Looking for another delicious way to prepare your catch for the table? Try this “Bluegill Slider” recipe from fish photographer and culinary extraordinaire Bill Lindner.

Bluegills are fantastic table fare and what we always want to stress the fact that you want to keep the bluegills that are 9 inches or less now. We try to aim for that 7.5 to 8.5 inch mark. That way you still get a nice fillet, but you are also protecting the resource by releasing those larger fish.

When it comes to filleting your Bluegills you will need to have a quality knife to maximize your yield off of a smaller fish. That is were a six inch Bubble Blade Whiffie knife comes in very handy. Its narrow profile allows you to get around the smaller fish with ease, and you will get the most bang for your buck.

Now that you have your pan fish fillets. Get some of your favorite lettuce and also some mini sandwich buns. Once you have those you’ll want to make your tartar sauce.

Tartar Sauce:

One part mayo

One part sour cream

Pickle relish

minced garlic

shallots

lemon zest

 

Breeding:

One part flour

One part breadcrumbs

Paprika

Salt

Pepper

Onion Powder

Garlic Powder to taste

 

Pan fry the breaded fillets in the light amount of high heat cooking oil for a few minutes. Once it is cooked on each side, stack everything on the bun and away you go. Enjoy!