Fish Recipe Question

When I fix crappie/bluegill, I bread them with Fry Magic, Corn Meal and add a little lemon pepper. Then deep fry the fillets. Has anyone tried deep frying Lake Trout or Salmon?

Thanks!!

Is the grill for me for both.

I think they are too meaty and oily of a fish. Sear on the grill at high heat and you get a nice crisp on them. That’s the way to go imho.

You can always give it a go and let us know?

I also grill salmon and lake trout. I’ve had fried lake trout, it was OK but not nearly as good as the grilled version.

Both salmon and lake trout are best if marinated and smoked, IMO.

I have eaten Lake Trout deep fried. It was good, but I do belive both LT and Salmon are best grilled or baked. Air Fryer is an option too. Those are just fish that in my opinion should not be breaded.

I deep fry salmon and trout, they’re awesome!

Cut them into fingers and use a dry breading (like what you’re doing already)

My favorite fish recipe (for all fish BTW) is using a “chicken mix”. Shorelunch makes a killer chicken mix, but other brands are good too. I’m well on my way to perfecting a homemade recipe as well.

Cut your fish fingers

Shake in the dry mix

Preheat your oil

Let them sit on a paper plate or cookie drying rack until most of the mix is absorbed (they’ll start looking wet)

Once your oil is up to 375-ish drop them in

Cook until lightly/moderately browned *and the escaping steam slows down. It takes a while, but is needed for a crispy texture with all species.

Place on a cookie drying rack or paper towels

For an added kick, make Buffalo Chicken Fish. It’s amazing!

Marinade the fingers in a good dose of Crystal Hot Sauce for 10-20 minutes before dropping in the chicken mix

It turns out awesome everytime

Works great for walleyes, pike, pannies, trout, salmon, etc

*waiting for the escaping steam to slow way down ensures a crispy fillet, not a soggy one, regardless of the species

We caught a few ciscoes last weekend. I’ve always been willing to try different fish unless it sounds really bad. I had always heard bass were just awful but then tried them and they’re just fine IMHO. Anyway, my brother batter fried a cisco just like you would any panfish/walleye and he said it seemed just fine.

Thanks for all the input. The reason I asked is a friend really likes my crappie and bluegills the way I deep fry them. He took his grandsons on a charter and caught Lake Trout and Salmon and was wondering if he could deep fry them like I do the crappies. He has grilled and baked them but wondered if he could deep fry them.

Salmon for the grill, but don’t dismiss some Traut pan fried… its excellent !

For deep frying a filet like salmon or traut… I would say you sure could, just can’t manhandle them like a panfish in the oil.

I tried breading and frying lake trout and it was too greasy for me . I’d stick to the grill or baked in the oven , or smoker.

B-man wrote:

I deep fry salmon and trout, they’re awesome!

Cut them into fingers and use a dry breading (like what you’re doing already)

My favorite fish recipe (for all fish BTW) is using a “chicken mix”. Shorelunch makes a killer chicken mix, but other brands are good too. I’m well on my way to perfecting a homemade recipe as well.

Cut your fish fingers

Shake in the dry mix

Preheat your oil

Let them sit on a paper plate or cookie drying rack until most of the mix is absorbed (they’ll start looking wet)

Once your oil is up to 375-ish drop them in

Cook until lightly/moderately browned *and the escaping steam slows down. It takes a while, but is needed for a crispy texture with all species.

Place on a cookie drying rack or paper towels

For an added kick, make Buffalo Chicken Fish. It’s amazing!

Marinade the fingers in a good dose of Crystal Hot Sauce for 10-20 minutes before dropping in the chicken mix

It turns out awesome everytime

Works great for walleyes, pike, pannies, trout, salmon, etc

*waiting for the escaping steam to slow way down ensures a crispy fillet, not a soggy one, regardless of the species

I can confirm B-man has it figured out!

arcticm1000 wrote:

<div class=”d4p-bbt-quote-title”>B-man wrote:</div>
I deep fry salmon and trout, they’re awesome!

Cut them into fingers and use a dry breading (like what you’re doing already)

My favorite fish recipe (for all fish BTW) is using a “chicken mix”. Shorelunch makes a killer chicken mix, but other brands are good too. I’m well on my way to perfecting a homemade recipe as well.

Cut your fish fingers

Shake in the dry mix

Preheat your oil

Let them sit on a paper plate or cookie drying rack until most of the mix is absorbed (they’ll start looking wet)

Once your oil is up to 375-ish drop them in

Cook until lightly/moderately browned *and the escaping steam slows down. It takes a while, but is needed for a crispy texture with all species.

Place on a cookie drying rack or paper towels

For an added kick, make Buffalo Chicken Fish. It’s amazing!

Marinade the fingers in a good dose of Crystal Hot Sauce for 10-20 minutes before dropping in the chicken mix

It turns out awesome everytime

Works great for walleyes, pike, pannies, trout, salmon, etc

*waiting for the escaping steam to slow way down ensures a crispy fillet, not a soggy one, regardless of the species

I can confirm B-man has it figured out!

You’re one of my many victims Mark

Glad you enjoy it

I’ve tried everything under the sun, the experiment using Shorelunch Chicken Mix has been my favorite to date. There’s nothing else like it.

Through reverse engineering I’m getting close to replicating the mix….just need to balance out the ingredients a bit…..a little more this….a little less that

Here’s my current recipe.

On my next batch I’m going to cut the Johnny’s seasoning to 2 tablespoons and up the paprika to two tablespoons.

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I have had deep fried salmon. Was ok B-mans sounds better.

2 week canoe trip through the quetico, breaking ice the whole way getting to poo bah.. 9 guys, caught a laker & fried, we all we sick as hell by morning.

Big fillets, right? I find frying works best on fish 1/4″ thick.

I put my fish in Gary Roach mix with a little Old Bay and then deep fry them in Canola oil.

Years ago, there was a restaurant in south MPLS called Blackbird. They had deep fried salmon stix on their menu and they were the bomb.

B-Man that’s the kind of detail I’ve been needing. Thanks! Now I just have to catch some fish… BTW Crystal hot sauce is my personal favorite

On my next batch I’m going to cut the Johnny’s seasoning to 2 tablespoons and up the paprika to two tablespoons.

Have you tried poultry seasoning in your recipe? Sage sounds like it would be good in a chicken mix.

One other way I would try lake trout is to cut into bite sized pieces and then boil them in 100% 7 up or a 50/50 mixture of 7 up and water. Then dip in melted butter. We make a batch every year on our Canada fishing trip ( When we can manage to catch some within the slot limit ) This to me is one of the best fish I have ever eaten.

B-man wrote:

<div class=”d4p-bbt-quote-title”>arcticm1000 wrote:</div>

<div class=”d4p-bbt-quote-title”>B-man wrote:</div>
I deep fry salmon and trout, they’re awesome!

Cut them into fingers and use a dry breading (like what you’re doing already)

My favorite fish recipe (for all fish BTW) is using a “chicken mix”. Shorelunch makes a killer chicken mix, but other brands are good too. I’m well on my way to perfecting a homemade recipe as well.

Cut your fish fingers

Shake in the dry mix

Preheat your oil

Let them sit on a paper plate or cookie drying rack until most of the mix is absorbed (they’ll start looking wet)

Once your oil is up to 375-ish drop them in

Cook until lightly/moderately browned *and the escaping steam slows down. It takes a while, but is needed for a crispy texture with all species.

Place on a cookie drying rack or paper towels

For an added kick, make Buffalo Chicken Fish. It’s amazing!

Marinade the fingers in a good dose of Crystal Hot Sauce for 10-20 minutes before dropping in the chicken mix

It turns out awesome everytime

Works great for walleyes, pike, pannies, trout, salmon, etc

*waiting for the escaping steam to slow way down ensures a crispy fillet, not a soggy one, regardless of the species

I can confirm B-man has it figured out!

You’re one of my many victims Mark

Glad you enjoy it

I’ve tried everything under the sun, the experiment using Shorelunch Chicken Mix has been my favorite to date. There’s nothing else like it.

Through reverse engineering I’m getting close to replicating the mix….just need to balance out the ingredients a bit…..a little more this….a little less that

Here’s my current recipe.

On my next batch I’m going to cut the Johnny’s seasoning to 2 tablespoons and up the paprika to two tablespoons.

B-man wrote:

<div class=”d4p-bbt-quote-title”>arcticm1000 wrote:</div>

<div class=”d4p-bbt-quote-title”>B-man wrote:</div>
I deep fry salmon and trout, they’re awesome!

Cut them into fingers and use a dry breading (like what you’re doing already)

My favorite fish recipe (for all fish BTW) is using a “chicken mix”. Shorelunch makes a killer chicken mix, but other brands are good too. I’m well on my way to perfecting a homemade recipe as well.

Cut your fish fingers

Shake in the dry mix

Preheat your oil

Let them sit on a paper plate or cookie drying rack until most of the mix is absorbed (they’ll start looking wet)

Once your oil is up to 375-ish drop them in

Cook until lightly/moderately browned *and the escaping steam slows down. It takes a while, but is needed for a crispy texture with all species.

Place on a cookie drying rack or paper towels

For an added kick, make Buffalo Chicken Fish. It’s amazing!

Marinade the fingers in a good dose of Crystal Hot Sauce for 10-20 minutes before dropping in the chicken mix

It turns out awesome everytime

Works great for walleyes, pike, pannies, trout, salmon, etc

*waiting for the escaping steam to slow way down ensures a crispy fillet, not a soggy one, regardless of the species

I can confirm B-man has it figured out!

You’re one of my many victims Mark

Glad you enjoy it

I’ve tried everything under the sun, the experiment using Shorelunch Chicken Mix has been my favorite to date. There’s nothing else like it.

Through reverse engineering I’m getting close to replicating the mix….just need to balance out the ingredients a bit…..a little more this….a little less that

Here’s my current recipe.

On my next batch I’m going to cut the Johnny’s seasoning to 2 tablespoons and up the paprika to two tablespoons.

I agree, His fish are awesome. He usually cleans them for you too!
Yes I am sucking up for more invites.

Glad you like them too Jeff

I’m always happy to clean all the fish if I have a wingman feeding me beer and gallon bags