Next to crappies, bluegills might just be America’s favorite panfish. They are plentiful just about everywhere and fight well above their weight-class. It’s been said many times, in fact, that if bluegills grew to 10 pounds, anglers would be afraid to fish for them.
Another reason these fish are so popular: because their flesh—filleted, breaded and dunked in a skillet of hot oil—is simply delectable.
Fishing guide Troy Peterson, known as Mr. Bluegill by his many clients and YouTube followers, knows all about catching and eating the mighty panfish. And, here, he explains the art of cooking panfish on the grill.
His method is not to be confused with “grilling” panfish, but it still looks delicious, and that’s what counts.