Скачать или смотреть How I Cook Bluegill - The Old Fashioned Way

Bill Goudy cooks up the Bluegills the way his Grandfather taught him. Check it out!
Original 3 2 1 - Recipe:
4 to 6 large eggs
½ to 1 cup of heavy cream (enough to submerge the fish fillets)
1 stick of butter (½ cup)
Cooking oil of your choice, enough to cover bottom of skillet

Mix grated parmesan, flaxseed meal and almond flour (the ratio is 3 to 2 to 1) and Old Bay seasoning in a large casserole dish.

Beat eggs with heavy whipping cream. Add the fish fillets and make sure they soak completely in the egg wash.


Juanelo 1946 -    / juanelo1946  

9 ounces by volume (18 TBS) of grated parmesan
6 ounces by volume (12 TBS) of golden flaxseed meal
3 ounces by volume (6 TBS) of almond flour
2 TBS of Old Bay seasoning
Add a stick of butter and cooking oil to a large skillet. Heat the butter and oil to 365° F (185° C).

Drain the fish in a colander or strainer. Keep colander or strainer over a bowl to allow continual draining. One at a time, place a fillet in the casserole dish with the dry ingredients. Pat the “breading” onto the fish to thoroughly coat them. Place the breaded fillets onto a dish.

Add the breaded fish to the skillet in two or more batches. Fry them in the butter and oil, two minutes per side.