1 16-oz. carton sour cream
1 cup prepared mustard
12 bluegill
3 cups yellow cornmeal
salt and pepper to taste
peanut oil

Clean and scale the bluegill, remove the entrails and clean with cold water. Coat fish with first two ingredients and let stand for 20 minutes in refrigerator. Season cornmeal with salt and pepper, before dredging the fish in the mixture. Deep fry in hot peanut oil, using either a cast iron skillet or fish fryer.

1 16-oz. carton sour cream
1 cup prepared mustard
12 bluegill
3 cups yellow cornmeal
salt and pepper to taste
peanut oil

Clean and scale the bluegill, remove the entrails and clean with cold water. Coat fish with first two ingredients and let stand for 20 minutes in refrigerator. Season cornmeal with salt and pepper, before dredging the fish in the mixture. Deep fry in hot peanut oil, using either a cast iron skillet or fish fryer.