Delicious Fish Recipes - 2

Spicy New Orleans Catfish Fries

INGREDIENTS
1 (10 ounce) fillet frozen catfish
1 teaspoon cayenne pepper, or to taste
1/2 cup corn flour
salt and pepper to taste
1 quart oil for frying

DIRECTIONS
Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45
degree angle. This is easy if your knife is sharp, and the filet is partly frozen.
Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all
strips. They should look pink all over when you are through. On the Bayou, this is called a dry
marinade. Place catfish strips on a plate or pan, and set aside for a few minutes to thaw.
Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your
catfish on a bowl or plate, and season with salt and black pepper.
Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated.
Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp
outside, and moist and flaky inside when done.

Catfish Cakes

INGREDIENTS
1 pound catfish fillets
1 medium onion, chopped
1 teaspoon prepared yellow mustard
1 tablespoon creamy salad dressing (e.g. Miracle Whip)
1/2 teaspoon Old Bay Seasoning TM, or to taste
2 1/2 cups coarsely crushed buttery round crackers
1 egg
1 cup vegetable oil (for frying)

DIRECTIONS
Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes
easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing,
Old Bay™, cracker crumbs and egg. Mix until evenly blended.
Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in
the hot oil. Drain on paper towels, and serve hot.

Quick Catfish Fillets

INGREDIENTS
1/3 cup all-purpose flour
1 pinch salt and pepper to taste
4 (6 ounce) fillets catfish
2 tablespoons olive oil
1/4 cup oyster sauce

DIRECTIONS
In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat.
Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on
each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce.
Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.

Grilled Salmon Kyoto

INGREDIENTS
1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil

DIRECTIONS
In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce,
lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat.
Cover, and refrigerate for 30 minutes to 1 hour.
Preheat an outdoor grill for high heat.
Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for
1 minute.
Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or
until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway
through cooking time.

Smoked Salmon Pasta Salad

INGREDIENTS
1 (8 ounce) package farfalle (bow tie) pasta
2 tablespoons extra virgin olive oil
1/2 pound cucumber, sliced
8 ounces smoked salmon, chopped
1 large tomato, sliced
1 small red bell pepper, julienned
salt and freshly ground black pepper to taste
1/2 cup shredded Monterey Jack cheese, divided
1/2 cup fat free blue cheese salad dressing

DIRECTIONS
Bring a large pot of lightly salted water to a boil, and add farfalle pasta. Cook until al dente, 8 to 10
minutes. Drain, and rinse under cold water. Transfer to a serving bowl, and gently toss with the
olive oil until all the pasta is coated. Cover, and chill at least 30 minutes.
Arrange the cucumber slices around the edges of the pasta. Top pasta with smoked salmon,
tomato, and red bell pepper. Season with salt and pepper. Top with Monterey Jack cheese and
salad dressing to serve.

Asian Rainbow Trout

INGREDIENTS
4 (6 ounce) fillets boneless, skinless rainbow trout
2 teaspoons soy sauce
salt and pepper to taste
1 teaspoon white sugar
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 green onions, chopped

DIRECTIONS
Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook
and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes.
Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

Campfire Trout

INGREDIENTS
4 trout, cleaned and head removed
salt and pepper to taste
4 tablespoons butter, divided
1 medium green bell pepper, sliced
1 clove garlic, minced (optional)

DIRECTIONS
Place each trout on a piece of aluminum foil. Season to taste with salt and pepper, then stuff the
cavity with 1 tablespoon of butter, green pepper and garlic if using.
Roll the trout tightly in the foil, forming packets. Use some additional foil to secure each packet of
fish to a metal toasting rod for use as a handle when removing fish from the coals.
Cover the fish packets in the red hot, smoldering coals of your campfire and cook until the fish is
done, 7 to 10 minutes, depending on the heat of the fire.

Lemon Trout

INGREDIENTS
4 cups all-purpose flour
2 tablespoons lemon pepper
1 1/2 tablespoons salt
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
1/4 cup grated lemon zest, divided
4 (6 ounce) fillets rainbow trout
1 lemon
1/2 cup lemon juice
1/2 cup extra-virgin olive oil

DIRECTIONS
In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon
zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for
about 1 minute.
Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides
are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each
side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.
Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with
a wedge of lemon.

Pan Fried Whole Trout

INGREDIENTS
4 whole (12 ounce) trout, cleaned with tails and heads on
1/2 cup all-purpose flour
1/2 cup cornmeal
1/8 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
2 lemons - cut into wedges, for garnish

DIRECTIONS
Remove gills from fish and discard. Rinse fish under cold water.
In a large skillet heat oil over medium heat.
In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in
flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork.
Serve garnished with lemon wedges.

Smoked Steelhead Trout

INGREDIENTS
2 pounds steelhead trout fillets
2 tablespoons olive oil
4 cloves garlic, chopped
1 1/2 tablespoons dried rosemary, crushed
1 cup curing salt
1 quart water
ground black pepper to taste
1 pound alder wood chips, soaked in water or wine

DIRECTIONS
Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and
season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15
minutes per half inch of thickness.
Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should
be at 150 degrees F (65 degrees C) before you get started.
Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small
piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place
them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or
place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the
fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C).
Remove from the smoker and let rest for 20 minutes before serving.