Fish Recipes

Beer Battered Bluegills, Crappie, Perch, Walleye, etc

10-15 bluegills, crappie, perch, walleye or similar fish
1/2 Tbsp Salt and 1/4 tbsp Pepper
1/4 Tbsp Paprika
One can of Beer
1 Cup Flour
4 Cups Peanut oil

Directions: Start by fileting and washing the cleaned fish in cold water. In a bowl add the flour, salt, pepper, paprika and 1/2 cup of beer. For the beer I recommend using something light like Coors Light. Mix the ingredients and add more of the beer til you have a pancake like batter. Pour the peanut oil in a deep well pan and heat on high. Dip the fish filets in the batter til thickly coated and drop into the hot oil. Cook for 3-4 minutes a side.

6 trout filets (about 1/2 lb each)
1/4 teaspoon pepper
1/2 cup melted fat or oil
2 teaspoons salt
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
Tabasco sauce
Paprika

Directions Combine ingredients, except paprika, in a small bowl.

Place the trout filets in a greased, hinged wire grill or on skewers. Baste fish with sauce and sprinkle with paprika.

Cook trout about 4 inches from hot coals for 5-6 minutes on each side, or until fish flakes easily when tested with a fork. Baste frequently. Sprinkle with paprika when serving.

For more recipes like the preceding two, please visit http://www.landbigfish.com/recipes/

Agnes' Wonderful Walleye

Posted by Marissa at recipegoldmine.com 2023/6/19 18:51

Agnes is 96 years young and a great friend to my mother...this is her recipe and they both love it...never tried it, but Agnes is never wrong!!

1 - 2 pounds fresh walleye

Sauce 1/2 cup mayonnaise1/2 cup sour cream1/2 cup yellow or white onion, chopped fine 1/2 cup grated parmesan cheese

1 tablespoon prepared yellow mustard

Cut walleye into serving pieces. Prepare sauce. In lightly buttered 8-inch square baking dish, layer walleye and top with sauce, like you would with lasagna. Continuing layering, ending with sauce on top. Sprinkle lightly with additional grated Parmesan cheese. Bake at 350 degrees F for 35 - 45 minutes.

Len's Smoked Kokanee Recipe and Tips!

I only have a Little Chief smoker so can't do too many at a time. About 15 is best, 18 maximum. If you have a larger smoker adjust accordingly.

First a little information I picked up in Alaska last year. One of the things that make Copper River and Kenai Wild salmon better than other wild salmon is the way they are handled when they "pick' their nets. Their fish are handled carefully and are never picked up by the tail (I doubt this applies to Kokanee much). Some of the other things they do seems to help though. They immediately bleed their fish. Just slit a gill. I toss mine in a bucket of lake water to bleed out. The Kenai wild folks ice their fish immediately when they get to shore. As soon as I get my Kokanee line back out, if I don't have another hookup I clean the fish and put them in a cooler with lots of ice and leave them on Ice till I get home. This truly does make a difference over letting them float around in a bucket or live well all day, even later when the lake water has cooled down to 50 or 55 degrees.

O.K. so much for that little sermon. On to getting them smoked. When I get home I wash the fish thoroughly, cut the heads and tails off and put them in fresh water in the refrigerator over night. If you were so inclined they could be soaked in the brine and smoked the next day. I like to mix the brine and chill it overnight, then soak the fish the next day and smoke the following night.

THE BRINE: I use Morton's Sugar Cure including the spices that come inside in the foil packet. The only thing I add is a couple of tablespoons of liquid smoke and that is really optional. I think some of the other mixes are good too. I tried one of the local commercially sold mixes recently and it was excellent. The most important thing to remember about the brine is how strong to make it. Mix enough to cover the fish plus a little. If you start with a gallon and a half of water use a cup of Morton's for a start, then add enough more to float a raw egg. You want the egg to just float, not pop to the top. If you drop it in it should sink and then slowly come to the top and eventually float with just the top showing. Add the spices, liquid smoke or what ever else you like after the egg floats.

The brine should be cold when you put the fish in and stay in the refrigerator till you are ready to drain and smoke the fish. Put a plate or something on top to make sure the fish are all covered with the brine. With the above mix soak the fish 12 hours, plus or minus no more than an hour. Plan your brine time so you can thoroughly drain the fish before putting them in the smoker. I do not wash the fish again when I take them out of the brine. I just take them out and put them on the smoker racks, making sure that they don't touch each other. I try to spread each fish out to provide maximum exposure to the smoke. Spreading them out and laying them cavity side down on the racks works good for me and I get five fish on each rack in the Little Chief. Always let them drain thoroughly, an hour isn't too long.

I start the smoker a few minutes before putting the fish in but I'm not sure this is important. In the Little Chief 12 hours is about right for my taste. They are cooked through and about the right texture. I have gone as much as 16 hours but after that they tend to get too dry. Less than 12 hours leaves them too moist for me. I do my smoking over night. This may be a problem for some folks as the Little Chief needs to be restoked every 3 to 4 hours. Not a problem for me as I am up at least that often anyhow. Before I go to bed and in the morning I put fresh chips in every 2 hours at most.

THE WOOD:I use almost exclusively hickory. I do this for two reasons. One, I have access to all I want of it as Doug, my son-in-law is in the wood floor business and brings me lots of scraps. Two, you just can't go wrong with hickory smoke. I think there are lots of other good woods. I have used alder (Western Alder, not the tag alder we have here in north Idaho). I have heard fruit tree wood, particularly apple is excellent. Probably lots of others are good.

Wood shavings or fine chips work best for me. The larger chunks just don't give me enough smoke. I take Doug's scraps and run them through my jointer (a plainer would work better) and catch the shavings in a box. Before using them I put them on a large zip lock bag and add enough water to wet them thoroughly but not run off. It is better to do this a day or two ahead of time and just seal the bag. If I forget I just wet them and go ahead but seal the bag up for next time.

All this said, here is the caveat. Smoked fish is really an individual thing. You should consider the above as only a starting place. If you start like this you won't be too far wrong and you can adjust to your own liking on the next batch. Try different woods. If they come out too moist smoke them a little longer. If you like them more moist shorten up the smoke time a little.

Fish smoked like this make excellent sandwiches. We also make fish soup with them. I am going to try the smoked salmon dip recipe on your web site with some. The old timers used to can their smoked bluebacks and I intend to try that if I get enough ahead. I think they will keep better than in the freezer.

Good luck,

Len

http://www.trollersconnection.com/recipes.htm

Sauteed Wiper with Portabello Mushrooms
Breaded, sauteed wiper fillets, sliced, marinated mushrooms, topped with clear, drawn butter and lemon juice.
Seasoned flour mix for breading: - 1 cup flour - 2 teaspoons kosher salt - 1 teaspoon pepper
Make sure the fillets are fully coated with the above mixture. Saute in canola oil until brown on both sides. Oil should be only deep enough to just cover the bottom of the pan.
Marinate whole portabello mushrooms for two hours in a mixture of the following: - 1 teaspoon thyme - 1 teaspoon chives - 1/3 cup balsalmic vinegar - 2/3 cub olive oil - salt and pepper to taste
Grill mushrooms on high heat for 3 minutes on each side. Slice into 1/4 inch thick slices and keep warm until striper fillets are cooked.
As soon as all of the fillets are cooked, divide the mushroom slices evenly between the fillets, placing the slices on top of the fillets.
Prepare drawn butter as follows: Slowly melt pound of butter. Do not allow the butter to boil. As the butter cools it separates into 3 layers. Remove the top layer with a spoon. Ladle off the clear, middle layer and drizzle it over the fillets and mushrooms. Squeeze lemon juice over the fillets and mushrooms. Garnish with finely chopped, fresh parsley.

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