Freshwater Fish | Kevin Dahlke OUTDOOR

Catfish

Baked Butter Herb Perch Fillets

Ingredients:
1/2 C butter
2/3 C crushed saltines
1/4 C grated Parmesan
1/4 tsp garlic powder
1/2 tsp salt
1/2 tsp basil
1/2 tsp oregano
1 lb perch fillets

Directions:
Preheat oven to 350°
Pour melted butter into shallow dish
Combine cracker crumbs, Parmesan cheese, basil, oregano, salt and garlic powder in separate shallow bowl
Dip fillets into melted butter, press into crumbs to coat
Place on baking sheet
Bake til browned and fish flakes easily with a fork, 25-30 minutes

Parmesan-Basil Perch

Ingredients:
2 Tbsp dry breadcrumbs
2 Tbsp grated parmesan cheese
1 Tbsp chopped fresh basil leaves or
1 tsp dried basil leaves
1/2 tsp paprika
1 dash pepper
1 lb perch (or other lean fish fillet)
1 Tbsp margarine melted
1 Tbsp chopped fresh parsley

Directions:
Move oven rack to position slightly above middle of oven
Heat oven to 375°
Spray rectangular pan 13"x9"x2" with cooking spray
Mix all ingredients excelt fish, margarine and parsley
Brush one side of fish with margarine, dip into crumb mixture
Place fish, coated sides up, in pan
Bake uncovered 15 to 20 minutes or until fish flakes easily with fork
Sprinkle with parsley and serve

Perch with Cucumber Relish

Ingredients:
2/3 cup chopped seeded cucumber
1/2 cup chopped radishes
2 tbls white vinegar
1 tsp canola oil
1/4 tsp sugar
1/4 tsp dried tarragon
1/8 tsp salt
2 tbls butter
4 perch or tilapia fillets - 6 ounces each

Directions:
For relish, in a small bowl, combine the cucumber, radishes, vinegar, oil, sugar, tarragon and salt; set aside
In a large skillet, melt butter over medium-high heat
Cook fillets for 3-4 minutes on each side or until fish flakes easily with a fork
Serve with relish
Yield: 4 servings

Brown Butter Perch

Ingredients:
1 cup flour
1/2 tsp finely ground black pepper
1 tsp salt
1/2 tsp cayenne pepper
8 oz fresh perch fillets
1 lemon cut in half
2 Tbsp butter

Directions:
Whisk flour, salt, black pepper and cayenne pepper in a bowl
Gently press perch fillets into flour mixture to coat, shaking off any excess flour
Heat butter in a skillet over medium heat until butter is foaming and nut-brown color
Working in batches, place fillets in skillet; cooking until light golden, about 2 minute per side
Transfer to plate
Squeeze lemon juice over top, serve

Parmesan Perch

Ingredients:
2 lb perch fillets
2 c saltine crackers, finely crushed
Parmesan cheese
2 eggs
1 tbsp pepper
Cooking oil

Directions:
Beat eggs and pepper until well mixed
Dip completely dry fillets into egg and then in finely crushed cracker crumbs
Heat 1/2 inch cooking oil
Then add perch
Turning when golden brown
Salt lightly

Pretzel Perch

Ingredients:
1 lb thawed perch fillets
1 tsp salt
2 eggs
Butter or oil
3/4 C flour
1/2 tsp black pepper
3/4 C crushed pretzel

Directions:
Mix the flour and seasonings in a plastic bag
Place stirred eggs and pretzels onto separate plates
Dip the fish into the flour, then the eggs, then the prezels
Fry in hot butter or oil until golden brown and it flakes easily with a fork, about 10 minutes

Creole Perch

Ingredients:

1/3 C butter, divided

1 1/2 lb perch fillets, 1" thick

1/2 C chopped celery

1/4 C chopped onions

1/4 C chopped green peppers

1 tbsp flour

1 C chopped tomatoes

1/2 lb (8 oz) Velveeta cut into 1/2" cubes

1 tsp creole seasoning

Directions:

Heat broiler

Melt 3 tbsp of butter

Place fish on rack of broiler pan sprayed with cooking spray

Broil 5 to 6 minutes on each side or until fish easily fork, brushing them frequently with melted butter

Cook and stir celery, onions and peppers in remaining butter in medium skillet on medium heat 3 to 5 minutes or until crisp-tender

Stir in flour until blended

Add tomatoes, Velveeta cheese and seasoning

Cook on low heat until Velveeta cheese is completely melted, stirring occasionally

Serve over fish

Bacon Fried Bass
Ingredients:
4 bass fillets
1/4 C flour
1 tsp dry parsley
2 slices of bacon
1 tsp dried thyme
Salt and pepper to taste
Olive oil
1 tsp dried tarragon
Lemon wedges

Directions:
Pour about 3 Tbsp of olive oil into a large skillet, cook bacon over low heat
Remove bacon, let it cool on side
In a bowl, combine flour and seasonings together
Coat bass fillets with flour mixture, shake off excess
Add fillets to bacon flavored oil over medium heat, cook for about 3-4 minutes per side until golden brown or until done
Remove fillets and garnish with crumbled bacon pieces and lemon wedges

Citrus Herb Baked Bass

Ingredients:
6 bass fillets
2 onions
2 tsp dry thyme
2 red bell peppers
Extra virgin olive oil
Salt and pepper to taste
2 yellow bell peppers
1 lemon peel zested

Directions:
Combine lemon zest, 2 Tbsp olive oil, thyme and salt/pepper to taste
Reserve about 2 tsp for veggies
Rub remaining ingredients onto both sides of bass fillets
In medium bowl, combine julienned vegetables, reserved seasoning mixture and 1 Tbsp of olive oil, toss together to evenly coat
Add vegetabels to 10"x15"x2" baking dish
Place fillets on bed of vegetables, cover with foil
Pre-heat oven 400°
Place baking pan on center rack, bake for 15-20 minutes or until the fish is done by testing with a fork for flakiness
Remove and serve immediately

Pan Fried Smallmouth Bass

Ingredients:
1 C flour
1/2 tsp black pepper
2 large egg whites (lightly beaten)
4 Tbsp cornmeal
4 Tbsp vegetable oil
1 lemon (cut into wedges)
1 tsp salt
2 Tbsp water
1/2 C seasoned breadcrumbs
1 lb bass fillets (skinned)
2 tsp butter

Directions:
Combine flour, salt and pepper in a 1 gallon food grade plastic disposable bag
In a wide dish mix together the seasoned bread crumbs and cornmeal
In a medium size bowl whisk together the egg whites and water
Shake fillets one at a time in the flour mixture and then roll them in the bread crumbs
Place the oil and butter in a large skillet over medium high heat
Cook the fish until golden brown on both sides and fish flakes easily with a fork
Serve with lemon wedges

Crispy Baked Walleye

Ingredients:
2 eggs
1 tbsp water
1/3 C dried breads crumbs
1/3 C instant potato flakes
1/3 C grated parmesan cheese
1 tsp seasoned salt
4 (4oz) walleye fillets

Directions:
Preheat oven to 450°
Grease a baking sheet
Beat eggs and water in a bowl until smooth, set aside
Combine the bread crumbs potato flakes and parmesan cheese in a separate bowl with seasoned salt until evenly mixed
Dip walleye fillets into the beaten egg. then press into the bread crumb mixture
Place onto the prepared baking sheet
Bake in preheated oven until fish is opaque in center and flakes easily with a fork, 15 to 20 minutes

Herbed Walleye

Ingredients:
4 walleye fillets
2 tsp olive oil
2/3 cup onion chopped
1 tsp garlic minced
2 cups cherry tomatoes halved
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley flakes
2 tbls lemon juice freshly squeezed
Salt and pepper
1/2 cup water

Directions:
Heat oil in a skillet
Add onion and garlic and saute until golden
Stir in tomatoes, basil, oregano, parsley and lemon juice
Lay walleye on top of the sauce in the skillet, sprinkle with salt and pepper
Pour in water, cover and steam for 10 minutes or until fish flakes easily
Serve over brown or wild rice
Spoon tomatoes and herb sauce over the walleye

Walleye Dip

Ingredients:
2 walleye fillets
1/2 tsp dried dill or 2 tsp fresh dill
3-4 whole peppercorns
1 8oz pkg cream cheese
1 C shredded cheddar
1/2 C mayo
1 tsp hot sauce
1 tsp chipotle hot sauce
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh parsley
1/2 lemon

Directions:
In a small frypan, poach fillets in 1 C of water seasoned with dill and peppercorns
Cook 4 minutes
Fish is done when it turns white
Remove from water, drain on paper towel
Combine softened cream cheese, cheddar, mayonnaise, hot sauces, chives, parsley and fish
Mix well
Pour onto glass pie plate
Bakes at 400° for 10-15 minutes
Broil an additional 5 minutes for crispy top
Remove from oven, squeeze lemon over top, serve with hard crackers or torn bread

Cajun Fried Walleye

Ingredients:
1/2 c Bisquick
1/4 c Milk
1 Egg
1 c Cornmeal
2 ts Cajun seasoning
1/4 ts Salt
1 1/2 lb Walleye fillets
Oil for frying

Directions:
Whisk together the Bisquick, milk and egg in a medium bowl
Mix the cornmeal, cajun seasoning and salt in shallow dish
Dip the filets into the wet batter first, then dredge in the cornmeal mixture
Fry the fillets in hot oil until golden-brown, turning once
Drain on paper towels and serve
Ranch dressing makes a great dipping sauce for this
Makes 1 serving

Grilled Walleye w/Fruit Chutney or Basil Pesto

Ingredients:
Walleye:
4-6 medium walleye filets
2 tablespoons extra virgin olive oil
2 cloves of garlic, minced
salt and pepper

Creamy Basil Pesto:
2 tablespoons fresh ground basil
1 clove garlic, minced
1 tablespoon extra virgin olive oil
salt and pepper
2 tablespoons fresh ground parmesan or romano cheese
1/2 cup half and half
2 tablespoons ground pine nuts

Fresh Fruit Chutney:
1/2 cup vinegar
1 cup dry white wine
2 tablespoons extra virgin olive oil
salt and pepper
1 tablespoon oregano
1 red delicious apple, cut into cubes
1 orange, chopped
1 cup cantaloupe, cut into cubes
1 medium onion, chopped
1 clove garlic, minced

Directions:
In a large bowl cover walleye filets with oil and garlic
Let sit covered in the refrigerator for 15 minutes
Heat grill
Sprinkle salt and pepper on filets
Then wrap all walleye filets in one large sheet of tin foil
Place on grill
Keeping it away from extreme heat
Filets will be done in approximately 15 minutes or when they flake easily with a fork
Remove from heat, and coat with one of the two sauces below

Creamy Basil Pesto:
In a food processor, vigorously combine ingredients to form a paste
Serve immediately

Fresh Fruit Chutney:
Combine all ingredients in a bowl and mix well
Fruit may be substituted for fresh regional varieties of apple, citrus, and melon
submitted from: fishingworks

Baked Walleye

Ingredients:
8 walleye fillets
2 chopped green onions
½ brick of butter
6 ounces crushed almonds
Bread crumbs
Salt
1 cup milk Pepper to taste

Directions:
Preheat the oven to 450F
Lightly salt the fillets and add pepper to taste
Dunk the fillets in the milk and immediately roll them in the bread crumbs
Place in a baking dish
Bake fillets for 15 minutes
Melt the butter and sauté the crushed almonds with the chopped onions
Spoon the almonds and onions over the fillets and cook for another 2-3 minutes
The walleye is done when it flakes easily with a fork

Walleye Chowder

Ingredients:
5 slices bacon, cooked and chopped
3 Tbsp butter
1/2 C celery chopped
1 large yellow onion chopped
1/4 C all purpose flour
4 C cold milk
2 C cubed red potatoes
Freshly ground salt and pepper to taste
2 8 oz walleye fillets in chunks
2 Tbsp chopped fresh parsley

Directions:
In a large stock pot, heat butter over medium high heat
Add celery and onions, saute until softened
Stir in flour to create roux to thicken sauce
Slowly whisk in milk
Add potatoes and bacon, stir gently
Reduce heat, simmer for 30 minutes until potatoes are cooked through
Add fish chunks, cook for additional 6-8 minutes, until fish is cooked through
Season to taste with salt and pepper
Garnish with parsley, serves 4-6

Walleye Cakes

Ingredients:
1 lb walleye chopped
1/4 cup melted butter
1/4 cup red bell pepper chopped
1/4 cup mayonnaise
1/2 cup seasoned bread crumbs
1 pinch Old Bay Seasoning
1 dash Dijon Mustard
Lawry's Seasoned Salt
1/4 cup breadcrumbs, to roll cakes in
1 (8oz) can crab
2-3 green onions, chopped
1 egg
Salt and Pepper

Directions:
Mix, form into small patties
Roll in crumbs, put on a well greased cookie sheet
Bake on top rack at 350 degrees for about 15 minutes, flipping once, until golden on both sides
Or: grease a pan and brown the cakes on top of the stove
Medium heat
Cook for about 4-5 minutes on each side
Serve immediately with lemon dill sauce on the side

Bacon Walleye

Ingredients:

16 slices bacon, cooked lightly - divided

4 walleye fillets

1 onion halved and thinly sliced - divided

1/4 C butter melted

2 tbsp honey

1/2 tsp salt

1/4 tsp black pepper

Directions:

Preheat oven to 400°

Line 9 x 13" baking dish with foil

Place 4 slices of bacon in baking dish, top with fillets

Place 1/4 of onion slices over walleye

Drizzle with melted butter and honey

Sprinkle with salt and pepper

Cover pan with foil, bake until fish flakes easily with a fork, 12-15 minutes

Meanwhile, cut rest of bacon slices and place in skillet with remainder of onion

Cook and stir over medium heat until the onion is soft and translucent, about 5 minutes

Reduce heat to medium-low, continue cooking and stirring until onion is tender and golden brown, and bacon is crisp, about 15 minutes

Walleye Cakes with Blue Cheese Aioli

Ingredients:

8 oz. (1/2 lb) walleye, cooked

11⁄2 C. mayonnaise

4 eggs

1 C. cooked wild rice

1/2 C. shredded Parmesan (or substitute your favorite cheese)

4 green onions, chopped, or 1/4 C. chopped yellow onion

1 tsp. garlic powder, or 1 clove fresh garlic

1 pkg. saltine crackers

2 tsp. seasonings (salt, pepper, herbs)

2 tbsp. oil or butter

Blue Cheese Aioli:

1/2 C. mayonnaise

1 tsp. garlic powder or 1 clove fresh garlic, minced

1 oz. crumbled blue cheese

Mix well. (Substitute: blue cheese salad dressing)

Directions:

Cook the walleye in simmering water until flesh is firm, about 5 minutes, then cool

In a large bowl combine the walleye (flaked), mayonnaise, rice, chopped onion, garlic, and cheese. Add eggs and mix with a fork

Add the seasoning

Crush saltines and fold into batter until mixture is firm enough to form into cakes

Heat oil or butter in skillet over medium-high heat, form mix into small (2 to 4 oz.) cakes and cook approximately 2 to 3 minutes on each side or until golden brown

Serve with blue cheese aioli

Best Fried Walleye

Ingredients:
4 walleye fillets
1/2 C Flour
1 pinch salt
2 C crushed saltine crackers
Oil for frying
1 lemon in wedges
2 eggs beaten
1/2 tsp garlic powder
1/2 tsp black pepper

Directions:
Remove all bones and skin, cut fillets into smaller pieces
Place beaten eggs in bowl, set aside
Combine flour, garlic powder, salt and pepper in separate bowl
Pour cracker crumbs into another bowl
Heat oil in deep fryer or large cast-iron skillet over med-high heat to 375°
Dip fillets in flour mixture, then in the eggs and then in the cracker crumbs
Set aside
Test oil - it will crackle and pop when a cracker crumb is dropped into it
Carefully lower 2 fillets into hot oil
Cook until browned, about 3 minutes per side
At 3 minutes, turn fillets with tongs
Transfer plate on a paper towel, repeat until all fillets are cooked
Serve with fresh lemon wedges

Honey Fried Walleye

Ingredients:
4 walleye fillets
1/2 C milk
1 C flour
1/2 tsp salt
2 eggs
1/2 C honey
2 sleeves of saltine crackers
Canola oil

Directions:
In a mixing bowl, beat 2 eggs, milk and 2 Tbsp honey
Crush up saltines and mix in salt and flour
Cut up walleye into small chunks
Pour a 1/2" oil in a frying pan, heat approximately 350°
Dunk walleye chunks in egg/honey mixture, soak for 5 minutes
Remove walleye and dredge in the crushed saltine mixture
Fry the walleye for 4-5 minutes per side or until it flakes
Remove walleye from oil, drain on paper towel and drizzle honey over them
Serve with sides of choice

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
Saute 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

Crunchy Coated Walleye

Ingredients:

1/3 C all purpose flour

1 tsp paprika

1/2 tsp salt

1/4 tsp pepper

1/4 tsp onion powder

1/4 tsp garlic powder

2 eggs

2 1/4 lb walleye fillets

1 1/2 C mashed potato flakes

1/3 C vegetable oil

Tarter sauce and lemon wedges

Directions:

In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder

In another bowl, beat 2 eggs

Dip both sides of fillets in flour mixture and eggs, then coat with potato flakes

In a skillet, fry fillets in oil for 5 minutes on each side or until fish flakes easily with a fork

Serve with tarter sauce and lemon if desired

Minnesota Walleye Cakes

Ingredients:

3 lb walleye fillets

1/2 C dry white wine

1 red onion diced

4 C panko bread crumbs

1 tbsp seafood seasoning

2 tbsp oil for frying, or as needed

Salt and ground black pepper

1 carrot shredded

1 stalk celery diced

2 C mayonnaise

1 tsp salt

Sauce:

3 tbsp lemon juice

1 tbsp chopped fresh dill

1 C mayonnnaise

Directions:

Preheat oven to 375°

Place fillets in a baking dish, pour in wine, season with salt and pepper

Bake until the fish flakes easily with a ford, about 20 minutes

Allow fish to cool, break into large chunks

Set aside

Mix carrot, red onion, celery, panko crumbs, 2 C mayo, seafood seasoning and 1 tsp salt in a bowl until well blended

Add walleye, mixing gently so chunks don't break apart

Shape mixture into 12 patties

Heat oil in large skillet over medium-high heat

Fry patties until golden brown, 3-5 minutes per side

For sauce, whisk lemon juice and fresh dill into 1 C mayo in a bowl

Drizzle over the walleye cakes and serve

Catfish Etouffee

Ingredients:

1 cup enriched white rice

2 cup water

4 tbsp brown roux

1 cup chopped onion

1/2 cup chopped green bell pepper

1 tsp minced garlic

2 cup beef broth

1 lb tomatoes, coarsely chopped

1 tbsp lemon juice

1 tbsp worcestershire sauce

1 bay leaf

1 tsp ground black pepper

1/4 tsp dried thyme

2 tsp salt

2 lb catfish fillets, cut into 1” pieces

1/4 cup chopped fresh parsley

Red pepper flakes (to taste)

Directions:

Combine rice and water in a small saucepan

Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done

In a large saucepan, warm roux over medium heat

Stir in onion, green bell pepper, and garlic; cook for about 5 minutes, or until soft

Stir in broth and tomatoes

Season with lemon juice, Worcestershire sauce, bayleaf, black pepper, thyme, and salt

Reduce heat to low, cover, and simmer for 30 minutes

Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork

Stir in 2 cups cooked white rice, and season with red pepper flakes

Beer Battered Catfish

Ingredients:
3 lb catfish
1/4 cup cornmeal
1/4 cup flour
2 eggs, beaten
1 12 oz beer
1/4 cup vegetable oil
Oil
Salt & pepper to taste

Directions:
In medium mixing bowl blend flour, cornmeal, salt and pepper
In a separate bowl beat egg well; add beer and minced onions and mix well
Cut the fish into 2 inch cubes or strips
Heat the oil to 375 degrees
Roll the catfish in the flour mixture then dip in beer-egg mix then back into the flour
Place dipped catfish into the oil and fry to golden brown

Peppered Catfish

Ingredients:

Three-Pepper Catfish Rub
3 tablespoons coarse-ground black pepper
2 tablespoons kosher salt
1 ½ tablespoons coarse-ground white pepper
1 teaspoon onion powder
½ teaspoon cayenne pepper
Six 8-ounce catfish fillets

Catfish Mop (optional)
2 cups seafood or chicken stock
½ cup oil, preferably canola or corn oil
Juice of 3 limes
1 to 1 tablespoons remaining Three-Pepper Catfish Rub

Golden Mustard Barbecue Sauce (optional)
1 cup white vinegar
¾ cup prepared yellow mustard
½ medium onion, minced
1/3 cup water
¼ cut tomato puree
1 tablespoon paprika
6 garlic cloves, minced
1 ½ teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon fresh-ground black pepper
Makes about 2 cups

(Recipe for making the Golden Mustard Barbecue Sauce:
Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook until the onions are tender and the mixture thickens, 20 to 25 minutes. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks. Variation: Add a tablespoon or two of mayonnaise or brown sugar for a different level of tang.)

Recipe for Peppered Catfish:
At least 2 ½ hours before you plan to barbecue, or preferably the night before, mix the rub ingredients together in a small bowl
Cover the catfish lightly and evenly with the rub, reserving at least 1 to 2 tablespoons of the mixture if you plan to baste the fish
Place the fillets in a plastic bag and refrigerate them for 2 hours or overnight
Prepare the smoker for barbecuing, bringing the temperature to 180 degrees F to 200 degrees F
Remove the fillets from the refrigerator and let them sit at room temperature for 20 minutes
If you are going to use the mop, mix the ingredients together in a small saucepan and warm over low heat
Place the catfish in the smoker on a small grill rack as far from the fire as possible
Cook the fish for approximately 1 ½ hours, dabbing the catfish with mop every 20 minutes in a wood-burning pit, or as appropriate for your style of smoker
When cooked, the catfish will be opaque and firm, yet flaky
Serve warm
If desired, accompany the catfish with Golden Mustard Barbecue Sauce
recipe by: Idaho Fish and HUnt

Peppered Catfish

Crispy Cajun Catfish

Ingredients:
2 cups all-purpose flour
2 teaspoons salt
2 teaspoons Cajun seasoning
1-1/2 teaspoons pepper
1/8 teaspoon ground cinnamon
2 pounds bass or perch fillets
2 eggs
1/4 cup water
2 cups mashed potato flakes
6 tablespoons canola oil

Directions:
In a large resealable plastic bag, combine the first five ingredients
Add fish, one piece at a time; shake to coat
Whisk eggs and water in a shallow dish
Place potato flakes in another shallow dish
Dip each fillet in eggs, then coat with potato flakes
Dip fish again in eggs and potato flakes
In a large skillet, heat 3 tablespoons oil over medium-high heat
Cook fish in batches for 3-4 minutes on each side or until fish flakes easily with a fork, adding oil as needed
Yield: 8 servings

Blackened Catfish and Crab Cakes w/Cajun Shrimp Cream Sauce

Chef Jamie Roussos said he blackens a six- to seven-ounce catfish filet by coating the fish with melted butter and blackened seasoning (he prefers Paul Pruhomme’s version with a little salt added) and then searing quickly in a skillet set on medium high. It should take no more than two to three minutes per side

Crab Cake Ingredients:
One-half cup green onion
One-quarter cup celery
One-quarter cup chopped parsley
One-quarter cup bell pepper
Three-quarters cup bread crumbs
2 to 3 eggs
One-quarter cup yellow onion
3 tablespoons Cajun mustard
One-quarter cup mayonnaise
1 tablespoon lemon juice
1 tablespoon minced garlic
Cajun seasoning, to taste
Salt and fresh ground black pepper, to taste
1 pound lump or claw crab meat

The preparation of the crab cakes goes like this:
Combine onion, celery, bell pepper, and garlic to pot with hot butter about 1/2 stick
Cook until semi tender and add crab meat
Cook another few minutes
Cut the heat and add the remainder of ingredients and thoroughly mix
Shape equal-sized crab cakes
Cover the bottom of a sauté pan with oil
Heat oil over medium heat
Place crab cakes in hot oil and sauté 4 to 5 minutes per side or until golden brown and cooked through

For the Shrimp Sauce, use the following ingredients:
One-half cup yellow onion
1.5 pounds of medium shrimp (peeled and deveined)
One-half cup mushrooms
One-quarter cup celery
1/2 cup red and green bell pepper
4 to 5 tablespoons all purpose flour
1/2 cup green onion
1 tablespoon minced garlic
1 quart half and half
1 stick butter
Cajun seasoning, to taste
1 to 2 tablespoons of tomato paste

In large sauce pot on medium high heat add butter and garlic
Cook for a couple minutes and add peppers, celery, mushrooms, and onions cook until tender
Add shrimp and cook halfway
Add seasoning and flour and cook another 2 to 3 minutes to make roux
Whisk in the half and half and tomato paste
Roussos looks for the consistency of a thick and creamy bisque
Stir in green onions, let rest for a few minutes and serve

Texas Style Catfish

Ingredients:
6 eggs
3 teaspoons of your favorite hot sauce
1/2 cup water
2 pounds catfish fillets
1 cup medium-grind cornmeal
1/2 cup flour
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper
Cayenne pepper, to taste
Peanut oil, for pan frying

Directions:
Mix the eggs, hot sauce and water to make the egg wash
In a shallow dish, place the catfish fillets in the egg wash and refrigerate the fillets for at least 1 hour and up to several hours
Combine the cornmeal, flour, paprika, salt, pepper, and cayenne in a shallow pan
Pour enough oil into a cast iron skillet to reach halfway up your fillets
Heat the oil to 300 degrees
While the oil is heating dredge the fillets, in the cornmeal mixture one at a time, coating both sides well
Gently place a few pieces of fish in the skillet, frying them in batches
Fry the fillets a total of about 5 minutes per 1/2-inch of thickness, turning them once
Adjust the heat as necessary to get a deep golden brown crust and a flaky interior
Drain the fillets
Serve the fish immediately, with whatever you like
submitted by: John Hannah

Bronzed Catfish w/Crabmeat Sauce

Ingredients:
Crabmeat Sauce
2 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup red pepper, finely chopped
1 teaspoon garlic, chopped
1 teaspoon paprika
1/2 teaspoon hot pepper sauce
1 teaspoon Dijon mustard
1 cup whipping cream
8 ounces crabmeat, Fresh
salt, to taste
black pepper, freshly ground, to taste
2 tablespoons parsley, chopped

Fish
1/4 cup flour
1 teaspoon black pepper, ground
1 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon thyme, dried
salt, to taste
1 pinch cayenne
16 ounces catfish fillets
2 tablespoons vegetable oil

Directions:
Melt butter in pot on medium heat
Add onion, celery and red pepper and sauté for 5 minutes or until softened
Stir in garlic and paprika
Cook 1 minute
Stir in hot pepper sauce, mustard and whipping cream
Bring to simmer and simmer 1 minute
Add crabmeat
Heat until warmed through
Season well with salt and pepper
Stir in parsley
Mix together flour, pepper, paprika, oregano, thyme, salt and cayenne on a plate
Season catfish with salt and pepper then dredge the catfish in the flour mixture
Heat oil in skillet on medium-high heat
Add catfish and fry until golden about 3 minutes per side
Place on individual serving plates and top with crabmeat sauce
submitted by: Buster's Friend

Cajun Baked Catfish

Ingredients:
3 slices bacon, diced
2 garlic cloves, minced
1 onion, chopped
1 cup butter (2 sticks)
2 teaspoons cayenne pepper
1 1/2 teaspoons Grey Poupon mustard
1/4 teaspoon basil
1/4 teaspoon thyme
1/2 teaspoon oregano
5 dashes Tabasco sauce (or to taste)
2 tablespoons crab boil, spice
1 1/2 lbs catfish fillets

Directions:
Preheat oven to 375º
Saute the diced bacon, onion and garlic
Add the butter and herbs
Simmer 3 minutes
Add the fish, stir and simmer 3 minutes more
Transfer to a baking dish and bake for about 20 minutes or until the fish is done
submitted by: TxGriffLover

Cajun Catfish Supreme

Ingredients:
1 1/2 pounds catfish fillets, cut in strips
2 teaspoons Cajun-style blackened seasoning
4 tablespoons mayonnaise
1/2 cup butter
1 cup sliced fresh mushrooms
1/2 cup chopped fresh parsley
1 cup sliced green onions
1 pound small, peeled shrimp
2 (10.75 ounce) cans condensed cream of shrimp soup

Directions:
Sprinkle catfish strips with blackened fish seasoning
Spread catfish with mayonnaise
Place in a shallow dish, cover, and refrigerate for 1 hour
In a large skillet, heat 4 tablespoons butter until it begins to sizzle
Sear the fish strips until golden, turning once
Transfer to a 9x13 inch baking dish, and arrange fish in a single layer
In the same skillet, heat remaining 4 tablespoons butter over medium heat
Cook and stir mushrooms in butter until golden
Stir in parsley, green onions, and shrimp
Reduce heat to low, and cook until shrimp are pink and tender
Stir in cream of shrimp soup, and blend well
Ladle soup mixture over fish in baking dish
Bake at 375 degrees F (190 degrees C) for 30 minutes

Crappie Fry

Ingredients:
1 lb crappie fillets, cut into fingerlike strips
12 oz ale or 12 oz any full bodied beer
1 1/2 C corn flour
1 tsp paprika
1 C flour
1 tsp salt
1/2 tsp cayenne pepper
fresh peanut oil or canola oil

Directions:
Empty beer into a large bowl
Add the corn flour, salt, paprika and cayenne to the bowl and whisk until you have light and frothy batter
Refrigerate for at least an hour but up to 5 days
In a deep fryer or deep skillet, heat at least 2 inches of oil to 375 degrees
Dredge fillets in flour, shaking off any excess, then dip them in the beer batter, coating them well
Fry in oil until perfectly golden and drain on paper towel

Baked Stuffed Crappie

Ingredients:
2(1-2lb)bass or 3/4 lb crappie
3 small fish, boiled, meat pulled off bones
2 Tbsp parsley, chopped fine
3 Tbsp onions, chopped fine
2 buttons garlic, minced
1 c bread crumbs
4 Tbsp vegetable oil or enough to mix preceding ingredients to make a firm mixture

Directions:
Scale and clean fish cutting head and tails off, leave cavity for stuffing
Mix parsley, onions, 1 button of garlic, minced, bread crumbs, the boneless boiled fish, with 4 tablespoons of the vegetable oil making a fairly firm mixture
Score fish on one side only
Salt and pepper fish
Rub fish with 1 button of minced garlic
Fill cavity of fish with mixture
Put foil in bottom of baking dish, lay fish in pan uncovered
Bake in 325 degree oven until meat lifts from bone
Baste periodically with Butter Sauce

Cajun Crappie

Ingredients:
Crappie filets (about 1 pound)
1/3 cup yellow corn meal
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 egg
1/2 cup of milk
Corn oil for frying

Directions:
Combine Corn Meal, 1 cup of flour and spices in a small bowl, mix well
Beat the egg and milk in another bowl
Remove skin from the Crappie filets and wash with cold water
Dry the filets with paper towels
Put ½ cup of flour in a plastic bag
Add the crappie filets to the plastic bag and shake to coat the filets with flour
Dip one by one, into the egg and then dip into the Corn Meal, flour, and spice mixture
In a large frying pan, heat the corn oil, 1/4 inch deep, to about 375 degrees
Carefully place filets into the hot oil
Fry filets till golden brown on both sides
Place cooked filets on paper towels to drain excess oil
Serves two
recipe from: LakeMichiganAngler

Cornflaked Crappie

Ingredients:

1 large egg

1 C milk, mix together slightly

2 C Cornflakes (crushed)

1/4 C flour

Salt and pepper, mix together

Oil for frying

Sauce:

2 tbsp cilantro (minced)

3 tbsp mayo

1 chili pepper (minced)

1 garlic clove (minced)

Mix well

Crappies 8-10 fillets

Directions:

Coat fish with egg mixture then dip into conrflake mixture

Then fry until brown

Serve with sauce and rice

Crappie Patties

Ingredients:

3 C cooked crappie fillets

1/2 C onion finely chopped

1/2 C celery finely chopped

1 C potatoes shredded

1/2 tsp ground black pepper

Cracker crumbs

2 tbsp canola oil

1 tsp kosher salt

1 egg beaten

2 tbsp butter

Directions:

Mix or grind fillets, onion, celery and potatoes

Add salt, pepper and egg

Form into patties

Heat butter and oil in skillet on medium-high, roll patties in crushed crumbs

Fry patties until golden brown on each side

Crappie Cocktail

Ingredients:

4 crappie fillets (6 to 8 oz each) cut into finger sized strips

2 quart boiling water

6 to 8 oz crab or shrimp boil

Cocktail sauce

Directions:

Refrigerate crappie fillets in a saltwater bath for 1 hour

Rinse and cut fillets in half down the lateral line

Cut crappie fillets into finger sized lengths and place strips into boiling water and shrimp boil mixture

Fillet strips will curl, firm up and become very white in appearance when done

Cook for approximately 4-6 minutes, depending on length and width of strips

Remove strips from water and drain on paper towels

Place in refrigerator for 1 hour or more to chill the strips thoroughly

Serve on a bed of crushed ice with toothpicks or small forks and dip curls in your favorite cocktail sauce

Crappie Cakes

Ingredients:
1 lb fresh crappie fillets
1 egg
1/4 C red bell peppers, finely chopped
1/4 C onions, finely chopped
1/4 C mayo
1/2 stick of butter
3/4 C bread crumbs
1 tsp seafood spice
Dash worchestershire sauce
1 tsp dry mustard spice
1 Tbsp olive oil

Directions:
Dice onions and red bell peppers together
In a mixing bowl, combine ingredients, except oil and butter
Stir ingredients together, then from 4-5 patties
Heat oil and butter in black iron skillet
Place patties in skillet, and reduce heat to medium
Cook patties 7-9 minutes per side, depending on thickness
Serve on lettuce with remoulade or mustard based sauce

Crispy Crappie

Ingredients:
25 large crappie fillets cut into 1 - 2" pieces
Bowl of ice water
Tempura Fish Batter
1/2 teaspoon garlic powder
Salt and ground black pepper to taste
1/2 teaspoon soy sauce (optional)
Juice from 1/4 squeezed lemon (optional)

Directions:
Place pieces of fillets in a bowl of ice water and refrigerate for 15 minutes
Prepare fish batter as directed on package
Mix in 1/2 teaspoon of garlic powder and salt and pepper, and ice cold water
(mix should be thick enough to stick, but thin enough to easily drip)
Add 1/2 teaspoon soy sauce (optional) and juice from lemon (optional) mix
Remove cut fish from water and dab with a paper towel to remove excess water
Dip in batter, let excess drip off and place in deep fryer or frying pan with enough hot oil to cover fish pieces completely
Remove when lightly brown (about 3 minutes)

Potato and Crappie Chowder

Ingredients:

4 C hash brown potato's

4 C crappie fillets, chunked

1/2 C celery, diced

1/2 C onion, diced

2 cans cream of mushroom soup

1/4 tsp garlic powder

1/4 tsp onion powder

1 to 2 cans evaporated milk

1/4 C melted butter

Directions:

In a saucepan, boil potato's until fork tender

Add the fish chunks and remove when cooked

Saute the celery and onion until tender, drain

Combine all into one large dutch oven or pot

Now add cream of mushroom soup, evaporated milk, and butter

Simmer together until hot

Do not boil of milk will curdle

Crappie Tostada

Ingredients:

4 (6-8 oz) crappie fillets skinless

1/2 tsp pepper

2 ears fresh corn shucked

1 1/2 cooked black beans drained

1 red onion thinly sliced into rings

8 slices ripe tomato

2 C romaine lettuce shredded

1/4 tsp salt

2 tbsp vegetable oil

8 corn tortillas fried in oil

2 C jack chesse

1 1/2 C green chile salsa

1/4 C sour cream

Directions:

Season fish with seasoned salt and pepper

Heat oil in large pan over medium-high heat, cook on both sides

Remove from pan, add corn kernels

Cook 3-4 minutes

Break into large chunks

For tostadas, place 1 tortilla on plate

Top with 1/4 of beans and corn

Top with 1/4 C cheese, onion rings, fish and salsa

Place second tortilla over salsa

Place 2 tomato slices on tortilla

Add more fish, salsa, lettuce, cheese and a tbsp of sour cream

Mediterranean Trout in a Parcel

Ingredients:
4 trout fillets
1 leek, cut into strips
1 head fennel, cut into strips
1 carrot, cut into strips
1 red bell pepper, deseeded and cut into strips
2 tbls white wine
8 sprigs fresh dill

Directions:
Preheat the oven to 400°F
Set out 4 12 inch squares of foil
Place a trout fillet on each square and top with the vegetables and dill
Gather up the edges, add salt and pepper and 1/2 tbs of wine to each parcel and seal fully
Place on baking sheet in the oven and bake for 10 minutes
submitted by: English_Rose

Smoked Trout and Cucumber Sandwiches

Ingredients:
200 g smoked trout, flaked
150 g cream cheese
1 lemon, finely grated rind and juice
1 tbls fresh dill, finely chopped
1 tbls capers, rinsed, drained, finely chopped
8 slices wholemeal bread, crusts removed
2 lebanese cucumbers
Sea salt, to taste
Fresh ground black pepper, to taste

Directions:
Combine the trout, cream cheese, lemon rind and juice, dill and capers in a small bowl
Divide the trout mixture between 4 slices of bread; using a vegetable peeler, slice the cucumbers into long ribbons; top the trout with the cucumber slices; season with sea salt and freshly ground black pepper, to taste; cut each sandwich into thirds
recipe from: bluemoon downunder

Barbequed Steelhead Trout

Ingredients:
2 pounds steelhead trout fillets
1/4 cup butter, melted
2 tablespoons lemon juice
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 cup barbeque sauce

Directions:
Preheat an outdoor grill for medium heat, and lightly oil the grate
Arrange the trout fillets on large piece of aluminum foil
Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets
Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes
Recipe from: zeppelin68

Baked Lake Trout

Ingredients:
1/4 cup chopped onion
Lemon slices
Salt and pepper to taste

Directions:
Clean, fillet, and skin 3 to 4 lb. lake trout
Arrange 2 fillets next to each other on Aluminum foil
Spread chopped onion on fish
Put a slice or two of lemon on each fillet
Salt and pepper to taste
Wrap tightly in foil and bake 20 minutes on each side in 350 degree oven or on the grill
When done, unwrap fish, throw away, and eat the foil
submitted by: Sharon Gray

Trout w/Caper Sauce

Ingredients:
2 whole trout
5 tablespoons olive oil
1 garlic clove (crushed)
1 lemon, juice of
4 ounces capers (crushed)
salt and pepper

Directions:
* A few hours before cooking put oil in a bowl with the crushed garlic and lemon juice and beat together then add capers and salt and pepper to taste
* Leave to infuse
* When ready to cook fish, remove grill rack from pan and line with foil, pre heat grill and arrange the trout over the foil
* Then gash the trout twice in the thickest part of the body and brush with a little oil and a sprinkle of salt and pepper
* Then pour over the caper sauce
* Grill under a high heat untill the skins become crispy brown (3-4 mins each side)
* Then serve with the pan juices alongside a nice fresh salad or good old fashioned chips
submitted by: Chef ian b

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
submitted by: KerriJ

Crispy Trout Amandine

Ingredients:
1 tbsp olive oil
1 tsp olive oil
1 trout fillet, about 6 oz
1 tbsp cornmeal
1/2 tsp chopped fresh parsley
1 C green beans, trimmed
2 tsp sliced almonds
Salt to taste
Black pepper to taste

Directions:
Heat 1 Tbsp olive oil in a nonstick skillet over medium heat
While the pan is heating, sprinkle the flesh side of the trout with salt, pepper, and cornmeal, pressing lightly so the corn meal sticks
Place in the pan, flesh side down, and saute for 4 minutes
Flip it and cook for another 2 minutes
Top with the parsley
Place the beans in a steamer basket and steam for 5 minutes
Toss them with the remaining oil, the almonds, and the salt and pepper

Bluegill Parmesan

Ingredients:
1/4 cup butter, melted
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 pound bluegill or crappie

Directions:
Place butter in a shallow bowl
In another shallow bowl, combine the bread crumbs, cheese and seasonings
Dip fish in butter, then coat with crumb mixture
Place in a greased 15-in x 10-in x 1-in baking pan
Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork
Yield: 4 servings

Onion Sour Cream Potato Chip Crusted Bluegill Recipe

Ingredients:
Bluegill fillets about 2 lbs
1 cup flour
1 egg
2 cups Onion Sour Cream Potato Chips (crushed coarsely)

Directions:
Remove skin from the Bluegill fillets and rinse with cold water
Remove bones from the fillets
Dry the fillets with paper towels
Place potato chips in a plastic bag and crush (not too fine, coarse is best)
Spread the crushed potato chip crumbs from the bag onto a plate
Put flour into the same plastic bag
Beat the eggs in a shallow bowl
Put the Bluegill pieces into the plastic bag with the flour and shake to coat
Dip Bluegill pieces into the beaten egg and then press firmly into potato chip crumbs to adhere
Coat both sides
Place coated pieces in a greased baking dish
Bake at 400 degrees for 15 minutes or until the filets flake
Serves four

Bluegill Chowder

Ingredients:
Dice or grate:
5 large potatoes
1 large onion
3 stalks celery
1 green pepper

Add vegetables to:
2 cups water
2 beef bouillon cubes
2 tbls butter
Salt and pepper

Directions:
Bring to a boil then simmer at least 2 hours
About 30 minutes before serving add paste:
1/2 cup water (about)
3 tbls flour
2 pounds diced bluegill
2 tbls butter
Simmer 30 minutes
Remove fro mheat and stir in:
1/2 cup whipping cream
(optional, but gives rich flavor)

Bluegill Fritters

Ingredients:
6-12 slab bluegills
Old bay
Pepper
Cornmeal
Flour
1-2 eggs
(Red pepper powder if you like)

Directions:
Filet fish (should look like a chicken finger)
Mix all ingredients together except egg
(make a batter, you can handle that)
Then dip fish in egg
Then in batter
Deep fry (I prefer a deep fryer) for about 4-5 min
submitted by:Bob Gill

Freshwater Fish Recipes

Perch

Bass

Walleye

Catfish

Crappie

Trout

Bluegill

Perch

Walleye

Bass

Crappie

Trout

Bluegill

Baked Northern Pike

Ingredients:
3-4 lbs. Northern Pike fillets
5 tbsp butter
1 med size onion
1 med size green pepper
6-8 strips bacon
Lemon juice
Salt and pepper

Directions:
Preheat oven to 350 degrees
Melt butter; pour in a 9x13 inch cake pan
(For easy cleaning, line pan with aluminum foil)
Place fillets in the butter
Season with salt and pepper
Slice onions and green peppers over fillets
Sprinkle 2 teaspoons of lemon juice over fillets
Cover the fillets with the 6-8 strips of bacon
Bake at 350 degrees for about 25 minutes

Baked Pickerel

Ingredients:
4 medium pickerel, filets
1 tablespoon fresh parsley, chopped
2 large tomatoes, cored and sliced thick
2 fennel, sprigs
2 tarragon, sprigs
1/4 cup dry white wine
1 garlic clove, chopped
4 teaspoons butter
salt, to taste
black pepper, to taste

Directions:
Preheat oven to 375*F (190*C)
Place fish, skin-side down in roasting pan
Season with salt and pepper, sprinkle with parsley
Arrange tomatoe slices on filets, add fresh herbs
Pour in wine and garlic
Place pieces of butter on each filet
Bake for 15 minutes

Pike Recipe

Ingredients:
3lb pike, scaled, gutted and washed
3 1/2oz of fresh breadcrumbs
5 fl oz of single cream
2lb of onions or shallots, chopped
1 head of garlic, minced
1 large handful of chopped sorrel
1 small handful of chopped parsley
A little thyme
A bayleaf
2 glasses of white wine
1 teaspoon of cornflour
5fl oz of double cream
A little butter
2 beaten eggs
Salt and pepper

Directions:
Pre-heat oven to 400F
Soak the breadcrumbs in the single cream
Sweat 1 onion with the garlic and sorrel in the butter until the onion is tender
Put the mixture into a bowl and mix in the eggs, breadcrumbs, salt and pepper
Stuff the fish with the mixture and sew up the opening
Butter a roasting dish big enough for the fish
Put in the remaining onions, all the herbs, wine and more salt and pepper
Put the pike on the top of the mixture and dot with the butter
Roast in the oven for 35 mins, basting frequently
Remove the fish from the roasting dish and transfer to a serving platter
Beat the cornflour with the double cream and add to the onions and juices in the pan
Stir over a low heat until the juice thickens
Pour the sauce over the fish and serve

Pickerel in Almond Butter Sauce

Ingredients:
2 lbs of fresh pickerel fillets or 2 lbs frozen pickerel fillets
milk
1/2 cup seasoned flour
salad oil
1/4 cup unsalted butter
1/3 cup blanched slivered almond
1 tablespoon of chopped fresh parsley
1 tablespoon lemon juice

Directions:
Cut fillets into 6 serving pieces
2 Dip them in milk, then in seasoned flour (1/2 tsp mixed salt and pepper to 1/2 cup flour)
3 Heat 1/4 inch salad oil in large skillet
4 Add fillets
5 Saute quickly on both sides until lightly browned; do not over cook
6 Place fish on a heated platter
7 Melt butter in a separate pan, add almonds and stir on low heat until lightly toasted
8 Remove from heat and add parsley and lemon juice
9 Pour over fillets
10 Garnish with lemon wedges

Grilled Salmon 1

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

Salmon Chowder

Ingredients:
3 Tbsp butter
3/4 C chopped onion
1/2 C chopped celery
1 tsp garlic powder
2 carrots, diced
2 C chicken broth or 2 C low-sodium chicken bouillon
1 tsp ground pepper
1 (16oz) can salmon, skin & bones removed
1 (12oz) can evaporated milk
1 (15oz) can cream-style corn
3/4 C shredded American cheese
2 C diced potatoes
1 tsp salt
1 tsp dried dill weed

Directions:
Melt butter in large pot over medium heat
Saute onion, celery and garlic powder until onions are tender
Stir in potatoes, Carrots, broth, salt, pepper and dill
Bring to a boil, reduce heat
Cover, simmer 20 min
Stir in salmon, evaporated milk, corn and cheese
Cook on low until heated through and cheese melts

Smoked Salmon Pasta Salad

Ingredients:
11 ounces multi-colored fusilli pasta
1 small carrot, grated
1 small onion, chopped
1/2 cup diced cucumber
1/2 cup diced celery
8 ounces smoked salmon, cut into 3/4 inch pieces
1/3 cup mayonnaise
2 teaspoons lemon juice
1 pinch salt
1 pinch ground black pepper
1 pinch cayenne pepper (optional)

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
Stir in the fusilli; return to a boil
Cook the pasta uncovered, until the pasta has cooked through, but is still firm to the bite, about 12 minutes
Drain well and rinse with cold water
Transfer cooled pasta to a large bowl
Toss the carrot, onion, cucumber, celery, and salmon with the pasta; mix well
Combine the mayonnaise, lemon juice, salt, pepper, and cayenne pepper in a small bowl; mix well
Pour sauce over pasta mixture
Mix well to coat evenly
submitted by: ekatiemo

Cedar Plank Salmon with Brown Sugar and Black Pepper

Ingredients:

2 pounds boneless salmon fillet

1 cedar plank meant for cooking, soaked in water for 2 to 4 hours

1/4 (packed) cup light brown sugar

1 tsp cracked black pepper

Directions:

Preheat the grill to medium high to prepare for indirect grilling

In a small bowl combine the brown sugar and pepper

Place Salmon on the cedar plank and then spread the brown sugar mixture all over the salmon

Place the plank in the center of the hot grate, away from the heat

Cook until salmon is thoroughly cooked through and opaque, about 15 to 20 minutes

To serve, cut the salmon into desired portions of serve on the cedar plank

Eel in Red Wine w/Sage and Bacon

Ingredients:
8 pieces of eel - 3 to 4 inches each
2 tbls lemon juice
2 tbls vegetable oil
1/2 pint (300ml) red wine
1 large onion - peeled and chopped
2 tbls fresh parsley
Whole sage leaves
Bacon rashers - enough to wrap the eel
1 egg yolk
2 tbls cream

Directions:
Put the eel into a dish and pour over the lemon juice, oil, wine, onion and parsley - leave to marinade for an hour or so
Remove the eel from the marinade and wrap in sage leaves and then bacon
Either place these pieces with the join side down into your crockpot or skewer with a cocktail stick or tie with string
Then pour the marinade over the pieces
Cook on Low for 4 to 6 hours
Combine the cream and egg yolk and mix into the sauce - allow it to reheat for 15 mins or so
If you prefer, you could thicken the sauce with cornflour/arrowroot/cornstarch
recipe from:find-a-seafood-recipe

Baked Whitefish Parmesan

Ingredients:
2/3 cups sour cream
1 tbls dry onion soup mix
1 tsp dry onion soup mix
Crushed red pepper flakes (optional) or ground black pepper (optional)
2/3 cups breadcrumbs
1 tbls grated parmesan cheese
1 tsp grated parmesan cheese
2 tsp fresh parsley, chopped
1/8 tsp paprika
4 (6 ounce) white fish fillets
2 tbls peanut oil
2 tsp peanut oil

Directions:
Preheat oven to 450 degrees
Combine sour cream and soup mix in bowl
Combine next 4 ingredients in a shallow dish
Dip fish into sour cream mixture, then lightly coat with breadcrump mixture
Arrange fish in a lightly oiled baking dish
Drizzle oil over top
Bake about 8 minutes, until fish is lightly browned
Turn and bake another 5 minutes or until golden
Wine pairing: Riesling, White Zinfadel or Chablis
submitted by: Manami

Spicy Lime Tilapia

Ingredients:
1 tbs olive oil
1/2 tsp red pepper flakes
2 cups lightly packed baby spinach
12 asparagas tips
2 tilapia fillets (3 to 4 oz each)
2 scallions sliced
2 lime quarters
Salt and pepper

Directions:
To make chili oil, combine the olive oil and the red pepper flakes in a small bowl and microwave it on high for 30 seconds.
Set it aside.
For each serving, lay an 18 inch length of aluminum foil flat on a work surface and arrange half the spinach and six asparagus tips in the center.
Place a fillet on top, and top the fillet with half the scallion pieces, half the chili oil, and the juice from a lime quarter.
Season with a pinch of salt and pepper.
Fold the foil up and over the food, crimping the edges closed and creasing the sides to form a tent.
Bake in a 450 degree oven for 10 to 12 minutes.

Baked Carp

Ingredients:
1 large carp - about 4lbs
Olive oil for brushing the fish

Stuffing:
4 slices white bread - crumbed in the blender
1 small onion - finely chopped
2 sticks celery - destringed and finely chopped
2 oz butter
2 tsp dried thyme

Directions:
Heat the oven to 450F
Wash and dry the carp
Fry the onion and celery in the butter until they're soft
Mix in the bread crumbs and thyme
Stuff the fish and tie it with some string to keep the stuffing in
Brush the carp with oil and then bake for 25 to 30 minutes
The carp will produce some flavored juices once cooked and this should be spooned over the fish when you serve it

Lemongrass Ginger Whitefish

Ingredients:
1 tbsp chopped lemongrass
1 tsp minced fresh ginger
2 cloves minced fresh garlic
2 tbsp fresh lemon juice
1/2 jalapeno pepper
1 16-20oz whitefish fillet

Directions:
In a food processor, puree lemongrass, ginger, garlic, lemon juice, and jalapeno
Rub mixture onto fish and marinate for 5 minutes
Heat a heavy-bottomed pan on high
Place fillet in pan and sear for 2 minutes
Flip fish and reduce heat to medium
Cook for two more minutes
Divide onto four plates and serve hot

Foil Steamed Fish

Ingredients:
1 whole fish, cleaned (2-3 pounds)
1 tomato
1 onion
1 lemon
salt
pepper

Directions:
Slice tomato, onion and lemon thin
Tear allminum foil 2&1/2 times the length of the fish
Layer half the sliced onion, lemon & tomato on the foil.
( this will keep fish from burning)
Season fish with salt, pepper and lay it on top
Layer the rest of the vegetables on the fish and seal the foil tightly
Grill for about 45-60 minutes turning every 15 minutes
submitted by: Simon Torres

Fish Batter Recipe

Ingredients:
1 cup flour
2 tablespoons cornstarch
2 tablespoons bread crumbs
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon garlic salt
1 cup water

Directions:
Sift all of the dry ingredients together
Add water and mix the rest of the ingredients until smooth
Coat the fish fillets
Cover the fish completely in oil (I use vegetable oil)
Deep fry until a nice golden brown
It’ll float when ready
recipe from: Game and Fish Recipes

Healthy Parmesan Garlic Crumbed Fish

Ingredients:
2 5 oz white fresh fish fillets, skinned
Olive oil spray
2 tsp dijon mustard
Salt and pepper

Crumbs:
1/2 C panko breadcrumbs
2 Tbsp parmesan, freshly grated
1 Tbsp olive oil
1 Tbsp parsley finely chopped
1 clove garlic minced
Pinch of salt

Directions:
Preheat grill to 400° or broiler on high
Combine crumb ingredients: mix well
Season each fillet with salt and pepper, spread mustard on top of each fillet
Press crumb mixture onto mustard on each fillet
Press down firmly to make it stick
Spray oven proof fry pan (preferably non stick) with olive oil and place on stove over high heat
Place fillets in pan, cook 1 1/2 minutes
1Then place on grill or under broiler, 5" from heat source
Cook for 5 minutes until crumbs are golden brown

Pickled Fish in Wine

Ingredients:

1.5 lb fish chunks

Salt

2 C white vinegar (plus more to cover fish)

1 C sugar

1/2 C white wine

1/4 piece of sliced lemon, squeezed

1 tbsp pickling spices

Onion, thinly sliced

Directions:

Cut the filleted fish of your choice (about 1.5 lb) into chunks

Salt Brine:

Add 1 cup of salt to a quart of water

Add the fish chunks to brine in a large glass jar or other glass container and refrigerate for 48 hours

Drain and add enough white vinegar to cover the fish

Refrigerate for another 48 hours

Drain

In glass jars make a layer of fish followed by a layer of thinly sliced onion, more fish and son on until each jar is almost full

Pickling Brine:

Boiling the following for 5 minutes, 2 cups of white vinegar, 1 cup of sugar, 1/2 cup of white wine, 1/4 piece of sliced lemon squeezed (and add the squeezed portion, and 1 tbsp of pickling spices

Let brine cool, poor enough into each jar to fill it to the top

Refrigerate for 7 days

Simple Fish on the Grill

Ingredients:
2-3 lbs. Fish Filets(skin on)
1/2 cup vegtable oil

Sauce:
1 cup Ketchup
1 Cup Hot Sauce (Durkee's extra hot is my favorite)
1/2 Cup Vinegar (White for less vinegar taste, Apple Cider for more)
1/2 cup water

Directions:
If using a gas grill, preheat the grill.
Brush the grill with oil to minimixe sticking.
Place the filets on the grill skin side down, and brush the filets with sauce. After 2-5 minutes (depending on the thickness of the filets) turn the filets and brush with sauce again. Wait 2-3 minutes, turn and sauce the filets one more time, salt and pepper to taste and cook until done.
Submitted by: Gary Makely

Citrus Fish Fillets

Ingredients:
2-3 lbs Medium Fish Filets
2 Lemons
2 Limes
Butter
Parsley
1 Small twig fresh Rosemary for each Filet (optional)
Salt and Pepper to taste

Directions:
Place filets skin side down on broiling pan
Cut 1 Lemon and 1 Lime in half and squeeze juice over filets
Place under Broiler for 3-4 minutes
Remove from oven
Cut the 2nd Lemon and Lime in half and squeeze juice over filets
Add several pats of butter to each filet
Sprinkle the filets with parsley and place Rosemary twig on each Filet
Return filets to the oven
Place under Broiler for another 3-4 minutes until fish is done (flakes easily with a fork)
submitted by: Gary Makely

Asparagus and Morel Risotto

Ingredients:

3 1/2 C chicken stock

1/2 lb asparagus cut into 1" pieces on the bias

1 shallot minced

1 tsp fresh thyme leaves

1 tbsp chopped parsley

1/4 C olive oil divided

1 C arborio rice

1/3 C freshly grated parmigiano-reggiano cheese

Salt and ground black pepper

1/4 C unsalted butter divided

1/3 lb morel mushrooms halved

1/4 C dry white wine

1 1/2 tbsp balsamic vinegar

Directions:

Place chicken stock in small saucepan over medium heat, bring to simmer

Heat 2 tbsp olive oil and 1 tbsp butter in large saucepan over medium-high heat until butter starts to bubble

Add asparagus and morel mushrooms, saute until tender, 4 minutes

Transfer to plate with juices

Heat remaining 2 tbsp olive oil and 1 tbsp butter in same saucepan

Add shallot, cook and stir until softened, 1 minute

Stir in arborio rice, cook until it starts to toast, 1 minute

Pour in wine, cook until evaporated

Stir in thyme

Pour 1/4 C of stock over rice

Cook, stirring constantly, until absorbed

Repeat with remaining stock until rice is tender yet firm to the bite, 12 minutes

Stir in asparagus and mushrooms with juices, continue until flavors combine, 3 minutes

Remove rice from heat

Stir in remaining 2 tbsp butter, parmigiano-reggiano cheese and parsley

Season with salt and pepper

Garnish with balsamic vinegar and olive oil before serving

Lemon Batter Fish

Ingredients:

1-1/2 cups all-purpose flour, divided

1 tsp. baking powder

3/4 tsp salt

1/2 tsp sugar

1 large egg, lightly beaten

2/3 cup water

2/3 cup lemon juice, divided

2 lb perch or walleye fillets, cut in serving-size pieces

Oil for frying

Lemon wedges, optional

Directions:

Combine 1 cup flour, baking powder, salt and sugar

In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth

Place remaining lemon juice and remaining flour in shallow bowls

Dip fillets in lemon juice, then flour, then coat with egg mixture

In a large skillet, heat 1 inch oil over medium-high heat

Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes each side

Drain on paper towels

If desired, serve with lemon wedges

Northern Pike in Coconut Curry Sauce

Ingredients:

4 Northern Pike fillets (could also use Walleye or Cod)
Salt & pepper
1 1/2 cups coconut milk (400ml can)
2 tsp. grated fresh ginger (fresh minced ginger in a jar)
2 tsp. red curry paste
1 tsp. parsley

Directions:

Preheat oven to 400°

Spray a casserole dish with non-stick cooking spray
Rinse fillets and pat dry with paper towel

Sprinkle with salt and pepper.
Add coconut milk, ginger and red curry paste to a small saucepan

Whisk at med. heat until mixture starts to steam
Remove saucepan from the stove and pour a thin layer of sauce into the bottom of the casserole dish
Place the fish on top of the sauce and pour the remainder of the sauce over it

It’s okay if you need to layer the fish in two layers
Sprinkle with parsley Bake for 20 min

Serve immediately

Pike/Pickerel

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Fishing and Hunting New England

Kevin Dahlke OUTDOORS

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