Baked Bluegill

This baked bluegill is an ideal way to serve your catch the next time you go fishing. It gives you the same satisfying crunch you’d get from frying your fish, but with less work and fewer calories.

Bluegills and other panfish are an ideal way to add fish to your diet. They’re lean, abundant and sustainable, and you get to have the fun of catching them. Just put them together with a few of your favorite side dishes for a memorable meal.

Ingredients for Baked Bluegill

• Butter: Butter in this recipe helps the bread crumbs stick to the fillets, and also protects the lean bluegill from drying out in the oven.
• Bread crumbs: Bread crumbs give the fish a pleasantly crisp crust.
• Parmesan cheese: Parmesan adds deep, savory umami notes to the bread-crumb coating.
• Parsley: Minced fresh parsley enhances the other seasonings, and adds a bright pop of green to the breading.
• Paprika: Paprika adds a pleasing hint of sweet-pepper flavor to the breading and lends it some color.
• Oregano and basil: Oregano and basil add bold Mediterranean flavors to the breading, complementing the Parmesan cheese.
• Bluegill or crappie: These popular panfish are easily caught across much of the country, and offer a lean and tasty alternative to store-bought fish.

Directions

Step 1: Bread the fish

Pour the melted butter into a small bowl. In a separate bowl, combine the breadcrumbs with the Parmesan cheese and the seasonings. Dip the bluegill portions one at a time into the melted butter, then press them firmly into the crumb mixture to coat them on both sides.

Step 2: Bake the fish

Transfer the breaded bluegill into an ungreased 15×10-inch baking pan. Bake them uncovered at 350°F for 20 minutes, or until the breading is lightly golden and the fish flakes easily when tested with a fork.

Baked Bluegill Variations

Dial up the crunch with panko: Ordinary breadcrumbs are just fine, but if you want more crunch on your fish you need panko. The Japanese-style breadcrumbs are larger than the conventional kind, and they’ll deliver a sturdier, crunchier coating on your fish. Because they’re larger, panko crumbs take up more space in your measuring cup, so up the quantity to ⅔ or even ¾ cup as needed.

Swap the butter for milk: Bluegills and other lean fish are low in fat, especially in saturated fat. Baking the fish instead of frying it is also a healthy option. So if you want to keep calories down and avoid saturated fat, you might want to skip the butter. Instead, dredge the bluegill pieces lightly in flour, shaking off any excess, and then dip them in milk. This gives the fish a sticky coating that the breadcrumbs will adhere to just as well.

Make potato-crusted bluegill: Breading doesn’t necessarily need to contain bread. One notable alternative is instant mashed potato flakes, an inexpensive pantry staple many keep on hand. You’ll still get a golden crunch on the outside, but with a distinctively different potato-like character. First dredge the bluegill in flour, then dip them in egg and finally in the potato flakes. Follow the recipe to season the flakes. Start the bluegill portions in a hot skillet to brown them gently on each side, then finish them in your 350°F oven for another 8 to 10 minutes.

How to Store Baked Bluegill

Any leftover baked bluegill should be refrigerated as soon as possible in a food-safe container with a tight-fitting lid. For overnight storage only, a covered plate is fine.

How long does baked bluegill keep?

Leftover cooked fish remains food safe for three to four days after the original meal, as long as it was refrigerated promptly. If it remained at room temperature for one to two hours, it’s prudent to eat it the next day instead.

Can I make baked bluegill ahead of time?

A good rule with fish is that the thinner the pieces, the less suited it is to cooking in advance and reheating. Bluegill portions are small and very difficult to reheat without being overcooked and dry. This is already a quick-cooking entree, so if time is at a premium it’s smarter to choose make-ahead side dishes and cook the fish immediately before serving.

Baked Bluegill Recipe Tips

What other kinds of fish could I use in this recipe?

Whichever small panfish are common in your area should be just fine. If you don’t have bluegills, then crappies, perch, sunfish or anything similar will do just fine. If pike or walleye are your favorites, just cut them into smaller serving sizes and use the recipe as written. When you don’t have the opportunity to get out and catch your own, store-bought catfish, tilapia or haddock are good substitutes.

Can I make baked bluegill in my air fryer?

You sure can, and in fact they’re a good choice for the air fryer because of their small size. Set your air fryer for 400°F, and start checking the bluegills for doneness after about six or seven minutes (thicker pieces can take up to 10 minutes).

How can I make the breading brown better?

Baking or “oven-frying” won’t give you quite the crisp, golden finish you’d get from frying in a skillet. That’s because it’s not immersed in a skillet of hot fat, but you pay a penalty for that in calories. To help the crumbs brown without frying, a compromise is to spritz the crumbs with pan spray or mist them with a misting bottle of oil. You’ll still have fewer calories than with frying, but the end result will have more of that golden crunch.