Lemon Garlic Walleye

4-6 Fresh Fish Filets Walleye (usually will feed 4)
4-6 Cloves Garlic sliced
1 Whole lemon quartered
A double handful of Cilantro
Salt and Pepper to taste

Lay out the filets in aluminum foil. Salt and pepper each side. Slice the garlic cloves and sprinkle on the fish. Next shred the cilantro and spread over fish. Now squeeze the lemon quarters over fish and drop the rind in with the fish. Seal the foil and bake over hot coals on the fire grate for 20-30 minutes.

The ingredients are simple and easy to use. The garlic only needs to be roughly sliced and cilantro can be added with stems intact because most people will not eat the cilantro. Serve with wild rice and toss a couple of baking potatoes in your pack and cook them in the fire coals wrapped in foil.

 

Bluegill Balls

15 bluegill fillets
10 saltines
1 egg
minced onion, optional
salt and pepper, to taste
oil

Crush saltines until crumbs. Put into bowl along with egg, salt, pepper and onion. Mince fish and add to mixture. Roll into balls and fry in hot oil until golden brown.

Servings: 2

Prep. time: 5 minutes

 

Blackened Walleye

Walleye fillets
peanut oil
blackening spices -- available at most grocery stores-- I like one called “Paul Prudholm”

Heat fry pan with light coating of peanut oil (seems to take heat better than canola oil)

Coat fillets liberally with spice mixture.

Cook on fairly high heat turning once.

This is a fairly spicy Cajun preparation and goes well with rice or au gratin potatoes.

 

Fish Tacos

Fish - whatever you have cut into chunks
Flour Tortillas
1 large onion diced
paprika
Chili powder
1 stick of butter
Shredded cheese
1 large tomato diced
couple cloves of garlic
Cilantro
diced hot pepper (Anaheim or hotter)
OR substitute a salsa for last four ingredients

Put a modest amount of butter in a large skillet. Add a handful of onions, and the rest of the ingredients except the cheese and tortilla. Sprinkle a generous amount of the spices on top, so everything turns red. Cook until the fish falls apart.

Serve on the tortillas, with cheese. No plates or flatware needed.

If the pan starts to dry out add more butter.

 

 

Grilled Fish In Foil

1 lb. Fish Fillets, Fresh or Frozen
2 T Margarine or Butter
1/4 c Lemon Juice
1 T Chopped Parsley
1 t Dill Weed
1 t Salt
1/4 t Pepper
Paprika
1 ea Med. Onion, thinly Sliced

On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemon juice, parsley, dill weed, salt and pepper.

Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork.

 

Buttermilk Fry Batter

2 c Buttermilk
3 Eggs, lightly beaten
Several dashes of Tabasco Sauce
3 Shakes Worchestershire Sauce
1/4 ts Garlic salt
1 ts Salt
Lots of pepper (to taste)
Self-rising flour

Combine all ingredients except flour; blend well. Dip fish or seafood, (bass, crappie, oysters, frog legs, shrimp, etc) in egg batter, then roll in flour.

Fry in moderately hot oil until golden brown. If oil is too hot, batter will burn.

Vegetables are good in this batter (eggplant, squash, etc) Strip fish into thin strips before dipping in batter.

(Makes enough batter for approximately 6 servings)

 

Catfish Parmesan

Serves 4

2 lbs Catfish fillets
2 Tbsp olive oil
2 Tbsp butter
1/2 cup flour
2 eggs, beaten
1 Tbsp lemon juice
1 Tbsp soy sauce
1 cup Parmesan and/or Romano cheese (grated)
Fresh-ground pepper

With oil and butter in skillet bring to a medium/hot temperature. Combine lemon juice and soy sauce and sprinkle on fish.

Add pepper to taste then cover with flour. Dip in eggs, then cover completely with grated cheese. Fry in hot oil for 5 minutes per side, until golden brown.

 

Pickled Perch

2 Lbs. Yellow Perch fillets
1 C. Water
3 Tbsp. Pickling Spices
1 C. White Sugar
1 1/2 C. White Wine
2 1/2 C. White Vinegar
1 Large Onion, sliced

Cut each fillet in half. Soak perch in salt brine (1 cup salt per gallon of water) for 24 hours in a refrigerater. Drain fish and cover with vinegar. Let fish soak in vinegar for 12 hours. Drain fish from the vinegar. While fish is draining, mix together the above items and bring to a boil. Alternate layers of fish and onions in a clean crock or glass jar and cover with the hot brine and refrigerate for a week. At the end of the week, drain off liquid and replace with sour cream.

 

Striper Nuggets

Ingredients
milk
corn flour
vegetable oil

Remove dark meat from fillet. Cut into 1 1/2” squares or similar. Let sit in a bowl of milk while you dig out your frying pan, and a bowl to put your cornflour in. Put enough vegetable oil in the pan to cover the bottom to about 1/4” or use a deep fryer.

Remove a couple pieces of fish at a time from the milk and roll it around in the cornflour while you heat up your oil. Fry to a golden brown. Remove from pan and place on a cookie rack to drip dry.Salt to taste, kick back and enjoy.

Note:

You must use cornflour-not corn meal. Cookie rack is better than putting fish on paper towels to drain oil.

 

Fried Bass Fingers

Ingredients
1/2 c all-purpose flour
salt and freshly ground pepper
3 lg eggs
2 c fine cracker crumbs
1 1/2 lb skinless striped bass fillets; cut into 3-by- 1/2 inch strips
vegetable oil; for frying
lemon wedges

Put the flour in a shallow bowl and season generously with salt and pepper. Crack the eggs into another shallow bowl and beat well. Put the cracker crumbs in a third bowl and season with salt and pepper.

Dredge the fish strips in the flour. Dip the strips in the beaten eggs, then coat completely with the seasoned crumbs. Arrange the fish fingers on a large baking sheet, cover with plastic wrap and refrigerate for at least 1 hour or overnight.

In a medium saucepan, heat 2 inches of oil to 375 degrees. Fry the fish fingers 4 or 5 at a time until golden brown and just cooked through, about 3 minutes. Using a slotted spoon, transfer the fried fish to paper towels to drain. Serve at once with lemon wedges.

 

Beer Catfish

Ingredients
2 c self-rising flour
1 c beer; (your favorite brand)
1 garlic powder; to taste
1 salt and pepper; to taste
4 3-5 oz. catfish fillets; cut
1 vegetable oil; for frying

Combine 1 cup flour, beer, garlic salt, salt and pepper in a bowl. Mix well. Dip catfish strips in remaining flour and then in batter. Fry in hot oil in a deep-fryer or skillet until golden brown. Drain on absorbent towels. Serve hot.

Serve with your favorite sauce.

 

Grilled Trout With Lemon-Onion Butter

Ingredients
4 rainbow trout or perch cleaned and gutted
pinch of garlic powder
vegetable oil
1/3 c. unsalted butter at room temp.
juice and grated peel of 1/2 small lemon
2 green onions including tops thinly sliced
1/2 tbsp. chopped fresh dill
salt and cayenne pepper

To prevent fish from breaking up, it is best to cook them in a greased wire basket made for grilling fish. Sprinkle the inside cavity of the fish with garlic powder. Rub or brush the cavity and skin with vegetable oil. Place in the greased wire basket and grill about 6 inches from coals for 7 minutes on each side.

If not using a basket, cover head and tail of fish with foil. (This prevents drying out and makes them easier to turn.) Place directly on the greased grill. Use a greased spatula for turning. Prepare the lemon-onion butter by stirring the butter with 1 tbsp. lemon juice, peel, onion and seasonings. Serve along with the grilled fish.

Smoked Trout

Ingredients
Soy Sauce
Water
Garlic Salt
Salt
Lemon Pepper
Dill Seed
Teriyaki Sauce
Trout Fillets

Mix 2 cups of water, 1/4 cup soy sauce, 1/4 cup teriyaki sauce, 1/2 cup salt, and the rest of the ingredients to your liking.

Put fillets into marinade, cover, and let soak in the refrigerator overnight.

Smoke for 3-4 hours, or until meat is flaky and dry.

Bluegill Salad

Ingredients
leftover Fish
Mayonnaise
Sweet Pickles - chopped or Relish
finely chopped Celery

Break the leftover fish up into small pieces with a fork. Add the sweet pickles and celery to taste, and then add enough mayonnaise to make a spread.

Excellent as a sandwich spread or as a snack with crackers.

Walleye Veracruz

Ingredients
1 lb. walleye fillets
salt and pepper to taste
juice of small lemon
3 Tbsp. olive oil
1 medium onion (chopped)
1 red pepper (sliced)
1 clove garlic (chopped)
3 medium tomatoes (peeled and chopped)
2 Tbsp. capers
10 pimento stuffed green olives (sliced)

Season fish with salt, pepper, and lemon juice. Set aside. Heat oil in skillet and saute’ the onions, peppers, and garlic until the onions and peppers are soft. Add tomatoes, capers, olives and fish to skillet. Cook over low heat until fish is close to the point of flakiness and the sauce slightly thickened, about 10-15 minutes.

Pan Fried Trout

Ingredients
4 4-6-Oz. Rainbow Trout fillets
2 Tablespoons Lemon Juice
1 Dash Teaspoon Salt
1 Pinch White Pepper
1 Dash Worcestershire Sauce
Flour; as needed
2 Tablespoons Butter

Place fillets in glass dish; add lemon juice, salt, pepper and Worcestershire sauce. Let stand for 5 minutes. Remove fillets; coat with flour. Place butter in 12-in. saute pan; heat to 325 degrees F. Add fillets, skin side up. Saute until golden; turn. Bake at 325 degrees F for 10 minutes.

Pickled Northern Pike

Ingredients
4 1/2 pounds of pike fillets cut into bite-sized pieces
7 cups water
1 cup coarse salt
1 bottle white vinegar
2 1/2 cups sugar
1 cup white wine
1 onion
thinly sliced

Fill gallon jar with 7 cups water and 1 cup coarse salt. Stir until dissolved. Add cut-up pike fillets to jar. Refrigerate 48 hours.

Drain and empty jar and rinse well. Return fish to empty jar and cover with white vinegar. Refrigerate 24 hours. Remove fish from jar, but save vinegar. Boil 4 cups vinegar for 2 minutes. Remove from heat and add 2 1/2 cups sugar. Stir until dissolved and let cool. Add 1/4 cup pickling spices and 1 cup white Silver Satin win.

Layer fish in jar, alternating with thin slices of onion. Completely cover with liquid. Let stand in refrigerator for 3 weeks.

 

Lemon Fried Bluegill

Ingredients
1 c. flour
2 tsp. lemon peel - grated
1⁄2 tsp. salt
1⁄4 tsp. pepper
1 c. water
vegetable oil (for frying)
11⁄2 lb. blue gill

Blend flour, lemon peel, salt and pepper. Add water. Chill for 30 minutes. Heat 2 inches of oil in a fryer to 375°. Coat fish in flour. Dip in batter. Fry 3 minutes. Drain on paper towels.

 

Catfish Cooking Tip:

I enjoy pan fried, deep fried and blackened catfish. The price is usually reasonable. I think a large number of people think of catfish as having a heavy fish taste. Most catfish we see in markets these days come from fish farms and have a milder taste.

If you still don’t feel comfortable with catfish, you can soak them in milk for a short time before cooking. This gives them a milder taste. Many cooks prefer to soak the fish in buttermilk, but I’ve found that regular milk also works. Soaking time can be about 30 minutes to an hour.

 

Skillet-Grilled Catfish

1/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
4 (6 ounce) fillets catfish
1/4 cup butter

In a large resealable bag, combine the first nine ingredients. Add catfish, one fillet at a time, and shake to coat.

Place a large cast-iron skillet on a grill rack over medium-hot heat. Melt butter in the skillet; add catfish. Grill, covered, for 6-8 minutes on each side or until fish flakes easily with a fork.

 

Spicy New Orleans Catfish Fries

1 (10 ounce) fillet frozen catfish
1 teaspoon cayenne pepper, or to taste
1/2 cup corn flour
salt and pepper to taste
1 quart oil for frying

Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen.

Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place catfish strips on a plate or pan, and set aside for a few minutes to thaw.

Heat oil in deep-fryer to 365 degrees F. Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper.

Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.

 

Southern Fried Catfish

Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.

1/2 cup buttermilk
1/2 cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 1/2 cups fine cornmeal
1/2 cup all-purpose flour
1 teaspoon seafood seasoning, such as Old BayTM
1 quart vegetable oil for deep frying

In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.

In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.

Heat oil in deep fryer to 365 degrees F.

Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

 

Corn Fritters

vegetable oil for deep frying
1 cup unbleached flour
1/2 cup milk
1 teaspoon baking powder
1 teaspoon vegetable oil
2 large eggs
1 cup whole kernel corn

Preparation:

Heat the oil in a deep fryer or Dutch oven (about 1 inch deep) to 370°. Beat the remaining ingredients, except corn, together until smooth then add the corn. Drop by level Tablespoonfuls into the hot oil. Fry until golden and completely cooked through, about 5 minutes. Drain on paper towels. Makes about 8 servings.

 

Hush Puppies

1 cup self-rising white cornmeal
1/2 cup self-rising flour
1/2 tsp salt
1 tsp sugar
1 egg
1 cup buttermilk, more or less
1 to 2 tablespoons green onion, minced
dash hot pepper sauce (optional)
pepper or garlic powder, if desired

Preparation:

Combine the cornmeal and flour with the salt and sugar. Blend in the egg and add enough buttermilk to make a thick batter that will drop slowly but easily from a spoon. Add any green onion and other optional ingredients you want, then drop teaspoonfuls into fat (about 375 degrees) at least 3 inches deep. Fry until golden and drain on paper towels. Keep warm in a low (150 degrees) oven until ready to serve. Try adding a little diced jalapeno or crumbled cooked bacon to the mix.

 

Old Bay® Walleye and Vegetable Packets

A colorful medley of vegetables and a walleye fillet are seasoned with OLD BAY in these meal-in-one packets.

1/4 cup (1/2 stick) butter, softened
2 teaspoon OLD BAY® Seasoning
1/2 teaspoon Parsley Flakes
4 cups assorted vegetables, such as zucchini slices, yellow squash slices, red bell
pepper strips and onion wedges
4 sheets (12x8-inch each) heavy duty aluminum foil
1 pound walleye fillets, cut into 4 pieces

Mix butter, OLD BAY and parsley in small bowl until smooth. Set aside.

Place 1 cup of the vegetables in center of each sheet of foil. Top each with 1 piece of fish fillet. Place 1 tablespoon butter mixture on each piece of fish. Bring up foil sides; double fold tops and ends to tightly seal packet.

Bake packets on shallow baking pan in preheated 425°F oven 12 to 15 minutes or until fish flakes easily with a fork and vegetables are tender-crisp. Or, grill over medium-high heat 10 to 12 minutes, turning packets over halfway through cook time.

TIPS

OLD BAY Walleye Packets: Prepare packets as directed, omitting vegetables. Bake packets on shallow baking pan in preheated 425°F oven 12 minutes or until fish flakes easily with a fork. Or, grill over medium-high heat 10 minutes, turning packets over halfway through cook time.

Substitute red snapper, striped bass, flounder or sole for the walleye.

2-Step Broiled Fish

1 pound tilapia fillets
1 teaspoon OLD BAY® Seasoning or 1 teaspoon OLD BAY® 30% Less Sodium Seasoning
juice of 1/2 lemon

Place fish on lightly greased broiler pan. Sprinkle fish with 1/2 of the OLD BAY and 1/2 of the lemon juice.

Broil fish 3 to 4 minutes, then turn over. Sprinkle with remaining OLD BAY and lemon juice. Broil additional 3 to 4 minutes or until fish flakes easily with a fork. Sprinkle with additional OLD BAY.

Tilapia Substitutes: red snapper, striped bass, flounder or sole

Simple Baked Salmon

2 - 6oz. salmon fillets
1 lemon
1/4 cup thinly sliced white or red onions
kosher salt
pepper
dried dill weed
powdered chili pepper (optional
1 - 2 cloves garlic, smashed & chopped
olive oil

Cover a small sheet pan with aluminum foil. Drizzle a small amount of olive oil on the foil.

If the salmon fillets still have the skin on, use a fillet knife or very sharp knife and remove the skin by cutting, skin down, just above the skin and cutting the length of the fillet.

Rinse the fillets under cold water, pat dry and place on the foiled sheet pan. Cut the lemon in half and squeeze 1/2 the lemon over the fillets. Slice the rest of the lemon into thin slices and save the end to squeeze on fillets when serving.

Sprinkle the crushed garlic on the fillets. Sprinkle salt, pepper, dill, and chili powder over the fillets according to personal taste. Toss some of the thin onion slices on the fillets and then lay several thin lemon slices on each.

If you have extra foil on the sides of the pan, pull them together over the fish. Don’t seal it, but use it to slightly shield the fillets.

Bake in a preheated oven at 325-350 degrees for about 20 minutes. For extra flavor you can pull the foil back and move to broiler for 1 - 2 minutes. Don’t overcook.