Beer Battered Bluegill with Butter Blizzard Seasoning and Spicy Dill Tartar Sauce
This Beer Battered Bluegill with Butter Blizzard Seasoning delivers light, crispy texture with rich garlic-butter flavor in every bite. The seasoned beer batter fries up golden and crunchy, while the Spicy Dill Tartar Sauce adds a tangy, herb-forward finish made with PS Seasoning Spicy Dill Wing Rub. Whether you’re cooking fresh-caught fish or preparing a classic fish fry at home, this crispy bluegill recipe brings bold seasoning and balanced flavor to the table.
Beer Battered Bluegill with Butter Blizzard Seasoning and Spicy Dill Tartar Sauce
PS Seasoning Chef
20 minutes
10 minutes
American
Dinner
This Beer Battered Bluegill with Butter Blizzard Seasoning delivers light, crispy texture with rich garlic-butter flavor in every bite. The seasoned beer batter fries up golden and crunchy, while the Spicy Dill Tartar Sauce adds a tangy, herb-forward finish made with PS Seasoning Spicy Dill Wing Rub. Whether you’re cooking fresh-caught fish or preparing a classic fish fry at home, this crispy bluegill recipe brings bold seasoning and balanced flavor to the table.
Ingredients
- 1 LB – Bluegill filets
- 2 TB – Butter Blizzard Seasoning
- 1 Cup – Flour
- 1 – Egg
- 1 1/3 Cup – Beer
Spicy Dill Tartar Sauce
- 1 Cup – Mayo
- 1 ½ TB – Spicy Dill Wing Rub
Directions
- In a large mixing bowl, combine the flour and PS Seasoning Butter Blizzard Seasoning Blend, stirring until evenly distributed.
- Add the egg and beer, whisking until the beer batter is smooth and lump-free. Set aside.
- Preheat your deep fryer to 350°F.
- Pat the bluegill filets completely dry with paper towels. Removing excess moisture helps the beer batter adhere and fry up crispy.
- Dip each bluegill filet into the beer batter, coating evenly and allowing any excess batter to drip off.
- Lower the fryer basket into the hot oil. To prevent sticking, carefully dip half of the battered filet into the oil and hold it briefly until the batter begins to set, then gently release the remaining portion into the oil.
- Fry the beer battered bluegill for 4–6 minutes, or until golden brown, crispy, and cooked through.
- Remove the fried bluegill and place on a paper towel–lined tray to drain excess oil.
- Spicy Dill Tartar Sauce
- In a small bowl, combine the mayonnaise and PS Seasoning Spicy Dill Wing Rub, stirring until smooth and fully incorporated.
- Serve the crispy beer battered bluegill hot with the spicy dill tartar sauce and enjoy.
Spicy Dill Tartar Sauce
- In a small bowl, combine the mayonnaise and PS Seasoning Spicy Dill Wing Rub, stirring until smooth and fully incorporated.
- Serve the crispy beer battered bluegill hot with the spicy dill tartar sauce and enjoy.
1 comment
When using 1 LB. of fish fillets, cut recipe in half. Or do twice as much fish!