IceShanty.com's Ice Fishing Community
Ice Fishing Tips -Check your local regulations! => Hardwater Cuisine => Topic started by: Chris338378 on Jan 07, 2019, 05:52 PM
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I'm sure some people have done this but I'm going to ask since I don't have any personal experience with it. Has anyone broiled pan fish or bass and are there any tricks or tips you'd suggest. I was thinking of trying this by just putting the fish on a pan or in tin foil with a little butter (so it doesn't stick) and some paprika. Normally I make them with breading and fry them but I'm getting a little tired of doing it that way. One other thing I'd like to try is making them in a scampi sauce but I don't have a good recipe, anyone have a really good one they're willing to share?
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Try a bit of lemon pepper seasoning on them after basting the fillets with a bit of melted butter. Salt to taste.
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Very Good Scampi 13:48
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Do it all the time. If your using frozen fish make sure to thaw and pat fillets dry. I use a baking dish with butter and sprinkle some sea salt on before cooking. Save the butter and dip the fork loaded with fish into the butter. I only use unsalted butter. I still like a fried fish dinner but the wife doesn't like the smell in the house, I still fry gills and small crappie and perch. The larger ones get broiled along with walleyes.
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keep it simple. Salt,pepper, lemon, butter......don't over cook it.
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I've been broiling salmon. I filet them, leave the skin on, cover a baking sheet with tin foil, set the fish on foil skin side down. Broil til the edges start to get crisp, ~ 10 min depending on size of fish. When done I slide a spatula between the meat and the skin sticks to the foil if I'm successful. It saves me from having to scale the fish, I'm kinda lazy that way.
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Thanks for the info guys. Alex, that's a pretty cool tip.
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I've broiled a variety of lake and river species. Most taste a lot better pan fried in bread crumbs and butter, but perch, walleye, crappie and pike can work broiled as well. Cook in silver foil after adding some butter, spices, and optional wedges or sliced lemon, onion, or garlic. Bass and sunfish are really a waste to broil in my opinion, if you're eating those, stick to pan frying.