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Different ways to cook fish

6/13/18 @ 2:37 AM
ORIGNAL POST
fishingmaster1997
fishingmaster1997
User since 4/18/12

How does everyone cook their fish other than your standard fish fry? Any interesting recipes?

Personally I’m a big fan of fish fajitas, po boy sandwiches, chowders, and pickled fish. 

If anyone wants the recipes I use let me know, and I’ll share. 

DISPLAYING 11 TO 20 OF 21 POSTS
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6/20/18 @ 7:49 AM
BugleTrout
BugleTrout
User since 9/27/01

I got invited to a Hmong celebration a couple of months ago. They had Fish Head Soup on the table.  The broth was excellent but I just couldn't bring myself to eat a head.  I asked my Hmong friend how you even go about eating a fish head.  He replied, "you eat anything that's not bone".

Maybe some other time.

6/19/18 @ 7:05 PM
migr8r
migr8r
User since 2/8/11

This is one of the best ways I’ve had fish, just replace panfish or walleye filets for flounder. The way I’ve cooked it is in a cast iron skillet with a layer of filets, stuffing and another layer of filets. Then grill it for around 25 minutes at around 400*. There are a lot of variations of this recipe, look around and find one that is more to your liking. I at times replace the crab meat with crawfish tails or shrimp that are finely chopped. 

Crab stuffed flounder recipe

Another way is to follow Paul Prudhommes blackened recipe. I’ve done it with an iron skillet on a grill but it also works equally or possibly better directly on the grill grate itself. If doing it directly on a grate, be sure it is hot, clean and oiled. This is a great method for making fish tacos or a grilled fish sandwich. Any kind of Cajun, creole, taco or southwest style seasoning works, not hard to make the seasoning blend yourself either.

Blackened fish

Another way is to simply sauté filets in bacon grease or use the blackening method above and serve over a BLT salad. Lettuce with homemade croutons, grape tomatoes, bacon with a mayo based dressing.

Deep fried fish is way overrated. 

6/19/18 @ 5:06 PM
Fish repellent
Fish repellent
User since 2/4/14

I've been making fish balls lately, properly prepared they are firm and will bounce. It takes a bit of prep work but are easy to cook- no breading just fish salt and pepper. White bass are perfect for them, mixed it up last time and bacon wrapped a few. I believe they would be excellent with hot sauce- buffalo balls.


6/19/18 @ 9:09 AM
BugleTrout
BugleTrout
User since 9/27/01

Yes, catfish.  It was imported from somewhere so it wasn't channel or flathead.  It was excellent.

I read years ago that the former owner of the lodge got into some hot water for serving walleye amongst a few other charges.  My guess is that they're not leaving anything open to scrutiny when it comes to serving fish.

We got shore lunch a few days while we were there so it's all good.  I got a taste of Canada.

6/18/18 @ 3:53 PM
fishnhunt14
User since 4/17/07
They served catfish at a fishing resort in Canada?  What is wrong with them? LOL

6/18/18 @ 2:04 PM
broz.
broz.
User since 6/22/01

"And I'll take that po boy sandwich recipe if you got it! Love a good ole crab po boy sandwich, never had a fish one."    X2


6/17/18 @ 8:44 PM
BugleTrout
BugleTrout
User since 9/27/01

I had great fish this week as we were in Canada and got shore lunch a few days but the biggest treat was the lodge camp fish fry at AML.  They served catfish buffet style.  The breading was awesome and they had a choice of tartar or Frank's Red Hot and sweet chili sauce. 

I may never eat fried fish with tartar again after that!

6/17/18 @ 4:17 PM
JamesD
JamesD
MEMBER since 2/16/04

"Floyd on Fish" had this recipe on TV one night. Take a gutted fish (with head on works), and rub some salt on the inside of the fish. Wrap it, in first one half sheet of newsprint paper and, tucking in the ends. Then repeat with another piece. Next get the paper wrapped fish soaking wet under the faucet. Toss into a 500 degree very hot oven and cook 15-20 min. Test by tapping the scorched paper with a wood spoon. It should sound hollow. Set on a cooling rack then cut and peel back the paper. The skin sticks to the paper and you fork the meat off the bones just like you would a smoked chub. Bigger fish don't work great this way but my skinny 16 inch rainbow turned out perfect.

6/13/18 @ 8:53 AM
Junkie4Ice
Junkie4Ice
User since 12/19/11

And I'll take that po boy sandwich recipe if you got it! Love a good ole crab po boy sandwich, never had a fish one.

6/13/18 @ 8:48 AM
Junkie4Ice
Junkie4Ice
User since 12/19/11

I've tried fish deep fried, air fried, boiled, baked, broiled, picked, and smoked. My preference will always be deep fried with some Andy's, but I've found that it's fun to mess with the breading to pretty much make a new meal when I want to change it up. Adding parmesan or BBQ seasoning, using corn meal, dipping in eggs first vs pat drying, the options are endless.

Fish tacos are my go-to when the wife isn't feeling a fish fry. I'll bake the fish instead of deep frying it so she feels "healthy". I like a beer batter for fish tacos, but I rarely use beer batter because of the mess and hassle.

I'll pickle a batch of panfish for an annual ice fishing trip each year. I've found that panfish are even better than pike for pickling if you have some to spare. My dad made some smoked pickled eggs that were delicious, I think I'm going to try the concept with fish and see how it turns out.

Last summer I made a spin off ceviche with some panfish. I cooked the fish to be safe, but it came out pretty good.

Walleye, pike and salmon/trout it's hard to beat baked with some dill and butter. Salmon/trout is delicious baked with a layer of pesto and slices of tomato on top. Never tried it with walleye or pike but I'd imagine it would be good.

DISPLAYING 11 TO 20 OF 21 POSTS
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