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Home  Cooking the Catch
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This one goes back years for me and is a favorite with walleye or small coho. Take a skillet and warm it up on medium heat. Place enough real butter in the pan to cover the entire bottom. Place the fillets in the pan and sprinkle them with garlic powder, lemon pepper and cajun. Add chopped onions, green or red peppers or mushrooms. Cover and let cook a short while. Flip the fish at least once. When the fish is almost completely cooked, crack desired eggs into the skillet. Scramble the eggs in the same juices the fish cooked in. After eggs are cooked, serve hot with toast and fresh fruit. Makes a great hardy breakfast! |
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Here is a trick to cooking fish that has been in the freezer for a while. After thawing the fish in the sink or refrigerator, drain off any excess water and place the fish in a pan or bowl. Cover the fish with club soda or milk and let stand for a while. Rinse the fish off periodically and the fish will get more mild. |
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One of the all time great recipies for salmon. Start with a foil tray with edges to keep in the juices. Line the tray with ample daps of butter. Place the fillets on the butter and sprinkle with lemon pepper and garlic salt. Coat the top with onions, green peppers or mushrooms. Place the whole tray on a grill over medium heat. Cook until the meat is white all the way through. Do NOT overcook! When the fillets are done, remove from heat and serve immediately. Add green beans, asparagus, fresh salads, potatoes, fries or rice for a complete meal. |
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For those of you that have access to a smoker this one is hard to beat. Ask the captain to fillet the pin bones out of the fish for you and chunck the fillets for smoking. Take a glass 9x13 or similar and line the dish with the fillet chunks. Then in a glass mixing bowl, mix 2 quarts water, 1/2 cup kosher salt, 1/2 cup brown sugar, 1/2 cup soy sauce. Whip with a wisk to make sure everything is disolved. Pour mixture over fish and cover and refrigerate. at 12 hours or so, flip the fillet chunks to make sure they brine evenly. After 24 hours or longer, remove the fish from the brine and discard the brine. Rinse the chunks with cold water and pat dry or air dry. Place the chunks on the racks of the smoker and coat in any or all of the following spices, lemon pepper, cajun, black pepper, garlic etc. I prefer garlic and black pepper together, Lemon pepper with garlic, and cajun and black pepper. Coat heavily on one side and place into smoker. I have an electic smoker so product is suppose to be dry when placed in to cook. I cook at 225 for 2 hours. Everyone that has had it loves it. |
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After you smoke your fish, this is one fabulous way to make it even better. This recipie comes from Red Rider of Wisconson. Its a great one. 16oz softened cream cheese
16oz sour cream
beat until creamy/add:
4T chop onion
4T chop chives
2T lemon juice
1 tsp lawyers season salt
1/4 tsp dry mustard
2 tsp worcestershire sauce
4 dashes garlic salt
6-8 dashes pepper Add 2 cups of smoked fish and mix together very well. Chill and serve with Ritz type crackers. There wont be any left! This is the double batch, as a single batch just wont cut it. |
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For starters, ask your captain to fillet the pin bones out of the fillets. Take the fillets and cube them into bite sized pieces and soak in soy sauce. More time in the soy sauce adds flavor. Chop onion, green bell pepper, red bell pepper, mushrooms and place in a bowl. Add a can of water chestnuts and baby corn on the cob. If you like, add a can of black beans that have been rinsed off. Heat about a tablespoon of olive oil in a wok or deep frypan. Place all the ingrediants into the pan at the same time. Start withe the fish on the bottom. Cover with lid. Cook until the fish is white all the way through. Do NOT overcook. The veggies will be warm and crisp. Spoon on top a bed of rice and top with sweet and sour sauce for a complete, nutritious meal. |
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Start with a cold skillet with a cover. Again, I prefer cast iron for this one. Line the entire bottom of the skillet with bacon strips. place as tightly as possible. Place your Brown Trout fillets on top of the bacon. Top the fillets with onions and mushrooms. Top that with another layer of bacon and cover the pan. Place on stove over medium heat until fish is done. The bacon will NOT get brown like this. You are basically steaming the fish with bacon for extra flavor. If you like, when the fish is done, continue cooking the bacon with cover removed to brown it. Great with scrambled eggs for a hardy breakfast or with fresh veggies for dinner. |
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This is best with the smaller salmon like coho or smaller trout. Get a decent sized skillet, preferably iron and preheat your preferred oil. Real lard is best for taste, but shortening, butter, or vegtible oils will all work. I use lard once or twice a year, so this is how I do it. Pre-heat the lard until it starts to smoke slightly. Coat the fish in a mixure of pancake flour, season salt, garlic powder (not garlic salt), and lemon pepper. Pan fry until golden brown on each side. Pretty easy, fast and tasty! Leftovers make great sandwiches the next day. add some mayo and a slice of lettuce and tomato and you are all set. |
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This is for any fish leftovers. Make sure its boneless (those little pin bones) and cooled in the refrigerator. Mash the fish with a fork and place into a bowl. Add Mayo or Miricle whip to get the "tunafish" consistancy. Add finely chopped onion and celery. Season with garlic salt, pepper and mustard and whip all together very well. Add to bread for a fantastic sandwich. Add a piece of romain lettuce and a pickle spare for a perfect lunch. |
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For those of you that want the ultimate in healthy, this one is for you. Cover the bottom of a fry pan with water. place fish in pan over medium heat and cover. Cook until fish is white all the way through and remove from heat. Do NOT overcook. Spice to taste and serve with fresh veggies. Quick, easy and really healthy. |
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