Classic Midwest Panfish Fry

Nothing closes a good panfish trip like a proper shore lunch. This Midwest-style panfish fry works for bluegill, perch, and other small fillets — crispy outside, flaky inside, and simple enough for the cabin or campsite.

Ingredients

• 1–2 lbs panfish fillets, rinsed and patted dry
• 1 cup cornmeal (or half cornmeal, half flour)
• 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika
• 1/2 tsp garlic powder (optional)
• 2 eggs beaten with 2 tbsp milk
• Oil for frying (peanut or canola)
• Lemon wedges and hot sauce for serving

Steps

• Mix dry coating in a shallow bowl.
• Dip fillets in egg wash, then press into coating.
• Heat 1/4-inch oil to 350–375°F in a cast-iron skillet.
• Fry in batches 2–3 minutes per side until golden.
• Drain on a rack; serve immediately.

Catch your own fillets with our <a href="https://drowningfishrescue.com/mastering-the-art-of-bluegill-fishing-a-complete-guide/">bluegill guide</a> and <a href="https://drowningfishrescue.com/chasing-the-perch-a-guide-to-catching-yellow-perch/">perch guide</a>.