Fish recipies and cooking tricks!

[MNfishtrapper]

Now that we’re well into the mid-winter ice season, the eye’ bite has generally slowed a bit and the panfish action has remained moderate, let’s warm up the fry pan and set the table! Let’s have fun and talk a little about everybody’s favorite way of cooking those fish that we all work so hard for and have fun bringing in! One of my favorite aspects of fishing doesn’t end when I pull off the lake. I love to come home with a generous bag of well fought for crappies, walleyes, sunnies, or perch that will soon be sizzling on my stove top while I crack a cold beer and prepare my palate for what’s in store. And for those who prefer trout, or pickled pike, the temptation of such a tasty meal can make anyone’s mouth water just thinking about it! Share your favorite recipes!

My favorite way of preparing my fish starts just before I bag and freeze them. Lately, I haven’t been rinsing the fresh fillets with water before bagging and freezing them. To me, the fish seems to retain better flavor this way and eliminates the unneeded step in the cleaning process. After the fillets are thawed I then rinse them under very cold water to remove any scales, ect. Next I dry the meat with a clean paper towel by wrapping the fillets in the towel and I gently squeeze the water out of the meat. Drying the fillets well will keep them from splattering when dropped into the hot oil. Once dry, I place the fillets on a dinner plate and sprinkle salt and pepper on each side. I then prepare one soup bowl of milk with one beaten egg mixed in. I also will add a couple packages of saltine crackers into my blender with a bit of flower then blend into a fine mix. I pour the mix into a medium sized plastic container with a lid on top. Next I quickly dip each piece of meat into my milk bowl covering both sides while trying not to rinse too much of the salt/pepper off. Then after I dip each piece into the milk/egg I drop them into the cracker container. Once I have several pieces in the cracker container I shake and roll the container to cover each piece evenly with the cracker mix. I take the fillets out and place them one by one into a medium sauce pan half full of canola or smart balance oil heated to a temperature just before it begins to smoke. I’m not sure how hot the oil is but I know that if I set the burner knob on my whirlpool range to a setting of 6 that does the trick. A deep fryer will work even better. My preference is to use pretty hot oil. To check the oil for readiness, I’ll drop a few grains of the cracker crumbs in and if it sizzles then it’s ready. Once I place three or four fillets into the pan, assuming I’m cooking crappie fillets or smaller size walleye fillets, I let it fry for only about 3 minutes max. Of course I‘ll be sure to cook the fish thoroughly, but overcooking will dry the fish too much and make them rubbery. Crispy on the outside and moist and flaky on the inside is how I like em’. I’ll repeat this cycle of cooking only three to four fillets at a time, letting the oil reheat for about a minute between cycles. When the fillets come out of the pan I place them directly on a paper towel covered dinner plate and immediately sprinkle them with a touch more salt before the oil dries on the fish. If I choose to eat my fish with tartar sauce I like either craft original or Kraft lemon & herb tartar sauce. Like many in England, a bit of malt vinegar on my fish n’ chips also tastes good to me sometimes even here in the great north. Once I’m sure my oil cools to room temperature, I’ll save it for the next time by pouring it into an empty spaghetti sauce or masons jar. To filter any of the remaining crumbs in the oil, I like to place a coffee filter over the top of the jar as I pour slowly. I’ll then stick the cool oil in the jar in the freezer until I fry more fish. In fact, it seems the second time I use the oil is best. It gives my fish a nicer golden brown crispy coating. I use the same oil twice before I throw it away and start with a new batch. That’s it! I'm hungry now! Enjoy!

~MNFishtrapper

[Deitz Dittrich]

Great post, thank you for sharing.

[Flakeoutdoorsguy]

I like to cook my fish with lemon pepper, mrs dash, and dill weed. I use plenty of butter not spray. Put them in the electric skillet with the top on so the steam hits the top and falls back on top of the fillets. The some fresh sliced lemons on top also. Tastes awesome. Give it a try you wont be sorry.

[catflisher]

Perfect fish prep, tho' lately I have almost given up freezing fish..Gives me an excuse to go fishing...My hot tip...Corn flake crumbs...I grind my own in a blender with just a light touch of instant potato flakes...just a tiny bit..a tablespoonn to a full blender of corn flakes..Dip the dried fillets in a wash of egg...( I use one full egg and one egg yolk, plus a small splash of milk..)...Dill, thyme, lemon pepper in the egg wash, whatever you like...Peanut oil heated to 375..Peanut oil has a higher smoke point, and it dosn't break down and foam as fast so you can really flash cook them pannies!!..drain well and go to gastronomical heaven...I have converted many non fish eaters with this cooking method...Altho proper care of fish after catching them is VERY IMPORTANT!!....If in a live well, keep an eye out for dead fish..Put dead ones on ice, don't let them sit in water, clean them right away and fridge or eat them...If the gills start to go grey, they are allready spoiling!!...Great' now I'm hungry...MUST GO FISHING SOON>>>>

[Pickelfarmer]

Great post idea and great info as well MNfishtrapper.

I have a quick and easy recipie that the wife and kids (and I) really like as well.

I use:

2 tsp salt

2 tsp Lawerys season salt

2 tsp ground black pepper

2 tbls Creole seasoning

3/4 cup flour

1/2 cup bread crumbs

In a bowl I beet one-two eggs mixed with a little milk. I first wash the fish under cold water then dip them in the Egg/Milk mix.

I put the powder mixture in a bread bag or 1 gallon plastic bag. I then throw 4-5 fillets in the bag and shake it all about. I fry each side in hot canola oil for 2 minutes a side.

I just started this recipie last fall and my wife and kids love it. I have tried so many different kinds of batter and mixes and this is our fav to date. I have not tried your method yet Mnfishtrapper so maybe we got a new fav?!?!

You are right about the deep fryer. I got one for christmas last year and love it. I don't use it enough because of the oil it takes and it gets ransid after a while.I will have to try the filter and freezer thing.

I store my fish fillets in a quart zip lock bag filled to the top with water. I have found its better to freeze them in water then just throwing them in a bag.

hope to see alot of other ideas.

[Lure Lightning]

Stop your making me to hungry. Thanks for the posts I will be sure to try some of the variations.

[zepman]

I have experimented with lot's of different recipes for frying fish. The one that I stick with now is the corn flake crums prepared much the same way as mentioned above. I just buy them already packaged and ready to go from the store. Canola oil is a must--it seems to really bring out the flavor in the fish and keeps them crunchy. Just plain old vegetable oil really can make for a soggy batch sometimes and doesn't provide the flavor of the canola IMO. Winter crappies are awesome.

[morefishplease]

Some really great oils to cook with are Mel Fry Free zero trans fat canola oil, and Extend canola oil. Both these oils are excellent for fish frying and will not break down and can be used over more than other oils.

[dairyman]

ok---now how about some receipes for some kind of fish soup or chowder. I don't know how this is going to work out but I'm going with it anyhow. After I'm done filleting my crappies I take the fins,head,tail and remove the rest of the insides and put the remaining fish in a crock pot and cook it over nite. Remove the bones and make a soup.-------I'm up to removing the bones now-----will let you know how it turns out

[BlueLiner]

I was introduced to Panko on this site and have been using it ever since. Panko is a crumb that keeps the fish very crunchy it can be found near the baking products and the Corn Flake crumbs.

I set up three bowls, the fish is dipped into the bowls in this order before it hits the oil. Seasoning (shore lunch or your favorite)egg, and then Panko.

[lovebigbluegills]

Thanks for the interesting post fishtrapper.

Fish soup...I'm interested to hear how that turns out.

I use alot of the same methods listed above, but I don't ever use a deep-fryer, I just pan-fry mine either with butter or olive oil.

My favorite way is to rinse the fillets, dry them, run them through milk/egg, and then into a gallon ziploc bag with half shore lunch/half fryin magic (the fryin magic keeps it from clumping up as fast as straight shore lunch does.

Thanks again everybody for the ideas--that's why I love this site. Anything you wanna know about anything outdoor-related is discussed here.

[fishersofmen]

I use a combination of (shore lunch, parmesan cheese, crushed up crackers, lawry's season salt, dill) mixed together. Dip the fillets in milk first and cook in olive oil.....MMmmmmm.

[Getanet]

I like to keep it simple and use store bought breading. Don't care for Shore Lunch as much because it doesn't brown nicely. Frying Magic works good. Lately though I've switched to a brand called 10,000 Lakes. I've only found it in the more "upscale" grocery stores in Minneapolis such as Lunds, Byerly's or Kowalskis. It's excellent. Fillets have a nice brown color and it has a little kick to it too.

[paceman]

I have had pretty good luck with Shore Lunch mixed with crushed croutons. Browns up pretty nicely with a nice mild taste that the whole family enjoys....

[fishermatt]

Nepalese Fish Curry

(From a co-worker that is from Katmandu Nepal, so it's authentic!!)

1-2 pounds Fish of choice cut in 1 inch or smaller cubes

NOTE: Don't add the fish until the last 7 minutes of cooking

Add all of the following ingredients to Dutch Oven or skillet with a cover:

1-2 onions chopped

2 tablespoons oil

1 tablespoon salt

1 tablespoon Curry powder

1 tablespoon Cumin powder

1 teaspoon Chili Powder ( more for more heat)

1 tablespoon minced ginger

1 tablespoon minced garlic

4 medium/large tomatoes (chopped) If tomatoes are smaller, use 6-8.

Simmer covered for 15 minutes, then remove cover and simmer until sauce thickens (another 10-30 minutes)

Then add 1/4 cup chopped Cilantro and the Fish the last 5-7 minutes of cooking, and simmer just until the fish is cooked through.

Serve over rice, Basmati rice is The Best!

[lovebigbluegills]

I have had pretty good luck with Shore Lunch mixed with crushed croutons. Browns up pretty nicely with a nice mild taste that the whole family enjoys....

I'll have to try this one next...sounds great, and my wife will love it.

[Selmer]

Here is THE recipe that the I use. The only non-fish person I haven't converted yet, and probably never will, is my wife.

2 cups flour

2 tbsp. Lawry's seasoning salt

1 tbsp. salt

1 tbsp. black pepper

1 tbsp. lemon pepper

2 tbsp. garlic powder

1 tsp. cayenne pepper

2 tbsp. paprika

Finely ground KELLOGG'S cornflakes - it makes a difference! I do a large box at one time, they keep well.

Mix flour and spices together thoroughly. Rinse and drain fillets. Dredge in flour/spice mix. Put in a bowl with 1 1/2 c. milk and one egg, thoroughly mixed. Then immediately put into a cake pan filled with the finely crushed cornflakes. Pat cornflakes onto the fillets until they feel dry. Fry in hot oil until you can see steam coming out of the fillet, then they are done. Enjoy! This also works very well to bread a whole bunch of fillets, freeze them on a cookie sheet, put into ziploc bag. Take out as many as you need for a meal as you go, just as good, place into the oil frozen.

[crappiekid]

try mixing shore lunch or fry magic with smashed cool ranch doritos. I have also tried crushed pringles any flavor of your choice. My buddy uses malto - meal and flour but ah pass on that one. Wife likes it but i don't