• 16 oz container of sour cream
  
• 1 cup of mustard
  
• 8-12 bluegill
  
• 2-3 cups cornmeal
  
• salt
  
• pepper
  
• oil (vegetable or peanut)
  

2. Remove the entrails and clean with cold water.

3. Coat fish with sour cream and mustard and let stand for 20-30 minutes in refrigerator to enfuse the flavors.

4. Mix cornmeal with salt and pepper (a

gallon-sized zip-lock works well).

5. Dredge fish in the cornmeal mixture.

6. Deep fry in peanut oil in a fry daddy or deep pan, 3-5 minutes per batch.