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brushhoggin

crappie and bass recepies

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I release all my large mouth but have a few friends with lakes that prefer i keep some of the smaller ones i catch, which are the tastiest anyways. The only bass i caught and have i've eaten before is a 12 lb striper i pulled out of the spillway here.I grilled it with a few woodchips then topped it with fresh jalapenos (or whetever pepper i have), cilantro, tomatoes, onions, black beans and squirt it with a lemon. delicious with a pabst on the side! how do you guys prepare and eat your catches?

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This: http://www.house-autry.com/retail-products/seafood/seasoned-fish-fry

Occasionally whentake a trip down east to the coast we'll marinate the Kings in zesty Italian dressing and grill but for freshwater species like crapie, catfish,(we release all largemouth) etc., deepfry.

Sides Include grits, cornbread cakes, geenbeans and beer or sweet tea.

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Depends on the fish.

We will keep a few small bass out of a private lake I fish for bluegills as the bass are overpopulated and stunted.  I treat those filets the same as I do the bluegills.

Take the filets and dust them with flour mixed with Lowry's seasoned salt and lemon pepper to taste.  In hot frying pan (400*) with a light coating of butter, it takes about 45 seconds per/side to cook completely.

Walleye and lake perch usually get an egg bath and then rolled in cracker crumbs before deep frying.

Lake Trout or Steelhead.  I normally only gut and gill the fish, then stuff the body cavity with lemon wedges.  Wrap in aluminum foil and cooked either on the grill or in an oven.  At 350* I will cook for about one hour turning every 15 minutes. 

For salmon, either kings or coho I only smoke or boil.

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Try preparing bass like teriyaki chicken. You will be pleasantly surprised by how good it is!

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I'll eat a bass here and there if the lake is full of stunted bass or if they're bleeding like a stuck pig.

I prepare them like I would a stream trout. First I make a shallow bowl with a large piece of tinfoil and spray it lightly with cooking spray. Then I set the fillets in the tinfoil and add some finely minced garlic and onion, thin lemon slices or lemon juice, a little butter or substitute, fresh or dried rosemary, a little salt and pepper, and then pour a couple ounces of Martini & Rossi Asti Spumante sparkling wine($8) into the bowl. Fold the sides of the bowl to the top and seal it loosely so that a small dome remains inside the tinfoil. The point of doing this is so the Asti can steam the fish rather than boil it. Cook the tinfoil pouch on a baking sheet in a 400 degree oven for 12-20 minutes. Serve with sides and the remaining sparkling wine.

Rather than making a tinfoil pouch to steam the fish, a covered casserole pan works better if you're feeding more than one or two. This is a really good way to cook freshwater fish, especially if made with a fresh rosemary sprig laid on top of the fillets. It works especially well with dense fish like trout and salmon. I make bass this way a half dozen times a year and everybody who has tried it really likes it. Good luck.

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Throw every freshwater fish back.

Consume saltwater species, only.

It is my opinion that you can't get as much pollutants in saltwater fish as you can get in freshwater seafood, except oysters.

Just my two cents.  :)

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Try preparing bass like teriyaki chicken. You will be pleasantly surprised by how good it is!

I'm a big teriyaki fan, but how do u prepare the bass? Wouldn't that fall apart when you cook them? They won't stay in a chuck like chicken would.

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Deep fried. I use Don's Chuckwagon onion ring mix and cut it with beer instead of water.

Brown sugar and soy marinade for large filets. Marinate in soy sauce or soy with chopped garlic for 15 minutes, sprinkle with brown sugar on both side of filet and pan sear both sides just long enough to carmelize the sugar and not burn it, mix more brown sugar with the soy and spread on the filet then bake in oven 10 minutes or so depending on the thickness. It's also good on trout, salmon, and boneless chicken breast.

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Deep fried. I use Don's Chuckwagon onion ring mix and cut it with beer instead of water.

Brown sugar and soy marinade for large filets. Marinate in soy sauce or soy with chopped garlic for 15 minutes, sprinkle with brown sugar on both side of filet and pan sear both sides just long enough to carmelize the sugar and not burn it, mix more brown sugar with the soy and spread on the filet then bake in oven 10 minutes or so depending on the thickness. It's also good on trout, salmon, and boneless chicken breast.

:o sounds good

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Deep fried. I use Don's Chuckwagon onion ring mix and cut it with beer instead of water.

Brown sugar and soy marinade for large filets. Marinate in soy sauce or soy with chopped garlic for 15 minutes, sprinkle with brown sugar on both side of filet and pan sear both sides just long enough to carmelize the sugar and not burn it, mix more brown sugar with the soy and spread on the filet then bake in oven 10 minutes or so depending on the thickness. It's also good on trout, salmon, and boneless chicken breast.

Crush some fresh garlic cloves in a mortal and pestle and chop up some fresh green onion and toss them into the soy sauce for an hour before using it (to let the flavor seep out into the marinade) as marinade and it will taste even better. ;)

If you like ginger, you can throw in a small quarter sized 1/4" slice of ginger in the marinade as well. Just remember to toss it out before using the whole marinade, or otherwise the flavor of the ginger will overpower everything else.

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i put my fillets on a piece of tin foil and season to taste (i usually use lemon juice, salt/pepper, little bit of rosemary, little bit of old bay, some seasoning salt, garlic powder, its easy to over-do the seasoning). put a lot of lemon juice on it, wrap in the foil and throw it on the grill until its nice and flaky

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

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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In central Florida, panfish enthusiasts seriously outnumber bass fishermen.

This suits me fine, because I'd much rather catch bass and much rather eat bass.

On several occasions, my wife offered me an anonymous taste comparison between crappie & bass.

I'm always able to tell them apart, crappie flesh is mushier and less flavorful than bass.

Since I enjoy the taste of fish, I don't like too much camouflage (let a fish, be a fish).

I'd feel guilty if it took my wife an hour to prepare bass fillets that I knock down in 3 minutes ;D

The bass recipe shared by Lund Explorer makes me feel right at home.

Roger

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You just need to deep fry that stuff man. Crappie and bass are VERY good when fried, as are catfish. I love me some deep fried fish.

I like a seasoning pre-mixed, I just don't remember the name.

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In central Florida, panfish enthusiasts seriously outnumber bass fishermen.

This suits me fine, because I'd much rather catch bass and much rather eat bass.

On several occasions, my wife offered me an anonymous taste comparison between crappie & bass.

I'm always able to tell them apart, crappie flesh is mushier and less flavorful than bass.

Since I enjoy the taste of fish, I don't like too much camouflage (let a fish, be a fish).

I'd feel guilty if it took my wife an hour to prepare bass fillets that I knock down in 3 minutes ;D

The bass recipe shared by Lund Explorer makes me feel right at home.

Roger

Amen...........I would rather eat bass than crappies any day. And for that matter yellow perch and bluegills before either of them.

Beer battered and deep fried. My batter is simple, one egg, two heaping table spoons of flour, and enough Coors light to make the batter light and watery (usually about a 1/3 of a bottle). Makes a nice light batter that is not thick or over powering. Turns a nice light golden brown after a few minutes in 400 degree oil. Serve with french fries..............and what else, the rest of the beer.

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I release all my large mouth but have a few friends with lakes that prefer i keep some of the smaller ones i catch, which are the tastiest anyways. The only bass i caught and have i've eaten before is a 12 lb striper i pulled out of the spillway here.I grilled it with a few woodchips then topped it with fresh jalapenos (or whetever pepper i have), cilantro, tomatoes, onions, black beans and squirt it with a lemon. delicious with a pabst on the side! how do you guys prepare and eat your catches?

I catch a lot of stripers off the beach in ME. I'll be trying this recipe this season for sure! Thanks for sharing.

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Beer battered and deep fried. My batter is simple, one egg, two heaping table spoons of flour, and enough Coors light to make the batter light and watery (usually about a 1/3 of a bottle). Makes a nice light batter that is not thick or over powering. Turns a nice light golden brown after a few minutes in 400 degree oil. Serve with french fries..............and what else, the rest of the beer.

Me and my buddy go about twice a year on a weekend trip, cook up most the smaller bass we catch this way. Taste great out of a cast iron skillet over an open fire with a coorlight in hand.

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Crappie recipe? I don't think i could ever bring myself to eat one of those...plus a lot of the freshwater fish around here have to much mercury they mine as well be mutants

C.A.R

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