Red, White, and Bluegills

Episode 2 Bluegills

Term: Freezer Treasure:  Meat that is found in freezer with no marked date or no memory or date put in freezer

Catch Em

Basic Fishing pole

6# mono, Bobber, Sinker (Aberdeen) Hook

Live Bait:  leaf worms, wax worms, crawlers

Keep Em

Cold is Best

Cooler with Ice.  Keeps fish fresh, and fish expire from the cold

Cut Em


Boneless/Skinless:  Slice from the gillplate to the tail, flip and slice off the skin with scales.  Most Efficient

Boneless/Skin on:  Scale fish with scaler or knife edge, slice the same as Boneless/Skinless method but leave skin.  Semi-Efficient Added Quality

Whole Fish:  Scale entire fish, start at top of shoulder (just behind the head) cut down along gill plate removing the head.  Cut the belly and wipe out innerds.  Semi-Efficient Added Quality


Fry Em

Dry or Wet batter

To season or not to season, its your fish.

Used Simple Dry Batter of 2:1 (flour to corn meal)

Oil needs a high smoke point for quick fry of the fish and batter.  Oil temp needs to be 350*-375* F

Good: Peanut

Better: Canola

Best: Soy

Done in batches to not drop the oil temp too far

Fish is done when batter is crunchy, flesh is flaky and white

Nick’s Cautiously Spicy Tarter Sauce

Serving Size: Dinner for 2

Prep Time: 5 minutes

Calories per serving:  Are you serious?!?

1C Mayo (Hellmann’s was used)

1/4C Dill Pickles (knife chopped)

1tsp Pickle Juice

1 1/4tsp Lemon Juice

3/8tsp Cayenne Pepper

Salt to Taste

Chop pickles with knife to get desired consistency

Combine: Mayo, Pickles, Pickle and Lemon Juices in a bowl, mix

Add Cayenne, small amounts at a time, mixing and tasting to desired heat.  

Add Salt

Chill to allow flavors to mix, serve