Delicious Fish Recipes - 4

Louisiana Catfish

INGREDIENTS
1 cup finely chopped onion
1 cup chopped parsley
2 tablespoons olive oil or peanut oil
1 tablespoon finely chopped garlic
4 cups peeled and chopped fresh tomatoes Ground red pepper, to taste
Salt, to taste
2 cups burgundy wine
1 tablespoon soy sauce
4 (5-8 oz.) catfish fillets, lightly seasoned with salt and pepper

DIRECTIONS
Place onions and parsley in oil and sauté 3-5 minutes. Add garlic and then the rest of the
ingredients except catfish fillets. Cook until the onions are translucent, about 10 minutes. On
medium-hot grill place fillets, skin side up, for 3 minutes. Turn and cook 2 minutes more. Place in
aluminum foil and place on grill-safe pan on grill and top with sauce. Close top on grill and cook 10
minutes.

Mustard Fried Catfish

INGREDIENTS
Hot mustard
Tabasco sauce
minced garlic
salt
black pepper
2 pounds catfish fillets
yellow cornmeal
peanut oil

DIRECTIONS
Combine seasonings in plastic storage bag, shaking to form mixture. Add fillets and marinate for
up to 4 hours. Drain fillets, dredge in cornmeal and deep fry in fish fryer or pan fry in cast iron
skillet until golden brown.

Baked Walleye Fillets

INGREDIENTS
2 lb. walleye fillets
1/3 c. chopped green onion
1/4 lb. mushrooms, sliced (1 cup)
1 tsp. salt
1/4 tsp. fresh ground white pepper
1 tsp. leaf marjoram, crumbled
2 Tbsp. dry white wine
2 tsp. lemon juice
1/4 c. shredded Monterey Jack cheese or mild Cheddar
1/4 c. fresh bread crumbs
1/2 c. (1 stick) butter or margarine, melted
2 Tbsp. chopped fresh parsley

DIRECTIONS
Butter a baking dish, large enough so fish just slightly overlaps. Preheat oven to 400¡F. Spread
green onions and mushrooms over the bottom of the dish and place fish over top. Season with
salt, pepper and marjoram. Sprinkle with wine, lemon juice, cheese and bread crumbs. Drizzle
melted butter over the crumbs. Bake for 4 minutes, then loosely place foil over fillets; do not seal
the edges. Bake an additional 7 minutes or until fish is done.

Grilled Salmon

INGREDIENTS
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

DIRECTIONS
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is
dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to
coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6
to 8 minutes per side, or until the fish flakes easily with a fork.

Cedar Plank Salmon

INGREDIENTS
1 (12 inch) cedar plank
2 tablespoons sesame oil
3 tablespoons brown sugar
1 teaspoon dried dill weed
1 tablespoon sesame seeds
3 tablespoons water
4 (6 ounce) salmon fillets, with skin
1 teaspoon freshly ground black pepper (optional)
1 tablespoon soy sauce (optional)
1 lemon, cut into wedges (optional)

DIRECTIONS
Soak the cedar plank in water for at least 2 hours and up to 12.
Preheat the oven to 325 degrees F (165 degrees C).
Place the salmon on the plank, skin side down. In a small bowl, stir together the sesame oil, brown
sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper
and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated.
Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.
On the Grill: Preheat a grill to medium heat. Place plank with fish on the grate and cover. Grill for
about 25 minutes, or until fish can be flaked with a fork.

Blackened Salmon Fillets

INGREDIENTS
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted

DIRECTIONS
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper,
thyme, basil and oregano.
Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper
mixture. Drizzle one side of each fillet with 1/2 remaining butter.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5
minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is
easily flaked with a fork.

Sesame Seared Tuna

INGREDIENTS
1/4 cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
1/2 cup sesame seeds
wasabi paste
1 tablespoon olive oil

DIRECTIONS
In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal
parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce
mixture, then press into the sesame seeds to coat.
Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear
for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Cod Fish Tacos

INGREDIENTS
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer

1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded

DIRECTIONS
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend
egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in
fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin,
dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain
on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with
shredded cabbage, and white sauce.

Grilled Marinated Shrimp

INGREDIENTS
1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached
skewers

DIRECTIONS
In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste,
oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining
marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for
2 hours.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and
once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with
reserved marinade.

Coconut Shrimp

INGREDIENTS
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

DIRECTIONS
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and
coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow
excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper.
Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs,
remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Read more >>

Delicious Fish Recipes - 3

Fried Bluegill

INGREDIENTS
2 pounds Bluegill
garlic salt
black pepper
peanut oil
yellow cornmeal

DIRECTIONS
Mix ingredients in plastic bag, using your own estimate for the quantity. Fry in hot oil until crisp.
Drain on paper towels.

Baked Bluegill

INGREDIENTS
2 pounds Bluegill
2 tablespoons melted butter
¾ cup lemon juice
¾ cup Italian salad dressing
salt and pepper to taste

DIRECTIONS
Clean the fish (scale and remove entrails) with heads remaining intact. Adjust the broiling rack of
your oven to hold the fish about 4 inches from the heat. Preheat the broiler and broiling pan. Brush
the fish liberally with lemon juice inside and out, then sprinkle with salt and pepper. Coat the bottom
of the broiling pan with melted butter, then arrange the fish. Baste with Italian salad dressing.
Broil for 4 or 5 minutes or until the fish starts to brown. Turn, baste, and broil the fish for an
additional 4 minutes, or until they flake easily when tested with a fork.

Quick and Easy Fried Crappie

INGREDIENTS
1/3 pound Crappie fillets per person
2 cups dry Pancake Mix
Salt
Oil for frying
Lemon and Pepper seasoning
Cocktail Sauce

DIRECTIONS
Wash and dry fish. Dip fish into water. Sprinkle with salt and lemon pepper. Coat lightly with
pancake mix. Fry in deep fat for four or five minutes, or until fish flakes easily.

Beer Battered Catfish

INGREDIENTS
3 lb. catfish
¼ cup cornmeal
¼ cup flour
2 eggs, beaten
1 12-ounce beer
¼ cup minced onion
3 cups vegetable oil
salt and pepper to taste

DIRECTIONS
In a medium mixing bowl blend flour, cornmeal, salt, and pepper together. In a separate medium
mixing bowl beat egg well, add beer and minced onions, mix well. Cut the catfish into 2 inch cubes
or strips. Heat the vegetable oil. Roll the catfish into the flour mixture, then dip into the beer-egg
mixture, then back into the flour mixture. Place flour and dipped catfish into the deep-fry, cook until
golden brown.

Roasted Carp with Onion

INGREDIENTS
1 pound of carp
1 cup grated onion
1/4 cup dried parsley
Oil
Lemon juice
Salt
Caraway seeds
Cumin (optional)

DIRECTIONS
Cut up cleaned carp into large sections. Cut out small pockets in the carp meat. Sprinkle with salt.
Mix grated onion with parsley and a little oil. Rub this mixture over the carp. Fill the holes also with
a little of this mixture. Spread caraway seeds over the meat, pour some lemon juice on top. Roast
in the oven at 350 degrees F. for about 30 minutes or until done. Serve with potatoes, roasted,
mashed, or fried.

Southern Grilled Bass

INGREDIENTS
1 1/2 lbs. bass fillets
1 qt. mayonnaise or salad dressing
6 oz. soy sauce

DIRECTIONS
Fillet bass leaving skin and scales on, but bone completely. Mix mayonnaise and soy sauce until
the color of the mixture matches a new copper penny. Cover entire surface of each bass fillet with
mixture. Place on charcoal grill, skin-side towards heated coals. Do not turn. When edges turn up
and scales flake, remove and serve.

Grilled Striped Bass with Salsa

INGREDIENTS
2 (1 1/2 pound) striped bass fillets
1/2 cup cracked black peppercorns
1/2 cup fresh lime juice
1 bunch cilantro leaves, chopped
1/2 cup olive oil

Salsa:
1 pound Roma tomatoes
6 to 8 garlic cloves, peeled
1 to 2 jalapeno chiles, stemmed, seeded if desired
1/2 yellow onion, peeled
1 teaspoon coarse salt
Pinch of freshly ground black pepper
1/4 cup extra virgin olive oil
1 avocado, diced
2 bunches collard greens, washed, untrimmed

DIRECTIONS
Combine marinade ingredients in a glass or ceramic baking dish. Whisk to combine. Marinatethe
bass for 1 hour in the refrigerator. After marinating, preheat grill or broiler. Meanwhile, prepare
salsa: Preheat the broiler. Place the tomatoes, garlic, chilies and onion on a baking tray. Tuck the
garlic underneath the vegetables to avoid blackening. Broil, turning frequently, until well charred,
15 minutes. Set aside to cool. Transfer roasted ingredients to a food processor fitted with the metal
blade or blender and puree until smooth. Season with salt and pepper. Whisk in the olive oil and
add the avocado. Set aside. Blanch greens in a large pot of boiling, salted water, just until the
water returns to a boil. Refresh with iced water and drain. On a large baking sheet, arrange
greens, overlapping to form 2 rectangles as long as each bass and more than twice as wide. Place
each bass in the middle of each rectangle and wrap with greens so that only the head and tail are
exposed. The dampness will make them cling. Transfer the bass to grill, reserving marinade. Cook
the bass for 7 to 8 minutes per side, blacken. Don't be concerned about greens sticking. To serve,
place the bass on a serving platter. Serve with the salsa.

Stuffed Pike in a Fresh Corn Cake Batter

INGREDIENTS
Corn Cake Batter:
1 1/2 Cups Biscuit Mix
1 Egg
1 1/3 Cup Milk
2 Cups Fresh or Frozen Sweet Corn
1/2 Cup Uncle Buck's Seasoned Corn Meal Breading Mix

Cheese Filling:
Package Cream Cheese, Softened
1/2 Tsp. Cajun Spice
1 Cup Finely Shredded Sharp Cheddar
1 Tsp. Dried Basil

DIRECTIONS
For the batter, combine ingredients in blender. Process, but stop while corn is still lumpy.
Then make the cheese filling. Mix together all ingredients. Chill until mixture begins to firm up again
somewhat. Thinly slice pike fillets to cook quickly. Place a couple of generous spoonfuls of filling in
middle of each piece of fish, and fold fish over filling. Keep ready beside stove.
Heat heavy pan on stove. Add some oil for frying. Pour a portion of batter in hot pan. Place filled
fillet on batter, and top with more batter. Cook until batter begins to brown. Turn very gently and
cook other side. Fish inside cakes should be cooked, if sliced thinly enough.

Poached Carp

INGREDIENTS
2 lbs/1 kg carp
1 onion
1 carrot
1 parsley root
2-3 pepper berries
1 bay leaf
2 tablespoons lemon juice
2 tablespoons oil
2-3 potatoes
salt

DIRECTIONS
Clean, wash, salt the carp and let it sit for 10-15 minutes. In the meantime, set the vegetables to
boil with 1 qt. of water, some salt, pepper and bay leaf. Let boil until the vegetables are tender.
Then remove from heat, add the quartered potatoes and let boil for a few minutes. Then add the
pieces of carp. Let everything simmer, covered, until the fish and potatoes are done. After the carp
has cooled off, remove from the pot and place in the middle of a platter, surrounded by vegetables
and potatoes. Mix the oil with the lemon juice and 2-3 tablespoons of the poaching liquid and pour
over the fish and vegetables. Then spread some chopped parsley on the top.

Walleye Supreme

INGREDIENTS
1 pound walleye
8 ounces cheddar cheese, grated
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup
1 medium onion, diced

DIRECTIONS
Preheat oven to 350 degrees F. Place fish in shallow baking pan; place diced onion and cheese
evenly on fish. Mix sour cream and soup in a bowl and spoon onto fish. Bake in preheated oven 30
to 35 minutes. Serves 4.

Cheesy Walleye Casserole

INGREDIENTS
2 (10 oz.) packages frozen chopped spinach, drained and thawed
2 pounds walleye fillets, cut in 3 to 4-inch pieces
1 medium onion, chopped
2 Tablespoons butter, melted
1 (10 oz.) can cream of Shrimp soup
1/2 cup milk
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1/8 teaspoon curry powder
dash of pepper
1/4 cup grated parmesan cheese
1/2 cup saltine cracker crumbs

DIRECTIONS
Spread the spinach in greased 13 x 9 x 2-inch baking dish. Place the Walleye pieces on top. Saut?
the onion in butter until tender. Stir in the soup, milk, Swiss cheese, Cheddar cheese, curry powder
and pepper. Cook over low heat, stirring until the cheese melts. Spoon over the fish. Top with the
cracker crumbs and Parmesan cheese. Bake at 350 degrees for 30 minutes.

Read more >>

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.

Read more >>

Delicious Fish Recipes

1. Pan Fried Fish

Ingredients
1 pound fresh or frozen fish fillets, 1/2 to 1 inch thick
1 beaten egg
2/3 cup cornmeal or fine dry bread crumbs
1/2 teaspoon salt
Dash black pepper
Shortening or cooking oil for frying

Directions
1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces, if
necessary. Measure thickness of fish. In a shallow dish combine egg and 2 tablespoons water. In
another shallow dish stir together cornmeal or crumbs, salt, and pepper. Dip fish into egg mixture;
coat fish with cornmeal mixture.
2. In a large skillet heat 1/4 inch melted shortening or oil. Add half of the fish in a single layer, frying
on 1 side until golden. (If fillets have skin, fry skin side last.) Turn carefully; fry until second side is
golden and fish flakes easily when tested with a fork. Allow 3 to 4 minutes per side for 1/2-inch-thick
fillets (5 to 6 minutes per side for 1-inch-thick fillets). Drain on paper towels. Keep warm in a 300
degree F oven while frying remaining fish. Makes 4 servings.

Spicy Hot Pan-Fried Fish: Prepare as above, except omit pepper. Reduce cornmeal to 1/4 cup and
combine with 1/4 cup all-purpose flour, 3/4 teaspoon ground red pepper, 1/2 teaspoon chili
powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.

Potato Chip Pan-Fried Fish: Prepare as above, except substitute 1-1/3 cups finely crushed potato
chips (about 4 cups of chips) or saltine crackers for the cornmeal and omit salt.

Curried Pan-Fried Fish: Prepare as above, except add 1 tablespoon lime or lemon juice to egg
mixture and add 2 teaspoons curry powder to cornmeal. Serve with chutney.

2. Fish Sandwiches

Ingredients
4 4- to 5 ounce fresh or frozen fish fillets, 1/2- to 3/4-inch thick
1 tablespoon lemon or lime juice
1 teaspoon lemon-pepper seasoning, Jamaican jerk seasoning,
or Cajun seasoning
1/2 cup mayonnaise or salad dressing
4 teaspoons Dijon-style mustard
1 teaspoon honey
4 hamburger buns or kaiser rolls, split and toasted
Watercress or lettuce leaves (optional)
Roasted red sweet pepper strips or fresh tomato slices (optional)

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Brush fish with lemon-juice. Sprinkle
desired seasoning evenly over all sides of fish. For sandwich spread, in a small bowl stir together
mayonnaise, mustard, and honey. Cover and chill until ready to serve.
2. Place fish in a greased grill basket, tucking under any thin edges. For a charcoal grill, grill fish on
the rack of an uncovered grill directly over medium coals until fish flakes easily when tested with a
fork (allow 4 to 6 minutes per 1/2-inch thickness of fish), turning basket once halfway through
grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on grill rack over heat.
Cover and grill as above.)
3. Remove fish from grill. To serve, spread bottom half of buns with mayonnaise mixture. Top with
watercress (if desired), fish, additional mayonnaise mixture, red pepper strips (if desired), and top
halves of buns. Makes 4 servings.

3. Fish Fillets with Baby Spinach, Red Pepper, and Onion Wedges

Ingredients
4 cups chopped baby spinach
1 teaspoon olive oil or cooking oil
1 medium onion, cut in thin wedges
4 tablespoons red jalapeno jelly
1 small red or yellow sweet pepper, cut into thin strips
1 pound mahimahi or cod fillets, 3/4 to 1 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil or cooking oil
1 tablespoon balsamic vinegar

Directions
1. Place baby spinach in a large bowl; set aside. In a large skillet cook onion in 1 teaspoon hot oil
over medium heat until tender and slightly golden, stirring occasionally. Stir in 1 tablespoon of the
jalapeno jelly. Add sweet pepper; cook and stir for 1 minute more. Remove from heat. Stir onion
mixture into spinach; cover and set aside. Wipe skillet clean.
2. Meanwhile, cut fish into 4 serving-sized pieces. Sprinkle fish with the salt and pepper. In the
same large skillet heat remaining 2 tablespoons oil over medium-high heat. Add fish and cook 2
minutes on each side to sear. Reduce heat to medium; cook 5 minutes more or until fish just flakes
easily when tested with a fork. Transfer fish to serving platter; cover to keep warm.
3. Add remaining jalapeno jelly to skillet. Cook and stir until melted; spoon over fish.
4. Just before serving, toss spinach mixture with the vinegar. Serve spinach mixture with fish. Makes
4 servings.

4. Broccoli Stuffed Fish

Ingredients
4 4-ounce fresh or frozen skinless fish fillets, about 1/4 inch thick
1 cup frozen cut broccoli, thawed
1 beaten egg
1 8-ounce container soft-style cream cheese with chives and onion
1/4 cup grated Parmesan cheese
3/4 cup herb-seasoned stuffing mix
2 tablespoons milk
2 tablespoons dry white wine

Directions
1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For stuffing, drain broccoli,
pressing out excess liquid. Combine egg, half of the cream cheese, and the Parmesan cheese. Stir
in broccoli and stuffing mix. Spoon one-fourth of the stuffing onto an end of each fillet. Roll up,
securing rolls with wooden toothpicks. Place fish in a greased 2-quart square baking dish. Bake,
covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork and
stuffing is hot.
2. Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until
heated through, stirring often. Serve sauce over fish. Makes 4 servings.

5. Full-Steam-Ahead Fish

Ingredients
2 6-ounce fish fillets
Small fresh basil leaves
1 clove garlic, minced
2 teaspoons shredded fresh ginger
1 cup thinly sliced sweet peppers
8 ounces asparagus spears, trimmed

Directions
1. Make bias cuts about 3/4-inch apart into the fish fillets. (Do not cut completely through fish.)
Tuck 1 or 2 whole basil leaves into each cut. Rub fillets with garlic and ginger.
2. Place peppers and asparagus in a steamer basket. Top with fish. Place basket into a large, deep
saucepan or wok in which 1-inch of water is boiling. Cover; steam 6 to 8 minutes or until fish just
flakes easily when tested with a fork. Makes 2 servings.

6. Spinach Stuffed Fish with Hollandaise

Ingredients
4 fresh or frozen fish fillets (1 pound)
1 10-ounce package frozen chopped spinach
1 beaten egg
1 cup herb-seasoned stuffing croutons, slightly crushed
1/4 cup Parmesan cheese
1/4 cup dairy sour cream
2 tablespoons chopped water chestnuts
1/4 teaspoon onion powder
4 fresh or frozen shrimp in shells (optional)
Quick Hollandaise Sauce (see recipe below)
Fresh dill (optional)

Directions
1. Thaw fish, if frozen; rinse and pat dry with paper towels. Set aside. For stuffing, thaw spinach;
drain well, pressing out excess liquid. In a medium mixing bowl combine spinach, egg, croutons,
Parmesan, sour cream, water chestnuts, and onion powder.
2. Place 2 fillets lengthwise in a 13 x 9 x 2-inch baking dish. Spoon one-fourth of the stuffing over
each fillet in the dish. Fold fillets over stuffing. Repeat with remaining fillets and stuffing. Bake,
covered in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork.
3. Meanwhile, cook shrimp, if desired. In a 1-quart saucepan bring 1-1/2 cups lightly salted water to
boiling. Add shrimp; return to boiling. Reduce heat¿ simmer, uncovered, for 1 to 2 minutes or until
shrimp turn pink. Drain. Cool slightly, then peel, leaving tail intact. Keep warm.
4. Prepare Quick Hollandaise Sauce. Transfer fish to a serving platter. Spoon some sauce over
fish. Place 1 shrimp atop each fillet; garnish with dill, if desired. Pass remaining sauce. Makes 4
servings.
Quick Hollandaise Sauce: Place 3 egg yolks in a blender container. Cover and blend about 5
seconds or until mixed. In a small saucepan heat 1/2 cup butter or margarine, 1/2 teaspoon finely
shredded lemon peel, 4 teaspoons lemon juice, and a dash white pepper until butter is melted and
almost boiling. With blender running at high speed and lid ajar, slowly pour in butter mixture. Blend
about 30 seconds or until thick and fluffy. Serve immediately. (To reheat, place sauce in a small
saucepan over very low heat. Heat, stirring constantly, until warm. If sauce is too thick, stir in 1
teaspoon to 1 tablespoon water.) Makes 2/3 cup.

7. Cuban Broiled Fish with Parsley

Ingredients
1 pound fresh or frozen skinless fish fillets, 1/2- to 3/4-inch thick
Salt and pepper
2 tablespoons butter, melted
3/4 cup soft bread crumbs (1 slice)
2 tablespoons snipped fresh flat-leaf parsley
1 teaspoon finely shredded orange peel
1 tablespoon orange juice
1 clove garlic, minced
1/4 teaspoon dried oregano, crushed
1/4 teaspoon black pepper
1/8 teaspoon salt
Orange wedges (optional)

Directions
1. Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry. Cut fish into 4 serving-size portions.
Place fish on the greased unheated rack of a broiler pan. Tuck under any thin edges. Sprinkle
lightly with salt and pepper. Brush 2 teaspoons of the butter over the fish. Measure thickness of the
fish.
2. Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes
easily when tested with a fork.
3. Meanwhile, combine remaining butter, bread crumbs, parsley, orange peel, orange juice, garlic,
oregano, the 1/4 teaspoon pepper, and 1/8 teaspoon salt. Spoon mixture over broiled fish; broil 1
to 2 minutes more or until topping is lightly golden. Transfer fish to a serving platter. If desired,
serve with orange wedges. Makes 4 servings.

8. Pecan Crusted Fish with Peppers and Squash

Ingredients
1 pound fresh or frozen skinless fish fillets about 1/2 inch thick
Nonstick cooking spray
1/2 cup yellow cornmeal
1/3 cup finely chopped pecans
1/2 teaspoon salt
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
1 tablespoon water
2 small red and/or orange sweet peppers, seeded and cut into 1-inch-wide strips
1 medium zucchini, bias-sliced 1/2 inch thick
1 medium yellow summer squash, bias-sliced 1/2 inch thick
2 teaspoons cooking oil
1/4 teaspoon seasoned salt
Lemon wedges (optional)

Directions
1. Preheat oven to 425 degree F. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish
into 3- to 4-inch pieces; set aside. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking
spray; set aside.
2. In a shallow dish, stir together cornmeal, pecans, and salt. In another dish, stir together flour and
cayenne. In a small bowl, stir together flour and cayenne. In a small bowl, whisk egg and water.
3. Dip each piece of fish into flour mixture, shaking off any excess. Dip fish into egg mixture, then
into pecan mixture to coat. Place in the prepared pan.
4. In a large bowl, combine sweet peppers, zucchini, and squash. Add oil and seasoned salt; toss to
coat. Arrange vegetables next to fish, overlapping as needed to fit.
5. Bake, uncovered, for 20 to 25 minutes or until fish flakes easily when tested with a fork and
vegetables are crisp-tender. If desired, serve with lemon wedges. Makes 4 servings.

9. Classic North Shore Fish Cakes

Ingredients
1 pound skinless fish fillets
1 small onion, cut up
1 beaten egg
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/3 cup evaporated milk
2 tablespoons cooking oil
Lemon or orange slices (optional)
Fresh herbs (optional)

Directions
1. Rinse fish; cut into pieces. In a food grinder or a food processor bowl, grind or process the fish
and the onion.
2. In medium mixing bowl, combine fish, egg, cornstarch, salt, nutmeg, milk, and melted butter. If
you like, cover and store in the refrigerator several hours or overnight, or use immediately.
3. In a large skillet, heat the cooking oil over medium heat. For each fish cake, use a large spoon to
drop about 1/3 to 1/2 cup mixture into skillet, forming it into patties and flattening slightly.
4. Cook fish cakes 5 to 6 minutes or until golden, turning once. Reduce temperature as necessary
to prevent over-browning. Remove; drain on paper towels. If you like, garnish with citrus slices and
herb sprigs. Makes 4 servings.

10. Fish with Roasted Asparagus

Ingredients
1 pound fresh or frozen skinless fish fillets, about 1/2 inch thick
1/2 cup chopped onion (1 medium)
1/2 cup chopped carrot (1 medium)
1/4 cup reduced-sodium chicken broth
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon smoked paprika or paprika
1/4 teaspoon black pepper
12 ounces fresh asparagus spears, trimmed and bias-sliced into 1-inch pieces (1-1/2 cups)

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 4 serving-size portions; set aside. In a
2-quart rectangular baking dish stir together onion, carrot, broth, and garlic. Top with fish fillets,
tucking under any thin edges. Sprinkle with salt, paprika, and pepper. Top with asparagus.
2. Bake, covered, in a 450 degree F oven for 15 to 20 minutes or until fish flakes easily when
tested with a fork. Serve fish with vegetables. Makes 4 servings.

11. Fish with Salsa and Olives

Ingredients
1 pound fresh or frozen fillets, cut 1/2 inch thick
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 tablespoon olive oil
1 cup salsa
1/4 cup finely chopped pitted green olives
1/4 cup finely chopped pitted kalamata or ripe olives

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces, if
necessary. Combine flour and salt. Coat both sides of fish with flour mixture.
2. In a large skillet cook fish in hot oil over medium heat for 6 to 8 minutes or until fish flakes easily
with a fork, turning once. (Reduce heat if necessary to prevent burning.) Combine salsa, green
olives, and kalamata olives; pour over fish in skillet. Cook about 1 minute more or until heated
through. Makes 4 servings.

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Easy Catfish Italian

4 U.S. Farm-Raised Catfish fillets


1 tbsp. fresh lemon juice

salt and pepper to taste

1/4 cup freshly grated parmesan cheese

2 tbsp. s olive oil

1 1/2tbsp. s mayonnaise

1 tsp. Oregano

1 can Italian stewed tomatoes

Preheat broiler. Brush both sides of U.S. Farm-Raised Catfish fillets with lemon juice and sprinkle with salt and pepper. Place flat sides up on oiled broiler pan. Broil about 4 inches from heat for 8 minutes. Turn fillets.


In a small bowl, mix together cheese, margarine and mayonnaise and oregano. Spread over Catfish. Cover with stewed tomatoes and broil an additional 7 minutes or until fish flakes easily when tested with a fork.

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Milk Fried Carp

2 pounds carp fillets

1 cup milk

1 cup biscuit mix or pancake mix

2 tsp. s salt

lemon wedges
paration


Remove the skin of the carp and take out all the brownish-redish-colored part of the meat, the "mud vein"; discard.


Chunk up the rest of the carp fillets. Place fillet pieces in a shallow dish. Pour the milk over them and let it stand for half an hour, turning the fillets over once during that time. Stir the salt into the biscuit mix.


Take fillets out of the milk and pat them into the biscuit mix, covering both sides. Fry fillets in deep fryer or in medium hot oil in fry-pan for 5 - 10 minutes until cooked through and browned on both sides. Use tongs or slotted spoon to turn them.


Drain on paper towels. Serve with lemon wedges if available.


Serves 4-6

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DEEP FRIED BLUEGILL OR CRAPPIE

Fish fillets (1/2 inch thick)
3/4 c. milk
1 egg
2 tsp. salt
1 tsp. pepper
1 c. flour
1 c. cracker crumbs
1/2 c. corn flake crumbs

Put milk, egg, salt and pepper in blender, turn on low speed to combine. Slowly add flour and blend until batter is smooth. Pour batter into a bowl.

Combine cracker and corn flake crumbs in a separate bowl.

Rinse fillets in cold water, drain, pat dry with paper towels. Dip fillets in batter, coat with crumbs. Deep fry at 370-375 degrees until fillets are floating and golden brown (3 or 4 minutes). Do not over load cooker. Turn fillets a couple of times as they rise to the top. Remove to a rack to drain. Place on paper towels in a single layer.

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CAROLINA CATFISH STEW

2 or 3 slices salt pork (can substitute bacon)
1 lg. onion, chopped
2 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1/4 tsp. oregano
2 bay leaves
1 clove garlic, minced
Worcestershire sauce
1 to 1 1/2 lbs. catfish filet, cut into bite-size chunks
Hot cooked rice

In large pot, cook salt pork until crisp, then remove. Add chopped onion and garlic, and cook in drippings until translucent and soft. Add tomato sauce and paste and water (4 cups more or less). Season with oregano, bay leaves, 2 dashes or Worcestershire sauce and salt and pepper to taste. Simmer for 30 minutes. Add catfish and cook for 15 minutes more.
Serve in bowls over rice.

Add a dash of Tabasco sauce to make it more spicy, if desired.

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BARBEQUED CATFISH 2

1 lemon, sliced
1/4 c. oil
2 tbsp. mustard
1 tbsp. hot sauce
1/2 c. tomato sauce
2 lbs. catfish fillets

Mix together oil, mustard, hot sauce and tomato sauce in 13x9 pan. Add lemon slices and catfish (turning to coat). Marinate catfish one hour, turning once. Grill until done, basting with marinade if desired.

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BARBECUED CATFISH 1

6 med. catfish
1 tsp. Worcestershire sauce
1/8 tsp. paprika
1/2 c. oil
1/4 c. white vinegar
1/4 c. catsup
4 tbsp. sugar
1/4 tsp. each salt & pepper

Fillet and skin catfish; place in shallow dish. Combine remaining ingredients in bowl; mix well. Pour over catfish. Marinate for 20 minutes. Drain, reserving marinade. Place catfish 4 inches above hot coals on greased grill. Cook for 5 minutes on each side or until fish flakes easily, basting frequently with the reserved marinade.

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CAJUN CUISINE (FRIED CATFISH WITH CAJUN SEAFOOD SAUCE)

4 fresh catfish fillets (cut in half)
1/2 c. unsalted butter
Flour to batter
Seafood sauce
1/2 c. unsalted butter
1 tsp. sage
1/4 tsp. cumin, rosemary, onion powder, thyme
1/2 tsp. white pepper
3/4 c. half and half milk or cream
3/4 c. white wine or Chardonnay
Dash of Cajun seasoning

Season each side of fish with seasoning. Dip in flour. Fry in skillet with butter on medium high heat. Fry until golden brown on both sides (approximately 15 to 20 minutes). Keep warm in oven as you are preparing sauce.
Seafood sauce, melt butter in skillet and add seasonings, stir constantly and blend over medium heat for 5 to 10 minutes. Add half and half continue stirring and heat slowly until bubbly as you slowly increase heat (5 to 10 minutes). Add a dash of Cajun seasoning and wine stir until well blended and smooth and thick texture (2 to 3 minutes). Do not overcook. Serve over fish with red beans and buttered carrots, easy to impress guests with this Cajun delight.

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BEER - BATTER BASS

3/4 c. flour
1/4 tsp. salt
Dash pepper
1/8 tsp. dill powder
3/4 c. beer
1 1/4 lb. thin bass fillets
1/4 c. lemon juice
Salt and pepper to taste
Seasoned flour

Prepare batter by mixing flour, salt, pepper and lemon juice together. Blend in beer, let set covered in refrigerator for 1 hour. Cut fillets into 1 or 1 1/2 inch strips, toss in lemon juice, salt and pepper. Let this mixture stand for 1/2 hour in fridge. Drain fillets; douse with seasoned flour and dip into well - stirred batter. Deep fry immediately in hot oil. Drain on paper towels. Keep warm in oven. Serve with lemon wedges.

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BASS WITH THREE-PEPPER SAUCE

2 sm. or 1 lg. green, red, yellow pepper
1/4 c. olive oil
2 springs fresh thyme, or 1 tsp. dried
3 tbsp. pureed garlic
3 tbsp. green onions
3 tbsp. white wine vinegar
1 1/2 c. dry white wine
1 1/2 c. whipping cream
6 tbsp. unsalted butter
Salt and pepper, to taste
1 c. beurre blanc sauce
4 pieces bass fillets

Heat oven to 400 degrees. Cut each pepper in half. Remove seeds and white ribs. Put peppers, cut side down, in baking pan. Rub each well with olive oil and sprinkle with thyme. Bake until skin is golden and blistered, about 30 minutes. Remove from oven and use paring knife to peel off skin while peppers are still warm.
Use a food processor to puree the peppers separately by color, adding 1/3 of the oil from the baking pan and pureed garlic to each batch. In 3 saute pans cook peppers and 1/3 of green onions, vinegar, and wine until each mixture is reduced to 2 tablespoons. Add 1/3 of the cream to each mixture and reduce to half the volume. Whisk in 2 tablespoons of butter, salt, and pepper into each, then strain through fine sieve. Put each pepper sauce into clean, plastic catsup bottles. Keep warm, not hot.

Make beurre blanc sauce. Rub fish pieces lightly with oil. Broil, 6 inches from heat source 10 minutes per inch of thickness. Spread beurre blanc sauce over bottom of plate. Use pepper to make designs on plate. Place cooked fish in center of plate.

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BARBECUED BASS

2 lbs. bass fillets
1/2 c. cooking oil
1/2 c. sesame seeds
1/3 c. lemon juice
1/3 c. cognac
3 tbsp. soy sauce
1 tsp. salt
1 clove garlic, crushed

Place fillets in a single layer in a shallow bowl. Combine other ingredients and pour over fish. Let stand 30 minutes, turning once. Remove fish, and reserve sauce for basting. Place fish on well greased wire rack. Cook 8 minutes on barbecue grill about 4 inches from moderately hot coals. Baste while fish is cooking. Turn and cook about 7 minutes on other side.
Serve remaining sauce with fish.

Makes 6 servings.

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BASS STEW

2 lbs. bass filets
4 slices bacon
3 onions
4 potatoes
2 bell peppers
Salt and pepper
Worcestershire sauce
Tabasco sauce
4 cans tomato sauce

Cut strips of bacon into 1-inch strips and dice onions. Cook on low heat until onions are browned. Add diced potatoes and bell peppers. Let simmer for 10 minutes.
Add bass filets, tomato sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon of Tabasco sauce, and season to taste with salt and pepper. Bring to a boil and then let simmer for 45 minutes to 1 hour. Best flavor if prepared day before served and allowed to season in refrigerator. Serves 8.

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B - B - Q BASS

1 onion, finely chopped
2 tbsp. butter
Juice of 1/2 lemon
2 tsp. vinegar
1 tsp. honey
1/4 tsp. Worcestershire sauce
1/2 c. ketchup
Cayenne pepper to taste
1 (3 lb.) bass, boned

Combine all of the ingredients, except fish, in a saucepan. Simmer, stirring constantly, until thickened. Place bass in a greased baking pan. Spread with the sauce. Broil for about 20 minutes or until flakes when tested with fork.

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Ultimate Fish Fry

One cup flour


Two cups yellow cornmeal

One Tbs. salt (optional)

Two Tbs. seasoning salt


One tsp. Paprika


One-tsp. onion salt or onion powder

1/3 small jar lemon pepper


This recipe will make almost a gallon size zip lock bag of mix.


Mix together in bag one egg to about two cups milk, and soak fish.

Use another bag to coat fish with mix.


Pan fry fish on both sides until golden brown.

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KANSAS CRAPPIE RECIPE

*WASH CRAPPIE FILLETS IN COLD WATER

*SPINKLE WITH LEMON PEPPER AND SEASON SALT

*PLACE IN LARGE BOWL AND SOAK WITH ITALIAN DRESSING

*COVER BOWL AND PLACE IN REFRIGERATOR OVER NIGHT OR 4 HOURS BEFORE COOKING

*DRAIN EXCESS ITALIAN DRESSING

*HEAT COOKING OIL IN FRYING PAN TO 350 DEGREES

*COOK UNTIL GOLDEN BROWN ON BOTH SIDES

*PLACE ON PAPER TOWEL

*SALT AND PEPPER TO TASTE AND SERVE



THIS WILL BE ONE OF YOUR MOST ENJOYABLE FISH FRYS EVER.

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Hot, Hot Crappie

Ingredients:
Crappie fillets cut any way you prefer
Mild jalepeno hot sauce
Cajun style fish batter


Instructions:

Soak crappie fillets in hot sauce for 10-30 minutes.
The longer you let them soak the more the sauce flavor will come through.
After soaking bread fish and fry accordingly.
The mild sweet crappie is really complimented by the hot sauce.

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Poor man's Lobster

3lbs.,or approx.6ct.Crappie fillets.
8tbps.butter(1 stick)
1 citric fruit of your choice.
2tbsp.lime,lemon,or Orange juice
salt,pepper to taste.
1tbsp.paprika.or(Old Bay")
broil fillets for 3 to 6 min.
and meat becomes opaque,and flaky"...
melt butter in microwave
using sm.individual serving bowls for dipping.
Garnish w/thinly sliced citric fruit twisted over each serving.Serve w/fresh fennel,and
sweet corn bread"!Mmmm"
Don't forget to add those thin crispy tails"..."!

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