| Ingredient | ULF # | Portion |
|---|---|---|
| Eddie M's Bluegill Fillets | 624197 | 3 ea. |
| Baker Boy 3" Brioche Slider Bun | 715869 | 3 ea. |
| Go Fresh N/D Coleslaw Mix | 145817 | 1 oz. |
| Foothill Farms Spicy Pickled Garlic Mix | 294262 | 1 oz. |
| Cloverdale Brown Sugar Cured Bacon | 549277 | 1 sli. |
| Highland Market Mayonnaise | 463339 | 1.5 oz. |
| Capital City Lemons | 105106 | 0.5 ea. |
| Upper Crust Panko | 430124 | 1 c. |
| Papetti Easy Eggs | 763383 | 2 oz. |
| Int'l Foods H&R Flour | 345010 | 1.25 c. |
Thaw bluegill filets. Dredge filets in the flour, then egg and panko. Set aside.
Combine coleslaw mix with the spicy garlic pickling mix and allow to marinate for 1 hour. Set aside.
Cook bacon well done and crumble. Combine with mayo to make aioli.
Place breaded bluegill into 350 degree fryer and cook til golden brown.
Toast the slider bun.
Spread the bacon aioli on the bottom of the bun, set on the bluegill filet, then the pickled coleslaw and the crown of the bun. Serve immediately.
