How do you cook your fish?

Well?

Just looking for some new ideas, I’m getting a little burnt out of the crappies hittin shorelunch and the deep fryer.

Pete

Today I tried that new stuff from Babe Winkelman. Good stuff!

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Well?

Just looking for some new ideas, I’m getting a little burnt out of the crappies hittin shorelunch and the deep fryer.

Pete

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This was our family recipe for panfish.

Lightly rub a pizza pan (solid bottom, not perforated) or a cookie sheet with crisco or other shortening. Lay panfish filets in a single layer, barely overlapping the thin edges. Cover with the dressing mix below. cover loosely with foil, bake 350 for 20 min. If you like the dressing a little crispy on the top, you can remove the foil for the last 2 – 3 minutes. I prefer it with the foil left on until done.

For each person: 2 sliced of bread, cubed, 2 tablespoons of melted butter, 1 tablespoon of lemon juice, and a sprinkle of parsley. Mix in a bowl and spread over evenly over fish fillets.

The butter and lemon soak the bread, and drizzle down to the fish. YUM!

I don’t know if it’s just because I grew up with it or it’s just that good.

I’m a whole fish…minus head, guts, fins and tail…in flour, salt, pepper and a little corn meal type of guy. Not saying those other breadings are good…it’s just that after eating them for a while it makes the Favorite Mom’s breading so much better. I ‘spose that and the fact that she’s cooking them.

Think I’m going to have to pay Mom a visit with some fish soon.

Tried baking some with the new Shore Lunch Bake mix. Kind of disappointed. Mushy. Maybe I did something wrong but followed directions to the T?

How about putting them in some Reynolds wrap, a little butter and putting them on the grill??? Some melted butter to dip them in and…you get fat! Ha!

Try them in a Egg/Milk wash, then breaded with crushed (finely crushed) saltine crackers. That or breaded with finely crushed Lay’s Ridges potato chips Fry in an inch of oil in a skillet pan. One thing I love doing with panfish is scaled and Skin ON !!!

big G

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I’m a whole fish…minus head, guts, fins and tail…in flour, salt, pepper

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We did have panfish sometimes as whole fish……..minus head and guts…..but leave the tails and fins. When they were pan fried, the first thing us kids did was eat the crunchy tails and fins….then on to the rest of the fish.

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One thing I love doing with panfish is scaled and Skin ON !!!

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Is there another way??

June, a number of years ago I cleaned the gills for a family of 3. When I gave them there gills they dang near ran me out of the house because I “ruined” their fish by taking off the tails and dorsal.

I never heard of that until then.

Now I ask.

I know more people who skin them, than not. Seems like the “next generation” thinks everything should be skinned… I started scaling a mess of crappies last winter and my buddies kid says “what are you doing?” I told him scaling em, he never heard of it. He’s been fishing all his life for the most part…. he was 17

big G

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June, a number of years ago I cleaned the gills for a family of 3. When I gave them there gills they dang near ran me out of the house because I “ruined” their fish by taking off the tails and dorsal.

I never heard of that until then.

Now I ask.

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there were 9 of us kids……we’d have chased you down like a dog.

Mix up a little tarter sauce,(I’ve a good old recipe from my mom)fry your fillets in butter,no coating.When they are done,throw them on a hoagie bun or between two slices of bread,add a little lettuce,maybe a tomato slice,top with the tarter sauce….mmmmmm.Walleye sandwiches,crappie sandwiches,bluegill sandwiches…they’re all good.

I put panfish in egg bath and then roll them in a mixture of flour, cornflake crumbs, and lemon pepper. Then fry them on a griddle in a little olive oil.

But there’s nothing better than a 16 inch flathead skinned, gutted, and headless wrapped in foil with butter and onions hot off the grill.

The Wife does the Pan fish cooking Grind up some Townhouse cracker, flour both sides of the fish dip in milk flip flop in crackers pan fry in butter flavored crisco.

WeFish

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Mix up a little tarter sauce,(I’ve a good old recipe from my mom)fry your fillets in butter,no coating.When they are done,throw them on a hoagie bun or between two slices of bread,add a little lettuce,maybe a tomato slice,top with the tarter sauce….mmmmmm.Walleye sandwiches,crappie sandwiches,bluegill sandwiches…they’re all good.

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Had them lots of times just like this too…. YUMMY

big G

If anyone in your house is on a low carb diet, try using ground rice puffs for breading.The blender works well.Coat bottom of baking dish with extra virgin olive oil and bake at 350 for about 15 min.

Tin foil on a cookie sheet, spray with Pam, pat filets dry,spread a little butter on fish, season and put under broiler till done.

Depending on the size of your fish. If filleted, you can try doing them on grill. Propane, I place heavy alum foil over grate. Spray with pam oil, so fish don’t stick (they may stick to foil anyway). light grill bring to low heat. Places fillets on foil lightly spray with veggie oil. Then sprinkle with lemon-pepper or Old London Bread Crump Seasoning. Cook until flaky. Turn off heat, Carefully remove foil to pizza pan. Serve. Hope You enjoy it.
You could also wrap fish in foil. Covering with butter. Place packet on grill for 15minutes. Remove and carefully open may have alot of stream.

Pretty much the same as Big G’s, but instead of saltines bread with Potato Buds (instant potato flakes) Not sure if brand matters-I have always used Betty Crocker.

Very Good

Pete, shoot me a p.m. I have a great recipe for you. [email protected]

triple dip, flour, egg wash, then >>>CORNFLAKES!

A down right bad [censored] way to do it is blend up a bunch of pretzles in the blender or food processor. Its got to be a nice powder and then bam in the oil baby (after the egg wash and pretzles). Mouth watering right now then follow up with a bud light to the gut

I often run into the same feelings you are having. I find it isn’t the shorelunch or other mixes as much as the fried taste I get sick of. To really shift gears, I cook it in a pan on the stove. A little olive oil / butter mix just to coat the bottom of the pan. You don’t have to use a ton of it. Throw the fish in and cook for 1-2 minutes per side. Seasonings I usually use are salt, pepper, and lawreys or whatever else you like. Little on both sides and you are good to go. The fish is done when it becomes white and flakey. I use this now with all fish I catch and cod. Best part…very healthy and…even better…TASTY!! Although I might have to make a sandwich with it now after reading a few of these posts!!! Little fish, lettuce, tomato sandwich sounds pretty good right about now…mmmmm…

I get tired of the fried fish also. No matter what coatings you put on them they are still fried. I’ve done the broiling and baking thing. But the one I like the best is to boil the fish. Take a pan of water, sliced onion and a bay leaf. Bring to boil and boil till onion is tender. Put the fish fillets in and boil till white and flakey. Melt some butter, place fish on a platter, pour melted better over and sprinkle with parsley. Very tastey. And you can eat the onions also if you are an onion lover. This is also great for a dieter.

I will vouch for the boiled fish. One of my fav’s. I put a little melted butter and garlic on them…..wonderful. I get sick of fried fish as well…….on smaller fish, all you can taste is breading and oil…..

Baked/grilled eyes and pike is another favorite. Lightly seasoned…I like fish, not breading….

Tim

Place foil on a broiler pan and lightly spray with Pam. Lay fillets on foil. Lawry’s salt, pepper & garlic powder. Broil until flaky. In a sauce pan heat up some stewed or diced tomatoes and ladle over fish when it is on your plate. It is pretty good and good for you. The fish boil is good also. Carrots, potatoes and onions in the water until they are almost done and then add the fish. Bowl it up and add a little butter.

dipped in egg
rolled in flour
dipped back in egg
rolled in potatoe buds
deep fry

I found one that a lot of people have liked. Not something that is good every time but it is good for a treat once in awhile.

1/4 cup of Shorelunch Original Mix
1/4 cup of Potato Buds
1/4 cup of finely ground Saltines
1/4 cup of Corn Flake crumbs

Dip fillets in egg and then into mixture and fry in Peanut Oil.

lets get a little different spin to the fried fish, how about fish tacos?
Corn tortillas wrapped with foil and into a 200 oven
make up a simple fresh salsa:
2-3 fine diced roma tomatos
1/2 white onion diced fine
2-3 cloves of garlic diced finely
mince a few table spoons of fresh celentro
a pinch of sea salt, couple grinds from the pepper mill
juice from a fresh squeezed lime
stir together and let sit in fridge

take some sour cream and add a squeeze of lime and a pinch of celentro, stir and set aside.

slice your fillets thin and dust them with a pretty bland coating.

Heat canola oil till the just below smoking point, then add fish just for a minute or less, drain on paper towels.

Assemble tacos: on warm tortillas add fish, a spoonfull of salsa, sourcream, some fine shred mexican cheese, and a couple shakes of your favorite hot sauce. Yummy!

put cleaned fish in beer let soak for a while, then in a ziplock bag, flour + lawrys + smoked salt + lemon pepper + garlic powder + onion powder. Take fish from the beer hold above bowl untill dripping stops put in bag and shake, then place in pan with peanut oil and sprinkle with parmesan cheese to taste flip when lite brown and sprinkle more parmesan, cook till lite brown and dig in