Since it's that time!

[P. Beyer]

Best fish recipes!!! Catfish, Crappie, Bluegill etc. Any secret breading or store bought mix that makes the ol' tastebuds sing?
Lets hear em"............

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

 

[GSP]

Fish- Corn meal, salt, pepper, hot grease!

 

[greenskeeter]

It is certainly hard to beat gsp's tried and true ingredients. I've tried some of the pre-packaged stuff that works pretty good (Weisensomethingoranother), especially if you want a batter. But just for good ole breading and frying on the campsite you can stick with the basics.

 

[massive horns]

A little pancake batter and some good beer always works good.

 

[mbeeler]

Kentucky Colonel corn meal mix...

Know it, Love it, Live it!!!

Marc Beeler
- Redneck Programmer

 

[P. Beyer]

I'll add, They carry some sort of "Cajun" or "spicy" batter @ a local sporting goods store!!!!! Talk about Yummy[:I] It goes well on all fish, onion rings, & really great on pork chops!

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

 

[raktrakr]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by massive horns</i>
<br />A little pancake batter and some good beer always works good.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
what do you mix with the batter[][][]
i havent tried this but will today with some fresh trout.ill be grilling the trout and brushing with a hollandaise sauce

raktrakr
&gt;&gt;-----&gt;

 

[kyredneck]

I use the Kentucky colonel mix as well. It is awesome. I just might have to fry me up some tonight.

Hunting is life!

 

[schuyler olt]

After you've fried them, pour off all but about two tablespoons of the grease, add about two or three tablespoon of butter, add a cup of white wine, and make sure you scrub all those little crispies off the pan bottom. Bring that to a boil, add the juice of a lemon and some capers, a little salt, a little pepper and a half cup of cream. Heat til thick, and right before serving add just a couple pinches of grated nutmeg. Serve the sauce over the fish. It's unbelievably good, particularly on Walleye. The cream, by the way is optional.

 

[CPA Hunter]

Sky, you are making me hungry.

I tried something new a couple of weeks ago and I got to admit the store bought stuff I got was better than anything I'd put together. My wife went out and bought some of that Wiesenberger (sp?) stuff Strader raves about. I got to agree the stuff is awesome. The best way was to take the Wiesenberger and add water till it is almost runny and dip the fish in it and than roll them in corn meal.

My little trick is to take and cut in half a onion and drop it in with each batch (it won't pop that much). It gives the oil a little something. I've also found that I like peanut oil better than any other. Did that by accident, but it did not seem as greesy.

 

[Multidigits]

I always use Saltine crackers, mashed up pretty fine, with lots of pepper, and a pinch of salt.

Dry the filets, dip in milk and egg, roll in the crackers and repeat if you want a good thick crust, if not throw 'em in the grease. Best with bluegills and crappie, throw everything else back.

 

[shogan]

Trout and Catfish get cornmeal or KY Kernal stuff is good to as well as nunn better cornmeal.

But for Bluegill, Crappie, and Walleye having a delicate, mild, and sweet taste anything other than a light dusting of flour is tad amount to unforgiveable.

Bass works great in stir fry!

Come to think of it Trout would do well with a topping of Crawfish Etouffe.

 

[schuyler olt]

Take two cups of flour, eight beaten eggs, a generous shot of Triple Sec, a bottle of Guiness Stout and stir them together. Dredge the filets in flour, dip in the batter, dredge again in the flour and fry in hot oil. Excellant with Walleye, Smallmouth or fresh Northern Pike. This recipe has been tested and perfected in the great Canadian north!

 

[Bowcrazy]

Here's a real simple method for frying trout. You just need some good fine bread crumbs, egg/milk wash, favorite seasonings and butter. I make my breadcrumbs from a crusty "french bread" type. {Process them in a blender until fine ) Add salt and pepper and any other seasonings you like to the crumbs and put them in a plastic bag. Clean the fish, dip in the egg/milk (or other perferred liquid) wash, roll or shake in the bread crumbs and pan fry in the butter over medium heat. As cook you have the constitutional right ( probably even responsibility )to sample (eat) them as they fry in order to discover the exact point of cooked perfection.

This recipe has been tested and perfected in Russell County.

 

[P. Beyer]

I like to blacken my trout. It's delicious, adthe fish is wonderfull, Not too much spice though, Just want to compliment the fish, Not overpower it. Dip it in a little clarified butter,......MMMMMMMM Good.

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear