The Original Kentucky Lake & Lake Barkley Site Since 1996


Lake Barkley and Kentucky Lake Bluegill Recipes

Mustard Fried Bream

1 16-oz. carton sour cream

1 cup prepared mustard
12 bluegill
3 cups yellow cornmeal
salt and pepper to taste
peanut oil

Clean and scale the bluegill, remove the entrails and clean with cold water. Coat fish with first two ingredients and let stand for 20 minutes in refrigerator. Season cornmeal with salt and pepper, before dredging the fish in the mixture. Deep fry in hot peanut oil, using either a cast iron skillet or fish fryer.

Fried BlueGill

2 pounds bluegill, cleaned
garlic salt
black pepper
peanut oil
yellow cornmeal

Mix ingredients in plastic bag, using your own estimate
for the quantity. Fry in hot oil until crisp. Drain on
paper towels.

Bluegill Casserole

4 cups boneless Bluegill fillets

3 Tablespoons Butter or margarine
1 cup soft Bread crumbs
3 Tablespoons chopped fresh Parsley
Salt and Pepper to taste
2 Tablespoons Lemon juice
1 (10 oz.) Cream of Celery soup
1/2 soup can Milk
1 stick Butter, melted
1 1/2 cups crushed Corn Flakes
1 cup grated Cheddar Cheese
2 teaspoons grated Onion
1 teaspoon dry Mustard
1 Tablespoon chopped Pimento
3 Tablespoons Worcestershire Sauce
1 Green Pepper, chopped
1 (6 oz.) can Creamed Corn

Melt 3 tablespoons butter in a large skillet; add the fish,
and cook gently, turning once for 5 minutes. Add water
to cover; cover and simmer 5 minutes longer. Drain, and set aside.

In a large bowl, combine the remaining ingredients
(except the corn flake crumbs and cheese); mix well.
Fold in the reserved fish, turn into a buttered casserole,
and top with an even layer of corn flake crumbs.
Sprinkle with the cheese; cover, and bake at 350° for
25 minutes. Remove the cover, and bake 5 minutes
longer, until the cheese is golden brown.

Serves 6 to 8.

Bluegill & 'Kraut Sandwiches

1 cup cooked, flaked Bluegill

½ cup well drained Sauerkraut
¼ cup chopped Dill Pickles
¼ cup Mayonnaise
1 Tablespoon Horseradish
12 slices Party Rye Bread
4-1 ounce slices Swiss Cheese
2 Tablespoons Margarine

In mixing bowl, combine fish, sauerkraut, pickles,
mayonnaise, and horseradish. Mix well. Portion
mixture evenly on half the bread. Top with cheese.
Top with remaining bread. Melt margarine in skillet.
Place sandwiches in skillet and grill on each side until
golden brown. Serve with chips or relishes and a cold drink.

Makes 4 servings.

Nutty Bluegill Dip

1 pound cooked, flaked Bluegill

1 cup Sour Cream
¼ cup Peanut dust (crushed in blender)
1 Tablespoon fresh Lemon juice
3 Tablespoons minced Onion
¼ teaspoon Salt

Combine all ingredients well and chill. Serve sprinkled
with additional peanut dust.

Bluegill & 'Kraut Sandwiches
  • 1/4 cup butter, melted
  • 1/2 cup dry bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 pound bluegill or crappie
  • Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, cheese and seasonings. Dip fish in butter, then coat with crumb mixture.
  • Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork. Yield: 4 servings.