My wife and I were talking last night how we would like to cook a batch of Gills some other way than deep frying. We’ve got that down to a science and they are great but we just want to try another method.
Can they be baked with a coating similar to frying? What are some of your non-deep frying methods?
Thanks.
We do walleyes in foil with olive oil ( prevents sticking to foil ) lemon pepper , salt , regular pepper and diced up onions over the top then butter on top of it all in the oven . It’s better than frying I think . Not sure on how it would work with smaller fillets like gillers .
It’s better than frying I think
I agree. You can also put them on the grill in a similar fashion. Pan frying or deep frying just covers up the true taste of the filet with breading or batter.
Ya cause nasty lemon pepper wont cover any true taste.
Air fryer works with a rub of olive oil and a sprinkle of your favorite seasoning. It cooks fast
I think you could blacken any white fish – little olive oil on the filet, your favorite cajun seasoning, then on to a HOT cast iron pat or flat-top in butter. This will smoke so either have your fan on high or do it outside.
Preheat the oven to 350. Mist some tinfoil with oil. I like to use grape seed oil. It has a higher burn temperature and no flavor. Season and seal shut. My family each seasons their own. My son like lemon juice, lemon peel and dill. My wife likes lemon pepper and old bay. I keep mixing it up for whatever I feel like that day. Switch the oven to broil and place on top rack in the oven for 8 min. Flip and let it go for another 8 min. Add time for thicker pieces.
If you don’t have an oil sprayer order one today. You will thank me. No more Pam for this guy. And you can infuse your oil with say garlic or whatever. Might want to look around. I know I only paid $7 each for the ones I got.
I love Walleye and Small Bass ( Yes I said Bass ) Baked in the oven. In fact I prefer this over pan or deep fried. That Being said, I’ve tried to do panfish this same way several times, and it just didn’t seem to work as well. I think there is just something about larger fillets that lends itself to baking better than small fillets.
Preheat the oven to 350. Mist some tinfoil with oil. I like to use grape seed oil. It has a higher burn temperature and no flavor. Season and seal shut. My family each seasons their own. My son like lemon juice, lemon peel and dill. My wife likes lemon pepper and old bay. I keep mixing it up for whatever I feel like that day. Switch the oven to broil and place on top rack in the oven for 8 min. Flip and let it go for another 8 min. Add time for thicker pieces.
You cook panfish directly under a Broiler for 16 Minutes and even more for panfish??? How big of panfish are you catching. If I put fish under my broiler for 16 Minutes – There would be nothing left. That just seems like a long time under broiler heat. I normally bake my Walleye or Bass in the oven at around 14-16 Minutes and then let rest for a few more minutes before serving. I believe the recommended internal Temp for fish is 140-145.
You cook panfish directly under a Broiler for 16 Minutes and even more for panfish??? How big of panfish are you catching. If I put fish under my broiler for 16 Minutes – There would be nothing left. That just seems like a long time under broiler heat. I normally bake my Walleye or Bass in the oven at around 14-16 Minutes and then let rest for a few more minutes before serving. I believe the recommended internal Temp for fish is 140-145.
I could be easily off on my timing. That was walleye last time. 6 min for the small ones. I did a Hawaiian one with fresh pineapple that took extra time. I used the low setting on the broiler.
Yep. I do it often. Bread them like normal for frying, but place on parchment paper and bake them. They are great!! Find any breaded baked walleye recipe online and just cook them like half the time or so since they’re smaller.
Remove pin bones.
-Shore lunch makes a specific baking breading, it’s good.
– Poach or bake in a shallow garlic butter.
We love this recipe on the grill, I’m sure the oven would give the same results. We’ve done this with walleye, perch, gills and crappies. Lately, the kids prefer this way vs fried
INGREDIENTS:
Fish Fillets
Fish Rub
Lemon Juice
Milk
Water
1.) Brine them in the refrigerator in a even mixture of milk, water, and lemon juice for at least 30 minutes before you grill them.
2.) Then pat them dry and sprinkle both sides with Fish Rub.
3.) Grill the filets on a frogmat or a piece of aluminum foil at about 400°F for 4-5 minutes per side or until the fish flakes with a fork.
4.) Remove from the grill and drizzle with lemon juice. Serve immediately.
Dad and I came back from gill fishing. Mom was going to make gills for us.
When we sat down to eat we found out that it was going to be baked gills.
She said she wanted to try another, more healthy way of having sunfish.
When we were finished Mom asked Dad what he thought of them. He paused (thinking about repercussions I expect) and said in only the way dad could say it.
“Why the hell do you have to try and fix something that isn’t broken?”
The words “baking” and “sunfish” were never used in the same sentence in our house again.
But to each their own.
Yep. I do it often. Bread them like normal for frying, but place on parchment paper and bake them. They are great!! Find any breaded baked walleye recipe online and just cook them like half the time or so since they’re smaller.
I do the same.
Dad and I came back from gill fishing. Mom was going to make gills for us.
When we sat down to eat we found out that it was going to be baked gills.She said she wanted to try another, more healthy way of having sunfish.
When we were finished Mom asked Dad what he thought of them. He paused (thinking about repercussions I expect) and said in only the way dad could say it.
“Why the hell do you have to try and fix something that isn’t broken?”
The words “baking” and “sunfish” were never used in the same sentence in our house again.
But to each their own.
Ive got a feeling your Dad was right.
Egg wash then dredge in 50-50 mix of Panko crumbs and Dots Pretzel Crumbles. Add Parmesan to Coating mix if you wish. Adds a nice salt.
I bake the filets raised on a baking drying rack on top of a cookie sheet. This circulates the air getting all sides heated/baked. A light spray of Your favorite oil atop the filets and convection bake at 425 until the breading (tips and high points) begin to get golden.
Egg wash then dredge in 50-50 mix of Panko crumbs and Dots Pretzel Crumbles. Add Parmesan to Coating mix if you wish. Adds a nice salt.
I do the same method but air fry them in the ninja. My whole family prefers them over oil fried. Cleaner fish taste, and no mess.
When I bake them, I put them in a 400 degree oven, on a sheet with Onions and lemon juice. My wife likes them cooked this way for her “healthy” diet option.
i wouldnt think of baking sunfish. gotta be fried with skin on.
have had baked pike and walleye, it was ok but the guy that made it had all kind of stuff in it. think it was cream of soups…..kinda took the flavor away.
by far the best option other then fried is in the grill. not a big fan of egg bath and all the other things on it just a simple breading.
but thats just me!!!!!!!
Remove pin bones.
-Shore lunch makes a specific baking breading, it’s good.
– Poach or bake in a shallow garlic butter.
love a simple poaching method in the oven. Easy and you get the natural flavor and moist not dry or mushy. Plus keep in poached water they will stay same temp till the next round of serving.
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No breading, though!
