Recipes

We love to fish and we love to cookup our catch for friends and family. Please enjoy our recipies.

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Cajun Deep Fried Fish

INGREDIENTS:
* 2 pounds of fish fillets
* 3 eggs, slightly beaten
* 1/2 cup milk
* 1/2 cup beer
* 3 tablespoons prepared mustard
* 1/2 to 1 teaspoon Tabasco sauce
* 2 tablespoons salt, divided
* 2 teaspoons black pepper, divided
* 1/2 to 1 teaspoon cayenne pepper, divided, or to taste
* 3 cups fine yellow corn flour
* vegetable oil or shortening for deep frying
PREPARATION:
In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into single serving pieces, or into smaller nuggets. Place fish in egg mixture, coating well. Cover fish, refrigerate, and let soak for about 1 hour. Mix corn flour with the remaining salt and pepper in wide bowl or pie plate. Preheat oil in deep fryer to about 375ºF. Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish floats to the surface and the coating had turned golden brown. Place cooked fish on cooling rack, to allow excess oil to drain from fish.
Use this batter to fry shrimp, oysters, and other shellfish.
Serves 4

Lemon Fried Bluegill

INGREDIENTS:
* 1 c. flour
* 2 tsp. lemon peel, grated
* ½ tsp. salt
* ¼ tsp. pepper
* 1 c. water
* vegetable oil (for frying)
* 1½ lb. blue gill
* flour
PREPARATION:
In a mixing bowl, blend flour, lemon peel, salt and pepper and add water. Chill for 30 minutes. Fill frying pot with 2 inches of oil, and bring to 375 °F. Dredge fish in flour. Dip in batter. Fry fish for about 3 minutes, and the caoting is golden brown. Drain fish on cooling rack.

Southern Breaded Catfish

Ingredients:
* 1/3 cup pecan halves, finely chopped
* 1/4 cup cornmeal
* 2 tablespoons all-purpose flour
* 1 teaspoon paprika
* 1/4 teaspoon ground red pepper
* 2 egg whites
* 4 catfish fillets (about 1 pound)
* Nonstick cooking spray
* 2 cups hot cooked rice
Preparation:
Combine pecans, cornmeal, flour, paprika and ground red pepper in shallow bowl. Beat egg whites in small bowl with wire whisk until foamy. Dip catfish fillets in pecan mixture, then in egg whites and again in any remaining pecan mixture. Place fillets on plate; cover and refrigerate at least 15 minutes. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Place catfish fillets in single layer in skillet.Cook fillets 2 minutes per side or until golden brown and fillets flake easily when tested with fork. Serve over rice. Serve with vegetables and garnish, if desired. Makes 4 servings

Beer Batter Onion Rings

INGREDIENTS:
* 1 1/3 cup all-purpose flour
* 1 teaspoon salt
* 2 large sweet onions, sliced
* 1/4 teaspoon pepper
* 1 tablespoon vegetable oil
* 2 egg yolks
* 3/4 cup beer
PREPARATION:
Mix together the flour, salt, pepper, oil and egg yolks. Gradually whisk in the beer. Refrigerate the batter 3 to 4 hours before using. Slice onions into rings; separate rings and dip in the batter. Deep-fry in batches in 375°F oil until golden brown.

Broiled Walleye

INGREDIENTS:
* 4 walleye fillets (about 1 1/2 lb.)
* 1/3 c. sliced almonds, crushed
* 2 tsp. lemon juice
* 1 tbsp. prepared mustard
* 1 tsp. soy sauce
* 1 tsp. sugar
* A dash of red pepper
* 1/4 c. heavy cream
PREPARATION:
Preheat Broiler. Mix all ingredients throughly and spread evenly over walleye fillets. Place fillets on a greased broiling pan and broil five inches from the heat. Broil for about 10 minutes or until the fish flakes when probed with a fork. Serves 4.

Smoked Walleye

INGREDIENTS:
* 1/4 c. lemon juice
* 1/4 c. soy sauce
* 1/2 c. white wine
Walleye fillets
PREPARATION:
Increase marinade ingredient proportions as needed to cover fillets.
In flat storage container with lid, cover fillets with marinade and chill in refrigerator 8 to 12 hours, overnight works well. Soak wood chips in water for a least one hour before use, drain chips before putting on fire. Smoke fillets for 3-4 hours in smoker using wet hickory chips or other desired wood chips for flavor. Fish is finished when it will flake with fork test. Remove from smoker and cool.Serve warm or cold. NOTE: We use our bigger walleye for smoking as they are less mild in flavor than smaller fish, allowing for a better balance with the smokey flavor. Feel free to try apple, and other hardwoods to change up the flavor.Smoked walleye is a treat for entertaining guests not familiar with Lake Erie's fish.

Grilled Salmon

INGREDIENTS:
* 1/4 cup extra-virgin olive oil
* 1/4 cup soy sauce
* 1/4 cup Dijon mustard
* 3 tablespoons prepared horseradish
* 2 tablespoons light brown sugar
* 1 teaspoon rice vinegar
* 6 salmon fillets (with skin), about 6 ounces each
PREPARATION:
To make the marinade: In a medium bowl, whisk together the marinade ingredients until smooth.Place the salmon fillets in a large, resealable plastic bag and pour in all but 1/3 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes. Remove the fillets from the bag and discard the marinade. Grill the fillets, skin side down, over Indirect High heat until opaque throughout, about 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm. Makes 6 servings.