We like to bake ours in coals wrapped in tin foil with butter, salt , pepper, garlic and a squeeze of lemon     

take the fillets and run em through beaten egg, roll that is Italian break crumbs and let set up for 5 min. Fry in hot oil until golden.....MONEY!

We like to bake ours in coals wrapped in tin foil with butter, salt , pepper, garlic and a squeeze of lemon

Yup

Shore lunch for things like perch and stuff

Zatarain's Seasoned Fish Fry, 2 Tablespoons Zatarain's Seasoning, one Cajun Propane Cooker, 1 1/2 gallons Peanut oil.

C'est Si Bon! (It's so good)

wrap in tin foil with a bit of butter, italian dressing, and lemmon and once in a while a bit of soy sauce and throw it right into the fire

We like to bake ours in coals wrapped in tin foil with butter, salt , pepper, garlic and a squeeze of lemon     

 

That will work. We cook them a bunch of ways. Different fish lend themselves to different recipes. Grilled, broiled, fried, steamed, its all good.

Dropped the fillets in an egg and then Shore Lunch and put in the Emeril Deep Fryer.

 

 

Amazing! Best fish ever.

if u guys are fan of Chinese food, here is how i would cook my fish

Zatarain's Seasoned Fish Fry, 2 Tablespoons Zatarain's Seasoning, one Cajun Propane Cooker, 1 1/2 gallons Peanut oil.

C'est Si Bon! (It's so good)

If you live in Louisiana, you probably won't know there is another way without cooking shows or fishing forums.

Yummy!

Drop the fish in egg.

Then put them in flour.

Then put some old bay or seasoning on it.

Throw it in a pan of canola oil.

BAM!

I like mine best basted with butter while grilled over charcoal and oak bark. Ambosia!

We like to bake ours in coals wrapped in tin foil with butter, salt , pepper, garlic and a squeeze of lemon     

 

I do catfish this way the minute there caught.

For fried fish it's hard to beat a fillet that's tossed in flour/old bay, then dredged in an egg before tossing in a bag with Panko flakes.  It's the lightest and crunchiest fried fish around - and the flakes really shed the oil well.  We also enjoy baking and grilling larger fillets.  For flounder I really like to lightly coat the fillet with mayo, then sprinkle on some old bay and cook at 350 until done.  Easy and good.

We will have to try that VAHunter 

 

 And many of the other ideas for cooking that have been coming in ! 

You guys talking about all kinds of fish or just Bass? I always thought Bass tasted like dirt. 

You guys talking about all kinds of fish or just Bass? I always thought Bass tasted like dirt. 

I usually wash off all the dirt before cooking my Bass... lol

 

For all kinds of fish  but some more recipe's for Bass would be great

 

I once heard of basing Bass in wine and dipping in butter... 

If you like fish that tastes like chicken, you won't like this simple recipe: 

 

Roll the fillets in a plate of milk

Roll the fillets in a plate of seasoned breadcrumbs  (omit heavy sauces & crankcase oil)

Pan fry for 3 min on 1st side, sprinkle with kosher salt & medium black pepper

Pan fry for 2 min on 2nd side -  Bon appetit

 

Roger

You guys talking about all kinds of fish or just Bass? I always thought Bass tasted like dirt.

 

Depends ion where they are caught. In Florida  certain areas seem to give the fish slightly mineral taste but in most of the big lakes they are nice white mild meat.

 

I rarely eat any but when I do I soak them in milk a little while. Seems to take care of that, our lakes are very fertile.

 

Dip in Beating egg

Dredge them in Instant potato flakes

Fry lightly on each side in about 1/2 inch of oil.

 

This comes out so good if you place a fillet on the top of your head your tongue will beat your brains out trying to get at it.

salt&pepper

egg wash thinned with a little milk

rolled in a mix of yellow meal, flour, garlic powder, cayenne, salt

 

Will at times use mustard instead of egg wash and don't add salt to the meal. All depends on which way the wind is blowing.

 

Throw that in some grease and we call that larapin.

Ok for bass or any white flakey fish.

 

Cup of milk,an egg, old bay or seasoning of choice wisked well.

 

house audrey seasoning (it's like a season salty flour) add a tsp baking powder into it.

 

back into wash then your fav bread crumbs or ritz crackers.

 

Fried or baked and booyah off the chain!

 

Wam, bam, thank you ma'am!

 

 

J-

Depends on the fish but for striper I love breeding and throwing some old bay and deep frying it. I,do,that with crappie, bass and striper.

Striper I will also broil it in alittle butter. Or add alittle ol bay to it

The only time I ever keep bass is when one swallows the hook or if I'm camping at the river near my house, but when I do cook them, I dip the filets in egg and roll them in cornmeal seasoned with natures seasoning. I also do catfish, crappies, bluegill, and some trout that way. We recently discovered that smoked trout with cream cheese on crackers is the way to go!

Classic Fish Foo Yong recipe

Ingredients

1 cup bean sprouts
1 medium onion, minced
1 clove garlic, minced
2 green onions, thinly sliced
1 cup cooked & flaked fish fillet

1 tablespoon cornstarch
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper, white

6 eggs, beaten
2 tablespoons oil, vegetable (canola or any other light-tasting oil)

Sauce Ingredients

2 tablespoons soy sauce
1 tablespoon Hua Tiao Chinese wine (or dry sherry)
1 tablespoon cornstarch

 

 Cooking Directions
 Stir Fry the main ingredients
1. Rinse bean sprouts in cold water.
2. Heat oil in a pan (or a wok if you have one) and add scallions, onion & sprouts. Stir fry using medium-high heat for about 45 seconds, or until vegetables are tender.
3. Add garlic and stir fry for another 15 seconds (don't burn the garlic).
4. Add cornstarch, soy sauce, cooked fish, salt & pepper. Mix well.
5. Remove to a dish & allow to cool.

 Cook the eggs in batches to get a layering effect
6. In a pan, heat 2 tbsp oil & ladle in 1/3 of the eggs.
7. Add 1/3 of the stir-fried ingredients (from step 5)
8. Fry til golden on both sides.
9. Add another 1/3 of the eggs and 1/3 ot the stir fried ingredients (from step 5)
10. Fry til golden on both sides.
11. Add the last remaining 1/3 of the eggs and 1/3 ot the stir fried ingredients (from step 5)
12. Fry til golden on both sides.

 Make the Sauce
13. To make the sauce: combine sauce ingredients in small pan, bring to boil.
14. Simmer gently til thickened.

Serves: 3-4

 

 

A-Jay

Classic Fish Foo Yong recipe

Ingredients

1 cup bean sprouts

1 medium onion, minced

1 clove garlic, minced

2 green onions, thinly sliced

1 cup cooked & flaked fish fillet

1 tablespoon cornstarch

1 tablespoon soy sauce

1/2 teaspoon salt

1/2 teaspoon pepper, white

6 eggs, beaten

2 tablespoons oil, vegetable (canola or any other light-tasting oil)

Sauce Ingredients

2 tablespoons soy sauce

1 tablespoon Hua Tiao Chinese wine (or dry sherry)

1 tablespoon cornstarch

 

 Cooking Directions

 Stir Fry the main ingredients

1. Rinse bean sprouts in cold water.

2. Heat oil in a pan (or a wok if you have one) and add scallions, onion & sprouts. Stir fry using medium-high heat for about 45 seconds, or until vegetables are tender.

3. Add garlic and stir fry for another 15 seconds (don't burn the garlic).

4. Add cornstarch, soy sauce, cooked fish, salt & pepper. Mix well.

5. Remove to a dish & allow to cool.

 Cook the eggs in batches to get a layering effect

6. In a pan, heat 2 tbsp oil & ladle in 1/3 of the eggs.

7. Add 1/3 of the stir-fried ingredients (from step 5)

8. Fry til golden on both sides.

9. Add another 1/3 of the eggs and 1/3 ot the stir fried ingredients (from step 5)

10. Fry til golden on both sides.

11. Add the last remaining 1/3 of the eggs and 1/3 ot the stir fried ingredients (from step 5)

12. Fry til golden on both sides.

 Make the Sauce

13. To make the sauce: combine sauce ingredients in small pan, bring to boil.

14. Simmer gently til thickened.

Serves: 3-4

 

 

A-Jay

Now you got my stomach rumbling ...lol ...