Breaded Pan Fish Fillets:
Any small panfish will work for this meal. We typically have a mix of Bluegill, Crappie, and SunFish. Prepping the fish is also very important. You can use a spoon or fish scaler to take the scales off the sides of the fish. We filet from the gills and top of spine. We then place the small fillets in a bowl of ice cold water.
I recommend taking the fillets out and patting them dry. A dry fillet allows for a better coating. When pan frying, you want the vegetable oil to get hot enough that if you placed a small dollop of mix in the pan it would sizzle right away. Medium high temperature for a couple of minutes should do the trick with vegetable oil.
You can use a bowl of flour with seasonings mixed in. I have done it this way too. However, I am a Drake’s fan. This is what my dad and grandma used so it is attached to emotional memories. You may have a favorite too.
Ingredients and Directions:
- 24 or so fillets, this would be 12 fish (make sure they are dry)
- 1 cup vegetable oil
- Drake’s (mixed to bag directions, it should feel thick, not watery)
- If you do not have a bag mix, use 1 cup flour in a bowl seasoned and 2 eggs stirred in another bowl. You will need to dip the fish in the egg and then the flour mix to make it coat
- Fry the fish on one side for a minute or two until it is golden brown. Flip to the other side and repeat
This is a good breakfast food with venison tenderloin, toast, and eggs. We also like to make fish sandwiches with some Cholula or Sriracha.
Bountiful harvests and happy cooking,
Recipe prepared by Jennifer Hiller