Camp Chef Somerset IV outdoor stove, Camp Chef 12” Dutch Oven

Bluegills were filleted and cut into same size pieces. Coat pieces in corn starch, then dip in egg wash. Then roll in a mix of coconut flour, flaked coconut, and Panko, 1/3 portion each, plus a touch of salt and cayenne pepper . Fry in 375 degree oil until browned…about 2 minutes. Dipping sauce is a mixture of 1/2C sour cream, 1/4C flaked coconut, and 1/4C pina coloda mix. Mix and let chill. Super tasty!