Next, cut the bluegill into smaller pieces by slicing through its flesh from head to tail. When ready, rapidly coat the fish fillets with the cornmeal mixture. In a medium mixing bowl. Dip fillets in eggs, then coat with crumb mixture. This can actually be step 1, since it’s easier to ignite all your charcoal at once than separately, but you again have to ignite your charcoal. Wrap the bluegills in foil with a strip of bacon and potato and onion slices, salt, pepper, butter. Cook the fish for 2 to 3 minutes without moving it. Use enough to coat the fish completely. Season flour or cornmeal with salt, pepper, garlic powder or other seasonings in a bowl. Lay in the coals and turn after a 10 minutes.
In another bowl, whisk eggs. Then, with tongs, place in hot oil to fry. Next, cut the bluegill into smaller pieces by slicing through its flesh from head to tail. Lay the fish in the hot pan: First, rinse the bluegill in cold water to remove any dirt or debris. This can actually be step 1, since it’s easier to ignite all your charcoal at once than separately, but you again have to ignite your charcoal. See more of bugout mag on facebook. Cook for 2 to 3 minutes: The pan is ready when a flick of water sizzles on contact with the pan. Cook the fish for 2 to 3 minutes without moving it. If you have lighter fluid, this isn’t too hard.
