18 Nebraskaland • July 2023
Fried bluegill crusted with Italian bread crumbs and Parmesan cheese. JENNY NGUYEN-WHEATLEY, NEBRASKALAND
By Jenny Nguyen-Wheatley
PARMESAN-CRUSTED BLUEGILL
Here's a summer fish recipe that will work with
just about any fish in Nebraska, with the exception
of trout. The Parmesan and bread crumb coating is
light, salty and cheesy — a welcome change from all
the beer batter and cornmeal you've probably eaten
this summer.
Enjoy this Parmesan-crusted bluegill with a zesty
salad. The balsamic-vinegar tossed greens, shown
above, goes well with the flavor of Parmesan. Or, if
eating greens isn't your speed, you could always fall
back on fries. In either case, cold beer applies.
Servings: 2
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients:
•
8 bluegill fillets
•
1
⁄3 cup of Progresso Italian-style bread crumbs
•
Heaping
1
⁄8 cup of grated Parmesan cheese, plus
extra
•
1 egg
•
1 tablespoon of milk
•
1
⁄4 cup of all-purpose flour
•
Canola or vegetable oil for frying
•
Salad greens for two
•
Small handful of cherry or grape tomatoes,
halved
•
Balsamic vinaigrette, to taste
•
Salt, to taste
1. In a wide bowl, combine bread crumbs and
cheese. In a second bowl, beat 1 egg with milk until
egg whites are no longer visible. In a third bowl, add
flour. In a frying pan, heat about
1
⁄2 inch of oil to 325
degrees Fahrenheit. Meanwhile, coat bluegill fillets in
this order: flour—shaking off excess, egg and bread
crumbs. Lay coated fish on a cookie sheet while oil
comes to temperature.
2. When oil reaches about 325 degrees, carefully
add the coated fish. Do not crowd the pan — fry in
batches if needed. Fry until golden and then flip to
fry the other side. Drain fried fish on paper towels and
season with salt to taste.
3. Add salad greens to a mixing bowl and toss
with balsamic vinaigrette, tomatoes and Parmesan
cheese. Serve immediately with warm fish.
IN THE FIELD
