Image result for cooked fish clipartIf you ever find your freezer low on meat, it's time to take the family fishing.  This has got to be the most economical meat you can come by.


Tips for Catfish Frying

Use 4-6 ounce thin cut fillets.  Use peanut oil.  Use a deep pot.  If thawing, place in a colander in the fridge overnight.  Don't overcrowd when frying; fry in batches of two.  Fish generally cooks 10 minutes per inch of thickness.  If thicker, turn heat down slightly, and cook longer.  Remove fish with slotted spoon.  To keep warm, put on rack in oven with pan underneath.  Served best with baked beans, hushpuppies, and coleslaw with lemon, ketchup, or tartar sauce.

Grilled Catfish with Coffee Butter

1 tablespoon lemon juice
1 tablespoon instant coffee powder
1/4 cup margarine, melted
1/4 teaspoon onion powder
1/2 teaspoon salt
2 pounds catfish fillets

Combine all ingredients except fish.  Set aside a little mixture for the last brushing.  Brush mixture very thickly onto fillets.  Broil 3-4" from fire 10 minutes.  Turn and brush fish again with sauce.  Broil 10 minutes longer.  Brush again with clean mixture and serve.

Paper Sack Catfish

2 tablespoons butter
2 garlic cloves, minced
1 teaspoon sea salt
1 tablespoon olive oil
1 teaspoon grated lemon zest
1/3 cup lemon juice
6 (6 oz) catfish fillets, patted dry
1/2 teaspoon pepper
6 sprigs fresh dill
1 lemon, sliced into 6 thin rounds
Paper sacks

Spray each paper lunch bag all over.  Bags should be slightly translucent now.  Cut six 8" lengths of butchers twine.  Set aside.  Preheat oven with pan inside to 350°.  In small saucepan over low heat, melt butter with garlic, salt, oil, lemon zest, and lemon juice.  Place fish single layer in dish.  Pour sauce over fish.  Sprinkle with pepper.  Place dill sprig and one slice lemon on each.  Gently slide into paper bags, one fish each.  Gather mouth of each bag with twine.  Place on large rimmed baking sheet in oven 10 minutes.  Place bags on plates.  Slice open bags upon serving for effect.

Spicy Grilled Catfish

2 tablespoons olive oil
1/4 cup lime juice
2 tablespoons dry mustard
2 tablespoons chili powder
2 tablespoons pepper
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1 pound catfish fillets

Prepare grill or preheat broiler.  Mix olive oil, lime juice, mustard, chili powder, pepper, cilantro, and salt in medium bowl.  Transfer half the mixture to another bowl and reserve.  Add fish to first bowl and let marinate 15 minutes.  Place fillets on oiled grill rack or broiler pan rack.  Grill or broil 4" from fire, basting with reserved mixture, for about 3 minutes each side.

Grilled Catfish with Black Bean Relish

4 catfish fillets
1/2 teaspoon garlic salt
1/4 cup chopped onion
1/4 cup chopped celery
3 cloves garlic, minced
3 jalapeno peppers, chopped
2 tablespoons butter
1 (15 oz) can black beans, undrained
1/4 cup diced ham
1/4 cup chopped fresh cilantro
1/2 teaspoon salt

To prepare beans:  In a medium saucepan cook onion, celery, carrot, garlic, and jalapenos in butter til onion is tender.  Stir in black beans, ham, cilantro, and salt.  Bring to a boil.  Reduce heat.  Simmer, uncovered, 10 minutes or til desired consistency.  Fish: Sprinkle fillets with garlic, salt, and pepper.  Place them in a well-oiled grill basket or well-oiled grill rack.  Grill uncovered directly over medium-hot coals about 5 minutes per side.  Place a fillet on each serving plate and spoon beans over them.

Catfish Tacos With Strawberry Cilantro Salsa

4 catfish fillets
4 tablespoons lime juice
3 garlic cloves, minced
1 teaspoon Kosher salt
3 tablespoons hot sauce
4 tablespoons oil
8 hard taco shells
1/2 head lettuce
Strawberry Cilantro Salsa:
8 ounces strawberries, sliced lengthwise
1 lime, zested and juiced
1/4 cup fresh cilantro, minced

Place lime juice, garlic, salt, hot sauce, and oil in large freezer bag.  Seal and mix contents well.  Add catfish fillets, reseal, and coat with marinade.  Place in fridge 30 minutes.  Combine strawberries, lime juice, zest, and cilantro in bowl.  Preheat grill.  Discard marinade.  Place fillets on grill; cook 3-4 minutes.  Turn and grill 3 minutes more.  To assemble, line shells with lettuce.  Cut fillets into long strips and place in shells.  Top with salsa.

Roasted Pepper Catfish Kabobs

1 1/2 pounds catfish
4 large red bell peppers
1/3 cup soy sauce
3 tablespoons vegetable oil
1 tablespoon liquid smoke
1 clove garlic, finely chopped
1/2 teaspoon ginger
1/2 teaspoon salt
Paper sack

Preheat broiler or grill.  But peppers in half lengthwise, remove stems, seeds, and ribs.  Place cut side down on baking sheet.  Broil or grill until blackened, 6-10 minutes.  Transfer to paper bag, close tightly and let cool 10 minutes.  Remove skins and cut peppers lengthwise into 1" strips.  Cut fillets into 1" chunks.  Combine marinade ingredients.  Place catfish in marinade 5-10 minutes.  Wrap a pepper strip around each catfish chunk and secure with toothpicks.  Run skewer through each roll and place on pan for broiler, or in basket for grill.  Cook over medium hot fire, turning once 3 minutes per side or cook under broiler 3 minutes per side.

Bacon Wrapped Catfish With Cream Cheese

8 (3.5 oz) fillets
Seasoned salt
Paprika to taste
8 slices smoked bacon
1 cup Italian bread crumbs
4 ounces softened cream cheese
2 tablespoons diced, jarred jalapenos
2 tablespoons lemon juice
1 teaspoon celery salt
2 tablespoons finely chopped onion
2 tablespoons parsley
1 teaspoon thyme

Preheat oven to 375°.  Place bacon on sheet pan in single layer and bake 10 minutes or til browned.  Combine bread crumbs, cream cheese, jalapenos, celery salt, lemon juice, onion, parsley, and thyme.  Divide into 8 portions.  Lightly dust fillets with seasoned salt.  Place flat side up.  Place 1 portion stuffing in middle of each fillet.  Wrap thin side of fillet toward center, then thicker side toward center.  Secure with toothpick.  Wrap 1 slice bacon around each fillet securing with toothpicks.  Sprinkle tops with paprika.  Spray cooking rack and pan with spray.  Place rolls on rack.  Bake 20-30 minutes til cooked through.

Baked Italian-Style Catfish

8 catfish fillets
1 cup bread crumbs
1 cup Parmesan
3/4 cup fresh Italian parsley, chopped
1/2 teaspoon oregano
1/4 teaspoon basil
1 teaspoon paprika
1/4 teaspoon garlic powder
2 teaspoons salt
1 teaspoon pepper
1 stick butter, melted
Lemon wedges

Preheat oven to 375°.  Lightly coat 13x9 pan with shortening.  Combine dry ingredients.  Pat fish to dry.  Dip in melted butter and roll in bread crumb mixture.  Arrange fillets in prepared pan.  Bake uncovered for 20-30 minutes.  Garnish with lemon wedges.  Serve with buttered rice and green beans.

Catfish With Lemon Pasta

4 catfish fillets
2 teaspoons salt
1 teaspoon red pepper flakes
5 tablespoons olive oil
1 medium finely chopped onion
1 cup chicken broth
1 (14.5 oz) can tomatoes
4 cloves chopped garlic
3 tablespoons chopped Italian parsley or 1 tablespoon dried
1 tablespoon oregano
1 tablespoon basil
Lemon Pasta:
1/2 pound pasta
1/3 cup olive oil
1/3 cup Parmesan
1/4 cup lemon juice
Salt and pepper to taste
1 tablespoon basil

Cook pasta in salted water.  Meanwhile whisk oil, cheese,  and lemon juice to blend.  Drain pasta reserving 1 cup liquid.  Toss pasta with lemon sauce.  Add reserved liquid if needed.  Season with salt and pepper.  Season fish with salt and red pepper flakes.  Heat 3 tablespoons oil in heavy skillet over medium-high.  Add fish and saute rounded side down for 3 minutes; turn, saute 3 minutes or til cooked.  Transfer to a plate and set aside.  Add onion to pan; add 1 to 2 tablespoons olive oil.  Saute til translucent.  Add tomatoes and their juices, broth, garlic, parsley, oregano, and basil.  Simmer til sauce is slightly reduced or 10 minutes.  Gently return fish.  Serve.

Zesty Baked Catfish

1 teaspoon canola oil
1 teaspoon lemon juice
2 catfish fillets (6 oz each)
1 1/2 teaspoons paprika
1/2 teaspoon tarragon
1/2 teaspoon basil
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon cayenne

Combine oil and lemon juice, brush over both sides of fillets.  Combine remaining ingredients; rub over both sides of fillets.  Place in an ungreased 15x10x1 baking pan.  Bake uncovered at 350° for 10-15 minutes, or until fish flakes easily with fork.

Classic Fried Catfish

1 1/2 cups buttermilk
1/4 teaspoon hot sauce
6 (4-6 oz) catfish fillets
1/3 cup cornmeal
1/3 cup masa harina
1/3 cup flour
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon garlic powder

Whisk together buttermilk and hot sauce.  Place catfish in a single layer in a 13x9 baking dish.  Pour buttermilk mixture over fish.  Cover and chill 8 hours, turning once.  Combine cornmeal and next 6 ingredients in a shallow dish.  Let fish stand at room temperature 10 minutes.  Remove from buttermilk allowing excess to drip off.  Dredge fish in cornmeal mixture, shaking off excess.  Pour oil to depth of 2" into a large, deep heavy-duty skillet, heat to 360°.  Fry in batches 2 minutes each side or til golden brown.  KEEP OIL AT 360° BETWEEN BATCHES!  Keep warm in 225° oven.


South of the Border Crappie

Green onions
Green Bell Peppers

Line pan with foil.  Place fillets in and cover with salsa.  Cover with foil and bake at 350° for 15 minutes.  Uncover and sprinkle with cheese, green onions, and peppers.  Return to oven and heat uncovered until cheese has melted.

Mississippi Crappie

Italian Salad Dressing
Potato Chips
Shredded Cheddar
Salt and Pepper

Wash crappie fillets then salt and pepper them.  Arrange in 9x13 dish.  Pour Italian dressing over them.  Then cut a little onion and place on fish.  Cover with foil and bake at 400° for 30 minutes.  Take out and sprinkle with cheese.  Bake until cheese is bubbly.

Parmesan Grilled Crappie

1 stick butter
Fresh Parmesan cheese
Seasoned salt
Lemon juice
Diced green peppers and onions

Fold a sheet of aluminum foil in two and form a small "dish".  Pour enough lemon juice in foil to cover bottom and put fillets in.  Place a generous amount of butter on top and sprinkle with cheese and salt.  Add diced green peppers and onions and use another piece of foil to completely enclose folding over all edges.  Grill for 5-6 minutes on each side.  Drain and serve.

Corn Flake Crappie


Crush corn flakes inside a freezer bag to a fine consistency, but not powdered.  Melt butter.  Dip fillets in butter and coat with corn flakes.  Arrange on foil and bake at 375° for 10-20 minutes.  Fillets are done when flakes begin to brown.  Salt and pepper to taste.


Pan Fried Largemouth Bass

4 fillets, skin removed
Salt and Pepper
1 cup flour
4 tablespoons butter
2 tablespoons lemon juice
1 tablespoon garlic, sliced thin
1/4 cup mild fresh herbs such as basil, parsley, chennil, oregano
2 tablespoons olive oil

Season fillets with salt and pepper.  Heat a frying pan on grill.  When pan is hot add 2 tablespoons olive oil and heat.  Dredge fillets in flour and shake off excess.  Place in pan and pan fry about 3 minutes per side until golden brown.  Remove from pan.  Add butter to pan and melt.  Add garlic and fry just until it turns a light brown.  Add herbs and remove from heat.  Carefully, add the lemon juice and season with salt and pepper.  Place fillet on plate and spoon the lemon garlic herb butter over the fish.

Mustard Batter Bass

1/3 cup mustard
1/4 cup + 1 tablespoon water
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1 1/2 cups seasoned coating mix
Canola oil

In bowl combine mustard, water, juice, Worcestershire, and cayenne.  Place coating mix in shallow dish.  Dip fish in mustard mixture then dredge in coating.  Fry in oil until golden brown.  Drain.

Fish Fry Bass

Soak in milk and hot sauce for a few hours then dredge in corn meal and fry at 375°.  Or rub with yellow mustard and lemon pepper then bread with cornmeal and fry.


Walleye Ceviche

2 pounds fillets
1 bunch cilantro
2 large onions
4 medium tomatoes
3 medium carrots
4 jalapeno peppers
16 oz lemon juice
1/3 cup salt

Slice fillets into very small pieces.  Marinate in lemon juice and salt overnight in fridge.  Finely chop all veggies and mix.  Drain fish.  Mix fish with salsa.  Eat with corn chips.

Deep Fried Walleye

Place fish in salted water for a half hour.  Cut fish crosswise into strips.  In a plastic bag with plenty of pancake mix, shake pieces until coated.  Coat pieces in a mixture of beaten eggs, condensed milk and favorite seasoning.  In another plastic bag with potato flakes, shake pieces til coated.  Place in deep fat fryer and serve when golden brown.  Serve with lemon juice.

General Fish Recipes

Tuna Noodle Casserole

1/2 cup butter divided
8 ounces egg noodles
1/2 onion, finely chopped
1 celery rib, finely chopped
1 clove garlic, minced
1/4 cup four
2 cups milk
1 cup peas
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded cheddar cheese
8 ounces mushrooms, sliced
Salt and pepper to taste
2 (6 oz) cans tuna, drained (can substitute canned chicken)

Preheat oven to 375°  Butter a medium baking dish.  Bring a large pot of salted water to boil.  Cook noodles, 8-10 minutes.  Drain.  Melt 1 tablespoon butter in a skillet over medium-low heat.  Stir in onion and celery.  Cook 4 minutes.  Add garlic.  Cook 1 minute.  Increase heat to medium-high and add mushrooms.  Continue cooking and stirring for 5 minutes, or until most of the liquid has evaporated.  Melt 4 tablespoons butter in saucepan and whisk in flour til smooth and slightly thickened.  Add salt and pepper.  Stir in tuna, peas, mushroom mixture and noodles.  Transfer to a baking dish.  Top with crumbs, butter, and cheese.  Bake 25 minutes.

Barbecued Trout

2 pounds trout
1/4 cup butter, melted
2 tablespoons lemon juice
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/4 cup barbecue sauce

Lightly oil grate.  Arrange fillets on aluminum foil.  Whisk mixture.  Cook on preheated grill until fish flakes easily with fork, about 10 minutes.  Brush with sauce.  Cook another 2 minutes.

General Fish Batter

Some whey
1 egg
2 tablespoons buttermilk

Beat together.  Dip fish in this batter then dredge into the following mix of dry ingredients.

3 tablespoons cornstarch
3 tablespoons cornmeal
4 tablespoons flour
1 teaspoon onion salt

Fish in Corn Husks

In the cavity of each fish, put a lump of butter, a squirt of lemon juice, salt and pepper, and any spices you like.  Wrap each fish in a de-silked corn husk tied closed with string.  Place on a bed of hot coals; top with more hot coals.  Cook for 15-20 minutes.

Lemon Dill Fish Fillets

4 fish fillets
1 lemon
1 tablespoon Kosher salt
1 tablespoon dry dill
Pepper to taste
Olive oil or butter

Lightly grease 4 sheets of foil with olive oil or butter.  Place fillet on top and sprinkle with seasonings.  Slice lemon into rings placing half of them on fish.  Squeeze juice from other half onto fish.  Drizzle with olive oil or add a small pat of butter.  Fold insides and roll tightly to seal.  Place packets over smoldering white coals for 3 minutes.  Flip and continue cooking 3 more minutes.  Remove from fire and allow to sit at least 5 minutes.

Grilled Fresh Water Fish

Works for most freshwater species including bass and trout.  Leaving skin on during grilling protects the meat and keeps it moist.  Grill basket is optional.

1 whole fish
6 tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon minced garlic
1 tablespoon fresh lemon juice or slices
Fresh parsley or cilantro

Prepare grill with medium-high heat.  Lightly coat the whole fish inside and out with olive oil.  Season cavity and any exposed meat with garlic, salt, pepper, and parsley mix.  Stuff the cavity with fresh cilantro or parsley.  For a one pound fish, grill approximately 8-10 minutes per side turning only once.  The fish is fully cooked if the skin peels easily away with a fork and the meat should be flaky.  Serve with lemon.

Cajun Blackening Rub

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1/2 teaspoon mustard powder
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon paprika
1 tablespoon Kosher salt

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