Fisherman's Specialty Recipe

Read Reviews
5 2 2
Publisher Photo
"A friend at work shared some of his fresh catch prepared in this simple way," recalls Bruce Headley, Greenwood, Missouri. "After one bite, I knew it was the best fried fish I'd ever tasted. Whenever I catch bass, crappie or bluegill, my wife uses this recipe. The fillets come out moist and not fishy-tasting. Our family won't eat fish any other way."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 3 servings


  • 2 eggs
  • 1 to 2 teaspoons lemon-pepper seasoning, divided
  • 6 bluegill or perch fillets (2 to 3 ounces each)
  • 1 cup crushed saltines (about 30 crackers)
  • Vegetable oil

Nutritional Facts

2 each: 151 calories, 6g fat (1g saturated fat), 159mg cholesterol, 466mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 10g protein .


  1. In a shallow bowl, beat eggs and 2 teaspoon lemon-pepper. Dip fillets in egg mixture, then coat with cracker crumbs. Sprinkle with remaining lemon-pepper. In a skillet, heat 1/4 in. of oil. Fry fillets for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 3 servings.
Originally published as Fisherman's Specialty in Taste of Home February/March 2001, p60

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Fisherman's Specialty

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
katlaydee3 112861
Reviewed Sep. 13, 2010

"Loved this recipe. I used Lake Perch and it was great."

JoyNickol 204126
Reviewed Aug. 20, 2009

"My family won't eat fish fixed any other way. From grownups to the smallest they love it."

Loading Image