Crispy Fried Bluegill Skins. Crispy Fried Bluegill Skins Very tasty sprinkled over fish soups and fish salads, also great alongside fish tacos or eaten alone as a snack. Fillets - Unlike many other fried foods, fried bluegill fillets are quick and easy to make. To bread the fish, pour one cup of crushed breadcrumbs or croutons into a bag with pepper, salt and lemon pepper.
Easy to prepare, it is a great dish anytime of the year.
Watch this how to video to learn how to make crispy oven fried chicken without the skin, but lots of flavor.
I served mine with some warm bankok peanut sauce. renee.
You can have Crispy Fried Bluegill Skins using 4 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Crispy Fried Bluegill Skins
- It's 1 of bluegill skins with scales still on them.
- You need 1 of flour to coat.
- You need 1 of salt and pepper to taste.
- You need 1 of grease for frying..
Very tasty sprinkled over fish soups and fish salads, also great alongside fish tacos or eaten alone as a snack. Put in as many chicken pieces as the skillet can hold. We had some skins left over from our Chicken Thighs recipe so we made some crispy snacks.! And it's real easy to do as shown here.
Crispy Fried Bluegill Skins instructions
- Fish scales are said to be rich in calcium, phosphorus, collagen and a host of other nutrients which help prevent osteoporosis though I have not found conclusive data backing this up.. many places use fish scales for making "fish scale jelly." which I have never tried. not all fish scales from all fish are edible.. so please check to make sure you can eat the fish scales you choose to fry. hope you enjoy My fried fish scales!.
- wash skins well under cold running water. use fingers to rub the scales. lightly bending skins to clean under scales. once you no longer feel thick slime they are clean..
- heat oil in frying Pan until hot.
- cut skins into strips..
- sprinkle on salt and pepper to taste..
- completely coat skin strips in flour.
- drop skins into hot grease..
- fry for about 3 minutes or until crispy and browned..
- let cool on a paper towel lined plate..
- serve by sprinkling skins on top of fish soups, fish salads or eat alone as a snack..
- tip: fish skins are best when you Leave a sliver of meat on them..
- tip: any fish skin and scales can be used provided its not poisonous to humans. I generally just use bluegill and crappie cuz I know those are safe..
The Honey Thighs vid we did last week is here: https://youtu.be. Lots of recipes for fried foods call for placing them on paper towels, brown paper bags, or even newspaper to drain excess oil, but unfortunately, this doesn't help keep that nice crispy texture you worked so hard to achieve. There's an easy way, borrowed from restaurants that deep-fry food every day, to keep your fried foods crispy and delicious! Line a baking sheet with parchment paper. Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds.
