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new england outdoors

Freshwater fish recipes

Asian Rainbow Trout

Baked Carp
Baked Lake Trout
Baked Northern Pike
Baked Pickerel
Baked Stuffed Crappie
Baked Walleye
Baked Whitefish Parmesan
Barbequed Steelhead Trout
Beer Battered Catfish
Blackened Catfish and Crab Cakes w/Cajun Shrimp Cream Sauce
Bluegill Chowder
Bluegill Fritters
Bluegill Parmesan
Bronzed Catfish w/Crabmeat Sauce
Cajun Baked Catfish
Cajun Catfish Supreme
Cajun Crappie
Cajun Fried Walleye
Cheesy Walleye Casserole
Citrus Fish Fillets
Crispy Crappie
Crispy Cajun Panfish
Crispy Trout Amandine
Eel in Red Wine w/Sage and Bacon
Fish Batter Recipe
Foil Steamed Fish
Grilled Salmon 1
Grilled Walleye w/Fruit Chutney or Basil Pesto
Herbed Walleye
Lemongrass Ginger Whitefish
Mediterranean Trout in a Parcel
Onion Sour Cream Potato Chip Crusted Bluegill
Parmesan Perch
Peppered Catfish
Perch with Cucumber Relish
Pickerel in Almond Butter Sauce

Pike Recipe

Simple Fish on the Grill
Smoked Salmon Pasta Salad
Smoked Trout and Cucumber Sandwiches
Spicy Lime Tilapia
Texas Style Catfish
Trout w/Caper Sauce

 Crispy Trout Amandine

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

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

 Herbed Walleye

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

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

 Perch with Cucumber Relish

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

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

 Lemongrass Ginger Whitefish

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

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

 Crispy Cajun Catfish

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

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

 Spicy Lime Tilapia

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

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 Whitefish Parmesan

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

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

 Bluegill Chowder

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

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)

 Mediterranean Trout in a Parcel

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

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

 Foil Steamed Fish

1 whole fish, cleaned (2-3 pounds)
1 tomato
1 onion
1 lemon

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

 Baked Lake Trout

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

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

 Citrus Fish Fillets

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

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

 Texas Style Catfish

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

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

 Baked Northern Pike

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

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

 Bluegill Fritters

6-12 slab bluegills
Old bay
1-2 eggs
(Red pepper powder if you like)

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

 Crispy Crappie

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)

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)

 Parmesan Perch

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

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

 Grilled Walleye w/Fruit Chutney or Basil Pesto

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

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:

 Simple Fish on the Grill

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

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

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

 Trout w/Caper Sauce

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

* 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

 Bronzed Catfish w/Crabmeat Sauce

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

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

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

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

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

 Smoked Salmon Pasta Salad

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)

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

 Asian Rainbow Trout

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

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

 Grilled Salmon 1

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

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

 Pike Recipe

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

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

 Cajun Crappie

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

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

 Fish Batter Recipe


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

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

 Peppered Catfish


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

 Eel in Red Wine w/Sage and Bacon

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

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

 Smoked Trout and Cucumber Sandwiches

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

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

 Beer Battered Catfish

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

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

 Barbequed Steelhead Trout

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

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

 Cajun Fried Walleye

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

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

 Cheesy Walleye Casserole

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

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

 Baked Stuffed Crappie

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

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 Catfish Supreme

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

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

 Baked Walleye

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

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

 Onion Sour Cream Potato Chip Crusted Bluegill Recipe

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

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

 Baked Carp

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

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

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

 Pickerel in Almond Butter Sauce

2 lbs of fresh pickerel fillets or 2 lbs frozen pickerel fillets
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

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

 Baked Pickerel

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

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

 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

 Bluegill Parmesan

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

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

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