A freshwater plate: bluegill and tartar sauce, cooked with a close eye and a hot pan.
Rinse and pat the bluegill dry, then season and dredge it in seasoned cornmeal until well coated.
Join to unlock all 5,000 members-only recipes -- every step, every cut. Start a 30-day free trial and cancel anytime.
Freshwater & River
Members
A freshwater plate: crappie and tartar sauce, cooked with a close eye and a hot pan.
Freshwater & River
Free
Bluegill with almonds -- seared with a hard crust and rested before the knife.
Freshwater & River
Members
Slow and simple yellow perch with herb butter, full of deep, wood-smoke flavor.
Freshwater & River
Free
Rainbow trout done right: with a pan sauce, with real technique and a good rest.