We've gotten too much fried fish! My wife urged me to find another recipe... not fried, and maybe healthier(?). Well, this has become our new favorite. It also reheats well in a frying pan on the stove top... and also on the stove while winter camping!

Phil’s Deviled Bluegill

• 4 cups of bluegill meat (drop fillets in boiling water, bring to a boil again – remove and drain)
• 1 cup milk
• 1 - 1/2 tablespoons grated onion
• 3 tablespoons chopped parsley
• 3/4 teaspoon salt
• 1 teaspoon dry mustard
• 1 cup of crumbled corn flakes
• 3 tablespoons Worcestershire sauce
• 4 slices of white bread, crusts removed
• 1/4 pound butter
• dash of pepper
• 1 green pepper
• dash Tabasco sauce
• 1 finely cut pimento


Method:

Cook everything but the fish for 10 minutes over medium heat,
stirring. Then add the fish and cook five minutes. Place in a
flat casserole and sprinkle crumbled corn flakes over the top.
Brown in a 350°F oven for 25 minutes. Serves six people.

Notes:

Use Corn Flakes and crumble them medium coarse… do not use corn flake crumbs.
I can’t find a pimento at our grocery so I’ve used 3 teaspoons diced pimento from a jar.
I’ve boiled the bluegills in water seasoned with Old Bay Seasoning and it adds a nice flavor.
Prepared mustard seems to work fine as a substitute.
Fits well in a 9” round glass casserole.
Serve with a white sauce over the top to make this look fancier. And a sprinkle of paprika.
A dozen bluegills makes this a nice size dish.

This recipe came from a book of fish recipes from a Canadian Fishing Guide. The first time I made this, I used Corn Flake Crumbs instead of crumbled Corn Flakes. It came out a little pasty and dense and did not look good, but the taste was great. We enhanced the plate appearance with Jill’s Homemade White Sauce which we still enjoy with this meal.

Used this recipe over the weekend for company... turned out great. Just made it again last night with walleye for a fishing trip this week. We'll see how that works.