Reddit mentions of Drakes Crispy Fry Mix, 10oz

Out of curiosity, where are you from? I consider them some of the best fish I personally eat. Not quite as good as perch, rainbow/brook trout, or some saltwater fish like snapper or pompano (also, I consider salmon and tuna a different category of flavors) but much tastier than whitefish, halibut, tilapia, cod, and other flavorless farm fish, or 'gamey' fish like some catfish, carp, dogfish, and the like.

I suppose part of this is cultural - a pan full of bluegill fillets brings back many fond memories of fishing with my dad. But there's nothing objectionable about the flavor: if anything it's a sweet, clean, but complex taste.

If you want to try some PUUUURE Michigan(c):

1. Catch a half dozen sunnies, bluegills, and maybe a few crappie or perch. Bobbers and worms work fine, they're not hard or fussy fish to catch (as the linked article demonstrates). Aim for fish the size of your hand or larger, toss back the little ones - not enough meat to be worthwhile. You may have better luck catching larger specimens with a weighted crawler harness near the bottom.
   
2. Get plenty of newspaper, cleaning the fish is a bit messy. Lay the fish flat on a cutting board.
   
3. Slice halfway through the fish from the pectoral fin, just behind the gill, up to the top of the fish.
   
4. Slide a flexible fillet knife horizontally along the fish's spinal column, starting at this incision just behind the skull. Use a gentle sawing motion to find but not puncture the rib cage - it ends just behind the anal fin, go through there - and stop just before cutting the tail. Peel the meat back from the rib cage and separate what you can.
   
5. Flip the fillet over the tail, and slide your knife along the table to separate the skin from the meat. Here's a video of the above three steps (He splits it from the tail and holds with his fingernail, I find it easier to leave it attached and use the rest of the fish to hold it).
   
6. Rinse in cold water, then dry the fillets with paper towel. Dip in an egg wash, then lightly coat with Drake's Crispy Frymix for that authentic Michigan experience (or a homemade combination of cornmeal, flour, and salt/pepper, and any spices you'd like). It's not native Michigan, so this might be heresy, but you can also use other fry mixes like Zatarain's or some Cajun spices. The fillets aren't going to be very thick, so use sparingly - or skip the coating entirely and just fry in a bit of butter.
   
7. Pour a shallow layer of corn, canola, or olive oil, or butter/lard, into the bottom of a large fry-pan and heat until it shimmers. Add fillets and fry until golden brown.
   
8. Serve with a bit of lemon juice. Eat 'em while they're hot!