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Idaho => Ice Fishing Idaho => Topic started by: Hoosier on Feb 07, 2012, 05:22 AM

Title: After your catch.. Fish recipes
Post by: Hoosier on Feb 07, 2012, 05:22 AM
Lets see how everyone likes to make your fish "After your catch", Enjoy and lets see something to make us all HUNGRY!!!!!!
Title: Re: After your catch.. Fish recipes
Post by: Duck-Slayer on Feb 07, 2012, 10:04 AM
Slayer's chowder Perch Chowder......

13 fillet's of diced perch (1/2"x1/2" or so)
1/4 cup bacon bits
1/4 butter
1/2 onion
1/4 cup floor
salt and pepper too taste
1/2 tea spoon basal
4 cups milk
and 8 red pototoes cut into 4...

melt butter in pot, add onion, cook till onion is soft on low, don't want too burn the butter, add flour, salt, pepper, potatoes, gradually stir in milk and add fish on medium heat until it boils, you have too stir constantly so milk does not stick too bottom of pot, sauce will thicken, when it thickens, fish is flaking, and potatoes are soft your done....

Enjoy,
Matt
Title: Re: After your catch.. Fish recipes
Post by: RedfishHunter on Jan 07, 2013, 09:19 AM
Duck,  this recipe sounds good but I had a question...you put the potatoes and fish at the same time?
Title: Re: After your catch.. Fish recipes
Post by: Duck-Slayer on Jan 07, 2013, 09:42 AM
Yes, you cut the potatoes small enough it only takes 10 minutes simmering too get them soft,
Matt
Title: Re: After your catch.. Fish recipes
Post by: RedfishHunter on Jan 07, 2013, 05:27 PM
Thanks Matt...this is going to be tomorrow night meal....
Title: Re: After your catch.. Fish recipes
Post by: FG Steve on Jan 08, 2013, 01:58 PM
Basic Grilled Trout

Rules

1. No guts make it home.  Clean fish and put on ice ASAP.  Easy in the Winter!  Entrails are good for the ecosystem.  Just don't clean 'em in shallow water or by the boat dock (unsightly).
2. No heads or tails make it to the pan (or grill).
3. No bones make it to the pan or the table (that includes pin bones come on don't be lazy).

Recipe

2 Large Boneless Trout Fillets (3+ lbs original fish weight), cool from the fridge.
3 TBSP Melted Butter
1 Lemon
Kosher Salt
Lawry's Lemon Pepper
Olive Oil Spray

Clean grill grates are imperative.
Preheat the grill to 500 deg F
While the grill is preheating prepare the fillets:

1. Spray the skin side with olive oil and place flesh side up.  Continue on the flesh side:
2. Apply kosher salt to taste.
3. Apply lemon pepper to taste.
4. Brush with melted butter
5. Spray with olive oil.

Once the grill is preheated, set for medium direct cooking.
Spray the grates with Weber Grill Spray.
Place the fillets at a 45 deg angle flesh side down.  Cook 4 minutes.
Carefully rotate the fillets 90 degrees.  Cook 4 more minutes.
Turn the fillets skin side down.  Cook 4-6 more minutes.  This is the side to adjust timing for your doneness preference.
Serve hot with lemon wedges.

With some practice and clean grates, this makes a beautiful presentation and beats foil or a fish basket.

Mom's favorite!

(http://stevelarsen.com/gf1.jpg)

(http://stevelarsen.com/gf2.jpg)

(http://stevelarsen.com/gf3.jpg)
Title: Re: After your catch.. Fish recipes
Post by: IDbasser on Jan 17, 2013, 11:14 PM
I grew up in the south and all fish was breaded in seasoned cornmeal and deepfried, I didn't know there was any other way of eating fish.  I caught a mess of perch the other day and was doing some messing around cooking them different ways to find a different way of cooking them.  I really liked one of the ways, I did not measure anything, because I rarely do, so here goes.

Ritz crackers smashed up really well
lemon pepper seasoning to taste
granulated garlic powder to taste
mix well

beaten eggs for an eggwash

flour seasoned with some creole seasoning, not much, just some.

dip fillets in flour, then into eggwash, then into crackers
I pan fried them with some olive oil and a little butter turning them once and letting them get browned on both sides.

You can taste a little lemon from the lemon pepper, I really enjoyed those perch cooked this way.
Title: Re: After your catch.. Fish recipes
Post by: Whopper Stopper on Jan 19, 2013, 06:05 AM
Basic Grilled Trout

Rules

1. No guts make it home.  Clean fish and put on ice ASAP.  Easy in the Winter!  Entrails are good for the ecosystem.  Just don't clean 'em in shallow water or by the boat dock (unsightly).
2. No heads or tails make it to the pan (or grill).
3. No bones make it to the pan or the table (that includes pin bones come on don't be lazy).

Recipe

1 Large Boneless Trout Fillet (3+ lbs original fish weight), cool from the fridge.
3 TBSP Melted Butter
1 Lemon
Kosher Salt
Lawry's Lemon Pepper
Olive Oil Spray

Clean grill grates are imperative.
Preheat the grill to 500 deg F
While the grill is preheating prepare the fillet:

1. Spray the skin side with olive oil and place flesh side up.  Continue on the flesh side:
2. Apply kosher salt to taste.
3. Apply lemon pepper to taste.
4. Brush with melted butter
5. Spray with olive oil.

Once the grill is preheated, set for medium direct cooking.
Spray the grates with Weber Grill Spray.
Place the fillet at a 45 deg angle flesh side down.  Cook 4 minutes.
Carefully rotate the fillet 90 degrees.  Cook 4 more minutes.
Turn the fillet skin side down.  Cook 4-6 more minutes.  This is the side to adjust timing for your doneness preference.
Serve hot with lemon wedges.

With some practice and clean grates, this makes a beautiful presentation and beats foil or a fish basket.

I'll see if I can't get some pics next time we do this.  Mom's favorite!

That sounds pretty good !

         WS
Title: Re: After your catch.. Fish recipes
Post by: clearwaterice on Jan 20, 2013, 10:40 AM
Hello fellow spudheads. I just found this site. I enjoy all of your recipes. I usually swing flies for steelies all winter but I've got a great urge to get back on the ice. Winchester is the target next week. It's a trout tourney but I would not mind being a successful perchjerker and bring home a mess of them. I'll let you know how it goes.
Title: Re: After your catch.. Fish recipes
Post by: badger132 on Mar 13, 2013, 07:38 PM
We make fish tacos:

Filet and deep fry your perch as you like.

Warm up your favorite tortillas in the microwave (Fresh corn is the best if you ask me)

Prepare Chiptle mayo with Mayo,canned  chipotle (If you don't know how hot a chipotle is, use part of 1 pepper to start. A can is enough to kill a guy)

Dress angel hair shredded cabbage with chipotle mayo.

Make a taco with 1-2 filets, chiptotle cabbage, and a squeeze of lime  lime, Add salsa, hot sauce etc. to taste.
Title: Re: After your catch.. Fish recipes
Post by: SlaptheFish on Dec 23, 2013, 10:03 AM
Had my eye on these recipes for a bit now.  Can't wait to try all of them here soon.

Thanks
Title: Re: After your catch.. Fish recipes
Post by: Bigggcountry on Dec 28, 2013, 01:36 PM
Perch Butter

1 can sweetened condensed milk   
1/2 cup vinegar   
1/4 cup oil
1 tsp cayenne pepper   
1 tsp paprika (smoked)
2 cups Miracle Whip Salad Dressing
               
I make this spread when making perch sandwiches. Make sure you toast the buns. Cook the perch fillets however you like. I prefer to deep fry em.  Even my picky kids love it.
Title: Re: After your catch.. Fish recipes
Post by: FG Steve on Jan 02, 2014, 10:32 PM
Basic Fried Trout

One of my very favorite foods since I can remember.  In my effort to do the best job possible it appears that I have overdone it with the pictures.  I hope that's OK.

Rules

1. No guts make it home.  Clean fish and put on ice ASAP.  Easy in the Winter!  Entrails are good for the ecosystem.  Just don't clean 'em in shallow water or by the boat dock (unsightly).
2. No heads or tails make it to the pan.
3. No bones make it to the pan or the table (that includes pin bones come on don't be lazy).

Recipe

Boneless Trout Fillets, fresh or completely thawed, skin on
Iodized Table Salt
Lawry's Lemon Pepper
Yellow Corn Meal
Hard White Whole Wheat Flour
Olive Oil
Fresh Lemon

Before cooking the fish, get the rest of the meal ready to eat and the table set, so that the fish can be eaten hot.

(http://stevelarsen.com/ice_shanty/fried_fish1.jpg)

1. Prepare a heat-resistant plate with two paper towels on it.  Set aside with a third paper towel.
2. Slice the lemon into wedges.
3. Salt and pepper the fillets to taste.

(http://stevelarsen.com/ice_shanty/fried_fish2.jpg)

(http://stevelarsen.com/ice_shanty/fried_fish2a.jpg)

4. Mix equal parts flour and corn meal.  If unsure how much to use, 1/4c of each should be plenty.
5. Dredge the fillets in the corn meal / flour mix until well coated.

(http://stevelarsen.com/ice_shanty/fried_fish3.jpg)

6. Preheat oil in a non-stick pan at medium-high heat.  If using an electric griddle, set to 400 deg F.  Preheat until the oil just begins to smoke.
7. Cook fillets skin side up until the skin starts to bubble and/or the flesh is lightly browned.

(http://stevelarsen.com/ice_shanty/fried_fish4.jpg)

8. Turn fillets skin side down and cook until the skin browns.

(http://stevelarsen.com/ice_shanty/fried_fish5.jpg)

9. Turn fillets skin side up and cook to brown the flesh side just a little more.  This will freshen and seal the crispiness of the flesh side.

(http://stevelarsen.com/ice_shanty/fried_fish6.jpg)

Perform the following steps promptly:

10. Remove each fillet and place it skin side down on the prepared plate. 
11. As each fillet is removed, use the third paper towel to quickly blot the flesh side, to remove any extra oil or juices.

(http://stevelarsen.com/ice_shanty/fried_fish7.jpg)

12. Serve immediately with lemon wedges.  Fish will stay at optimal crispiness for a few minutes.

(http://stevelarsen.com/ice_shanty/fried_fish8.jpg)

(http://stevelarsen.com/ice_shanty/fried_fish9.jpg)

Notes

Fish is cooked when the flesh is opaque.  This method can somewhat overcook the fish, but leaving the skin attached helps retain moisture.  I love crisp on the outside and moist on the inside.

While the skin and darker flesh are both edible, most of us peel off the skin and use a fork to scrape away the darker flesh on the back side, just before eating.
Title: Re: After your catch.. Fish recipes
Post by: Zolar on Jan 25, 2014, 06:51 PM
Fish Tacos with this sauce.  http://soupaddict.com/2009/06/wickedly-good-fish-taco-sauce/
Title: Re: After your catch.. Fish recipes
Post by: donnie2guns on Feb 08, 2014, 10:21 PM
Boiled some perch fillets in salted water until they started to flake. Dipped in garlic butter and also sriracha sauce. Very good! Quick, simple, poor mans lobster! 
Title: Re: After your catch.. Fish recipes
Post by: Duck-Slayer on Feb 09, 2014, 03:48 PM
Anyone got a good recipes for CATFISH... kept one for my 3 year old son who wanted me too bring home a big fishy.... ;D
Matt
Title: Re: After your catch.. Fish recipes
Post by: fowl_language on Feb 12, 2014, 04:30 AM
Anyone got a good recipes for CATFISH... kept one for my 3 year old son who wanted me too bring home a big fishy.... ;D
Matt

Friday night fish fry's were almost always exclusively catfish filets on the Mississippi.

I usually use Zatarains southern style for the fry mix and use just a pure egg wash, oil at 375 and cook for 3-4 minutes depending on thickness.  I guess you could go as wild or mild as you want with the fry mix some folks mix their own and don't use the store bought stuff.

I've also poached (cooking method not illegal action ;) ) channel cats before in beer with spices in a pinch while camping, it was ok but frying seemed to be the best for them, man I miss those big bar fry's.
Title: Re: After your catch.. Fish recipes
Post by: Duck-Slayer on Feb 12, 2014, 09:17 AM
Zatarains southern style that's what I had in my camper, went out and brought it in the house and used that.... was great, we put them on a bed of rice with a side of sliced fried potatoes.... it was awesome...
Matt
Title: Re: After your catch.. Fish recipes
Post by: hooknhunter on Feb 18, 2014, 04:23 PM
Zatarain's Southern Style is good stuff.  McCormick's isn't bad either and seems easier to find.
Title: Re: After your catch.. Fish recipes
Post by: elkhunter1834 on Feb 18, 2014, 08:35 PM
I like Lousianna Fish Fry Cajan Style, There different one thats the one i prefer.
Title: Re: After your catch.. Fish recipes
Post by: gillis37 on Feb 24, 2014, 02:33 PM
My family has a technique that they have been using since I can remember. My grandmother and my aunts soak catfish fillets in buttermilk overnight to remove the lactic acids in the meat that the catfish release when they are rolling and banging on the bottom during the catching of the catfish. This, in my personal opinion, makes a significant difference in the joy of eating catfish.
 
Anyone got a good recipes for CATFISH... kept one for my 3 year old son who wanted me too bring home a big fishy.... ;D
Matt
Title: Re: After your catch.. Fish recipes
Post by: hooknhunter on Dec 03, 2014, 08:25 AM
I made my third attempt at perch and corn chowder last night.  Made it entirely from scratch.  As it turns out, the third time is the charm.  Why didn't I write that recipe down!!!!!


Turned out really good.  Hope I can do it again.
Title: Re: After your catch.. Fish recipes
Post by: hooknhunter on Dec 03, 2014, 08:33 AM
Here's another one I like quite well.


Lightly sprinkle potlatch seasoning (or your favorite seafood seasoning) over white meat fish fillets (bass, perch, crappie, or bluegill all work well, probably any white fish would) on both sides.  Spread a thin coating of mayonaisse (about 1/16 to 1/8 inch thick) on top of fillets.  Bake at around 350 degrees for 20-30 minutes, until nearly done.  Remove from oven and drain off water that may (or may not) come out of the fish meat.  Then cover with thin slices of Sharp Cheddar, Provolone, or Swiss Cheese and broil until cheese is melted and bubbling.
Title: Re: After your catch.. Fish recipes
Post by: G fish on Jan 30, 2015, 10:27 PM
Duck-Slayer, tried the perch chowder and that was damn good  altered it a little left over's where even better, wish we got perch that size over in MT. thanks YUM YUM!!
Title: Re: After your catch.. Fish recipes
Post by: SLAYERFISH on Dec 12, 2016, 09:03 PM
Ingredients from bottom to top:
Tortilla,Blew Cheese, perch, Avocado, lettuce, tomato, salsa, sharp cheddar.


(http://img.photobucket.com/albums/v615/slayerfish/Mobile%20Uploads/NCM_1325_zpsy2pcdfyi.jpg)
Title: Re: After your catch.. Fish recipes
Post by: hugeinchina on Dec 13, 2016, 04:29 PM
Does anyone have any way to cook farmed trout that makes them edible? I've tried smoking, frying, baking, grilling... Always the same result. Mushy, inedible, muddy taste. :(
Title: Re: After your catch.. Fish recipes
Post by: rickgehrke on Dec 16, 2016, 08:29 PM
I cooked some from Horse thief in  beer batter. I de boned them and cut them into 1 inch pieces. I put them in the freezer.
I got the oil hot, dipped the frozen chunks in the beer batter, and deep fried them until golden brown. Trout was tasty and firm. 
Title: Re: After your catch.. Fish recipes
Post by: gunslinger on Dec 29, 2016, 12:15 PM
my go to for trout salmon steelhead is as follows
clean and ice fish immediately, keep fish on ice and ABOVE water in cooler this allows meet to stay firm and flavorfull (it makes a huge difference)
fillet, skin, and completely debone
place fish single layer in a large ziplock freezer bag
garlic salt and pepper to your preference
place very thinly sliced lemons over fillets
cover lemon slices in thinly sliced evenly placed pads of butter, OR ad a sprinkling of olive oil, either option to your preference
cover all previous ingredients in a liberal amount of Fresh sprigs of dill
remove air as best you can and seal bag (this process also works wonderfully with seal a meal bags and can be done some time in advance)
fully submerge bag in simmering water time may vary, (i use the pinch test, when its firm its done)
cooking in the bag helps retain flavor and moisture producing wonderful succulent fish with a fantastic fresh taste 
if you carefully cut the top off the bag and slide the contents out you can maintain a relatively nice presentation as well
Title: Mushy trout (hugeinchina)
Post by: Smellsfishy! on Feb 06, 2017, 10:16 AM
Something to keep in mind is the time of year you are catching the fish. If the water is warmer the fish will start to eat moss, no matter what you do to the fish you will never get a great flavor out of the fish especially if your catching planters.. Try fishing before the temps get above 75 deg on the year for the keepers and I think you will find the fish taste much better. If you are going to keep fish above 80 deg temps you might want to start fishing for bass perch or crappy.  Personally I have found that frying them in lower heat and I use coconut oil to be the best way to cook Trout with any of the above methods from this great board. Another why I enjoy them is by filling them up with spices (I like lemon) cut up some onions and fresh garlic inserting the ingredient inside the trout and literally sowing up the cavity and barque them. (be careful not to overcook and keep the heat down).
Title: Re: After your catch.. Fish recipes
Post by: FG Steve on Nov 25, 2017, 09:39 AM
Apple Brined Smoked Trout

In about 1977 my Scoutmaster fed me some smoked trout from his homemade fridge smoker.  He used apple wood from the pruning of his own trees.  That started a lifelong interest in smoked trout.  This version has been a favorite in our family for a year or two.

Rules

1. No guts make it home.  Clean fish and put on ice ASAP.  Easy in the Winter!  Entrails are good for the ecosystem.  Just don't clean 'em in shallow water or by the boat dock (unsightly).
2. No heads or tails make it to the smoker.
3. No bones make it to the smoker or the table (that includes pin bones come on don't be lazy).

Recipe

1 quart water
1/3 cup non-iodized table salt
1/2 cup sugar
1/2 cup dark brown sugar
1/4 cup soy sauce (I like La Choy)
1/2 teaspoon fresh ground black pepper
12 oz. green hard cider, such as Hornsby’s Crisp or Angry Orchard Green
3-4 lbs. trout fillets

[Variation #1: Instead of 12 oz. cider, use 6 oz. cider and 6 oz. water]

1.  Mix the brine and refrigerate it until thoroughly cooled.

2. Use vertical cuts to divide the fillets into strips 1 or 2 inches wide.

(http://stevelarsen.com/ice_shanty/smoked_trout_1.jpg)

(http://stevelarsen.com/ice_shanty/smoked_trout_2.jpg)


3. Immerse all fish in the brine.  I recommend the Briner Jr.  Brine 7-8 hours in the fridge, stirring a few times during the brining process.  (This image shows the fish in the brine but not yet immersed.)

(http://stevelarsen.com/ice_shanty/smoked_trout_3.jpg)


4. Remove fish from the brine.  Rinse each piece in cold water and pat dry with paper towels.  Place on lightly oiled smoker rack and let sit for an hour to form a good pellicle.

(http://stevelarsen.com/ice_shanty/smoked_trout_4.jpg)


5. Smoke using your favorite smoker and methods.  Apple wood is strongly recommended for this recipe.

6. (Optional) Remove the skin and dark flesh from each piece.

(http://stevelarsen.com/ice_shanty/smoked_trout_5.jpg)

(http://stevelarsen.com/ice_shanty/smoked_trout_6.jpg)


Vacuum seal portions ASAP and store in the fridge or freezer.  Serve completely chilled.
Title: Re: After your catch.. Fish recipes
Post by: tbern on Nov 25, 2017, 10:08 AM
Looks very good, Steve! Thanks for sharing the recipe.
Title: Re: After your catch.. Fish recipes
Post by: Walleyewacker007 on Jan 08, 2018, 11:22 PM
Perch or walleye fillets dipped in egg, Shore Lunch and fried up in 375 degree coconut oil...just had 3 of Cascades jumbos that way, hard to beat! Love the different recipies fellas, keep em coming.
Title: Re: After your catch.. Fish recipes
Post by: FG Steve on Jan 26, 2019, 09:28 AM
After reading the chowder recipes on Ice Shanty, I finally tried my own.  Upon careful consideration, we adapted our clam chowder base and dressed it up a bit.  Turned out to be a total keeper!

Grandpa Steve's Trout Chowder
Serves 10-12

6 fl. oz clam juice
2 1/2 cups water
1 cup diced celery
1 cup chopped asparagus tops
6 cups diced/cubed potatoes
1/2 cup finely diced onion
1 1/2 teaspoons salt
1/2 teaspoon sugar

1 1/2 sticks (3/4 cup) butter
1/2 cup all-purpose white flour
1 quart (32 fl. oz.) half and half

1/4 cup finely chopped pre-cooked bacon bits (not imitation)
1 15-oz can of corn, drained
1 to 1 1/2 pounds boneless trout fillets
1/2 teaspoon dried parsley flakes
Fresh ground black pepper

Grill the trout according to the basic grilled trout recipe posted elsewhere in this thread.  Let it cool, remove skin and dark flesh, cut it into chunks, and set aside.

If not already done, cook the bacon, allow to cool, chop finely and set aside.

Place clam juice and water in a 3-quart sauce pan. Add the celery, potatoes, onion, asparagus, salt, and sugar.  The liquid should just cover the potatoes and vegetables.  Cook until the potatoes are done to your liking and remove from heat.

Make a roux:  In a 6-quart roaster pan or other suitable soup pot, on the stove over medium heat, melt the butter.  Whisk in the flour and cook until it bubbles well, plus about two minutes.  The roux should begin to change color slightly.

Whisk in the half and half, and cook until it begins to thicken.  It should not boil.  Stir/whisk constantly and be careful not to overcook/scald it.

Once the cream base has started to thicken, add all the ingredients from the sauce pan (including the liquid!), plus the bacon, corn, parsley, and trout.  Cook a few more minutes, stirring constantly to avoid sticking in the pot but gently to avoid breaking up all the trout chunks.  Some of them will disintegrate and that’s OK.  Add fresh ground black pepper to taste.

Serve with breadsticks and/or crackers.

(http://stevelarsen.com/ice_shanty/chowder2.jpg)

(http://stevelarsen.com/ice_shanty/chowder1.jpg)
Title: Re: After your catch.. Fish recipes
Post by: badger132 on Dec 28, 2020, 09:54 PM
Cioppino

Cioppino is an Italian Fishermans stew- popular in San Francisco


Ingredients:
2 large onions, chopped
2 bunches scallions, chopped
2 green peppers, seeded and chopped
4 cloves garlic, minced
1/4 C olive oil
4 T butter
1/2 lb. fresh medium mushrooms, quartered
2 C red wine
1 15 oz can tomato sauce
1 28 oz can of diced tomatoes
1 bay leaf
1 t oregano
1 T chopped fresh basil
3 (or more) dashes Tabasco sauce
Juice of 1 lemon
salt and fresh ground pepper
2 pounds perch filets, cut in large chunks
2 dozen raw shrimp, shelled and deveined
1/2 pound raw scallops
6 oz crab or mock crab

(really you can add any seafood that appeals to you. Cioppino was made with the leftovers from cleaning the nets, and was a Fishermans dish. Lobster, calamari, and clams are all fine.)

In a large kettle, sauté onions, scallions, green peppers, and garlic in oil and butter for 5 minutes or until tender, stirring often. Add mushrooms and sauté 4-5 minutes more. Add wine, tomatoes, tomato sauce, herbs, and tabasco. Cover and simmer 1 hour or more.

To heated sauce, add perch, scallops, and shrimp, simmer 3 minutes, until shrimp is pink. Add cooked lobster or crab at the end so it does not fall apart, just enough to warm through.

(If you add clams, add them first, wait 3 minutes and add the rest. Clams should open as the shrimp are turning pink

As soon as crab is heated through, remove bay leaf, taste and season with salt and pepper.


The sauce can be made in advance, and then reheated, and add the fish just before serving.

(https://i.postimg.cc/DWPs0GkK/IMG-9779.jpg) (https://postimg.cc/DWPs0GkK)
Title: Re: After your catch.. Fish recipes
Post by: aza10 on Feb 27, 2021, 09:56 PM
Here’s my take on a fish cake recipe. I use burbot or pike, I’m sure you could use a few other fish.

First take about 1/2 lb of fish and cut it up into large cubes.  Season the fish(I use old bay, S&p is fine).

Cook fish at 425 for about 7 min and let cool.

While it’s cooling mix into a bowl

1 egg
1 tablespoon plain Greek yogurt
1 tablespoon Siracha Mayo (regular Mayo is probably fine)
1 tablespoon mustard
1table spoon of lemon juice
1teaspoon red pepper flake
2-3 green onion minced
12 saltine crackers crushed

Add fish and roll into large meat ball sizes. Then roll into panko.

Heat a pan on med-high with a tablespoon of olive oil and butter.

Place the balls into the pan and smash into a cake like shape and cook u til golden brown and crispy.

Enjoy with your favorite tartar or siracha mayo.


(https://i.postimg.cc/Lnb50SRz/5192-DAD8-561-A-44-EC-A32-B-CA40987-E697-E.jpg) (https://postimg.cc/Lnb50SRz)