Author Topic: Favorite fish recipes (Read 1723 times)

Stuck-on-Seven · « **on:** Feb 13, 2009, 06:44 PM »

Lets hear em...I like poor mans shrimp.....boiled perch mixed with cocktail sauce and you use crackers and dip away

walkonwater1 · « **Reply #1 on:** Feb 13, 2009, 07:09 PM »

Butter and pepper.

bird21s · « **Reply #2 on:** Feb 16, 2009, 03:09 AM »

lightly breaded, deep fry, then smothered in franks red hot......TASTY!!!!

cripples · « **Reply #3 on:** Feb 16, 2009, 07:33 AM »

mix 50% bisquick and 50% seasoned italian breadcrumbs in a plastic bag, garlic salt, lots of pepper. fry up in veg oil or olive oil. finish with a good habenaro style hot sauce (for dipping).prep - let fish sit in milk for about 10 minutes add egg to milk/fish throw in bag to coat fish, cook up and enjoy!!

wnybassman · « **Reply #4 on:** Feb 16, 2009, 07:42 AM »

I crack an egg into a bowl, add a few spoonfuls of plain flour, then add enough beer (Amber Bock made a great batter the last time) to make a fairly loose batter (almost watery) I used to make this batter thicker, but found the looser it is the crispier the fish end up. Then simply deep fry. I don't do any kind of crumbs or seasonings.

What I started doing this year, and this was mainly for my 3 year old, was cut up the fish fillets into "chicken nugget" size pieces. I'll be doing this from now on, as they seem to fry up better for some reason. I even cut them up with before I run them through the foodsaver now.

duckman · « **Reply #5 on:** Feb 16, 2009, 08:01 AM »

Perch fillets coat with flour,then dip filet in egg scrambled up,then coat with italian bread crumbs deep fry in peanut oil or a oil for deep frying turkey at about 400 degrees don't cook till oil reaches temp.I do the same for lake trout but cut lake trout filets in one inch strips by about four inches long make sure no belly meat or skin on the pieces.

Stuck-on-Seven · « **Reply #6 on:** Feb 16, 2009, 09:58 AM »

All sounds pretty good to me i'll have to try some of these if i ever catch some fish

jjiigg · « **Reply #7 on:** Feb 16, 2009, 07:29 PM »

Brioling trout of any kind 22'' long and bigger I fillet and skin. Then remove the ALL
of the red streak ( skin side ) and ALL the extremely white meat which will be on inside by back bone, along the back + along the belly to the tail.This white meat is the fat , Along with the red that would give the fish a much STRONGER flavor
if not removed. place fillets in a glass cake dish add paprika. More is better than less. then add fresh ground pepper enough so you don't have to look hard to see it. add just a light sprinkle of salt. Turn fish over do same to other side. add 1 stick of margarine.put oven wrack 1/3 down from top set oven to broil. when fish flacks start separate + top is nicely browned , flip fish over + cook other side. NOTE: 2nd side will not take as long as 1st side. fish has a tendency to be slightly dry if very thick poor the butter over the fish on your plate. thick fillets should be cut in 3'' - 4'' pieces before cooking for more evenly cooking. this recipe also works well with walleyes.

TheThinIce · « **Reply #8 on:** Feb 16, 2009, 07:39 PM »

For smaller trout- I still fillet. dredge in flour with added salt and pepper. Make a lemon butter sauce in a skillet adding the fish once the butter melts. Don't overcook.
My bf makes fillets wrapped in aluminum and cooked on the grill with a can of crushed tomatoes on top, this is great on salmon and easy too!
-Doeindesguise

ChiefCatchemall · « **Reply #9 on:** Feb 16, 2009, 08:21 PM »

For perch and panfish: Flour then to the eggwash with lots of freshground pepper. The key is to use Panko's JAPANESE breadcrumbs!! Crumbs are alot larger and a lot crunchier too! The only way I cook them anymore...

teamnuggy · « **Reply #10 on:** Feb 16, 2009, 08:41 PM »

that sounds good

slabspanker · « **Reply #11 on:** Feb 20, 2009, 01:32 PM »

I USED FOR THE FIRST TIME LAST NIGHT SHORE LUNCH. PRETTY DARN GOOD. ADD A LITTLE LOWREY'S SEASONED SALT... DELICIOUS. OH YEAH ST LAWRENCE RIVER PIKE WAS THE MEAT...

KgBnY315 · « **Reply #12 on:** Feb 20, 2009, 01:35 PM »

Dont eat fish at all but some egg batter and crushed potato chips is hella good on chicken

TheThinIce · « **Reply #13 on:** Feb 21, 2009, 09:58 AM »

Don't eat fish!?

-Doeindesguise

Madpuppy · « **Reply #14 on:** Feb 21, 2009, 10:07 AM »

Quote from: KgBnY315 on Feb 20, 2009, 01:35 PM

Dont eat fish at all but some egg batter and crushed potato chips is hella good on chicken

CHICKEN???

ChickenShanty.com maybe? Just kiddin' buddy

Good recipeis boys, I'm putin' em in my cookbook collection!!!

stealhead4749 · « **Reply #15 on:** Feb 21, 2009, 10:18 AM »

im getting hungry

TheThinIce · « **Reply #16 on:** Feb 21, 2009, 10:24 AM »

Quote from: Madpuppy on Feb 21, 2009, 10:07 AM

CHICKEN??? ChickenShanty.com maybe? Just kiddin' buddy Good recipeis boys, I'm putin' em in my cookbook collection!!!

Boys and Ladies Thankyou

-Doeindesguise

beaglehunter · « **Reply #17 on:** Feb 22, 2009, 06:41 PM »

Battered & deep fried...

Batter:
1c flour
1c cornmeal
12oz beer
1tbs salt
1tbs pepper
2tbs Old Bay seasoning

Deep fry in skillet or deep fryer until golden brown...yum!!!

prchslyr · « **Reply #18 on:** Feb 22, 2009, 07:28 PM »

I like all the egg and bread combo's. I like to add horseradish or a kickin' hot sauce to my egg bath.

snowmandan76 · « **Reply #19 on:** Feb 22, 2009, 08:05 PM »

I heard a guy talking about frying perch egg sacks? has anyone heard of this? recipe?

KgBnY315 · « **Reply #20 on:** Feb 23, 2009, 12:58 AM »

Quote from: snowmandan76 on Feb 22, 2009, 08:05 PM

I heard a guy talking about frying perch egg sacks? has anyone heard of this? recipe?

Friend of mine loves it says he patties them up dips in batter, frys it up n yum yum he says

prchslyr · « **Reply #21 on:** Feb 23, 2009, 03:41 AM »

I read a thread last night about it. Alot of guys swear it's good eats. The best reply I could remember said to freeze them just a little to firm up for cutting. Remove the sack around the eggs. Slice it up, bread like fillets. One dude had eaten some raw on the ice to get a rise out of a buddy. I can't wait til next week to fish after reading that. Once I mention it to my group, I know someone will try it.

bird21s · « **Reply #22 on:** Feb 23, 2009, 01:26 PM »

i haven't tried the perch eggs yet but i did have an old timer tell me that it was very much like eating sawdust, im assuming he was trying to describe the texture..

smokeater · « **Reply #23 on:** Feb 23, 2009, 06:51 PM »

Just had it today take onions diced finely, minced garlic and saute in olive oil then add perch fillets just delicious

callduckfarm · « **Reply #24 on:** Feb 23, 2009, 07:51 PM »

Lemon Juice & water about an 1/8" deep in the bottom of a glass baking dish.
Lay fillets in the bottom and season with lemon & pepper salt.
Bake until done and use the juice in the bottom of the dish as a dip.
Tastes great with pickerel and bass, and even pike.

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Author Topic: Favorite fish recipes (Read 1723 times)