Entrée: United States – Pan-Fried Bluegill with Lemon Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 bluegill fillets, about 8 oz total (225 g total)
1 cup (120 g) all-purpose flour
Salt to taste
Black pepper to taste
1 / 2 tsp (2.5 ml) paprika (optional)
4 tbsp (60 g) unsalted butter
2 tbsp (30 ml) fresh lemon juice
Lemon wedges for serving
2 tbsp (8 g) fresh parsley, chopped
2 tbsp (30 ml) olive oil

Show original ingredient measurements

4 bluegill fillets, about 8 oz total (225 g total)
1 cup (120 g) all-purpose flour
Salt to taste
Black pepper to taste
1 / 2 tsp paprika (optional)
4 tbsp (60 g) unsalted butter
2 tbsp (30 ml) fresh lemon juice
Lemon wedges for serving
2 tbsp (8 g) fresh parsley, chopped
2 tbsp (30 ml) olive oil

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat fillets dry and season both sides with salt, pepper, and a little paprika if using. Dredge lightly in flour, shaking off excess.
2. Heat a skillet over medium-high heat with a tablespoon of olive oil and 1 tablespoon (15 ml) butter until shimmering.
3. Add fillets in a single layer and cook 2–3 minutes per side (depending on thickness) until golden and opaque; transfer to a warm plate.
4. Reduce heat to low, add remaining 1–2 tablespoons (15 to 30 ml) butter to the skillet and let it brown slightly, stirring to incorporate pan fond.
5. Remove from heat, stir in fresh lemon juice and chopped parsley, then spoon the lemon-butter over the fillets.
6. Serve immediately with lemon wedges.

1. Pat fillets dry and season both sides with salt, pepper, and a little paprika if using. Dredge lightly in flour, shaking off excess.
2. Heat a skillet over medium-high heat with a tablespoon of olive oil and 1 tablespoon butter until shimmering.
3. Add fillets in a single layer and cook 2–3 minutes per side (depending on thickness) until golden and opaque; transfer to a warm plate.
4. Reduce heat to low, add remaining 1–2 tablespoons butter to the skillet and let it brown slightly, stirring to incorporate pan fond.
5. Remove from heat, stir in fresh lemon juice and chopped parsley, then spoon the lemon-butter over the fillets.
6. Serve immediately with lemon wedges.