they might plug up your pipes. Best to scale carp in a plastic tub filled with water.
I remember bluegill was a popular catch with my grand dad and dad...gahh...some GOOD OL fish fries with some bluegill...one time my dad showed me the "chips", deep frying the tail...good stuff...nice times...
Been harvesting BG from my pond because they have been getting overcrowded and hurting my BM Bass population. Usually I just use them for catfish bait but I can't stand catfishing anymore because it's SO BORING. I'd prefer to fish for Bass and Panfish in tournaments. But tbh, I never cooked bluegill in my 30 years of fishing and decided to pull 28 out of my pond. Fillet them whole and put them in the fridge for tomorrow! Appreciate the tutorial because I cannot wait for SOME GOOD EATIN' tomorrow. :D
It would be cool to see you hit up the Pekin lagoon sometime when they stock it with trout still a few in there but people have been mining it for weeks now but seeing you catch clean cook them would be awesome!
I just gut, rinse, and fry whole bluegills with scales on in coconut oil on medium until the entire fish and bones are a crispy chip. Digging the meat out of the cheeks is the best sticky bite.
I've yet to see any non filet fish fried and where some of the batter has not come off. Trying to see if there is a video and tips to keep more of the breader on the fish. I don't think it's a bad thing the way yours looks as long as you get it evenly coated as in your video. I never use a wet batter then dry batter I always just use a wet batter. Last time though I pat the fish dry before dry battering them. Maybe I need to go ahead and leave them a little damp?
The batter needs to be cold. Try ice cubes. Mayb even fish still cold. When they fry French fries, the French fries are frozen and they come out crispy
@@sandmansimms5704 try small batches. Frying fish takes about 2-3 minutes. Canola or peanut oil is good. Fish should be dry on the outside as much as you can. Rolled in cornmeal works great. Putting in the fridge for a few hours will pull away moisture. Moisture is the enemy when frying.
Use a clear see thru container, cut holes big enough for your hands to fit comfortably in. Wear gloves and scale and gut the fish inside the container. No more scales stuck to everything in sight and very easy to rinse out!
Imma go catch me some bluegill today and make this yummy lookin snack! I'm a bit iffy about the fins tho. Are they actually good?. I've only started eating fish about a month ago. So I'm totally new to the whole fish eating game lmao!
Hey Reed Try this recipe out for bluegill..... I have a patent pending on it and want to see what others say about the spices. 1 tablespoon and 1 teaspoon of each: Paprika Onion powder Garlic powder Himalayan salt Peppercorn 1/2 teaspoon cayenne pepper 1/8 teaspoon thyme 1/8 teaspoon dill powder 1/8 teaspoon lemon grass powder 2 cups flour 2 cups panko 1/2 cup pancake mix Use buttermilk and egg for dredging Mix the spices with the dry powders I use canola oil at 350
Bluegills cooked whole is the best. No meat wasted and the fins are so good. Especially the tail. Super nice crunch! Great vid!
I'm from Florida and mangrove snappers cooked this way is awsome,,,thanks for the idea
Hey, you cooked the bluegills up the same way I do, and most everyone, here in SW Georgia. You sit at my table , you learn to eat around the bones. However, I do have to admit, when my children and grands were small, I spent a lot of time removing bones.
I love eating tail. Come to think of it, I’ve never had a bad piece of tail.
When you scale put the fish in a tub of water while you do, it prevents the scales from going everywhere and makes clean up super easy
Genius ❤
Great idea!💡
Thats what i do. A big bowl of water
Exactly how my dad taught me to clean a bluegill when I was a kid. Old school
Small town called Mc Nary Arizona, maaaaannn, talking about blue gill, while you were eating the tail and fin I was transported back to the year 1960--1670 ish fish fry in the back yard!!! WOW and double WOW,!! I would love fishing in Wisconsin and Minnesota, some day, some day,!! 🙏🏾 Bless you man!!
Those heads yes are awesome catfish bait. Thanks for the video.
I could cry.😭 That brings back memories from Mississippi.👍
Hey, I'm from the South and this is exactly like my uncle used to catch and cook them. So happy I finally found someone who does the same. I used to love watching him cleaning em, guess he wasn't so thrilled, lol. But this is the way to go, so delicious.
The absolute best fish to eat ! I love fresh bluegills.
I agree the medium-sized bluegill are best whole but on the BIG ones, I scale and fillet with the skin on and pan fry with the rest. Also, when I do them whole, I leave the head on, no meat wasted.
yeah we usually prefer gut n scale and eating it whole with head on for most fish i catch but id like to fillet with skin on next time for maybe rock bass and flour coat then pan seared in butter and oil and make the meunier sauce in the same pan to drizzle over them,,but i like to put the fillets in a salt brine over night first or maybe juts dry season over night before cooking
I actually filet out even my little bluegills but i will try this method. My grandpa would filet out a bluegill or crappie in about 30 seconds. I learned from the best.
@@mofomoco I like to fillet as well, but I leave the skin on one side and then they don't need to be flipped when cooking. If you deep fry, the skin is very tasty.
Next time try a few with the head on when fried they taste awesome.
Best way and different way to prepare and cook panfish! Great video by the way!!
Have you tried scaling it under water?
Big bowl of water, and a tablespoon works great!
Easy Cleanup! 👍
@@rickkeeton9246 Is that a reipe? Lol
I cook them the same. Sometimes I'll dip them in melted butter and then cornmeal them with salt and pepper. Nothing better!
Best way and diferent way to cook bluegills! Great video by the way!!
I'm super glad to watch... thank you for making video..
I think this is the best method I’ve seen so far!
from my understanding i always thought that the top spin fin had a mild venom or is that only a pumpkin seed sunfish if soo can this method also be used for cooking them too and are they ok too eat?
How do you store them? I don't want to fillet them, I'm going to eat them whole like in this video.
Gawd those look good. Don’t have em here in Vegas though. Wish I lived in Midwest.
Great video and presentation. We have a bunch of catch and cooks but now I need to add a bluegill!! Thanks for showing us how it’s done.
Just always remember who one the first two super bowls ever my friend and them blue gills looked delicious
I've been doing whole panfish roasted over the campfire. Gut, keep heads on, stuff with butter and lemon, close with twine or small wooden skewer, hang from a metal stringer slung between two spits. It wastes nothing, and the bones come right out. This method looks really cool, too. Thanks! Quick question: Do the scores on each side help to cook evenly or add flavor? Wasn't sure about that. Thanks again.
Have you ever left the scales on? I'm interested in trying this. lol Especially if I fry them in batter. But I think with the size of a bluegill, just leave the head on, remove the guts and then cook it. some of the head also has some meet that gets neglected....either way, the tail has nutrients if you're into it. I eat shrimp tail myself if its cooked crispy enough. I don't like milk. need calcium! hahaha
thats the only way to do gills love it and vac seal the heads for catfishing i live in northern ny i caught a mess oy big gills this spring just what i did and i am 66
These looked somewhat firm when you gutted them, did you freeze them for a while to make them easier to work on? looks delicious
HMMM? The score idea makes sense. I will try. I assume you can do the same with small perch too? Going pan fishing this weekend in Clare Mi. Next time fish on the day you are playing Lions! Always an easy win!
I always descale my fish in the sink full of water and with a garbage disposal. That way there's little mess and you can grind the scales and innards. However, do not do this with common carp. The scales are so big and thick that they might plug up your pipes. Best to scale carp in a plastic tub filled with water.
Great video, I am going to give this a try.
As a fellow Wisconsinite Would you kindly let me know where you got that tub to coat fish, I can't find it.
Thanks in advance!
I remember bluegill was a popular catch with my grand dad and dad...gahh...some GOOD OL fish fries with some bluegill...one time my dad showed me the "chips", deep frying the tail...good stuff...nice times...
Go Pack where did you get that batter bucket?
@Reed On the FLy man i caught some nice one yesterday! going to try this for LUNCH today
Glad I’m not the only one who uses the heads for bait later lol. Always lands me some nice blue catfish
Just caught a mess of bluegill,gonna try this.
I’m gonna be trying this tonight. Never had bluegill before, hope it turns out good!
Looks good but down here in the deep south we add more oil and just deep fry them
The ol man taught you well, especially the music. Cheers
How long did you fry them ? 7 minutes 🤷
Thanks for showing it g , I'm new to fishing , I'm tryna learn as I go to teach my son 💪🏾
Thanks for the great video!!!
Where did you get your batter shaker?
Good vid, saw a tip to use a small hand warmer against the go pro to help extend battery life. Might give it a try next time.
thats a hell of idea! thanks!
Great tip. And yea it works. I keep a hand warmer in my go pro zip lick battery baggie. Keep 8 batteries in there works great during winter months
Man that bluegill looks good, but that spotted cow... that just looks like heaven lol
Oh ya sure you betya! Dat's how we do it over here in Minnesota don't ya know
Had me at spotted cow miss those beers
lets see what you do with and what you catch with the cut-bait!
Awesome job looks good 👍
Been harvesting BG from my pond because they have been getting overcrowded and hurting my BM Bass population. Usually I just use them for catfish bait but I can't stand catfishing anymore because it's SO BORING. I'd prefer to fish for Bass and Panfish in tournaments.
But tbh, I never cooked bluegill in my 30 years of fishing and decided to pull 28 out of my pond. Fillet them whole and put them in the fridge for tomorrow! Appreciate the tutorial because I cannot wait for SOME GOOD EATIN' tomorrow. :D
Nice thats how we doit in Wisconsin cook in the cold n beers
How long do you keep it in a fryer for
Do you just pick around the bones? I'm assuming this is tasty but the bones seem weird to pick around.
I would love to know what propane burner you are using.
Does the bones get cooked up
It would be cool to see you hit up the Pekin lagoon sometime when they stock it with trout still a few in there but people have been mining it for weeks now but seeing you catch clean cook them would be awesome!
What is the fry batter powder?
not to be a bummer, but isn't it a pain picking around the bones?
Can you pull the rib meat out after frying? Or do they basically break down while frying?
Spotted Cow! Wish we could get it in Missouri
I like to scale them under water in the sink. They don't go flying everywhere. Hope they don't end up clogging up the pipes after a while though.
Ditch the engine oil and use lard. They will taste even better. Great vid.
I just gut, rinse, and fry whole bluegills with scales on in coconut oil on medium until the entire fish and bones are a crispy chip. Digging the meat out of the cheeks is the best sticky bite.
Why do u soak in water and put in fridge? Whats it do?
Your bluegill heads you should try a recipe Jamaican fish head tea
I've yet to see any non filet fish fried and where some of the batter has not come off. Trying to see if there is a video and tips to keep more of the breader on the fish. I don't think it's a bad thing the way yours looks as long as you get it evenly coated as in your video. I never use a wet batter then dry batter I always just use a wet batter. Last time though I pat the fish dry before dry battering them. Maybe I need to go ahead and leave them a little damp?
The batter needs to be cold. Try ice cubes. Mayb even fish still cold. When they fry French fries, the French fries are frozen and they come out crispy
@@noflexzone6170 ok ill try but i dont use wet batter with them. I'll try and remember to put the dry batter in fridge 😄
@@sandmansimms5704 try small batches. Frying fish takes about 2-3 minutes. Canola or peanut oil is good. Fish should be dry on the outside as much as you can. Rolled in cornmeal works great. Putting in the fridge for a few hours will pull away moisture. Moisture is the enemy when frying.
@@noflexzone6170 gotcha
Why do you soak them in salt water first ?
Sick recipe man! no Blue Gills where i live, you do this with any other fish?
thanks! And I've only tried it with panfish!
We’re you from that don’t have panfish lol
@@vkrazy4568 LMAO this dude a alien bruh
What was the recipe? I didn't quite catch what you used, but looks so delicious
Glad it aint cold there!
that is good i do the same with my brim
Use a clear see thru container, cut holes big enough for your hands to fit comfortably in. Wear gloves and scale and gut the fish inside the container. No more scales stuck to everything in sight and very easy to rinse out!
I looked this up because fried whole tilapia is a favorite at mariscos restaurants, and bluegill have a similar taste to tilapia In my opinion.
Imma go catch me some bluegill today and make this yummy lookin snack! I'm a bit iffy about the fins tho. Are they actually good?.
I've only started eating fish about a month ago. So I'm totally new to the whole fish eating game lmao!
When I deep fried mine I didn't even need to take out the rib bones. They crunched down like chips.
Scale them underwater. Not as many scales to clean up later.
How long do you cook them?
What powder you used
When's the next video... wish u did alittle more content lol
Looked so good 🤤
Looks tasty!
Vikings fan, but fantastic vid. This is by far the best way to eat Bluegill. Thanks for the upload you dirty cheesehead
Makin me hungry
I did this in Catt iron and I almost bunt the house down
Awesome 😎
Good video man
Try a fork scaling them it's a lot easier
The only way that I cook them is what I meant I do that with my catfish too 🤤😊
Do they ship bluegill?
@@lifepro5347 I live in Las Vegas Nv. No bluegill here. I wish there were.
@@lifepro5347 awesome. I remember perch too. Awesome fish.
Not bad for packers fans lol
I’m kidding
Great video guys
lol thank you!!!
Hey Reed
Try this recipe out for bluegill.....
I have a patent pending on it and want to see what others say about the spices.
1 tablespoon and 1 teaspoon of each:
Paprika
Onion powder
Garlic powder
Himalayan salt
Peppercorn
1/2 teaspoon cayenne pepper
1/8 teaspoon thyme
1/8 teaspoon dill powder
1/8 teaspoon lemon grass powder
2 cups flour
2 cups panko
1/2 cup pancake mix
Use buttermilk and egg for dredging
Mix the spices with the dry powders
I use canola oil at 350
Put them in a bucket of water makes it easy
Awesome
I am going to try it that way and go lions
I want that bowl
Nice recipe. Go vikes!
Do I hear Stevie Ray Vaughan 👀❤️🔥
That's the only way I could come I don't like wasting meat 🤤😊
BRADY BRADY BRADY!!!
You Yankee boys are alright! You know how to enjoy some fine fried bream!
tom brady took ur soul