Fish Recipes

[Realtree]

Please post your favorite Fish recipes to share. 

[Spinach]

For Panfish and Walleye:

Crackers, egg and flour, then drop them in the deep fryer. We've been doing this for over 30 years, by far the best batter I have ever had, with shorelunch batter coming in 2nd.

[holdemtwice]

 OK  HERE YA GO




  1/2 CUP OF CORN MEAL
  1/2CUP OFALL PURPOSE FLOUR
  1 TABLESPOON OF GARLIC POWDER
  1 TABLESPOON OF BLACK PEEPER
  1 TABLESPOON OF SEASON SALT
  1 TEASPOON OF FRESH GROUND NUTMEG
  1/2 CUP OFOLIVE OIL
 
   MIX THIS ALL TOGETHER IN A BOWL. TRANSFER IT TO A LARGE ZIP LOCK BAG.
   WASH YOUR FISH  AND MAKE SURE THERE ARE NO BNES IN EM. PUT THEM INTO THE ZIP LOCK BAG  CLOSE IT UP  GIVE IT A GOOD SHAKE , TAKE THE FISH OUT  AND PUT INTO A FRYING PAN  WITH 1/2 A CUP OF OLIVE OIL  THAT IS HOT. COOK TILL LIGHTLY BROWN  AND TURN OVER . PUT ON A PLATE WITH PAPER TOWEL ON IT  AND SERVE . 





   HT

[Iceberg]

Cooking with Vince: Even pike taste good cooked like this


By VINCE PERNICANO
Cooking with Vince


Many people avoid eating one of the area's tastiest fish - I am talking about northern pike.

It can be smoked, boiled and fried or any other way you would prepare other fish. Even this fish can be made into an elegant sandwich fit for royalty.

I recently caught some pike and prepared it the following way. I call it French Bread Pike.
French Bread Pike
What you need:

2 pounds of pike fillets

1 large loaf French bread cut lengthwise

Margarine or butter

1 cup flour

1 cup cornmeal

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground red pepper

4 portabella mushrooms sliced

2 cloves minced garlic

2 tablespoons butter

2 cups shredded cheddar cheese

What you do:

Take the flour, cornmeal, onion powder, garlic powder and red pepper and put them all into a closeable plastic bag. Mix well.

Now take the fish fillets, place them into the bag of seasoned flour and coat them well.

In a lightly greased fry pan fry the fillets.

Next, place the butter and garlic into a fry pan with the mushrooms and cook until they are lightly browned.

On each half of the French bread loaf that has been lightly buttered place the cooked pike fillets. Evenly distribute the cooked mushrooms over the fish fillets and sprinkle the cheese over the mushrooms.

Finally, place the two halves on a cookie sheet and place them under the broiler and cook until the cheese melts and the bread begins to brown around the edges.

This goes great with Louisiana-style dirty rice and a cold beverage. This really is a great way to enjoy pike!


Copyright ? The Billings Gazette, a division of Lee Enterprises.

[Iceberg]

Cooking with Vince: Fish on! A Catfish hoagie,that is

By VINCE PERNICANO
Cooking with Vince

Fish on! A Catfish hoagie,that is

The following is a great way to enjoy one of my favorite fish - catfish. It makes for easy camp food and the whole family can enjoy this treat.

The recipe uses camp food that most folks take along on weekend trips. These fish are available in areas of Eastern Montana, most adjoining states and at your local grocer. Let's get to cooking Catfish-Bacon Hoagies.
Catfish-Bacon Hoagie
What you need:

1 pound catfish fillets (more if needed )

4 hoagie or steak rolls

Leaf lettuce

2 fresh tomatoes sliced

Sliced Monterey Jack cheese

8 pieces of thick-sliced pepper or Cajun bacon cooked and drained

Spiced mustard of choice

1/4 cup yellow cornmeal

1/4 cup flour

Ground red pepper

Salt to taste

What you do:

Blend the flour and cornmeal together and cover the catfish fillets with the coating. Fry the fillets in a lightly greased fry pan until golden brown in color on both sides. The fish will flake when it's done.

Sprinkle the fish lightly with the red pepper and salt to taste while cooking.

On the bottom half of the roll spread the mustard. Then add some lettuce, tomatoes, fish and then the cheese. Top it off with the bacon.

This meal goes great with watermelon or a fresh fruit of your choice.



Copyright ? The Billings Gazette, a division of Lee Enterprises.

[Bobby Bass]

Deep fried fish fillets-

Crush to powder a sleeve of saltines and a sleeve of Ritz crackers.
Add flour and Mrs. Dash original and several tablespoons of sugar. Salt and Pepper as needed.
Dip fillets in egg and milk mixture then lightly shake in a zip lock bag with above ingredients.
For double dip, pour dry ingredients into bowl with egg and add milk till you have a pancake like consistence. Roll the already coated fish in batter and then pan or deep fry. Sugar gives it a lite taste and golden brown. Dry ingredients can be made at home and stored for shore lunch mix.
Can be used for chicken or pork chops to.

Add pan fried spuds with onions and you won't want to get off your warm shore rock !

[kingfisher1]

Here are two fish recipies that I think are great.  The first is wonderful!!!

Fish Cowder:

1C Salt Pork or Bacon, diced

2C hot water

Salt and Pepper

2C half and half

3/4C sliced onions

2C diced potatoes

1.5 pounds fish fillets

butter

Fry pork in skillet until browned. Add onions and gently saute. Add potatoes and hot water and cook until potatoes are partially done. Add fish fillets; cook until fillets fork easily. season to taste with salt and pepper; add cream. heat thuroughly and serve with a pat of butter.

Fish Hash:

1C cold cooked fish

1C cold cooked potatoes

1 egg, beaten

1 large onion

1/4 tsp sage

Flake fish and cut potatoes into small pieces. mix with onion, add sage and egg. melt margrine in a pan. When hot, press hash in and cook over medium heat.

[22lex]

Trout on the Grill

Frest Trout
Celery
Butter
Seasoning Salt
Lemon or Lemon juice


Pat dry the trout inside and out. Fill cavity of trout with celery, seasoning salt, butter and lemon.

Put pats of butter on outside of fish, then wrap in foil individually.

Cook 7 minutes each side on the grill over medium/medium hot heat depending on how you like the firmness of the meat.

Enjoy!

[MTCOMMER]

I just made some beer battered fish last night, delicious walleye and perch filets I caught recently.  I will be trying the same recipe pretty soon with some trout I have in the freezer.

YUMMY BEER BATTERED FISH
1/2 Cup Beer
1 Cup All-purpose Flour
1 tsp Salt
1 tsp Pepper
1 tsp baking powder
1/2 Cup Milk (The thicker the milk the better - I used 2%)
2 Eggs
Garlic Powder and Lemon juice for flavor - amount dependent on your liking
2 pounds of fish filets (The batter will easily make enough for 4 pounds)
1-2 Cups of Vegetable Oil

Mix together the Beer, Milk, Eggs, Flour, Salt, Pepper, Baking powder and any spices you want to add for flavoring in a large bowl.  Make sure the batter is consistent and not too runny or thick, to than the consistancy you can add more flour or beer.  Once the batter is well mixed, place the fish filets in the batter and completely cover them (You can swirl the bowl to make it easier).  Place batter and fish in the fridge for now.

Now start the frying pan (or Deep Fryer if you have one).  Add enough Vegetable Oil to cover the bottom of the pan and bring it to a 'boil'.  You can now take the batter and fish out of the fridge and give it another swirl to make sure the filets are covered in batter.  Place the fish filets in the Oil until light brown and flip for an even cook.  Once done you can pat the filets with a paper towel to get off the excess Oil and serve.
** I added garlic Powder and Lemon juice into my batter and served with Lemon and Herb tartar sauce, it was delicious.  You can serve them with fries or coleslaw, or even put the filets between some bread and make and sandwich!

[sandmannd]

Walleye Nuggets
serves 4
 

1 -2 lbs walleye fillets
1-2 Tbsps Dijon mustard
3 eggs, beaten
1 cup Panko bread crumbs
2 Tbsps butter
1 cup flour
salt and pepper to taste

Preheat oven to 400 . Cut walleye fillets into 2-4 oz portions. In a medium bowl combine the flour, salt and pepper. In a separate bowl whisk together the beaten eggs with the Dijon mustard. Pour Panko into a third separate bowl. Dredge walleye portions first into the seasoned flour mixture, then into the egg wash mustard mixture, and finally into the Panko bread crumbs. Reserve breaded walleye portions on a separate clean plate.

In a medium saute  pan, heat butter over medium high heat. Once the butter starts to foam and then stops foaming saut  the walleye portions to brown on each side. This should take about 2 minutes per side (to be sure that you don't over crowd the pan, work in batches). Once all of the walleye portions are browned to your liking place them on a baking sheet large enough to hold the walleye. Cook in your preheated oven for
5-7 minutes or until cooked though.

While Pan Frying


Didn't take any other pictures but they looked pretty close to this out of the oven. Very tasty and easy way to make some walleye.

[The General]

White Bass Recipe

Remove ALL THE RED MEAT

Bacon-Wrapped Fish

Cut Black Bass, White Bass, Hybrid White Bass or Striper
fillets into about 1/2" x 1" nuggets

Marinate nuggets several hours or overnight in
ZestyItalian Salad Dressing

Cut a package of Hickory Smoked Bacon into thirds so
each strip makes three short pieces

Wrap each nugget with a piece of bacon and
skew with a toothpick

Place nuggets on a broiler pan and bake at 425 degrees for ten
minutes then turn over and bake 10-minutes more

SERVE HOT AS AN APPETIZER OR SIDE DISH

Reheat leftovers in 375-degree toaster oven for about 5-minutes

[HD]

(Well, so the video says)

[HD]

Nothing says summer like throwing an entire fish on the barby; especially if you caught it yourself. It’s arguably the best tasting way to cook a fish and it’s one of the easiest way to cook it. Here’s how to take all the guesswork out of it.

Slash it

Cut a few diagonal slashes on each side of the fish and place on the grill grate for anywhere from 5-15 minutes per side depending on its size and thickness. A fish that’s stuffed with vegetables or grains will generally take long than plain fish.

Stuff it

Put some salt and pepper on the fish as well as a bit of salt inside the cavity. Then stuff the cavity with whatever your recipe calls for: sliced lemons, limes or oranges, thinly sliced fennel, fresh herbs, chilis—just about anything you want can go in there.

Oil it

Now coat the fish with a tablespoon of olive oil—this will prevent the fish from sticking to the grill. It’s equally important to make sure the grill is clean and to brush some oil on it as well.

Grill it

When the skin is crisp and brown, poke the thickest part of the fish with a small knife. When the knife goes in without any resistance, use a spatula (brushed with oil on both sides) to gently flip it. Grill for another 5-15 minutes until the meat on the second side is just opaque and cooked to the bone.