Entrée: United States – Fried Bluegill
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
10 min
Cook
8 min
Additional
20 min
Total
35 min
Ingredients
Bluegill fillets, about 8 oz (227 g) total 1 cup (240 ml) buttermilk or milk 1 cup (120 g) all-purpose flour 1 cup (120 g) yellow cornmeal Salt, black pepper, and cayenne pepper to taste Vegetable oil or peanut oil for frying Lemon wedges
Instructions
1. Soak fillets in buttermilk for 15–30 minutes; drain and pat dry. 2. In a bowl, combine equal parts flour and cornmeal with salt, pepper, and a pinch of cayenne. 3. Heat oil in a deep skillet or fryer to 350°F (175°C). 4. Dredge each fillet in the cornmeal mixture, pressing to adhere, and shake off excess. 5. Fry fillets in batches 2–4 minutes per side until deep golden and crisp; do not overcrowd. 6. Drain on paper towels, season with a little extra salt, and serve hot with lemon wedges and tartar sauce if desired.
Estimated Nutritional Information*
Per serving | Servings: 2
Calories: 489 kcal
Carbohydrates: 99.3 g
Protein: 14.5 g
Fat: 2.9 g
Saturated fat: 1 g
Cholesterol: 5 mg
Fiber: 4 g
Sugar: 7.7 g
Sodium: 187 mg
Potassium: 334 mg
Calcium: 153 mg
Iron: 5.46 mg
Vitamin A: 24 µg RAE
Vitamin C: 1.2 mg
Generated: 2026-11-05T19:33:04+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.