Preparing your catch for dinner

[Fish On]

shore lunch batter is the only way to go but it has to be done in the deep fryer

[chow]

My favorite most simple fish meal is to simply take the fillets and dip them in egg. Then using a large ziplock bag and ample breading (one of my favorites is called frying magic and can be used for chicken, fish, and pork)cover each fillet by shaking in the ziplock bag. From there pan fry in butter but I only prefer to use a minimal amount of butter just enough to keep them from sticking to the pan. Flip every 2-3 minutes not more than 8 total minutes and good to go...

chow

[setterguy]

If you have ever had Cajun shore lunch and thought it was good just try this home-made-inexpensive version.

1 cup flour
10 crushed saltine crackers
1/2 teaspoon garlic salt
2 heaping teaspoons of cajun seasoning
1/2 teaspoon salt
1/2 teaspoon baking soda

Dip fillets in egg and cover with mixture, fry in a pan with oil, for a little hotter version, try sprinkling the fillets with the cajun seasoning as they cook. Me and my Grandma ate a limit of Crappies last night with this recipie, boy were they good!

[Guest]

I have two tried and true favorites...
1) Chef Robert's Breading used to coat fillets after a light dusting of flour and a dip in a mix of 1:1 egg yolk and milk. Then fry it up in just enough oil to coat one side of the fish. If you have not tried this breading do so at once it is simple without a bunch of fancy flavor additives and really lets the flavor of the fish through. I could do without the MSG though.

2) Take some nice firm fillets and put them over french cut green beans or my favorite, asparagus spears. Pour just enough mild colby sauce to cover fillets, add Frenches onions and bake about 15-20 minutes at 375. To make the sauce just make a rue with two table spoons of flour and adequate butter, then add a cup or so of milk depending on the consistency you want, take off burner and add a cup of shredded colby and a pinch of sea salt. yummmmmmmmmmmm!

[Guest]

This year I'm gonna try Shake & Bake with a firm filet, like a northern.

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RobertC

[deadeye]

Does anyone have a recipie for fish where you don't fry them? I love fried fish but it can't be to good for you. I was wondering if anyone has a recipie for baking, grilling or anything else that doesn't swimming the fish in oil. thanks ><>
deadeye

[Guest]

What is everyone's favorite way of preparing a meal of fish? I usually just batter them up and throw them in oil and I would like to try some other types of recipes. The recipe forum doesn't have much other than pickling. So if anyone cares to share their talents in the kitchen, feel free. I don't know, maybe I'm just hungry right now....haha

[marine_man]

Does anyone have a good beer batter recipe?

[Jim W]

There is a recipes forum, check it out!

Lot's of good stuff in there!

Jim W

[Jig stick]

Go to the fishing section at Wally world and get a box of (Rocky Madsenn's) original fish crisp. Coat the fish and deep fry for 3 to 4 minutes.You gonna love it!

[Guest]

Deadeye -
Use the 'search' function and keyword "healthy" - there was a good thread a few months back on just such an inquiry - also check for posts by "Coldone" (check for caps). He has some really good recipes.

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RobertC

[Surface Tension]

Ok get a paper and pencil and write this on down.
Beer Bater.................

Beer
Flour
Shake some salt when done.

[deadeye]

Thanks!
><>deadeye

[LABS4ME]

Hey...go to the Red Lake forum...I posted some recipies under the Thread "Valentines Help" I think on Feb. 13? I've done both of these a couple times...mmm mmm good! Also I just did some baked Crappies this week from Red...also have used bass, walleye, perch etc. before, they all work,

LIGHTLY brush butter (or Pam) on a 9x13 glass baking dish

in another bowl melt 2 tblsp butter, 1 tblsp fresh lemon juice, 2 tblsp minced onion.

lightly salt and pepper each fillet then dip each side in butter mixture.

lay in baking dish and pour any remaining butter mixture over fillets

bake @350* for 15-25 minutes depending on thickness of fish. Fish will flake easily when done. Optional, lightly garnish top with parsley or paprika. Real easy and probably 10% of the butter or oil you'd get by frying.

I also grill fillets every now and then.

Make sure you're grill's grids are very clean. Get grill hot...use a cotton rag and lightly coat grids with olive oil or PAM, lay fillet on grid and season with Lawry's salt or seafood seasoning, grill 2-4 minutes per side, depending on thickness. We use this alot when fishing in lieu of shore lunch. Good with grilled Potatoes and beans.

Good Luck!

Ken

[Paul Waldowski]

Beer Batter:

Vegetable oil
1 pound fish fillets or uncooked peeled deveined large shrimp, thawed if frozen
3 to 4 tablespoons Bisquick
1 cup Bisquick baking mix
1/2 cup beer
1 egg
1/2 teaspoon salt

Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350°. Lightly coat fish with 3 to 4 tablespoons Bisquick.

Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.

Here's another:

1 1/2 cup flour
1 1/2 tsp salt
1/4 tsp cayenne pepper
1 bottle beer
1 small onion
6 cup vegetable oil, for deep-frying
1 lb fillets
1/4 cup flour

and another:

2 lbs walleye fillets
3 eggs
1/2 can cold beer
1 teaspoon salt
1/2 cup flour
1/2 cup cornmeal
1 teaspoon salt

Beat eggs well. Add beer and 1/2 teaspoon salt. In separate bowl, combine flour, cornmeal and remaining salt. Dip fillets first into liquid batter then into dry mixture, and back into liquid batter. Fry in butter or vegetable oil until coating is light brown and fish flakes easily with a fork.

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Paul
[email protected]

[Paul Waldowski]

Here's a couple that you don't fry:

1 cup milk
2 pounds fish fillets
1/2 cup bread crumbs
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh parsley -- chopped
1/4 pound unsalted butter -- melted
lemon wedges -- for garnish

Pour milk in a bowl, add fish fillets and let sit 30 minutes. Preheat oven
to 350 degrees and lightly butter a baking dish. Combine breadcrumbs,
salt, pepper and parsley on a plate. Drain milk from fish and dredge each
fillet in the seasoned breadcrumbs. Place fillets in the prepared baking
dish and drizzle with melted butter. Bake, uncovered, for 20 - 25 minutes,
or until fish flakes easily with a fork. Garnish with lemon wedges and
serve.

Another:

3/4 cup chopped onion
3/4 cup chopped green pepper
3/4 cup chopped celery
1 Tbl dried parsley flakes
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp seasoned salt
1 cup V-8 juice
1 pound fish fillets

In a saucepan, combine all but fish; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are crisp-tender, stirring occasionally, about 5 minutes. Place fish in a greased 13x9x2" baking pan. Pour vegetable mixture over the fish. Cover and bake at 350°F for 30 minutes or until fish flakes easily with a fork.

Another:

1 lb. Of fish fillets
1 tsp. Salt Dash of pepper
1/4 Cup melted butter
1 cup diced green pepper
1 can of mushrooms

Place fillets in shallow baking dish. Sprinkle with pepper and salt. Combine remaining ingredients and pour over fish fillets. Cover and bake in a 350 degree oven for 10 minutes. Uncover and bake until fish flakes easily with fork. Serve with lemon wedges.

Another:

4 ounces butter
1/2 chopped onion
One 8-ounce can mushrooms, chopped
8 fresh walleye filets
1 cup uncooked wild rice
6 ounces sliced almonds
1/2 pound butter
Bread crumbs
Salt and pepper to taste
Cook wild rice. In 4 ounces of butter, saute onions until almost clear. Add the mushrooms and the cooked wild rice.

Season the filets with salt and pepper. Roll in bread crumbs. Place the filets in oven and bake at 450 degrees for about 15 minutes. In 1/2 pound of butter, saute the sliced almonds. Serve the filets with wild rice on the side. Spoon the butter and almonds over the filets and rice. Garnish.

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Paul
[email protected]

[deadeye]

WOW, those all sound so good! I have almost an unlimited supply of crappies so I will try all of those. Thanks again!!!
><>deadeye

[fishnutbob]

Paul, Good job I like those recipes. Im going to canada next fri,Trout fishing and Walleyes. I jumped over on the cooking side to get some good ideas,never can have too many. We do a fish boil with trout on the lake cut boil dip in butter and Obay Fish seasoning mmm good. I could use another good camp cook then Id have more time for card playing and Bull slinging.

Hold on with both hands!! Fish On!!

Big Trout Lost last year 35lbs hook bent fought it for a hour the line just screams off.

[icehousebob]

For breading fish for frying,I like to use Bella plain breadcrumbs[comes in a cardboard can] with a little lemon pepper. Its mild and lets the flavor of the fish come through.
For a non-fried panfish recipe, I put aluminum foil in a pan, a layer of fillets,several thin lemon slices,repeat those two layers, put on a few pats of butter on top, and seal up the foil. Bake until the fillets are flaky. Get your share before the kids attack it. For someone on a no-fat diet, leave out the butter and its still pretty good, especially using Sunfish fillets.

[Paul Waldowski]

Fishnutbob,

For boiled trout I use:

4 sm Whole trout
1 c Cider vinegar
Water
1 tb Salt
1/2 c Butter; softened
1/2 c Chopped parsley
Lemon wedges

Wash trout. Put trout in a shallow pan and add vinegar and enough water
just to cover the fish. Add salt and place on stove over medium-high
heat. When water just begins to boil, remove from heat and let stand,
covered, for 10 -15 minutes. Drain and carefully lift fish to a
platter. Cream butter until light and fluffy and blend in parsley.
Serve parsley butter with the fish and garnish platter with lemon
wedges.

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Paul
[email protected]

[LABS4ME]

Good Laker recipie we do up at the Arctic circle each year....

Fillet trout

season both sides of fillet with Lawry's

Press brown sugar on bothe sides

lay on piece of tin foil big enough to evelop th whole fillet

drizzle honey on top of fillet

seal up foil and put on coals of fire for 15 minutes or so

open and enjoy! mmmmmmmm

Good luck! Ken

[Mr Special]

Here another camp fire recipe.

Take two 14"-16" trout gutted with heads off
Lay two sheets of tin foil big enough to cover fish. Place the fish in foil,season both sides with seasoning salt and garlic powder, then add sliced butter. I usually use half a stick. Then just wrap up the foil, so that it is sealed and place in fire with coals on top. It should only take about five minutes to cook. Then serve and easy cleanup.

[Aquaman01]

My favorite campfire recipe was one I learned as a kid fishing clay-shore spots.

Catch a panfish, bleed it, gut it and then wrap it in clay from shore like a plate. Put it in the coals for...a while, then crack open the package and eat it! Primitive Yum!

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Aquaman
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"I think we're gonna need a bigger boat."

[tyler97]

Just take some Cheddar cheesze-its, smash them up to a fine mix, pat the fillets dry, dip them in egg, then the cheeze-its, then some flour ( to cover any remaining exposed parts of the fillet ) then bake them. Works for me (Tastes good too!)

[IceC]

Another "non fry"

FISH CASSEROLE

2 pounds boneless fish fillets

2 cans condensed cream of celery soup

3 cups milk

10 small potatoes peeled and halved

7 tablespoons diced ham

5 tablespoons diced onion

6 slices American Cheese

4 tablespoons grated mozzarella cheese

Coat inside of two-quart casserole dish lightly with oil then lay in fillets. Place potatoes along the sides. In a saucepan heat and mix soup, milk, onions and ham, then pour over fillets and potatoes. Sprinkle on the grated cheese and bake in a 200 F oven for three hours. Lay cheese slices on top and heat until melted.
Any type of fish will work for this recipe.

IceC

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Have an Ice day