Here's the recipe Capt. Harry Carter (original builder, owner of the Breezin' Thru) gave me years ago for that size bluefish.
Filet and skin
Cut the blood line out (the dark red section down the middle of the filet)
Soak the filets in heavily salted ice water for 1/2 to 1 hr. Replenish the ice if needed to keep it cold. (this firms the meat and draws the oil out)
Rinse in fresh water to remove most of the salt
Dredge in egg wash and Italian Bread crumbs (cut the filets into 3 or 4 pieces if you want)
Fry, either in deep fryer or pan fry in oil until golden
This is absolutely the best way I've had this size of bluefish. Makes a great cold snack with beer from any leftovers.
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