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Boundary Waters Quetico Forum :: Group Forum: Home Cooking :: Deviled Bluegill
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| bobbernumber3 |
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. |
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| bobbernumber3 |
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