Fisherman's Specialty Recipe

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"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.

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katlaydee3 User ID: 3741999 112861
Reviewed Sep. 13, 2010

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

JoyNickol User ID: 48614 204126
Reviewed Aug. 20, 2009

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

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