Favorite Fish Cooking Recipes/Prep Techniques & Videos

[admin911]

Please feel free to post your favorite fish cooking recipes, fish cleaning techniques and fish cooking and cleaning videos in this thread.

[backwoods]

you will need
2lb pike fillets or steaks, 2 tbs flour, 2 tbs cornmeal, 2tsp salt,
dash of pepper, 4 tbs shortening, 8 heads fresh dill, 4 medium tomatoes peeled and sliced

Dip fish into flour and cornmeal seasoned with salt and pepper and brown in shortening

reduce heat arrange half of the dill on the fish cover with tomato slices then place remaining dill on top dash with as much salt and pepper as you like

cover and cook over medium heat for 25 to 30 minutes

serve imediatly

[backwoods]

you will need

1 1/2 lb fish fillets, 1 1/2 tsp salt, few dashes red pepper, 2 tbs prepared mustard, 3 tbs chili sauce, 2tbs horseradish

choose any firm-fleshed, fine-textured tasty fish

sprinkle flesh side of fillet with salt and pepper then roll up fillets skin side out
to form a coil, fasten with a toothpick and stand on end side by side in a buttered glas pan

mix mustard, chili sauce, a few dashes of red pepper,and horseradish pour on top of fish and spred around

bake covered at 400 F. for 25 minutes then uncover and bake 20 minutes longer

serve piping hot

[backwoods]

you will need

1/2 cup butter, 4tbs chopped onions, 1 1/3 cups chopped celery, 4 tbs chopped green pepper, 1/2 cup flour, 5 cups canned tomatoes,
2/3 cup water,2 bay leafs, 1 1/2 lb fish cooked and flaked apart,
salt to tast

melt butter in larg skillet or pot, add onion, celery and green pepper
simmer about 5 minutes stirring frequently.
blend in flour, add tomatoes and water, and stir until sauce boils and thickens.
add bay leafs fish and salt cover and simmer for about 15 minutes
remove bay leafs and serve hot over mashed or baked potatoes or rice

[anglr]

This works well with Smelt and smaller Whitefish,Herring or Sardines.
1 Quart white vinegar
6 garlic cloves, mashed
4 bay leafs
12 black peppercorns
1 tbls paprika
Blend ingredients & bring to a boil.

Clean & wash fish then pat dry.
Salt & pepper fish to taste then dredge in flour.
Fry fish till done & place in bowl. Cover with pickling mixture and refrigerate at least 8 hours or at least as long as you can stand it before testing. I and guests have eaten the whole batch before they got cold.
Keep refigerated.
I sometimes add the juice from a jar of bread & butter pickles to the pickling mixture. Pre mixed pickling spices work well also! Enjoy!

[jtourangeau]

Great idea...cant wait to try some diff recip.will post my fav wall. batt soon.I know SOMEONE [jkreg] who has a crab/wall cake I hope to see soon.

[backwoods]

Ingredients:
4 to 5 lbs. Pike filleted with or with out Y-bone
1 Cup canning salt
White vinegar
3 cups sugar white or white brown mix
1 cup white wine
1/2 cup mixed pickling spice
2 large Onions (sliced)
garlic slices to tast
Cut filleted fish into 1'' to 2'' pieces. Using a crock porcelain or glass container, mix brine of 1 cup canning salt to 2 quarts water (or strong enough to float an egg). Soak fish pieces for 48 hours- stir after 24 hours. Drain and discard brine. Rinse fish and return to container. Cover fish with white vinegar for another 24 hours drain and discard vinegar. Make pickling solution of 4 cups white vinegar and 3 cups sugar. Heat enough to dissolve sugar. Cool solution in refrigerator a few hours or until cold. Add 1 cup white wine and 1/2 cup of mixed picking spices. Layer fish in jars with sliced onions in between. Cover fish with pickling solution and seal. Refrigerate at least 1 week. Enjoy!

If you leave the Y-bones in the fish, let them sit in the solution 2 weeks or more. This will allow the pickling solution to soften the bones. I take some of the cloves out of standard pickling spice bought at the store. To many cloves can be too strong

[backwoods]

4 hard cooked eggs 1 cup fresh cooked bubot chopped
2 tbs mayonnaise 2 slices bread toasted and quartered
1 tbs milk 1/4 cup sharp grated cheese
1/2 teaspoon salt 1 teaspoon lemon juice


remove shells from egs and cut in half lengthwise. remove yolks and mash them in a bowl add mayo, milk, salt and lemon juice blend thoroughly.
add burbot lightly heap egg white halfs and place on toast 1/4ers arranged
in a single layer in a glass baking dish pour tomato sauce (below) over all.
sprinkle with cheese and bake at 375 for 15 to 20 minutes. searve immediately

tomato sauce
1/2 teaspoons green pepper 1/8 teaspoon onion juice
1 tbls finely chopped celery small can tomato soup
2 tbls butter 1/2 teaspoon salt
1/2 teaspoon sugar

saute' green pepper and celery in butter until soft , about 5 minutes.
add remaining ingredients and stir to blend well bring to a boil
and your done

[brianmstevens]

Does not get any easier than this peoples.

Start by putting your Salmon (skinned) in a big ziplock bag. Depending on how many pieces you have then take frozen Lemonade concentrate and also put into ziplock. Try to make sure all of the fish are covered by it. You may need two cans. Do NOT add water with it. Nothing but concentrate. Let sit in fridge for overnight. Then you can put any seasoning you want on it. Magic Salmon Seasoning is the best that we have found by Chef Paul Prudhomme (pipcture on the 7oz. can looks like Dom Deluise. Sprinkle this or anything else on it. Put it on some tin foil on the grill and enjoy. You can really taste the lemonade in it.

[behr10]

gotta add alotta tarter sauce to lil bay de noc walleyefishy tasting they are but but perch are good