Best Fish Recipe's

Post your favorite fish to eat and your favorite Recipe.
Lets see how many great fish recipe's we can get together.. I will post some on a seperate page for everyone to enjoy in the future.
Jim Dicken

OK, someone has to have a great fish recipe and OR an opinion on your favorite fish to eat.. How about it.. what do you take home and how do you fix it.
I love to have mine fried in olive oil with some Good Ole Weisenberger Mills Fish batter on it. Either dipped with an egg rinse or battered up using some beer instead of water. LOVE the BEER Batter recipe .. right on the package.
NOW someone else contribute OK!

I've cooked so many fish in so many ways with a thousand different sauces and I would still have to say, my favorites are Halibut, Sea bass and of course Crappie, bluegill, and walleye. The last three are hard to beat just dredged in cornmeal anf lightly fried. Nothin better!

Well Chef Dave how about sharin some of those sauces with us? Or maybe some of the easier NON Fried Recipes for us OLD Farts who need to lose some weight, or cut Cholesterol? LOL

Here's a good one for a hot day

You don't need to be c chef to put it together, you just have to taste as you go

Season, lightly oil and grill your fish, for this one I like tuna (cooked medium rare) but walleye or striper would work well also.

In a bowl combine some sliced tomatoes, sliced red onion, a little orange juice, some white wine vinegar and a little chopped tarragon. Taste it and add a little granulated sugar until you get the flavor you like.

Top your grilled fish with this and there you go.

this recipe is actually a variation on an old french sandwich called Pan Bagnat which means soaked bread. It is simply grilled tuna with the tomato salad on a french baguette.
Hope this works for ya. Maybe I'll post a few more soon
Good luck!

Crappie or Walleye with ShoreLunch batter. The old Gaylyans in Louisville used to sell it. Since they changed over I am not sure. US Surplus and Pawn carries it in Glasgow. I use it as a dry batter. Just put it in a bag, add fish, shake it up, and fry until golden brown. Best batter I have ever used!!

[font size="1" color="#FF0000"]LAST EDITED ON Apr-14-06 AT 08:06PM (EST)[/font][p]some things im trying, it all starts with the first cut, if you can carry a pair of scissors, cut the gills both sides and let the fish bleed b4 you clean, once filleted, Im over nighting in the frig with the bowl with a little water on the bottom but the fish are covered with ice overnight, prior to frying i try and overnight in a buttermilk marinade, and u thought deer had to be handeled carefully, all those steps will give you the best tasting fish, last of all try not and cook the fish to long so many people just fry it to leather it makes a flavor difference.
sorry dont have spell check opps I always take a pair of scissors and cut my fish into strips like chicken strips cooks much better

[font size="1" color="#FF0000"]LAST EDITED ON Apr-14-06 AT 09:15PM (EST)[/font][p][font size="1" color="#FF0000"]LAST EDITED ON Apr-14-06 AT 09:13*PM (EST)[/font]

Take crappie, bass ,walleye, or sauger and marinate overnightin zesty italian dressing in the refrigerator. Sprinkle with lemon pepper seasoning,roll in cornflake crumbs and bake for about 20 min. at 350 on a rack.Very good and healthy

[font size="1" color="#FF0000"]LAST EDITED ON Apr-14-06 AT 09:14PM (EST)[/font][p]bump

Call me old fashioned, but I love some crappie or 'gills cut into small pieces soaked in egg and dipped in a mix of 2/3 yellow cornmeal 1/3 all-purpose flour with a little lemon pepper seasoning lightly pan-fried in whatever kind of oil(doesn't matter to me). I just don't want the flavor cooked out or over-powered by some fancy marinade or spices.

Walleye, crappie or flathead dipped in egg wash then rolled in a mix of corn meal, flour and bread crumbs seasoned with Old Bay seasoning.

Walleye, crappie or flathead in egg wash then rolled in Ritz cracker crumbs OOHH WEE!

Melt butter in a skillet and put in a filet of your choice. Sprinkle with salt and pepper and saute' a minute or two depending on the thickness, then turn over and saute' for about the same amount of time.

Brutus

Had the Weisenberger Mills Batter only I mixed it with beer instead of water.. WOW.. then we battered up some banana peppers out of a jar and WOW.. BAM, Socco, Terrific.
Jim