Mustard Fried Bream
(Bluegill are often called bream in parts of the deep South.)

     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.

Bluegill Recipes | Recipes Index | Bluegill Fishing Guide

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David A. Dawson
info@carlylelake.com
Date Last Modified: 04/25/04