Pan fish is loosely defined as a game fish, saltwater or freshwater, that is easily cooked in a small pan. So, basically it’s a small wild fish and is a very popular target for many fishermen. Some common pan fish are Sunfish, Bluegill, Yellow Perch, Rock Bass, White Bass, Yellow Bass, Crappie, Bull Heads, and a few others.
There are regulations on pan fish relating to size and the amount you can catch on each outing. These rules vary by species and are not just determined by the state or local region, but by each lake’s specific requirements, so be sure you check with local ordinances before heading off on your next fishing trip.
For ages anglers have been catching these delicious fish and frying them in a simply corn meal or breadcrumb batter which highlights the sweet flavor of the fish but can get a bit tedious for the serious fisherman and his or her family. For a creative twist that will leave you wanting more, try this pan fish recipe which has a little Italian flavor.
Pan Fish Recipe
- 10-12 pan fish fillets
- 1 Cup dry bread crumbs
- ¾ Cup grated parmesan
- ¼ Cup chopped fresh parsley (can substitute dried)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- ½ teaspoon whole oregano (can substitute dried)
- ½ Cup melted butter
Directions:
- Clean, wash and pat your fish dry with a paper towel.
- Mix the dry ingredients together in a bowl. If possible use the fresh spices as it gives the meal a bit more flavor.
- Dredge your fish through the butter and then roll it liberally in the dry season mixture. Place your fillets on a greased cookie sheet. If there is remaining butter you can pour it over the fish or, if you’re watching your calories, discard the extra.
- Bake at 375-degrees for approximately 25 minutes. Make sure the fish is cooked thoroughly by checking to see if it is white and flakes easily.
Serve with fresh lemon slices or homemade tartar sauce. To make a simple tartar sauce combine the following.
Tartar Sauce Recipe
- 1 Cup mayonnaise
- 1 Tablespoon sweet pickle relish
- 1 Tablespoon minced onion
- 1 Tablespoon fresh parsley
- 2 Tablespoons lemon or white table vinegar
- Salt and pepper to taste
- For an added kick, add some capers or horseradish
To round out the meal, boil fresh red or Yukon gold potatoes and serve garden fresh peas or green beans. It’s bound to be a meal that leaves you and your family anxiously awaiting that next fresh catch.
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