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silvercliff_46

Recipes Please !

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Now I understand that none of us would ever keep any type of fish ever. We all practice catch and release religiously.

However ! on those occasions when a bass, crappie, or other finned critter makes a leap from the water, wrests your fillet knife away and says "Good Buy Cruel World". We are left with the disposal of the body. :'(

It has been my usual pattern to anoint the victim in butter milk followed by seasoned flour, then sauteed' in hot oil. This does get old after awhile, and I was wondering if you had any other ways of eulogizing our scaly friends before disposing of the body.

So ya got any good fish recipes ! :-?

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For walleyes i use redbone alley "roasted garlic aioli" sauce

Set oven on 375(preheat) get a glass dish 8X10(this fits 2 fillets),line it up with aluminum foil and put your walleye fillets in,smear and pour enough redbone alley sauce i mentioned on the fillets.Tear off another piece of aluminum foil to cover the fillets completely.Set for 30-45 minutes.

Delicious!!

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Sorry Silvercliff,

Only eat saltwater fish unless I get brook trout or fried catfish at a resturant.

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redbone alley "roasted garlic aioli"   is that available at the grocery store.

I only eat "Brooke's" from the creek that runs through my land.  My favorite is "Fin and Field"  consists of the orange belly Brook trout and the free range organic venison that use my property too.

I tell them trespassers will be shot!, but they don't listen. ::)

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It should be.I get it here at meijers.

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My trout recipe.

For all you who like to eat fish, here's a recipe for you, taught to me by the bass player in my bluegrass band.

"Troutfisher's Easy To Make, Easy To Use Trout Recipe"

Ingredients:

Number of trout desired to fix

Fish batter

Cooking Oil

Large pan

Pair of tongs for removing and turning fish

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Step 1:  Get however many trout fillets you wish to fix.  When cleaning fish, clear out inside of fish and remove head, tail, and fins, leaving only skin, bones, and meat.

Step 2:  Thoroughly rinse fish in cold water.  

Step 3:  Roll fish in fish batter mix, inside of the fish and out.

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Step 4:  Heat oil in pan to medium/high heat.  After oil is warm, put 2-3 fish fillets in the skillet (depending on however many fish can fit in the pan)

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Step 5:  After fish have cooked and are crispy, remove from frying pan and let oil drain from them.

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Here's the trick!

Step 7:  Before eating the fish, grab the backbone of the fish and peel it out.  This will take out most of the bones, without the mess of having to do it beforehand.  Be sure the fish has cooled before you try this.

Step 8:  Enjoy!

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NOW THAT AIN'T FAIR !!!

I got a stream full of trout that I can't touch until the first week-end in May, and you post that recipe..., pictures and all. :o

Lead me not in to temptation, but deliver me from evil :-[

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Tony's Cajun Seasoning (includes salt)

Corn Meal

6 cans of beer

lemon juice

mix half a can of beer with a ton of corn mean and tony's to taste.  Drink the other half.  Add lemon juice to taste.  Dip fish into batter and deep fry.  Drink other 5 beers with meal.  Enjoy  ;D

You could also try this:

tin foil

tony's

lemon juice

white wine

italian dressing

mix wine, lemon juice, and italian dressing.  Season fish with tony's.  Allow fish to take one last swim in the marinade for about an hour.  Wrap it up in tin foil and bake at about 350-375 until meat is white.  Be sure that you keep the fish completely wrapped in the tin foil.  It doesn't hurt to put a little juice in there with him.  This is especially good with crappie, redfish, or trout.  I'm winging this recipie off of my memory, but I think that's about it.  Wish I had pictures...

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For Trout,

stuff with diced onion, minced garlic and some cream cheese.  sew shut.

get a charcoal grill going.  Let the coals go white.  Wrap the fish in Tin Foil.

put on the coals.  Turn every five minutes.  Done in 10-15 min. depending on size of fish.

Can you say delicious... mmmmmmmmm.  and I am going trout fishing next weekend.....

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I tell them trespassers will be shot!, but they don't listen. ::)

Well,...DUH!!!  You have to put up SIGNS dummy!!!   ;D

I prefer a breadcrumb topping on most of my fish (saltwater or trout)

I like to salt and pepper the filet, roll around in bread crumbs with parsley and garlic powder in them and then fry in butter. (Italian dressing works too)

Simple but yummy.

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simple recipe my father used to use when i was a child. I dont eat fish anymore but here it is

Things needed.

FISH

Salt

Pepper

Lemon

Butter

whatever spices u want ( we used garlic and oregano)

Half a can of beer (optional)

Preheat oven to 375

Cut head off fish and slice down the belly to clean.

Scale or cut fillet stile to remove the skin

light salt and pepper in the bell

add the lemon

cover with butter

place on baking pan covered in aluminum foil

pour beer around the fish.

cook for 7-10 mnutes on each side

ENJOY!

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Here is one that I used over the years, I like it best for Bass, Crappie and trout

Beer Battered Fish

"I don't drink beer so I use different liquids besides beer"

Ingredients

2 quarts vegetable oil (for frying) Peanut oil is best

8 (4 ounce) fish fillets

salt and pepper

1 cup all-purpose flour

2 tablespoons garlic powder

2 tablespoons paprika

2 teaspoons salt

2 teaspoons ground black pepper

1 egg , beaten

1 (12 ounce)bottle beer (orange juice and apple juice works well too)

 For a more tangy tase try Cranberry-Apple juice!

Directions

1 Heat oil in a deep fryer to 365 degrees F (185 degrees C).

2 Rinse fish, pat dry, and season with salt and pepper.

3 Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients.

4 Gradually mix in one beer until a thin batter is formed.

5 You should be able to see the fish through the batter after it has been dipped.

6 Dip fish fillets into the batter, then drop one at a time into hot oil.

7 Fry fish, turning once, until both sides are golden brown.

8 Drain on paper towels, and serve warm.

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Looks like we got a good collection started.  I really like the ones that go in the oven or on the grill for a change of pace.

One thing I have done with left-over fish is to make fish taco's.  I make them up like regular taco's with the salsa or make a sauce with mayo, sour cream, a touch of lemon or lime juice and some dill.  I put them in a big soft shell taco and fold them on the top and bottom, roll them up and pop them in the cooler for a bite when I am in the boat.

Don't let the fish see you with them or they will know the jig is up. ;)

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This is how I do Crappie:

Spray a cookie sheet and filets with butter cooking spray.

Place filets on cookie sheet and sprinkle liberally with Italian Seasoning spices (or oregano and garlic powder). Then sprinkle the filets very liberally with fresh parmesan cheese.

Pre heat oven to 350 and bake for 12 - 15 minutes....serve over rice or spaghetti....YUM!!!!

I always serve this with rattatouille.

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OK, I am sharing my secret fish batter. Everyone who reads this must send me a PM, because I have to hunt you down and kill you, unless you memorize it and erase it from your hard drive. Don't print it, then you have to swallow it. LOL

Two large mixing bowls....

In one, mix 1 cup of whole milk, 3 eggs (with yolk), a table spoon of minced garlic (I use the jar stuff) and 1/4 cup of yellow mustard (just like you put on a hotdog). Mix this well, I use an electric mixer. Put your fillets in this batter for 15 mins (or as long as you have time)

In the second bowl mix 1 cup of corn meal with 1 cup of "4 Seasons" italian bread crumbs and three tablespoons of ground, black pepper.

move the fish fillets from the batter bowl to the breading bowl (don't shake off any excess batter, take as much as will go). Shake the breading bowl to cover the fillets, don't turn them with tongs.

Fry them as you normally would in the hottest oil you can.

Ronnie  

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Herb Baked Large Mouth Bass (any fish fresh or salt)

Prep Time: 1 hour

Yields: 6 servings

Ingredients:

1 (3-4 pound) large mouth bass

Salt & cracked pepper to taste

Louisiana hot sauce to taste

1 cup chopped thyme

1 cup chopped basil

1 cup chopped dill

4 bay leaves

4 lemon slices

8 slices red onion

Method:

Preheat oven to 375 F Remove gills & eyes of fish and thoroughly clean cavity. It is best to cook the fish with the head on. Season inside cavity with salt, pepper, & hot sauce. Stuff fish with equal parts thyme, basil, dill, bay leaves, and lemon slices. Using a sharp knife, cut 3 diagonal slits across top fillet pf fish. This will assist in flavoring as well as presentation. Place red onions on bottom of a large baking pan. Top with fish and season with salt, pepper, and hot sauce. Set aside.

Ingredients for sauce:

¼ cup olive oil                        1 tbsp chopped basil

1 cup diced onions                  1 tbsp chopped thyme

1 cup diced celery                  2 bay leaves

½ cup bell peppers                  salt & pepper to taste

¼ cup minced garlic                  Louisiana hot sauce to taste

1 cup diced tomatoes                  4 lemon slices for garnish

2 cups tomato juice                  ¼ cup sliced green onions

2 (8-ounce) cans tomato sauce      ¼ cup chopped parsley

Method:

In a cast iron Dutch oven, heat oil over medium-high heat. Add onions, celery, bell peppers & garlic. Saut é 3-5 minutes or until vegetables are wilted. Add tomatoes, tomato juice & sauce. Bring to a rolling boil then reduce to a simmer & cook 10-15 minutes. Add basil, thyme, & bay leaves. Season with salt & pepper. Remove from heat & pour hot sauce over stuffed fish. Garnish with lemon slices, green onions & parsley. Cover pan with foil & bakes approximately 30 minutes. To serve, transfer fish to a large platter, top with sauce & garnish wit fresh herbs. Serve over white rice!

Bon Appetite

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Trout a La Meunière

Prep Time: 15 minutes

Yields: 6 servings

Comment: While this receipt calls for Speckle Trout many Cajun anglers substitute Rat (small) Reds.

Ingredients:

6 (7-ounce) trout fillets

½ cup vegetable oil

2 cups rice flour

1 cup egg wash (1 egg, ½ cup milk, ½ cup water)

Salt and pepper to taste

1 pound of butter

Juice of 1 lemon

1 tbsp minced parsley

Method:

In a heavy bottomed saut é pan (skillet), heat oil over medium-high heat. Separately season flour and trout with salt and pepper. Dip trout in egg wash then in flour. Saut é 3-5 minutes on each side or until golden brown. Remove and keep warm. In same skillet, melt butter over medium-high heat until it browns around the edges of pan. Squeeze in lemon juice, and add minced parsley. Serve over saut éed trout

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If you eat clams, I can fill that book for you :)

(I have found that not many folks who don't live seaside,  eat clams, but if you do, let me know)

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Hey ! don't go by me.  I'll bet there are a lot of guys that eat them.  Most of the clams eaten around here is done by the otters.

I have had them deep fried at the Red Lobster in Green Bay though.  They weren't bad.

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the best tasting batter ever is very easy to make. Take some pancake batter and make it a little thick. Dip fillets in batter place in 325 degree oil and fry for 3 minutes flip and fry for 3 minutes. Remove and eat. Very sweet batter tastes amazing.

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