Ultimate Bluegill Catch & Cook With the Griz

Ingredients

• 8 fish Bluegill (whole, cleaned) (fresh, about 6‑8 oz each, skin on)
• 2 tsp Kosher Salt (for seasoning before batter)
• 1 cup Bisquick Baking Mix (creates a quick, crispy coating)
• 0.5 cup Water (to thin the batter)
• 0.5 tsp Black Pepper (optional, for flavor)
• 2 cup Vegetable Oil (high smoke‑point oil for deep frying (canola or peanut work well))
• 4 pieces Lemon Wedges (for serving)

Instructions

1. Scale the Fish

   Place each bluegill on a flat surface. Starting at the tail, run the fish scaler forward toward the head, removing all scales. Rinse the fish briefly and set the scales aside in a bowl of water.

   Time: PT5M

2. Gut and Trim

   Make a shallow incision along the belly from the head toward the tail. Pull out the innards, then cut off the head at the base of the gills. Use your finger to scrape out the thin belly liner and any remaining bloodline.

   Time: PT5M

3. Season with Salt

   Pat the fish dry with paper towels. Sprinkle 2 tsp kosher salt evenly over each fish, then let them sit for 2‑3 minutes.

   Time: PT2M

4. Prepare the Batter

   In a mixing bowl, combine 1 cup Bisquick, 0.5 cup water, 0.5 tsp black pepper, and a pinch of extra salt. Whisk until smooth; the batter should coat the back of a spoon.

   Time: PT3M

5. Heat the Oil

   Pour vegetable oil into the skillet to a depth of about ½ inch (≈2 cups). Heat over medium‑high heat until the oil reaches 375°F. Test by dropping a tiny batter drop; it should sizzle and bubble immediately.

   Time: PT5M

   Temperature: 375°F

6. Batter the Fish

   Place the seasoned fish into a zip‑top bag, add enough batter to coat, seal, and gently shake until each fish is evenly coated. Let excess batter drip back into the bag.

   Time: PT3M

7. Fry First Side

   Carefully lower 4‑5 fish into the hot oil using tongs. Fry for about 3‑4 minutes, or until the underside is golden brown and crisp.

   Time: PT4M

   Temperature: 375°F

8. Flip and Fry Second Side

   Using tongs, gently flip each fish and fry another 3‑4 minutes until both sides are deep golden and the flesh is opaque.

   Time: PT4M

   Temperature: 375°F

9. Drain and Serve

   Remove the fish with tongs and place on a wire rack or paper towels to drain excess oil. Serve hot with lemon wedges and optional tartar sauce.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

12 g

Fiber

0 g