  Fried Bluegill Fillets"The secret to this recipe is double-dip-ping the fish fillets,"1 cup seasoned bread crumbs 1 cup grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon lemon-pepper seasoning 1/4 teaspoon pepper 6 eggs 1-1/2 pounds bluegill fillets or crappie fillets 112 cup vegetable oil, divided In a shallow bowl, combine the first five ingredients. In another bowl, whisk the eggs. Dip fillets in eggs, then coat with crumb mixture. Dip again in eggs and crumb mixture. In a large skillet over medium-high heat, cook fillets in batches in 2 tablespoons oil for 2-3 minutes on each side or until fish flakes easily with a fork, adding oil as needed. Yield: 6 servings. |