Make excellent use of bluegill or other panfish fillets with this restaurant-style coconut-fried technique. This dish is popular among children, but adults at gatherings will also find themselves coming back for more.

Prep Time: 15 minutes, Cook Time: 5-10 minutes, Servings: 6

Coconut Fried Bluegill Recipe Ingredients

• 1 lb bluegill or other panfish fillets

Seasoned Flour:

• 1 cup flour
• 2 tsp sugar
• 1 tsp salt
• 1 tsp dry mustard
• 1 tsp white pepper
• 1 tsp granulated onion
• 1 tsp garlic powder
• 1 tsp cayenne pepper

Egg Wash:

• 2 eggs
• 2 tbsp water or milk

Breading:

• 3/4 cup panko or breadcrumbs
• 1/2 cup unsweetened coconut
• 1/4-1/2 cup coconut oil

Coconut Fried Bluegill Preparation Directions:

1. Set up a flour-egg-breading station by placing three shallow bowls in a row. In the first bowl, whisk together the flour and seasonings until well blended. In the second bowl, beat the eggs and stir in a tablespoon or two of water until just foamy. In the third bowl, mix the panko or finely crushed breadcrumbs with the unsweetened coconut.

2. Heat a large cast-iron pan over medium-high flame and pour in the coconut oil.

3. As the oil heats, bread the bluegill fillets by first dredging them in the seasoned flour, followed by the egg wash, and finally coating them with the panko-coconut mixture. Place the breaded fillets on a wire rack or plate and continue with the remaining fillets.

4. Check the oil temperature by adding a pinch of flour; if it sizzles upon contact, the oil is ready.

5. Fry the bluegill in batches, flipping the fillets once to achieve even browning on both sides. Depending on the thickness of the fillets, this may only take a minute or two, so monitor the frying process closely. Once browned, remove the fillets to a paper towel-lined plate to drain excess oil.