Air-Fried Bluegill: A Tasty, Quick Treat

Bluegill is a lean, abundant, and sustainable fish that can be cooked in a variety of ways. One popular method is to fry it, resulting in a golden and crispy texture. However, frying can be a messy and time-consuming process. This is where an air fryer comes in handy. Air fryers use hot circulating air to cook food, resulting in a similar crispy texture to deep-fat frying but with less oil and mess. You can cook bluegill fillets in an air fryer, leaving the skin and scales on or removing them, depending on your preference. The cooking time and temperature may vary depending on the size and thickness of the fillets, but generally, it takes around 10 minutes at 380-400°F. You can also get creative with seasonings and breading to add extra flavor to your air-fried bluegill.

Air-frying bluegill fillets with scales on

Ingredients

• Bluegill fillets (small)
• Olive oil
• Tony Chachere's Creole seasoning
• (Optional) Frozen hush puppies

Method

Leaving the scales on bluegill fillets is an unusual choice, but it has its advantages. Firstly, it saves you the time and effort of removing the scales. Secondly, the scales help to stiffen the fillet and prevent it from curling during cooking. This method is perfect for smaller bluegills.

• Fillet some small bluegill. Remove the ribs with an electric knife.
• Leave the skin and scales on the fillet.
• Place the fillet skin-side down in the air fryer.
• Add a little olive oil to the pan before putting in the fillets.
• Sprinkle Tony Chachere's Creole seasoning on top of the fillets. This seasoning is a little spicy, so use sparingly.
• Cook in your air fryer at 380 degrees Fahrenheit for 10 minutes.
• When cooked, the meat will easily release from the skin with a fork.

You can also cook frozen hush puppies in the air fryer along with the fillets. Simply place them in the air fryer for the same amount of time and temperature.

If you are cooking thicker bluegill fillets, increase the cooking time accordingly.

Alternative Methods

If you don't want to air-fry your bluegill fillets, there are a few other methods you can try:

• Pan-frying: This method gives your fillets an extra crunchy coating. It involves a simple two-step breading process using beaten egg and seasoned breadcrumbs with lemon-pepper and Parmesan cheese.
• Baking: This method is less fussy than frying but still gives you a golden crunch. It involves breading the fish with a mixture of butter, breadcrumbs, Parmesan cheese, and seasonings, then baking in the oven.

Air-frying bluegill cakes

Bluegill cakes are a great way to enjoy bluegill fish. Here is a recipe for air-fried bluegill cakes that you can make at home:

Ingredients

For the bluegill cakes:

• 10 large bluegill fillets, skin off
• 1-2 stalks of celery or bok choy
• 2-3 cloves of garlic
• 2 tbsp Thai or Chinese chili paste
• Sesame oil
• 4-5 slices of bread
• 1 tsp hot mustard
• Mayonnaise
• 1 egg
• Panko breadcrumbs

Optional:

Ketchup, cocktail sauce, or tarter sauce for serving

Method:

• Start by filleting the bluegill fish and removing the skin. You should have around 10 large fillets.
• Boil a pot of water and add the fillets, cooking until they turn white.
• Prepare an ice bath and place the cooked fillets in it to stop the cooking process and prevent them from falling apart.
• Once cool, remove the fillets from the ice bath, drain, and place them in a mixing bowl. Refrigerate until needed.
• Finely mince the celery or bok choy and garlic.
• Heat a small amount of sesame oil in a pan and add the chili paste, celery/bok choy, and garlic. Cook until soft.
• Take the mixture off the heat and add it to the bowl with the bluegill fillets. Gently mix by hand, keeping the fish chunky.
• Toast the bread until very dark, then tear it into pieces and blend it into crumbs.
• Add the breadcrumbs to the fish mixture, along with the mustard and mayonnaise. Mix gently until the mixture is sticky enough to form cakes.
• Form the mixture into balls and flatten them into cakes, about 3/8 to 1/2 inch thick. Cover with plastic wrap and chill for a few hours.
• When ready to cook, brush the tops of the cakes with beaten egg and coat with panko breadcrumbs.
• Lightly spray the tops of the cakes with oil and place them in the air fryer.
• Air fry at 400°F for about 6 minutes, or until brown and crispy. These cakes are delicate, so it's best to cook them on one side only.
• Serve with your choice of ketchup, cocktail sauce, or tarter sauce.

Tips:

• You can adjust the amount of chili paste and Creole seasoning to your taste preference.
• If you prefer a stronger fish flavor, you can leave the skin on the fillets, as some recipes suggest.
• For a crispier coating, spritz the cakes with oil before air frying.

Air-frying bluegill fillets without scales

Bluegill is a versatile fish that can be cooked in various ways, including frying, baking, and air-frying. While it is possible to cook bluegill fillets with the skin and scales on, this method will focus on air-frying bluegill fillets without scales.

To prepare bluegill fillets for air frying, start by removing the ribs and any remaining skin. You can use an electric knife to carefully remove any remaining skin and ribs, ensuring a clean fillet.

Next, prepare the breading for the fillets. In a shallow bowl, combine dry ingredients such as seasoned breadcrumbs, Parmesan cheese, lemon-pepper seasoning, and any other desired seasonings. You can also add salt, garlic powder, and paprika to enhance the flavour. In a separate bowl, whisk some eggs. The eggs will act as a binding agent to help the breading adhere to the fish.

Now, it's time to bread the fillets. Dip the fillets in the whisked eggs, ensuring they are well coated. Then, coat the fillets with the breading mixture. For an extra crispy coating, you can double-dip by repeating the process.

Preheat your air fryer to 380-400°F. Place the breaded fillets inside, cooking in batches if necessary. For smaller fillets, cook for around 10 minutes. For thicker fillets, increase the cooking time accordingly. The fillets are done when they are lightly browned and flake easily with a fork.

You can serve air-fried bluegill with various sides, and it's an excellent option for a quick, tasty, and crispy meal.

Air-frying whole bluegill

Air-frying is a great way to cook bluegill, and you can do it with both whole bluegill and fillets. Here is a step-by-step guide to air-frying whole bluegill:

Preparation:

Firstly, you will need to gut and scale the fish. You can ask your fishmonger to do this for you if you prefer. Then, place the fish in a medium-sized bowl of cold water with squeezed lime or lemon and salt. Wash the fish with the citrus water, then rinse it under the tap. Rub lime halves on the outside and inside of the fish, then rinse a final time. Blot and dry the fish with kitchen paper towels.

Marinade:

Place the fish on a chopping board. Use kitchen scissors to trim off and discard the dorsal and pectoral fins. Use a sharp knife to make 3-4 diagonal scores on each side of the fish, leaving a 3-4cm gap between each cut. Be careful not to cut too deep into the fish cavity.

In a small bowl, mix together olive oil, lime juice, jerk seasoning paste, and seafood seasoning. Add a splash of water if the paste is too thick. Taste the mixture and add salt and pepper if desired. Use your hands or a pastry brush to coat the fish with the marinade, including the scores and the cavity. Leave the fish to marinate for 1-2 hours or overnight in the refrigerator.

Air Frying:

Preheat your air fryer. Place parchment paper or a liner in the basket, then put the fish inside. Air fry the fish for 25-30 minutes at 190°C/375°F. Halfway through the cooking time, turn the fish over using an egg spatula to prevent it from breaking up.

Serving:

About 10 minutes before the fish is done, add the vegetables of your choice to the basket. Once everything is cooked, sprinkle the vegetables with seafood seasoning and serve.

Tips:

You can use any whole fish for this recipe, such as parrotfish, doctor fish, butter fish, snapper, red mullet, or sprats. If you don't like the zesty taste of lime, you can omit it and add more water instead. If you are cooking two fish, you may need to cook them separately, depending on the capacity of your air fryer.

Enjoy your delicious and crispy air-fried whole bluegill!

Reheating bluegill in an air fryer

Yes, you can cook bluegill in an air fryer! Here is a step-by-step guide on reheating bluegill in an air fryer:

Firstly, preheat your air fryer to 350°F/175°C. This is the ideal temperature for reheating most foods. If you are reheating baked goods, a lower temperature of 300°F/150°C is recommended.

Next, place your leftover bluegill in the air fryer basket in a single layer. This ensures even heating and prevents overcrowding.

You can then spritz the bluegill with a light coating of oil. This helps to retain moisture and crispiness.

Reheat the bluegill for around 3-5 minutes. For thicker cuts of meat, you may need to adjust the time up to 5-10 minutes. The bluegill is ready when it reaches an internal temperature of at least 165°F/74°C.

And that's it! Your bluegill should now be heated through and crispy. Enjoy!

Frequently asked questions