Cooking up a mess of bluegill is sort of like rigging up a wacky worm, there's just no way to do it wrong.
I take saltine crackers but in a baggy use rolling pin and crush up almost to a flower then add salt pepper and roll fish in and fry in i" of oil in cast iron pan until golden brown enjoy everyone loves my fish no tartar sauce needed
I've done that but learned to do it with a blender. Much faster & more consistent mix. Have you ever crushed up cheezit's & coated your fish with that? Pretty good stuff. Ritz cracker's ain't bad either. It's all a matter of taste.
Years ago when I was on active duty I met a retired Air Force sergeant from the Florida panhandle. He was a heavy equipment operator but also cooked for the officers on special occasions. He taught me to use garlic salt and cayenne pepper on fish. I've never looked back.
If you want to reply, then
register here. Registration is free and your account is created instantly, so you can post right away.