Parmesan-Crusted Bluegill with Balsamic Salad
Try this Parmesan-crusted bluegill recipe with a tangy balsamic salad. A quick, tasty dish for seafood enthusiasts. Cook it now!
Parmesan-Crusted Bluegill with Balsamic Salad
By Walleye Direct
Prep time:
15 minutes
Cook time:
20 minutes
Servings:
2
Ingredients
- 8 bluegill fillets
- ⅓ cup of Progresso Italian-style breadcrumbs
- Heaping 1/8 cup of grated Parmesan cheese, plus extra
- 1 egg
- 1 tablespoon of milk
- ¼ cup of all-purpose flour
- Canola/vegetable oil for frying
- Salad greens for two
- Small handful of cherry/grape tomatoes, halved
- Balsamic vinaigrette, to taste
- Salt, to taste
Instructions
- In a wide bowl, combine breadcrumbs and cheese. In a second bowl, beat 1 egg with milk until egg whites are no longer visible. In a third bowl, add flour. In a frying pan, heat about ½ inch of oil to 325° Fahrenheit. Meanwhile, coat bluegill fillets in this order: flour—shaking off excess, egg and then coat with breadcrumbs. Lay coated fish on a cookie sheet while oil comes to temperature.
- When oil reaches about 325°, lay the coated fish flesh-side down first into the hot oil. Do not overcrowd the pan—fry in batches if needed. Fry until golden and then flip to fry the other side.
- Drain fried fish on paper towels and season with salt to taste. Add salad greens to a mixing bowl and toss with balsamic vinaigrette, tomatoes and Parmesan cheese. Serve immediately with warm fish.
