Louisiana Pan Fried Bluegill and Remoulade on Garden Greens

Hoo lawdy mama!  This is some down home cookin'!

     Remoulade sauce is popular in Louisiana.  There are four major versions of Louisiana remoulade that are pretty much named by their color.  This remoulade recipe is the orangish pink color version with everything in it, except for the kitchen sink.  Chopped egg is part of many Louisiana pink remoulade recipes.
     Bluegill are a variety sunfish.  Bluegill have bright blue tabs on their gills that distinguishes them from sunnies and bream.  It is easier to catch bluegill at a pond, than it is to find bluegill for sale at a fish market.  Bluegill is what folks call panfish and it takes several filets to make a meal.  Corn meal and cracker meal is the traditional breading mixture for panfish.
  
     Louisiana Pink Remoulade Recipe:
     This recipe makes enough for 1 large serving!
     Place a 1/4 cup mayonnaise into a mixing bowl.
     Add 1/4 cup ketchup. 
     Add 1 tablespoon of sweet pickle relish.
     Add 1/2 tablespoon of finely chopped dill gherkin pickle.
     Add 1/2 tablespoon of horseradish.
     Add 1 tablespoon of finely chopped celery.
     Add 2 minced minced garlic cloves.
     Add 1 tablespoon of minced onion.
     Add 1/2 teaspoon of worcestershire sauce.
     Add 1 tablespoon of creole mustard or dijon mustard.
     Add 1 teaspoon of lemon juice.
     Add 1/2 tablespoon of finely chopped capers.  
     Add 1 pinch of basil.
     Add 2 pinches of finely chopped Italian parsley.
     Add 1 pinch of cayenne pepper.
     Add sea salt and black pepper.
     Add 2 pinches of paprika.
     Add 1 chopped hard boiled egg.
     Add 1/2 tablespoon of Louisiana Cayenne Pepper Sauce.
     Mix the ingredients together.
     Chill the remoulade sauce before serving.
  
     Pan Fried Bluegill Recipe:
     Place 1/2 cup of flour in a mixing bowl.
     Add 1 cup of corn meal.
     Add 1 cup of cracker meal. together in a mixing bowl.
     Add sea salt and black pepper.
     Add 2 pinches of cayenne pepper.
     Mix the ingredients together.
     Place 1 cup of milk in a bowl.
     Place 8 to 10 small bluegill filets in the milk.  (Leave the skin on the small filets.)
     Place one filet at a time in the breading mix and shake the mixing bowl, till the filet is coated.
     Heat about a 1/4" to 1/2" of vegetable frying oil in a skillet to 360 degrees (About medium/medium high heat).
     Fry both sides of each filet, till they turn a golden color.
     Set the filets on a dry towel to drain off the excess oil.
  
     Louisiana Pan Fried Bluegill and Remoulade on Garden  Greens:  
     Mound some small whole romaine leaves and chopped romaine on a plate.
     Place a few tomato slices on the center of the lettuce.
     Place lemon half slices around the lettuce on the border of the plate.
     Arrange the pan fried bluegill filets around the tomato slices on the lettuce.
     Spoon a generous amount of the pink remoulade over the bluegill filets.
     Sprinkle some sliced green onion on the tomato slices.
     Garnish the center of the plate with flat parsley leaves and 1/2 of a boiled egg.
     Sprinkle a little pinch of cayenne pepper on the egg.
  
     The crispy fried bluegill filets are delicious with this spicy Louisiana Remoulade!  This recipe is great for lunch or dinner.  Bream and Sunnies are similar kinds of pan fish and they can be used for this recipe too.  Yummy!  ...  Shawna