Fish Recipes.

Looking for some great fish recipes? Look no further. Here you can find crappie, trout, catfish, panfish, and other fish recipes.

I was wanting more flexibility in my web site so I am moving this site to http://www.jayswildgamerecipes.com/ This is where I will be updating with all the new recipes and tips. Go check out my new site!

Black plums and Ginger Grilled Crappie Recipe

Ingredients:
3 crappies - cleaned, scaled then scored about five times each side.
Black plums - chopped fine peeled
ginger - peeled and chopped fine in a bowl.
2 table spoons of a Thai pepper and bean curd paste "Prig Prow"
juice of 1 fresh lime juice
pinch of sugar
white wine or apple ale

Make:
Mix all the ingredients and rub this on and in the fish;
Take a pan or foil if cooking on a grill, that has been oiled lightly.
Place fish over heat and drizzle white wine, or apple ale and fresh lime.
If cooked in an oven, finish in the broiler for a bit.

This was contributed by Earl Regan Bealer. Thank you!

Grilled Crappie Recipe
Black plums and Ginger Crappie Recipe
Wild Game recipe

Seasoned grilled crappie recipe

Here is a simple and easy seasoned grilled crappie recipe.
Just get some tin foil and curl up the edges and pour in enough Italian dressing to cover the fillets. Salt and pepper fillets and drop into Italian dressing and grill it until firm and flaky. 

Basic Beer batter fish fry recipe

This works great with crappie, catfish, or any panfish
Ingredients:
1 lb fish fillets, cut into fingerlike strips (unless its a small fillet)
12 ounces any full-bodied beer
1 1/2 cups cornmeal
1 cup flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
fresh peanut oil or canola oil
Directions:
Mix beer  cornmeal, salt, pepper, and cayenne in a large bowl and whisk until you have light and well mixed batter. Refrigerate batter for at least an hour and up to 24 hours. In a deep fryer or deep skillet, heat at least 2 inches of oil to 375 degrees F. Roll fillets in flour then dip them in the beer batter, coating them well. Fry until  golden brown and drain on paper towels. Serve with lemon wedges, tartar sauce and/or hot sauce.

Crappie recipe catfish recipe panfish recipe

Fish Stock

Using the Entire Fish 
Make a fish stock by simmering the skeleton
and the head, of filleted fish, in water for about 30 minutes, then strain.
Use the fish stock as a foundation for chowder, sauces or soups.
Refrigerate or freeze for later use. It is easiest to thaw if frozen
in 1- or 2- cup quantities.
Tip: Cheek meat, located just below the eyes on
large gamefish, is tasty. Remove with a knife tip and pan fry in butter.
Fish Stock

Open Faced Blackened Catfish sandwich

Ingredients:
4 Blackened Catfish fillets (see recipe below)
1/3 cup plain fat-free Greek yogurt
1 tablespoon honey
3 tablespoons fresh lime juice
1 cup chopped fresh cilantro
2 cups coleslaw
4 slices toasted sourdough bread

Combine juice, yogurt, and honey in a bowl. Add coleslaw and cilantro; mix well to coat. Top each bread slice with coleslaw and 1 fillet. Top each fillet with remaining slaw.

I found this at - http://www.myrecipes.com/recipe/blackened-catfish-sandwiches-50400000112987/
Catfish Recipe

Blackened Cajun Catfish Recipe

Ingredients:

1 lb boneless catfish fillet

1 tsp garlic powder

1 tsp black pepper

1 tsp ground red pepper

1 tsp onion powder

1 tsp paprika

1 tsp parsley flakes

1 tsp salt

1/4 tsp oregano

1/2 tsp thyme

cooking oil

NOTES: You MUST use oil or butter; margarine will not work.

Make It:

A large cast-iron skillet works best for this, but any large non-stick skillet will work.

This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some windows or doors.

This recipe will work with almost any type of boneless fish fillets, but catfish seems to be one of the best.

*Mix all dry ingredients together.

*Coat fillets evenly with mixture.

*Heat small amount of butter or oil in skillet until hot.

*Place fillets in skillet.

*Cook 4-5 minutes on each side.

*Change butter or oil if it gets too black.

Catfish recipe fish recipe

Dill Baked Crappie

Ingredients:

Crappie fillets

Miracle Whip salad dressing

dill weed

4-5 Tbs. of melted butter

About 1/2 cup of club crackers

Directions:

Place boneless crappie fillets into bottom of greased baking dish
Coat tops of fillets with Miracle Whip Salad Dressing
Sprinkle dill weed over fillets
Melt 4 Tbs. of butter or margarine in a medium sized bowl inside the microwave oven
Add 1/2 cup or more of crushed club crackers to butter and mix until moist but crumbly
Sprinkle cracker mixture over crappie filets
Bake @ 375 degrees for 20-25 minutes
Then broiler for last 2-3 minutes to brown tops

Crappie recipe

Grilled Crappie and Vegetables Recipe

Ingredients:
about 1 lb. Crappie fillets,skin removed
butter
1 medium onion,thinly sliced
1 medium green pepper,cut into 3/4 –inch chunks
1/4 teaspoon paprika
1 medium tomato,cut into about 8 wedges
salt and pepper

Make it:
Prepare grill.Cut 2 18x18-inch sheets of heavy-duty foil.Arrange fillets in center of 1 sheet of foil.Fold up edges of foil to hold juices.Dot fillets with butter.Sprinkle fillets evenly with green pepper chunks,onion slices and paprika.Salt and pepper to taste.
Grill uncovered for 5 minutes.Turn fillets and cover with remaining sheet of foil,crimping the edges together to seal. Grill for 3 more minutes.Add tomato.Re-cover.Grill about 6 minutes longer,or until fish is firm and opaque and just begins to flake with a fork.
Crappie Recipe

 Camp Fire Cooked Rainbow trout recipe

 You can do this in a charcoal grill or on the hot coals of a campfire!
1. Clean and rinse whole fish in cold water. Stuff with lemon wedges and onion slices.
2. Wrap fish in aluminum foil. Lay the foil-wrapped fish directly on hot charcoal or hot coals. Cook 7 minutes; turn the fish over and cook 6 or 7 minutes on the other side.
3. Carefully remove fish (still in foil) from the coals (use tongs or cooking mitt -don't want to get burnt). Let cool for a few minutes.
4. Open foil, season with salt and pepper to taste, and enjoy.
Cooking tip: To remove the bones entirely (so you don't need to eat around them) using forks, just pull the the fish's back meat in one direction and the belly meat in the other, and you can remove the bones in one piece.
Trout recipe

Pickled Pike Recipe

Ingredients:
1 lb. Northern Pike fillets, cut into 1" chunks
1 cup Kosher salt
1 quart distilled White Vinegar
3/4 cup sugar
1 in. piece raw horseradish, peeled & thinly sliced
4 slices fresh Ginger, about the size of a quarter
4 whole cloves
2 tsp. whole allspice berries
2 tsp. whole yellow mustard seeds
1/2 tsp. whole black peppercorns
1/4 tsp cayenne pepper (optional)
3 Bay leaves
2 garlic cloves, peeled
1 carrot, thinly sliced

NOTE: Due to tapeworm concerns use Pike thats been frozen for at least 48 hrs. which kills these parasites.
Directions:
1)Make a brine by combining the salt with a quart of water in a Mason jar. Add the Pike to the Brine and soak for 24 hrs. Discard brine and replace with a quart of vinegar and soak for another 24 hrs. Remove the fish and save 1 cup of the vinegar for use in the pickling solution.
2)Combine the saved cup of vinegar with 1/2 cup of water and the sugar in a nonreactive saucepan over high heat. Bring to a boil, stirring to dissolve sugar, then remove from heat and allow to cool.
3)In a 1 quart Mason jar, add a quarter of the fish, then some spices and sliced carrots and onions; repeat with the remainder of the fish, spices and vegetables so that the ingredients are evenly layered. Pour the vinegar mixture into the jar. Cover tightly and refrigerate for at least 3 days to allow the flavors to develop.
If properly refrigerated will keep about a month.

Via Field & Stream magazine May 2011 issue.
Pike Recipe Fish recipe

Deep Fried Striped/Hybrid Bass recipe

Ingredients:
2 cups yellow or white corn meal.
1 tsp salt
3/4 tsp garlic
1 tsp black pepper
2 tbls Lemon Pepper Seasoning

Make:
Mix the meal and seasonings together in a large zip lock bag.
Cut Fish into serving size pieces, just make sure the oil covers and it fits the pot.
Make sure fish is fairly dry by draining on a paper towel.
Drop into the corn meal mixture and shake.
Heat the oil to 375 degree (F).
Add fish.
Remove when the fish starts to turn golden brown and float (about 3 minutes).

Serving suggestion:
Serve with lemon wedges, French fries and hushpuppies.
Tip:If using same oil for all 3, do Hushpuppies and fries before fish.

Striped Bass Recipe  Hybrid Bass recipe

Teriyaki Bass Recipe

Ingredients:
• 2 lbs. bass fillets
• 6 oz. teriyaki sauce
• lemon juice
• lemon pepper
• 1 medium onion, thinly sliced

Directions:Marinate the bass fillets overnight (or at least 3 hours) in teriyaki sauce. Place bass in bread pan lined with aluminum foil. Sprinkle lemon juice and lemon pepper over the bass fillets. Place onion slices on the bass fillets. Cover the bass fillets with foil and bake at 375 degrees for approximately 20-25 minutes.
Serves 2 - 3
Bass Recipe

Stuffed Trout Recipe

Ingredients:
2 whole rainbow trout (1-1/2 lb. each), cleaned with tails and heads left on
6 oz. (3/4 of 8-oz. pkg.) Cream Cheese, softened
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
6 slices Bacon, cooked, drained and crumbled
1/2 cup chopped onions
1 medium red bell pepper, chopped
6 small green finger chili peppers, seeded, deveined and finely chopped
1/4 cup Zesty Italian Dressing

Make It:
PLACE metal rack in large foil-lined roasting pan. Place pan in oven while preheating oven to 400°F. Meanwhile, rinse fish; pat dry with paper towels. Set aside.
MIX cream cheese, spinach, bacon, onions, bell peppers and chili peppers until well blended. Spoon cream cheese mixture evenly into fish cavities, filling each cavity with about 1 cup of the cream cheese mixture. Gently press tops of fish to seal. Brush fish evenly with dressing, then place on hot rack in roasting pan. Pour 1 cup water into bottom of pan. Spray large sheet of aluminum foil with cooking spray; place, sprayed-side down, over fish.
BAKE 20 min. Remove foil; continue baking fish an additional 20 min. or until fish flakes easily with fork. Cut each trout into 4 pieces to serve.

Trout Recipe

Steamed Trout Recipe

Choose a mix of vegetables of your choice, like broccoli,
cauliflower, summer or yellow squash, zucchini, snow peas, green beans,
red, green or yellow bell peppers, etc.
Cut vegetables into bite sized pieces. Place them in a skillet with just enough water to
cover them about a third of the way.
Season with salt and pepper.
Cover and bring to a simmer and steam them for a few minutes, but leave
a little crisp.
Place the trout right on top of the vegetables and season with salt, pepper, paprika and lemon juice.
You can add a slice of onion on top if you like. Steam until the fish is
white and flaky. Very good and very healthy.

Trout recipe  Fish recipe

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