Fish Recipes

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Dry Brine (Submitted by Nairbg)

1 cup salt (coarse pickling salt)
1 cup brown sugar
1 tbs garlic powder
1 tbs onion powder
you can add a tsp of ginger if you like it spicy
(multiply this ratio for the amount of fish you have to cover.)
or you can lightly sprinkle soy sauce over the fish/dry-brine after it's applied for a teriaki-type flavor.

spread a light layer of this mixture on the bottom of the cake pan
lay in the fillets
cover the fillets with a good covering of the mixture.
lay in the next layer of fish
more mixture
next layer of fish..... etc, etc

cover and set in the fridge over night (12 hours)

when you remove the cakepan from the fridge you will see that the mixture has become very fluid from the salt drawing off the water from the meat...... pour off the fliud.... remove the fish (be careful, at this point the fish will be brittle)

pat the meat dry and place it in the smoker and smoke it to taste. (12-24 hours)


This dry-brine produces a very dry smoked fish... you might call it a fish-jerky.

This process works well for salmon/trout, as well as for white fish like pickerel/pike and whitefish.
 
Brine (Submitted by bufalobill)

1/2 c pickling salt
1/2 c brown sugar
8L cold water
1/4 c maple syrup (optional) (makes very sweet and tasty fish, great with salmon)

Brine up to 24 hours.

Lay fish out on smoker racks, and sprinkle lightly with mixture of:

1 tsp black pepper
1 tsp garlic salt
1/2 tsp paprika
1/2 tsp cayenne (optional)

You do not have to use all the spice. Put on however much looks right. This is just a ratio recipe. Feel free to add anything else to the mix as well.

Leave fish exposed to dry air until pellicule forms. (3-5 hours) The fish should be nearly dry to the touch, but very sticky and shiny for sure.

Put fish into convection oven at 165 degrees F for 1 hour. this should bring out quite a bit of moisture, and give you a more even smoke through the meat.

Take out the fish, pat dry with paper towel, and put in smoker. I use a True North electric smoker. I use 1 heaping pan of maple chips. This gives smoke for 45-60 minutes.
Again, if you like more smoke, by all means give it more. I have found this to be tasty for everyone to eat. Some people like less, some like more.

After the smoke, pat them dry again and return them to the oven at 165 degrees F for another 3-4 hours. You can tell when they are dry enough by bending the fillets. When they break apart and separate nicely, they are done. If they need more time, they will bend instead of separate.


Right after taking them out of the oven, you can taste them for proper spice. If needed, they can be sprinkled lightly with the same spice mixture used above while they are still warm. The cooling process will absorb the spice into the meat.

Fish done like this will keep in the fridge for a few weeks. Should last in the freezer indefinately,(properly wrapped) but I couldn't tell you, because my fish rarely lasts more than a day before it's all gone.

Consider yourself lucky if you have more than 60% of the fish left after you are all said and done. The sampling along the way is very hard on the finished product!!

Subsitute dehydrator for convection oven if you want. I do like to bring the meat up to the magic 165 degrees for at least 30 minutes to get rid of any food poisioning issues. Hopefully you have a good smoker that you have some temperature control over. My little True North smoker is very poor at getting or keeping heat, especially in the winter.

Good luck.
 
Yummy Fish Coating (Submitted by Mommabear)

1-9oz can of PC Italian Style Bread Crumbs
1/2 cup grated Parmesan cheese
1 teaspoon celery seed
1 teaspoon of paprika
1 teaspoon sweet basil
1 teaspoon oregano
1 tablespoon parsley
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
6 eggs -lemon pepper
1 cup of olive oil
1/4 pound butter
1/4 pound lard


Ingredients

This recipe will double coat approximately 3-4 pounds cod fish cut into 1" by 3" strips. Wash fish thoroughly and place on a cookie sheet with paper towel on it. Pat dry the top of fish with paper towel. Generously sprinkle both sides of the fish with lemon pepper and let stand 10 minutes. Mix bread crumbs Parmesan cheese and spices together. Next dip fish into beaten eggs and coat well. Place fish into bread crumb mixture and ensure fish is coated on all sides. Place on cookie sheet with wax paper to rest for ten minutes. Repeat dipping coated fish the second time into the egg and then the bread crumb mixture. Let stand for another 10 minutes. Fry in oil, butter and lard mixture on medium heat for about 2-3 minutes per side or until golden brown. Flip and repeat for other side. Place on paper towel when finished to absorb some of the grease from frying. Serve with salad and baked potato.
 
Hot and Sour Bass Soup (submitted by Big Guy)

5 cups water
2 Tbs. Chicken bouillon
¼ cup white vinegar
1 medium onion cut in wedges
8 whole peppercorns
1 lb. Bass filets, ½ inch thick
4 oz. Canned sliced mushrooms or fresh equivalent
1 Tbs. Soy sauce
1 clove garlic, minced
½ tsp. crushed Chile peppers
2 Tbs. Corn starch, mixed in 2 TBS water
1 egg beaten
1 green onion, chopped

In a large pot combine water, bouillion, vinegar, onion, and peppercorns and heat to boiling, add filets, reduce heat, cover and simmer until fish flakes easily, about 5 minutes. Remove fish and cut into 1-inch pieces, set aside. Remove peppercorns; stir in mushrooms, soy sauce, garlic and red pepper. Heat to boiling. Reduce heat cover and simmer for 15 minutes. Blend cornstarch and water and stir into soup. Heat to boiling stir constantly until thickened. Add fish, remove from heat and pour beaten egg in a thin stream over soup. Do not stir. Top with green onions.
 
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LUMBERJACK WALLEYE BAKE (submitted by Doug)

3 to 4 lb walleye fillets
1/2 lb sliced side bacon, diced
3 tbsp flour
2 cups onions, diced
1 1/2 cups boiling water
3 tbsp vineagr
1 tbsp lemon juice

Fry bacon until cooked, drain well and remove from pan.

Saute onions over medium heat in bacon fat until golden brown. Remove onions and all but 2 tbsp bacon fat. Add flour to make a roux, then gradually add boiling water and return bacon and onions to pan. Stir well, simmer for about 5 minutes, add vinegar and lemon juice.

Place fillets in a well-greased baking dish. Pour sauce over fish, then bake (uncovered) for 1 hour at 350 F.

Serve with home-fried potatoes or fresh bread and molasses.

Serves 4 (or 1 lumberjack)

Doug
 
Here's something a little different... (submitted by Dmay)

In 1/4 cup or so of olive oil, add 3 tablespoons Worcestershire sauce and 1/2 teaspoon paprika. Mix it up and slop your fillets in it, fry in hot skillet.

It's good.
 
(submitted by geologist)
Good sized pickerel/dore/walleye, head on, gutted, scaled, fins removed.

Poach fish in boiling water until barely cooked through - don't over cook.

Remove from water, drain and put on a serving platter. Squirt 5 or 6 long squirts of soy sauce over the fish, enough to pool slightly below the fish and will become the sauce.

Top with shredded green onions, thinly julienned fresh ginger and copious quantities of fresh ground black pepper.

Pour 6 - 8 tablespoons of hot (just short of smoking) oil (peanut or canola) over the fish and serve with hot steamed rice and veggies of your choice.

Spoon hot oil and soy sauce over steamed rice.
 
(submitted by WhyNot!)

Sprinkle fillets generously with lemon pepper and a light dusting of oregano

Set aside to season for ten minutes

Mix olive oil with plenty of garlic salt in pan, and heat until almost smoking

Sear both sides of fillets until just golden brown

Cover pan and turn off heating elemnt.

Keep tightly covered for five minutes to finish, then serve.

Bet you can't eat just one!
 
Asparagus in Walleye Bundles(submitted by Big Guy)


6 Walleye filets, skinned
1 lb. Asparagus
1 Tbs. Butter
2 tomatoes, peeled and cut up
½ cup mushrooms, sliced
¼ cup celery, chopped fine
¼ cup onion, chopped fine
¼ cup dry white wine
1 clove garlic, minced
½ tsp. mint
½ tsp. basil
¼ tsp. salt

Cut asparagus into 6-inch lengths. Cook in a covered saucepan with a small amount of water until almost tender. Remove and place in ice water. Dot filets with butter and season with salt. Add 2-4 pieces of asparagus on top and roll into a bundle, secure with wooden toothpicks. Place seam side down in a large skillet, add everything else. Cover and simmer for about 8 minutes. Remove bundles to a platter and keep warm. Turn heat up on the skillet and reduce the remaining sauce by half then pour over the fish bundles.
 
Walleye and Seafood Alfredo(submitted by Big Guy)


8 oz. Fettuccine noodles
¼ cup margarine
1 cup whipping cream
¼ tsp. salt
1/8 tsp. pepper
1 3 oz. Package shredded Parmesan cheese
½ lb. Walleye cut into 1-inch cubes
½ lb. shrimp
½ lb. Bay scallops
Cook noodles as per package directions. Poach fish, shrimp and scallops until just done. Drain and reserve the fish and seafood.
Melt margarine in a pan and add cream, salt, pepper, and cheese heat until thoroughly warmed and cheese is melted. If not thick enough add a little cornstarch and water. Cook until thickened. Add the fish, shrimp and scallops. Serve over the noodles.
 
Walleye Taska(submitted by Big Guy)

Walleye filets
3 eggs
¼ cup heavy cream
1 cup Parmesan cheese
2 Tbs. flour
Rind grated from ½ a lemon
2 cloves garlic, chopped
Salt and pepper to taste
Margarine for frying

Cut fish into bite sized chunks. Mix all ingredients except fish and margarine to mask a batter. Dredge fish in flour and dip in batter. Melt margarine in a fry pan and cook fish pieces a few at a time
 
BBQ’D Walleye Appetizers(submitted by Big Guy)


Boneless skinless filets
Bacon strips
Bullseye BBQ sauce
Toothpicks

Cut filets into 1 inch by 3-inch strips. Roll each piece with a strip of bacon and secure with toothpicks. Cook on a grill covered in foil 2-3 minutes each side. When bacon is almost cooked brush with the BBQ sauce and cook until bacon is done. Serve with cold beer. You won’t be able to make them fast enough.
 
Big Guy BBQ Walleye(submitted by Big Guy)

2 lbs. Walleye filets
½ cup green pepper, chopped
½ cup onion, chopped
4 slices of bacon
White wine
Lay out aluminum foil and spray with Pam. In the center of the foil place ½ of the bacon, green pepper, onion in that order. Add the fish and cover with the remaining green pepper, onion and bacon in that order. Splash a little white wine on top, seal foil into a pouch. Place pouch on the BBQ grill or campfire coals. Cook for 15-30 minutes, turn once while cooking.
 
Broiled Walleye with Fried Apples(submitted by Big Guy)

6 medium apples
1Tbs. Sugar
1 Tbs. Cinnamon
4 Tbs. Butter
6 Walleye filets
Seasoned salt
Dash of Lemon and melted butter

Wash and core the apples, slice into 1/3-inch slices. Lay on waxed paper and sprinkle with sugar and Cinnamon. Let sit for 10 minutes. Melt butter in a large skillet, add 3 Tbs. Water, lay in the apple slices, sugar side up. Fry slowly on one side with pan covered.
Dip walleye filets in melted butter and lemon juice and season. Lay on top of the apple slices; broil until flaky, about ten minutes. Garnish with paprika and fresh parsley. Serve.
 
Walleye Chops(submitted by Big Guy)

4 large walleye filets
1 pint sour cream
¾ cup milk
1 cup flour
¼ box saltine crackers, crushed
Salt and pepper to taste
Oil for frying

Mix sour cream and milk. Add salt and pepper dust filets with flour, dip in the milk mixture, dip in the cracker crumbs. Fry in hot oil until golden brown. Serve with mashed potatoes and pork gravy.
 
Salmon stuffed Walleye(submitted by Big Guy)


¼ cup onion, chopped fine
¼ cup celery, chopped fine
4 Tbs. Butter or margarine
1 cup poached salmon
3 Tbs. dry breadcrumbs
1 tsp. grated lemon rind
Salt, pepper to taste
Paprika for colour
2 -8oz. Walleye filets
2 Tbs. flour
¾ cup half and half
¼ cup white wine or chicken stock

Sauté onion and celery in 2-Tbs. margarine until tender. Stir in the salmon, crumbs, lemon salt and pepper. Place one filet on a roasting rack. Top with stuffing and the remaining filet. Sprinkle with paprika and bake at 350 until fish flakes easily 20-30 min. Melt 2-Tbs. butter in a saucepan and add the flour. Cook for a few minutes then slowly add the half and half, and wine or stock, while stirring. Cook until thickened, add salt, pepper and paprika, pour over filets.
 
Walleye in Cider(submitted by Big Guy)


2 large walleye filets
1 cup apple cider
2 medium onions, sliced thin
1 green pepper, chopped
1 tsp. marjoram
1/8 tsp. cayenne pepper
1 ½ tsp. salt
½ tsp. black pepper
3 Tbs. fine bread crumbs
¼ cup Parmesan cheese, grated
Preheat oven to 350. Cut filets into strips 1 inch wide. Place in casserole. In a saucepan bring cider to a boil and add onions and green pepper, reduce heat to a simmer and cook until veggies are soft, about 5 minutes. Remove from heat and add marjoram, cayenne, salt and pepper. Pour over fish, cover and bake for 20 minutes. Combine breadcrumbs and cheese. When fish is cooked, sprinkle breadcrumbs on top and place under the broiler for 3 minutes or until cheese melts. Serve.
 
Viennese Walleye(submitted by Big Guy)

2 lbs. walleye filets, skinned
Dijon mustard
2 Tbs. lemon juice
¾ cup cooked ham, chopped fine
½ cup sour cream
2 Tbs. flour
2 Tbs. dill pickle, chopped fine
1 Tbs. capers, chopped fine
¼ cup soft bread crumbs
¼ cup Parmesan cheese
Spread filets with mustard, sprinkle with lemon juice. Arrange on a greased rack in a baking pan. Combine ham, sour cream, flour, pickle, and capers, mix well and spread over fish. Bake uncovered in a 450-degree oven for 10 minutes. Combine breadcrumbs with cheese and sprinkle over fish. Bake another 5-10 minutes or until crust is brown and
 
Walleye Nuggets(submitted by Big Guy)


4-5 lbs. fresh walleye filets, skinned and cut into 2 inch chunks
1 cup Dijon mustard
1 cup beer
2 Tbs. lemon juice
2 Tbs. Worcestershire sauce
Salt, pepper and garlic powder to taste
3 cups corn flake crumbs
oil for frying

Combine all ingredients except crumbs, fish and oil. Dip fish in the mustard/beer mix and roll in the corn flake crumbs. Coat well. Heat ¾ inch oil in a pan to about 350 degrees. Add a few pieces of fish at a time. Turning to brown evenly about 4-5 minutes. Drain on paper towel serve with lemon wedges.
 
Honey Mustard Bacon scallops(submitted by Goose25)

1/2 to 3/4 cup honey
1/3 cup olive oil
1/4 cup dijon mustard
1/4 cup plane jane mustard
1-2 tbs vinegar
1 tbs lemon juice
a dash of salt

mix ingredients to make sauce.

Wrapped scallops with 1/2 slice of bacon, skewer on shish-kabob. let marinate in sauce overnight. cook on BBQ until slightly brown. Tastes like candy!!!



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