Fish Fry!

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Another genuine Wisconsin fish fry tonight.  And the Lenten season is long past.

Thawed a bagful of bluegill fillets in a brine for most of the day.  Removed them, rinsed and set to soak in an egg wash made from a locally-sourced eggs.  

Blue eggs. Yup, blue eggs for bluegills.  Get it? 

From there the fillets were dredged in flour seasoned with white pepper, paprika and garlic salt, back to the blue-egg wash and then tossed in a bowl with panko bread crumbs.

Set for several hours in the fridge to firm-up and then into blazing-hot oil.  Pan-fried.

Served-up with homemade slaw, McCain Babycakes® , marble rye slathered in sweet cream unsalted butter and garnished with lemon and tartar sauce.  

The fresh water bluegill is an exceedingly underrated delicacy.  Don't you let anybody tell you otherwise.

Yum!