I just pulled out the last drying tray of my marinated and spiced bluegill fillets.

The BG fillets are very crispy and toasty. They are a little spicy. They are way too delicious. Bluegill shouldn't be like this.

I thought I may have put a little bit too much fresh-ground pepper on the last rack. But, they are incredible.

There is no way to describe how delicious these BG/HBG crispy fillets are, unless you dry/try some.

These go way beyond the old commercial for "Betcha can't eat just one."

If you don't have a dehydrator or smoker, I think they could be made in a a toaster oven set to its lowest temperature setting, with a regular oven set to the lowest temperature, and either with the oven door partially open.

Fish Breath Ken

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