FAMILY CATCH & COOK!!! Freshwater Edition: FRIED BREAM NUGGETS!!! (South Kingstown, RI)

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FAMILY CATCH & COOK!!! Freshwater Edition: FRIED BREAM NUGGETS!!! (South Kingstown, RI)

READ the description for MORE DETAILS (including gear used)! UPLOADS EVERY 2 DAYS!

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June 19th, 2017 — For my 70th outing of the year, I decided to do a family Catch-and-cook for Sunfish/Bream! 🙂 Therefore, in this video, you see my mother, my father, my sister, my brother-in-law, my nephew, and I catching some nice sized Bream!!! Dad & Mom did the cooking as well!

Preparation+Cooking time: 20 minutes (10 of preparation)


— Bream fillets, ~1.5lbs.
— 1 Teaspoon of ground Black Pepper
— 1 Teaspoon of Salt
— Enough Flour for breading
— 2/3 cup of oil (or enough to cover half way up the fillets)


— Fillet the Sunfish. Make sure to take the skin and all the bones out. If the fillets were frozen, make sure to defrost until they are at room temperature.

— Place the fillets in a bowl. Marinate it with salt (up to your taste; 1 teaspoon recommended) and ground black pepper.

— Cover the fillets with Flour. You may use the breading product of your preference, as mentioned in the video!

The preparation process should take you about 10 minutes.


(1) Set up your heat on max and warm up your pan. Once the pan is warm, add enough oil in it (2/3 cup recommended), so that the oil will cover approximately half of your fish fillets when they are all in. If you are unsure of the right quantity, put more oil in the pan than less. It is always good to be on the safe side for your first time cooking the recipe. 😉

(2) Once the oil heats up, place the fish fillets on the pan and fry. Set the heat to medium.

(3) Fry each side of the fillets for 5 minutes (time depends on the thickness of the cut). Once they are golden-brown, you know it is time to flip ’em.

(4) Your bream nuggets are ready! Place them on a plate and use papertowels to absorb some of the oil. They should be “crispy on the outside and moist on the inside.”

The cooking process for the fish should take you about 10-12 minutes.



— This recipe works for different types of “Bream.” It doesn’t necessarily need to be for Bluegill. You can try it with Pumpkinseed, Redbreast Sunfish, different types of Panfish, etc.

— If the amount of fillets that you are using is NOT in the range of 1.5lbs, make sure you adapt the measurements of the recipe to the quantity you will be cooking! Recall: cooking is like chemistry in the kitchen! Double the fish, double the portions. 😉

Read the full fishing report here: COMING SOON.

Gear used in this video:

Rod: St. Croix Avid Pearl, 6’6″, Medium-Light, 2 pieces (*).
Reel: KastKing Mela II, 3000 model (*)
Line: KastKing Fluorokote, 8lbs test line (*)
Bait/lures: 1″ Berkley Gulp! Minnow (*) on a 1/64 oz. Trout Magnet Jighead (*), all under a weighted Comal float (*)


Photo Camera: Sony Cyber-Shot, Exmor, 18.2 megapixels. (*)
Filming Camera: GoPro Hero 4 Silver (*)
External Microphone: Movo GM100 Lavalier (*)

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SNAPCHAT: Extphillyfishin

*Those are Amazon Associates Hyperlinks

Long Days and Pleasant Nights! Tight lines, Youtube viewers!

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