Panfish Recipe

8-inch Dutch oven
8 briquettes on the lid
8 briquettes on the bottom
Baking time: 20-25 minutes at 350°

Boneless fillet of pan fish (6 ounce) (Bluegill, perch, walleye, bass, flounder)
1 egg
1 ½ cup cornmeal
½ cup crushed soda crackers
¼ teaspoon sea salt
Lemon pepper or fresh ground pepper
½ cup vegetable oil
½ lemon
2-3 lemon slices


Place fillet in cornmeal and cracker mixture. Thoroughly cover fillet with mixture. Dip fillet in beaten egg and return to cornmeal and cracker mixture. Again thoroughly dust fillet with mixture.

Heat oil in Dutch oven on top of 10 coals. Place the fillet in the Dutch oven when the oil starts to crackle. Fry until crust becomes golden brown. Turn and fry other side until golden brown. Remove fillet and pour out oil. Change bottom heat to 8 briquettes. Place browned fillet in oven. Add sea salt and pepper. Squeeze lemon juice on top of fillet and place lemon slices on top. Return lid to top of Dutch oven and place 8 hot briquettes on the lid. Bake for 20-25 minutes.

Note: The fish's crust will remain golden brown and the fillet will take on the lemon juice flavor as it bakes. Fish is delicious cooked in this manner. It is tender and the crust is not greasy. The fresher the fish, the better. This is my favorite shore lunch while fishing.