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Fish Recipes 3
| Fish Recipes |
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.
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.
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