Hey Folks... Its time to share some of your favorite fish recipes. For the most part, I'm a catch-and-release kind of guy but certainly do not mind occasionally keeping and cooking a few.
So let's have it... what's your secret recipe. It doesn't matter what type of fish it is... just give it to us.
Here's one for you:
Cajun Style Beer Battered Fried Fish
These fish fillets are battered with a beer batter with Cajun seasonings then deep fried. INGREDIENTS:
2 pounds of fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce
2 tablespoons salt, divided
2 teaspoons black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided, or to taste
3 cups fine yellow corn flour*
vegetable oil or shortening for deep frying
In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour.
Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate.
Preheat oil in deep fryer to about 370ºF.
Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook.
Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil. Use this batter to fry shrimp, oysters, and other shellfish.
Mine's not even really related to fishing. It's just a simple way to cook store bought Tilapia.
Purchasing: Go for the thinner filets. They're all about the same size, but the thicker ones require longer cooking to get the thick middle done, and the outside is way past done by that point.
Cooking: Use a saute' pan. Oil it well with olive oil. Get it fairly hot (just to where small water droplets flicked into the oil sizzle) and leave it on medium to med-high.
Cut a lemon in half and set aside. Drop a filet in the pan. Squeeze half the lemon on it. Apply salt and pepper as desired. Cook until you think its 2/3 done. Flip filet. Squeeze other half of lemon, and salt and pepper it as well. Finish cooking.
Of course I would rather have fresh wild Tilapia for this, but I wouldn't eat the few I've caught. (although I'm told there is a lake nearby where I could find them in safe edible condition)
Take a few fresh (or frozen if you need to) sockeye salmon filets.
Marinate them in Consorzio Baja Lime marinade (most grocery stores). I just stick the filets in a zip lock and add the marinade with a splash of water. Marinade over night.
Bar-B-Que until just done all the way through. Do not over cook them.
Very easy. Very tasty. Lots of omega 3 fatty acids. And it gets the fish smell out of the house so no complaints there either.
That is a big Tilapia Cliff. I had no idea they got that big. Wonder if we have them that size here in Arizona? Anyway, no fancy recipes to give here but when I was deployed to Cuba back in '94-'95 we would go down fishing on the beach at night and although we couldn't identify half of what we were catching, lol, almost everything was gutted and wrapped up in aluminum foil along with butter, salt, and pepper and thrown in the coals to cook. I wouldn't recommend this unless you know what you are eating and we are lucky we didn't poison ourselves, but we were drinking a lot of beer at the time and it probably countered any ill effects the fish would have had on us!
Here's one I really like. Use salmon fillet and put into a greased oven proof glass dish. Take about 1 cup of maple syrup and put in maybe 1/2 stick of butter and heat until the butter melts and stir till mixed. Use this as a basting and place fish in a preheated to 350deg oven. Cook maybe 12 mins, basting occasionally(more or less depending on fillet size) until fish flakes. Add parsley as a garnish. It's easy and impressive.
3/4 lb. butter
1 tbs. paprika
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground red pepper
1/2 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. oregano
6 fish fillets
How to make it:
Heat a cast iron skillet over high heat until it is VERY hot.
Combine the dry spices together in a bowl.
Dip each fillet in melted butter and sprinkle the seasoning mixture over both sides.
Put the fillets in the skillet and pour in the remaining butter.
Cook the fish until the underside begins to blacken, then turn and cook the other side. It will cook quickly and create a lot of smoke. SERVES 4
Baked fish recipe, made with fish fillets, butter, dill, corn flakes, and seasonings.
• 1 to 1 1/4 pounds fish fillets
• 2 tablespoons butter, melted
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried dillweed, optional
• 2 cups crushed corn flakes
Grease a 13x9-inch baking dish. If fish fillets are large, cut into serving-size portions. Combine butter and lemon juice; set aside. Mix salt, pepper, and dillweed. Dip each piece of fish in butter and lemon mixture.
Sprinkle salt and dill mixture over each side of fish. Coat with the corn flake crumbs. Place fish fillets in prepared pan and bake in a 350° oven until fish flakes easily with a fork, 20 to 30 minutes, depending on thickness of the fish fillets.