Pan-Fried Bluegill and Crappie with Lemon Aioli

Pan-Fried Bluegill and Crappie with Lemon Aioli (We prepared some fish for the freezer) Ingredients

Bluegill or Crappie

• 1 cup avocado oil for frying (or other neutral oil)

• 1/2 cup cornmeal

• 1/2 cup tanioca flour also called tapioca starch

• 40-60 fillets bluegill or crappie more or less, depending on size

• sea salt

• cayenne optional

Lemon Aioli

• 1 egg

• 1 lemon juiced

• 1 tsp red wine vinegar

• 1 tsp sea salt

• 1 tsp dijon mustard

• 1 cup avocado oil

Instructions

1. Dredge and Fry the Fish. Pour the oil in a large pan over medium heat. Meanwhile, pour the cornmeal and tapioca onto a plate and set next to the stove. Swirl with finger tips to disperse. Gently press the bluegill fillets into the flour mixture, coating front to back. When the oil is hot, lower the fillets into the hot oil (it should bubble right away when the oil is ready). Fry until crispy, about 3 to 4 minutes per batch. Use a spider to transfer cooked fillets to a paper towel lined plate and sprinkle while hot with sea salt.

2. Make the Aioli. Crack the egg into a medium bowl and add the lemon juice, salt, and mustard. Use an immersion blender and ever so slowly, add the oil drop by drop until it thickens*-around the time half the oil is added. Once thick, you can safely drizzle the rest of the oil in without the mayonnaise breaking. Taste and adjust lemon juice and salt to taste.

3. Serve the fish hot with a dash of cayenne pepper for a spicy kick. Serve with the lemon aioli sauce for dipping. #icefishing #crappie #bluegill #panfish #panfishing #fishing #fyp #foodtiktok #foodie #homemade #cooking #cook #homecooking #homecook #freezer #freeze