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Find all of our tasty recipes in our CookIN Gone Wild recipe book!

Featured Recipe of the Month: Crispy Bluegill in Red Curry Sauce


1 qt. bag of bluegill fillets
2 cups panko breadcrumbs
1 tbs. seasoned salt
1/2 c. flour
1 egg
2 tbs. milk
2 tbs. grapeseed oil
1 cans coconut milk (14 oz.)
2 tbs. red curry paste
1/4 c. water
1 tbsp brown sugar
2 tbs. fish sauce
Fresh cilantro
Jasmine rice
1 tbs. turmeric
1 tbs. fish sauce
Green onions (garnish)
1 can coconut milk


Follow directions on bag for number of servings required. Replace water with coconut milk. Add fish sauce and turmeric. Cook for suggested time.

Heat oil over medium-high heat to 375 degrees. Bread fish by placing in flour, then egg bath (egg and milk mixed together), followed by a mixture of the panko breadcrumbs and seasoned salt. Place fillets in hot oil and cook for 1-2 minutes on each side. Remove from oil and set aside. In large frying pan, over medium heat, add 1/2 can of coconut milk, bring to a frothy boil, add curry paste and stir for about two minutes until all paste is incorporated. Add remaining coconut milk, water, fish sauce, and stir for one minute. Add cooked bluegill fillets and cook for 7 minutes. (add 1 tsp. cayenne pepper or red pepper flakes for a little spice)

Place rice on plate, spread bluegill and red curry sauce over rice.