Fish Recipes
Venison Recipes - Turkey Recipes - Wild Fowl Recipes - Small Game Recipes
**Fish Cooking Tips
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Almond Crusted Walleye
1 or more walleye or saugeye fillet
½ cup almond meal (ground almonds
Panko (Japanese bread crumbs)
Salt and pepper
1 egg, beaten
4 Tbsp unsalted butter (divided)
2 Tbsp canola oil
1 fresh peach or pear, sliced
Splash of dry white wine (sauvignon blanc, chardonnay, etc.)
Mix the almond meal with a little panko and the salt and pepper. Place fish fillet in egg wash then roll in almond meal/panko mixture. Melt 2 Tbsp butter and 2 Tbsp canola oil in a pan over medium low heat, then add fish and sauté about 4 minutes per side (depending on thickness). Remove the walleye to paper towels, turn heat to medium high and add the sliced fruit. Stir and fry for a minute then add 2 Tbsp butter to sauce and cook until butter browns. Add wine & reduce. Place fish fillet on plate surrounded by fruit and drizzled with sauce.
Makes 2 servings.
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10-15 small fish fillets, (suggested fish - crappie, bluegill, yellow perch)
1 can spray-on olive oil
1 cup bread crumbs
1 cup milk
Garlic powder
Salt
½ package Taco Seasoning Mix
Package of small, soft, white corn tortillas
Baja sauce:
½ cup mayonnaise
½ cup plain yogurt
¼ cup chopped fresh cilantro
2 Tbsp lemon juice
½ package Taco Seasoning Mix
2 Tbsp salsa
Toppings:
Chopped tomato
Shredded cabbage
Preheat oven to 375°F. First, prepare the fish. In a medium-sized bowl, combine bread crumbs, garlic powder, ½ of the taco seasoning mix, and salt to taste. Dip individual fillets in milk, and transfer to bread crumb mixture until completely coated on all sides. Place on a cookie sheet, lined with aluminum foil. Repeat until all fillets have been breaded. Spray all sides of breaded fillets with a light coating of olive oil. Place in pre-heated oven for 10 to 15 minutes or until golden brown and slightly crispy.
While fish is baking, mix together in a separate bowl, all ingredients for the Baja sauce. Place in refrigerator until fish is ready. When fish is done baking, heat the tortillas in the stove until warm, or microwave for 35 seconds. Assemble tacos by adding 2-3 fillets, shredded cabbage, and Baja sauce to each tortilla. Top with chopped tomato. Serve.
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Baked Fish
¼ cup butter
Dash of wine or cooking sherry
1 cup grated Swiss cheese
1 pound of fish fillets (or more)
½ cup bread crumbs
½ tsp garlic powder
1 tsp chopped parsley
¼ cup melted butter
Lemon wedges
Put butter and wine in a long, glass baking dish. Place in the oven at 400°F until butter is melted. Lay fillets in the pan in a single layer. Mix cheese, bread crumbs, garlic powder, parsley, and melted butter. Top the fillets with this mixture. Return to the oven and bake until the fish flakes easily with a fork (about 10 minutes). Squeeze a little lemon juice over the top and serve with lemon wedges on the side.
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Olive oil
Walleye fillets
Diced tomatoes
Parsley
Basil
Italian seasonings
Garlic
Parsley salt
Salt and Pepper (to taste)
Grated cheese
Coat the bottom of a baking pan with olive oil; create one layer of fillets on the bottom of the pan. Into a mixing bowl, combine tomatoes, parsley, basil, Italian seasonings, garlic, parsley salt, and salt and pepper. Pour mixture on top of the fillets in pan. Bake fish at 350ºF for 15 minutes uncovered. Remove pan from oven and top fish with grated cheese. Place back into the oven for 5-8 minutes, allowing the cheese to melt and the fish to finish cooking. However, do not let the fish overcook; when it pulls apart easily with a fork, it is done.
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Baked Perch
1 lb of perch fillets (substitutable with other types)
Cooking spray
2 Tbsp Italian style bread crumbs
1 tsp. parsley
1½ cup parmesan cheese
½ stick of melted butter
Preheat oven at 450°F. Spray baking pan with cooking spray. Create one layer of fillets on bottom of pan, covering the entire bottom. For the topping, mix bread crumbs, parsley, and parmesan cheese. Using a basting brush, spread melted butter on top of fish, and then spread topping covering all of the fillets. Bake fish for 12-15 minutes, depending on the size of the fillets; fish are done when they are white and flakey when tested with a fork.
Baked Walleye with Pecans
4 walleye fillets
Spinach - wilted
1 cup chopped pecans
1 cup of mayonnaise
1 tablespoon lemon juice
1 garlic clove, minced
½ tsp ground mustard
¼ tsp pepper
½ tsp salt
Wilt spinach, drain and spread on a sheet of aluminum foil. Arrange fillets on top of spinach, set aside. Mix together, the mayonnaise, lemon juice, minced garlic clove, ground mustard, salt and pepper and spread over the wallege fillets.
Cover with the chopped pecans. Fold aluminum foil making sure all edges are sealed.Bake at 375°F for 20-25 minutes, or until fillets flakes easily with fork.
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Baked Walleye with Salsa
Walleye fillets
Southwestern chilies
1 Grape fruit
1 Orange
Medium onion
Garlic salt
Salt
Pepper
Fresh cilantro
Parmesan cheese (optional)
Preheat oven at 475°F. Placing walleye fillets in a baking dish, allow it to cook for 5 minutes per side. When flipping to second side, add garlic salt for flavor. Prior to cooking the fillets, the chilies need to be roasted over a griddle until the skin blisters, then allow them to steam in a sealed plastic bag for approximately 20 minutes. After they are steamed, peel the skin and the seeds off and dice the remaining flesh. While the fish is cooking, peel, quarter, and de-seed a grapefruit and an orange, cutting their slices into smaller pieces. To make the salsa, mix one chopped onion, the grapefruit, orange, chilies, salt, and pepper. After the fish is done cooking, allow it to slightly cool before topping it with the salsa and fresh cilantro. (Adding parmesan cheese to the top is optional).
Baked Yellow Perch
Cooking spray
2 Tbsp bread crumbs (Italian style optional)
1 tsp parsley
1½ cup parmesan cheese
½ stick of butter
1 lb fish fillets
Preheat oven at 450ºF. Grease the bottom of a baking pan with cooking spray. Melt butter in a small bowl. Mix bread crumbs, parsley, and parmesan cheese in a small mixing bowl. Brush the melted butter onto the entire surface of the fillets, and then place them into the pan. Sprinkle topping mixture evenly over the fillets. Bake the fillets for 12 -15 minutes, until the fish is flaky when tested with a fork.
1 cup of fish, cooked and flaked
¼ cup diced green pepper
¼ cup diced onion
4 or 5 green olives, finely chopped
½ cup of your favorite grated cheese
½ tsp minced parsley
Salt and pepper to taste
¼ cup mayonnaise
Mix all the ingredients. Spread about a tablespoon on cocktail rye bread slices or your favorite cracker. Place on a cookie sheet and put under the broiler until cheese starts to bubble. You can dress them up by putting a tiny piece of tomato or pimento and a small slice of olive or green pepper on each. The recipe makes about four servings.
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¼ cup lemon juice
¼ cup lime juice
1 tsp. minced garlic
¼ tsp ground ginger
1 tbls. brown sugar
¼ tsp. pepper
½ tsp. Salt
½ tsp. Dill weed
1½ lbs fillets
Combine all ingredients except fish and mix well. Place fillets in a large ziplock bag and pour the marinade mixture over them. Push out air and seal the bag. Refrigerate for at least 3 hours, turning the bag over midway. Spray the broiler pan with nonstick cooking spray. Remove the fillets from marinade and place them on the pan. Broil for 8-10 minutes, until fish is firm and opaque, and easy to flake with fork.
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Cajun Catfish with Shrimp and Red Bell Pepper
8 - 12 medium to small shrimp, peeled and deveined
1 red bell pepper, julienned
Cajun spice (available in most grocery stores)
1 Tbsp olive oil
1 Tbsp peanut oil
Your favorite rice
Fresh chopped parsley for garnish (if desired)
Prepare rice before starting catfish - this dish comes together quickly. Place oil in pan or electric skillet over medium high heat. Sprinkle Cajun seasoning to taste on filets (do not dredge). When oil is hot place fillets in pan, adjust heat as necessary. Cook 3-4 minutes then turn. Add shrimp and peppers about one minute after flipping. Cook another 3-4 minutes, making sure not too over cook the shrimp. Remove pan from heat. Spoon rice onto middle of the plate then place catfish on the rice followed by shrimp and bell peppers. Garnish with chopped parsley.
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Cajun Fried Walleye or Bass
½ cup Bisquick
¼ cup milk
1 egg
1 cup cornmeal
2 tsp. cajun seasoning
¼ tsp. salt
1½ lbs. walleye or bass fillets
Oil for frying
Whisk together the Bisquick, milk and egg in a medium bowl. Mix the cornmeal, cajun seasoning and salt in shallow dish. Dip the fillets into the wet batter first, then dredge in the cornmeal mixture. Fry the fillets in hot oil until golden brown, turning once. Drain on paper towels and serve. Ranch dressing makes a great dipping sauce for this.
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Catfish Cakes
2 catfish fillets (approximately 1 lb) diced
1 egg
1 Tbsp lemon juice
1/3 cup onion, chopped very fine
1/3 cup green pepper, chopped very fine
¾ cup Bisquick or other pancake mix
Salt and pepper
Oil for frying**
In a large bowl, mix together fish, onion, green pepper, adding desired amounts of salt and pepper. Mix whisked egg and lemon juice to the fish mixture. Add Bisquick. Form into patties and fry in heated oil. Makes 12 two-inch catfish cakes.
**Patties can also be broiled on a lightly greased cookie sheet. Flip once so patties can brown on both sides. Bake for 10-15 minutes at 400°F after broiling.
Tarter sauce:
Mayo
Sweet or dill pickle relish
Salt & pepper
Worcestershire sauce
Hot sauce
Lemon juice
Mix all Ingredients to taste.
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Cheesy Walleye Bake
10 oz fresh Asparagus spears, cut into 1-inch pieces (2 ½ cups)
1½ lbs. Walleye, or substitute, fillets (6 oz each), skin removed
¼ cup plus 2 Tbsp margarine or butter, divided
1 medium onion, finely chopped (1 cup)
1/3 cup all-purpose flour
1 cup milk
1 1/3 cups shredded Cheddar cheese
¼ tsp salt
¼ tsp pepper
1 cup crushed soda crackers
Heat oven to 350°F. Spread asparagus evenly over bottom of 10x6 inch baking dish. Arrange fillets, slightly overlapping, on top of asparagus. Set aside
In 1-quart saucepan, melt 3 Tbsp margarine over medium-low heat. Add onion. Cook for 3-5 minutes, or until tender. Stir in flour. Cook for 2 minutes, stirring constantly. Blend in milk. Cook for 3-5 minutes, or until mixture thickens and bubbles, stirring constantly. Add cheese, salt and pepper. Remove from heat. Stir until cheese is melted. Spoon cheese sauce mixture evenly over fish fillets.
In 1-quart saucepan, melt remaining 3 Tbsp margarine over medium heat. Remove from heat. Add cracker crumbs, stirring to coat. Sprinkle crumb mixture evenly over cheese sauce.
Bake for 40 to 45 minutes, or until sauce is hot and bubbly and fish is firm and opaque and just begins to flake. Let stand for 10 minutes before serving.
4 to 6 servings
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"Crabby Fish”
1 lb Walleye fillets
1 can (6 0z.) crabmeat (drained – cartilage removed)
½ cup parmesan cheese
½ cup mayonnaise (can also use “light”)
1 tsp lemon juice
Paprika – optional
Bake fillets in a greased 8” pan at 350°F for 18-22 minutes (just until done – will flake easily). Combine remaining ingredients and spoon over fish fillets. Broil 5” from heat for 5-8 minutes. Sprinkle with Paprika and serve. Yields 2-4 servings.
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Crunchy Baked Salmon
1 1/3 cups French Fried Onions (canned)
1 tsp fresh dill, diced, or ½ tsp dried
1 tsp lemon rind, grated
½ tsp dried parsley
4 portions of salmon fillet
2 Tbsp of Dijon mustard
1 Tbsp maple syrup
Mix fried onions, dill, lemon rind, and parsley in a sealable plastic bag. Roll with a rolling pin to crush onions. Mix the mustard with the maple syrup and brush over the salmon, then pat the seasoned onion crumbs over the top. Bake on a foil-lined sheet at 375°F for around 15 minutes, until opaque and easy to separate with a fork.
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½ lb. cooked and flaked panfish or other fish
½ small onion
2 ounces self rising flour
½ tsp chopped parsley and/or other favorite herbs or spices
Salt and pepper
2 eggs
Milk
Cooking oil
Mix fish, onion, flour, seasons, and eggs. Add sufficient milk to make a soft consistency. Heat oil until hot. Drop in tablespoons of the fish mixture. Fry until golden brown.
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1½ pounds walleye fillets
1/8 cup diced green onions
3 Tbsp butter, melted
2 Tbsp lemon juice
½ tsp dill weed
¼ tsp salt
3 Tbsp butter
3 Tbsp plus 1½ tsp flour
¼ tsp salt
¼ tsp pepper
1/3 cup milk
Heat oven to 450°F. Spray non-stick oil in a 13"x9" bake dish. Arrange the fillets in the dish. Combine melted butter, diced green onions, lemon juice, dill, and salt and spread over the fillets. Cover with foil and bake for about 25 minutes, or until fish is firm and opaque. Drain the liquid from the fish into a 2-cup measure and cover the fish with foil to keep it warm. Add water (or a mixture of water and white wine) to the liquid until you have 1 1/3 cups. Melt 3 Tbsp butter in a saucepan and stir in flour, salt and pepper. Blend in the cooking liquid mixture and milk. Cook, stirring constantly until mixture thickens and bubbles. Pour over the fish and serve.
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Easy Fried Panfish
30-50 bluegill or crappie fillets
1½ cups flour
½ cup corn meal
2 Tbsp seasoning salt
2 tsp garlic powder
Vegetable oil
Tartar sauce:
1 cup mayonnaise
¼ cup sweet pickle relish
1 tsp. lemon juice
½ tsp. Worcestershire sauce
Heat oil to 350°F in an electric skillet or deep fryer. (For a stove top skillet, use ½-inch of oil and a deep fry thermometer to maintain desired temperature). While the oil is heating, mix all the tartar sauce ingredients together in a small bowl. In a one-gallon zip top bag, thoroughly mix the flour, corn meal, seasoning salt, and garlic powder.
Add 8-10 filets to the bag with flour mix, seal, and shake to coat evenly. Remove filets, gently shake off excess flour, and place in hot oil. Cook until light golden brown. Total cooking time will be 2-4 minutes depending on size and thickness of filets. If pan frying, turn filets over half way through cooking time. Remove filets from oil using a slotted spoon, and place in a pan lined with paper towels. If desired, place the uncovered pan in a 225°F oven to keep warm while subsequent batches of filets are being prepared. Serve with tartar sauce.
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20 bluegill fillets
½ cup catsup
½cup milk
1 heaping Tbsp. horseradish
1 egg
Dry breading (Drakes, Frying Magic, or other)
Vegetable or peanut oil
Lightly beat the egg and mix it with the milk. Soak the bluegill fillets in milk/egg mixture while preparing breading and oil. Pour 1/8 of an inch of oil in electric skillet and heat to 375°F. Place breading mixture in a large zipper-style bag. Add 6 or 8 fillets, close top, and shake until fillets are evenly covered. Drop coated fillets in hot oil and cook for 3 to 3½ minutes on each side. Continue cooking the rest of the fillets. Serve hot with a dipping sauce of catsup and horseradish. Bluegills may be served as an appetizer or entré.
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Fancy Fried Bass
1½ lbs. smallmouth bass fillets
¼ tsp. salt
1/8 tsp. pepper
½ cup flour
Butter or margarine
1 cup or more sliced fresh mushrooms
¼ cup green onions
2 Tbsp. dry white wine
1 Tbsp. lemon juice
Place the flour on a plate. Sprinkle fillets with salt and pepper, then dredge lightly in flour. Melt about 2 Tbsp. butter or margarine over medium heat. Fry the fillets until golden brown on each side and remove to a plate, keeping them warm. If necessary add more butter or margarine to the skillet and add mushrooms and green onions. Cook them for about 3 minutes then stir in the wine and lemon juice. Pour this mixture over the fish and serve.
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Rye bread
Sliced sharp cheddar cheese
Cole slaw
Tartar sauce
Breaded fried or baked fish
Butter or substitute
Assemble ingredients to taste on rye bread. Heat sandwich in pan or on griddle until bread is lightly brown and the cheese is melted.
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Fish and Spinach Salad
1 pound fish fillets (walleye, perch)
6 oz. fresh spinach torn into bite-size pieces
1 can (16oz.) chilled and drained bean sprouts
1 stalk celery, cut diagonally
4 large green onions sliced
12 cherry tomatoes
Ginger dressing:
¼ cup salad oil
3 Tbsp white vinegar
2 tsp sugar
1¼ tsp salt
1 tsp soy sauce
½ tsp ground ginger
1/8 tsp pepper
Poach or steam fish – prepare ginger dressing by pouring all ingredients in jar and shaking well. Makes ¾ cup dressing
Break fish into bite-size pieces. Pour dressing over fish, cover and refrigerate for at least 1 hour. Toss with remaining ingredients.
1½ cups rice
Salt and pepper
3 tsp. oil
Small bunch green onions
2 cloves garlic, crushed
½ lbs mushrooms, sliced
2 tbsp. oyster sauce
Can of water chestnuts, sliced
8 to 10 ounces of fish fillets, your favorite kind
Splash of white wine
Splash of orange juice
Fresh cilantro, chopped
Cut fish fillet into a few small pieces and put in a bowl with the oyster sauce. Refrigerate for about 30 minutes. Cook rice according to package directions and set aside. Heat oil in a wok or large pan. Add garlic and mushrooms and cook for 3-4 minutes. Stir in the water chestnuts and fish and stir fry until the fish is cooked throughout and flaky. Stir in the chopped cilantro, white wine, orange juice, cooked rice, and green onions and stir fry another minute or two until hot.
Game Day Cajun Fish Bites
(Recipe provided by Ray Petering)
2 lbs. fish fillets cut into bite-sized pieces
Salt & pepper to taste
1 cup pancake mix
1 cup plain breadcrumbs
2 Tbsp Cajun seasoning (add more if desired)
¼ cup water
1 egg
Vegetable oil for frying
Heat about half of an inch of oil in a large, deep skillet over medium heat (about 360°F). Salt and pepper fish pieces to taste then cut into bite-sized pieces. Combine pancake mix, breadcrumbs and Cajun seasoning in a large, plastic food storage bag. Whisk water and egg in shallow bowl. Dip fish in egg wash. Transfer fish to bag and shake to coat with dry ingredients. Fry in hot oil for 4-6 minutes, or until golden brown, turning once. Remove to plate layered with paper towel. Serve with horseradish dipping sauce.
Dipping sauce
½ cup heavy cream
½ cup horseradish (partially drained)
1 tsp salt
1/8 tsp pepper
Whisk cream in medium bowl until thickened, but not yet holding stiff peaks. Gently fold in other ingredients. Transfer to serving bowl and chill at least 30 minutes prior to serving.
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1½ lb saugeye fillets
Salt and pepper
2 Tbsp capers and juice
2 red peppers
1/3 cup bread crumbs
¼ cup parmesan cheese
2-3 cloves of garlic, minced
½ tsp thyme
Cooking oil
Mix bread crumbs, parmesan cheese, and thyme, set aside.
Roast red peppers under a broiler, turning them as the skin blackens. Place peppers into a paper bag for 5 minutes, making sure the bag is closed (this will help with the skin-removal process). Remove peppers from bag, and pull the blackened skin off of peppers. Remove seeds and stems, slice into thin strips.
Cut saugeye into bite-sized pieces (about 1-inch). Season the fish with salt and pepper. Heat oil in a pan, Sauté fish for 5-10 minutes or until cooked through, adding garlic during the last few minutes of cooking.
Remove pan from heat and add peppers, capers, and half of the bread crumb mixture. Stir well, and spoon into a shallow baking dish. Sprinkle the rest of the bread crumbs over fish, and place under broiler until browned.
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Lime Salmon Broil
1 pound salmon fillets or steelhead, skin on
¼ cup butter
1 cup brown sugar
½ cup fresh lime juice
½ cup soy sauce
Minced garlic
Salt and pepper to taste
Melt ¼ cup butter and gently sauté the garlic. Stir in the lime juice, brown sugar, and soy sauce. Let the sauce cool and add salmon or steelhead filets. Marinate for at least an hour.
Put fillets on a shallow greases baking dish or broiler pan, skin side up. Broil for 5 minutes then carefully turn and baste with marinade (reheat if it has coagulated). Broil for another 5 minutes or until the fish flakes easily with a fork. Cooking time will vary with thickness of the fish. Excellent served with Asian noodles. Serves 2.
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Mustard-Broiled Walleye
1½ lbs. walleye
2 Tbsp oil
2 Tbsp mayonnaise
1 Tbsp Dijon mustard
Fresh lemon juice to taste
¼ cup chopped parsley
Freshly ground pepper to taste
Grated parmesan cheese
Preheat broiler. Place walleye in single layer on lightly greased broiler pan. Brush fish lightly with oil. Combine mayonnaise, mustard, lemon juice, parsley, and pepper; spread mixture onto fish. Broil walleye for 3 to 8 minutes, or until topping is browned and fish flakes easily when tested with a fork. About one minute before the fish is completely cooked, sprinkle a bit of parmesan cheese on the top of the fish. The cooking time will vary depending on the thickness of the fillets. Place fish on heated platter; serve at once.
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Saugeye (or walleye) fillets
Flour
Salt
Pepper
Dijon mustard
Clean fillets, rinse with water, pat dry. Roll fillets in Dijon mustard, coat in flour. Place on greased baking sheet, bake at 425°F until fish flakes (10 to 12 minutes) with a fork.
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Mustard and Dill Plank-Grilled Salmon
¼ cup Dijon mustard
2 Tbsp honey
2 Tbsp fresh dill, chopped
1 tsp mustard seeds
1 tsp salt
Up to 1½ lbs of salmon or other fish
Cedar grilling plank
Soak the plank in water for at least 1 hour. Pre-heat the grill and mix together the mustard, honey, dill, salt and mustard seeds while waiting. Set this mixture aside. Heat cedar grilling plank face-down for five minutes. Once heated, turn plank and place salmon on pre-heated side. Cover the fillet with the mustard mixture. Cook for 10-12 minutes, removing salmon just before it is fork tender.
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Orange Chili Walleye with Noodles
1 lbs fresh walleye
12 ounces dried Chinese egg noodles or spaghetti
Sauce for noodles:
¼ cup vegetable oil
3 cloves garlic, minced
1 Tbsp peeled, minced fresh ginger
1 orange, zested and juiced
1 tsp frozen orange juice concentrate, thawed
¼ cup soy sauce
2/3 cup sweet hot chili sauce (set 1/3 cup aside for walleye glaze)
¼ cup shredded carrots
¼ cup chopped peanuts
Set walleye and 1/3 cup sweet hot chili sauce aside. In stockpot over high heat, bring about 8 cups of water to a boil. Add the noodles and cook, 7 to 10 minutes. Drain and place in a large bowl. Set aside. Mix all other ingredients, pour the dressing over noodles, and toss well. Let sit for at least 10 minutes in the refrigerator.
Coat the walleye well with the remaining chili sauce, and place in the oven broiler. Broil for about 5 minutes on each side, basting frequently with sauce. Walleye is done when it flakes easily with a fork.
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Orange Walleye
Walleye or other firm fish fillets
1 orange, quartered
Butter
Sesame seeds
Garlic powder
Onion powder
Parsley
Parmesan cheese (optional)
Rub the bottom of a glass bake dish with a small amount of butter or margarine. Lay fillets in one layer in the dish. Squeeze 2 or 3 orange quarters over the fish, then sprinkle sesame seeds, garlic powder, onion powder and parsley over the top. Sprinkle a little Parmesan cheese over the top if desired. Bake in a hot oven, 425°F for 10 - 15 minutes, or until fish flakes easily with a fork.
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6 Tbsp of milk
3 tsp lime juice
1 tsp of Dijon mustard
1 cup cornflake crumbs
4 walleye fillets
Olive oil cooking spray
Garlic powder
Salt and pepper
Pre-heat oven to 450°F. Mix together milk, lime juice, mustard, garlic powder, salt, and pepper. Place the corn flake crumbs in a flat container. Dip the fish in the milk mixture and then in the cornflake crumbs, coat both sides. Place fish on non-stick baking sheet. Spray with olive oil cooking spray. Bake until lightly brown, about 10 minutes. Turn the fish and spray the other side with olive oil cooking spray. Bake until crisp.
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Panfish Chowder
4 slices bacon
½ cup chopped onion
½ cup diced carrots
½ cup chopped celery
1 lbs yellow perch (or other fish) cut in 1-inch chunks
1 can cooked potatoes, diced
1 cup water
Salt
Pepper
1 cup milk
1 can creamed corn
Makes 4 servings
Cook the bacon and reserve two tablespoons of bacon drippings. Place the bacon drippings in a large pan that has a cover. Add onion, carrot and celery to the pan and cook for about 5 minutes, stirring constantly. Stir in the fish, potatoes, water, salt and pepper. Bring to a boil, then reduce heat and simmer, covered for about 10 minutes. Blend in the milk and the corn. Stir and heat - do not boil - until heated through. Sprinkle each serving with the crumbled bacon.
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Pan-fried Perch
Place perch fillets in a bowl of iced water. Make a dredging mixture by mixing 2/3 flour to 1/3 corn meal. Heat about half an inch of cooking oil in a large deep skillet until a drop of water added to the skillet sizzles. Put flour mixture in a flat pan or on a plate. Dredge fillets in the flour mixture and fry until nicely golden, turning once. This is a good recipe for people who like a very light coating of batter.
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Pan-fried Walleye
Walleye fillets
Milk or “Half and Half” for breading
Bread flour – (light coding)
Spinach
1 Tbsp butter
Balsamic vinegar
½ squeezed lemon
Mince garlic
Garnish:
½ cup almonds
1/3 cup white wine
4 oz (canned) mushrooms
1 tsp cilantro
Bread walleye by dipping first in milk or Half & Half and then covering in bread flour. Begin by pan frying fillets in butter. Always cook the biggest fillets first. While fish is browning, sautée spinach with butter, balsamic vinegar, lemon juice and mince garlic in a separate pan. Add ingredients to taste. When fillets are cooked, place them on a bed of sautéed spinach. Cook almonds, white wine, mushrooms and cilantro in fish pan and then spoon mixture on top of fish.
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Perch Chowder
4 slices bacon
½ cup chopped onion
½ cup diced carrots
½ cup chopped celery
Juice from half a lemon
1 lbs perch (or other fish)
1 can cooked potatoes, diced
1 cup water
Salt and pepper
1 cup milk
1 can creamed corn
Cook the bacon and reserve two tablespoons of bacon drippings. Place the drippings in a large pan that has a cover. Add onion, carrot, and celery to the pan and cook for about five minutes, stirring. Stir in the fish, potatoes, lemon juice, water, salt and pepper. Bring to a boil, then reduce heat and cover and let simmer for about 10 minutes. Blend in the milk and the corn. Stir and heat - do not boil - until heated through. Sprinkle each serving with the crumbled bacon.
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Perch Skillet Supper with Orzo
1½ cup orzo
1 cup minced onions
1 Tbsp. minced garlic
1 tsp. olive oil
6 to 10 medium size perch fillets
¾ cup white wine or defatted chicken broth
½ Tbsp. salt
½ tsp. red-pepper flakes
½ tsp. dried dill
½ cup minced parsley
½ cup grated Parmesan cheese
Juice from one lemon
Cook orzo in a large pot of boiling water (follow package directions). Fry perch fillets in olive oil about half way done and place on paper towel to dry. Drain pan of old oil. In the same pan with 1 Tbsp. olive oil, over medium-high heat, cook onions and garlic for 5 minutes.Cut perch into small cubes and add to pan. Cook, stirring, for 5 minutes. Add lemon juice, wine, salt, pepper flakes, and dill and bring to boil and cook for 2-3 minutes. Add cooked orzo, parsley, and Parmesan. Toss well. (This dish is particularly good the next day, just warm and add lemon juice.)
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Potato Coated Walleye
½ cup flour
1 tsp. Paprika
½ tsp. Salt
¼ tsp. Pepper
Garlic powder
Parsley
2 beaten eggs
1 cup instant potato flakes
Oil for frying
1½ lbs. walleye fillets Combine flour and seasonings in a shallow bowl. Put potato flakes on a plate. Dredge fillets in the flour mixture, dip in eggs, then roll in potato flakes. Heat about ½-inch of oil in a large skillet. Fry fillets a couple minutes per side, until golden brown, and drain on paper towel covered plate. Serve with lemon wedges or tartar sauce.
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Potato Fried Bass
Oil
½ cup flour
½ cup instant potato flakes/buds
½ tsp. garlic salt
½ tsp. onion powder
½ cup Parmesan cheese
2 eggs, beaten with 3 Tbls. cold water
1½ lbs. fillet, bass or your favorite fish
Mix the first five ingredients in a shallow bowl. Beat the eggs and water and put in a separate shallow bowl. Heat about ¼-inch of cooking oil in a large frying pan. Dip the fillets in the egg mixture then roll in flour mix to coat lightly and fry in hot oil. Cooking time will vary with the thickness of the fillets. Turn when the frying side becomes golden brown. Test to see when fish flakes easily with a fork to be sure it is finished. This is a very crispy, light batter. Tasty served with tarter sauce or a picante sauce.
Salmon Burgers for Two
¾ lbs of salmon or steelhead
¼ cup yellow pepper, minced
¼ cup onion, minced
Chopped fresh spinach
2 cloves garlic, minced
¼ cup panko
¼ cup cracker meal
¼ cup fontina cheese, grated
1 egg
2 tsp. lemon juice
Salt and pepper to taste
Roughly chop the salmon and mix with all other ingredients. Form into patties and saute in a little oil (or in a non-stick skillet with cooking oil spray) for about 5 minutes per side.
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Salmon with Cucumbers Salsa
½ a seedless cucumber, diced
Juice of ½ lemon
Couple cloves of minced garlic
1 cup chopped tomatoes
¼ cup diced sweet onion
2 tablespoons sugar or Splenda
1 tablespoons sweet/hot or Dijon mustard
¼ cup rice vinegar
½ cup extra virgin olive oil
1/8 cup freshly chopped dill
¼ cup freshly chopped cilantro
Salt and pepper
4 skinless salmon filetsMix all ingredients except the salmon in a bowl and set aside, preferably at least an hour before serving. Season the salmon with salt and pepper. Heat a couple teaspoons of olive oil in a non stick skillet to medium high heat. Cook the salmon 3–4 minutes then flip and cook until fish is opaque and a little crispy around the edges. Place the salmon on a platter and serve the cucumber/tomato mixture over the fish.
Salmon Parmesan
1½ pounds salmon fillets (preferably skin on)
½ cup French dressing
2 Tbsp. lemon juice
¼ tsp. Salt
1 small can french-fried onions
¼ cup grated parmesan cheese
Preheat oven to 350°F. Wash the fillets and cut in serving size pieces, then place in a shallow dish. Mix the dressing, lemon juice and salt. Pour the sauce over the fish and let stand in refrigerator for at least an hour, turning once. Remove the fish from the sauce and place in a greased shallow baking dish. Crush the french-fried onions and mix with the parmesan then sprinkle over the fish. Bake for 25-30 minutes or until fish flakes easily with a fork.
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Sauteed Steelhead Steaks
3 Tbsp. olive oil
4-8 steelhead steaks, about 1 inch thick
1 cup chopped onion
2 cloves garlic, minced
1 tsp. basil
1 Tbsp. parsley
2 ripe tomatoes, peeled, seeded and chopped
½ tsp. Salt
Pepper to taste
Heat oil in good sized skillet. Add the steaks and saute for 2-4 minutes, turn and finish cooking. Remove the steaks and keep them warm. Add onions, garlic and seasonings to the skillet and cook for about 2 minutes then add the tomatoes. Arrange the steaks over the mixture, cover and cook over a medium low heat for about 10 minutes, until the fish flakes easily with a fork.
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Sautéed Walleye with Herbed Butter Sauce
Butter (softened)
Fresh dill (chopped)
Fresh parsley (chopped)
Chives or marjoram
Tomato (diced)
Walleye *Add desired coating to fish
Add dill, parsley, and chives (or marjoram) to softened butter. Mix well. Add fresh ground pepper - set mixture aside. Sauté walleye in butter. Cook 2 minutes per side or until golden brown. In separate pan, sauté diced tomatoes in their own juices. Once warm, remove tomatoes onto serving dish, leaving tomato juice in pan. Add butter herb mixture to tomato juice and melt together. Place walleye onto bed of tomatoes, drizzle herb butter sauce over all. Garnish.
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Seafood Enchiladas
Vegetable stock
1 lb fish fillets
1 cup chopped onions
½ cup water
1 can mild enchilada sauce
1 can hot enchilada sauce
2 cups shredded cheddar cheese
¾ cup sliced black olives
3 hard cooked eggs, chopped
1-4oz can chopped green chilies, drained
8 flour tortillas – 8 inch
1 cup shredded Monterey Jack cheese
Poach fish fillets in stock until fish flakes, 9 to 12 minutes depending on size of fillets. Cool fish slightly, flake meat and set aside.
Heat oven to 350°F. Heat skillet, cook onions and water over medium heat, drain onions and set aside. Combine mild and hot enchilada sauces in skillet and heat. In medium mixing bowl combine fish, onions, ½ cup olives, 2/3 of both cheeses, 2 chopped eggs and the chilies.
To assemble enchiladas, dip a tortilla in the heated sauce and place in a 9"x13" baking dish. Spoon ½ cup of the fish mixture down the center of the tortilla and roll. Pour remaining sauce over rolled enchiladas. Cover dish with foil and bake for 30 to 35 minutes until sauce bubbles around edges. Remove foil and top with remaining cheeses, olives and egg. Re-cover and bake for 5 to 10 minutes or until cheese is melted.
Seasoned Walleye
¾ lbs walleye fillets
½ cup milk
1 egg, beaten
1 Tbsp water
1 cup crushed Italian seasoned croutons
2 Tbsp margarine or butter
2 Tbsp peanut oil
Place fish in a small bowl with milk. Stir to coat and place in refrigerator for 30 minutes. In another bowl mix egg and water. Drain milk and add egg wash to the fillets. Chill for 15 minutes then drain and dredge the fillets in the crushed croutons. Fry the fillets in oil/butter mixture at a medium heat for 3-4 minutes (or until golden), turning once.
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Sesame Salmon
1 or two green onions, diced
2 Tbsp soy sauce
2 Tbsp lime juice and a little lime rind
1 Tbsp rice vinegar
1 tsp minced ginger
2 Tbsp honey
¼ tsp dried Chinese mustard powder
Pinch of dried red pepper
Canola oil
1 lbs salmon fillets, skin on one side, in four pieces
1 tsp toasted sesame seeds
Mix the first 8 ingredients in a bowl. Put salmon in a zip closure bag and add 4 Tbsp of the soy mixture and let marinade in refrigerator for about 15 minutes.
Put canola oil in a stainless fry pan and heat to medium. Turn on the broiler of oven. Place the salmon, skin side down in the skillet and cook for 3-3½ minutes. Finish under the broiler until done, about 3 more minutes. Drizzle reserved marinade and sesame seeds over the fillets and serve. ** To toast sesame seeds, place in a small dry skillet and heat over medium-low heat, stirring constantly for a few minutes, until lightly browned.
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Sicilian Saugeye 
2-4 medium-sized saugeye fillets or 1-2 large fillets (walleye or sauger can be substituted with this recipe)
Extra virgin olive oil for baking
For the sauce
3 Tbsp extra virgin olive oil
1½ tsp dried tarragon
1 Tbsp chopped capers
1 garlic clove, pressed
Salt and pepper to taste
Lightly coat the bottom of a baking dish with extra virgin olive oil. Place saugeye fillets on the bottom of the pan. Bake uncovered in a 325ºF oven for about 30 minutes.
While the fish is baking: in a small saucepan combine the extra virgin olive oil, tarragon, chopped capers, garlic, salt and pepper; heat mixture over low heat, stirring occasionally. Remove fish from oven, when fish pulls apart easily with fork it is done. Let the fish rest for three minutes. Plate the fish, drizzle warmed sauce over the fish.
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Succulent Frog Legs
8-10 bullfrog legs
4 Tbsp lemon juice
2 Tbsp butter
2 Tbsp olive oil
1 glove garlic or minced garlic
Add lemon juice to bowl of water and soak frog legs several hours. Add olive oil to skillet. Pat frog legs dry with a paper towel and place in skillet. Cook over medium heat turning once after undersides are golden brown. Sprinkle diced chives over frog legs. Add 2 Tbsp of cooking wine to oil. Cover and steam several minutes until golden brown.
Makes 3 to 4 servings.
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Walleye Chowder
1 lbs walleye fillets, cut into ¾-inch pieces
(any other firm or smoked white fish will work)
6-8 oz. piece of salt pork
1¾ cups chopped onion
1½ cup chopped celery
1 tsp dried thyme
½ cup crushed saltine crackers
1½ lbs potatoes, peeled, cut into ½-inch pieces
2 cups bottled clam juice (or-chicken stock)
1½ cup half and half
½ cup whipping cream (or ½ cup more half and half)
¼ cup chopped fresh dill (or dried dill to taste)
Stir salt pork in heavy dutch oven or medium stock pot on medium to low heat about 20 minute until rendered. Discard pieces. Add chopped onion, celery and thyme, simmer until golden brown. Add finely crushed crackers and stir 3 minutes or until browned. Add clam juice or chicken stock, potatoes and bring to boil. Reduce heat and simmer about 15 minutes or until potatoes are tender. Add walleye and simmer for another 5 minutes or until cooked through. Add half and half and cream and let simmer another 5 minutes. Do not boil. Mix in dill. Season with salt and pepper to taste. Serves 6.
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Walleye with Citrus Panko Coating
Walleye Fillets
Panko (Japanese bread crumbs)
2 Tbsp. grated parmesan cheese
Cilantro or other herbs (your favorite)
½ stick butter
Juice of ½ orange
Juice of 1 lime
Salt and pepper
Clean and pat dry the walleye fillets. Melt the butter and mix it with the juices and a little salt and pepper. Wash and dry fresh herbs like cilantro, dill, parsley or other favorites, and chop finely (dry herbs may be substituted).
Mix together the panko, parmesan, herbs and a little salt and pepper. Dip both sides of the fillets in the butter mixture, then roll in panko mixture. Place in a shallow baking pan that has been sprayed with cooking spray. Place under the broiler for about 4 minutes, turn carefully and continue broiling until bread crumbs are browned and fish flakes easily with a fork.
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Walleye Florentine
2- 10 ounce packages of frozen chopped spinach, thawed and drained
1 lb. walleye fillets
3 Tbsp chopped onion
2 Tbsp butter or stick margarine
3 Tbsp all-purpose flour
¼ tsp salt
¼ tsp pepper
1/8 tsp ground nutmeg
1½ cups fat-free milk
1 Tbsp grated Parmesan cheese
¼ tsp paprika
Sprinkle spinach in a 13"x9"x2" baking dish coated with nonstick cooking spray. Top with fillets.
In a saucepan, sauté onions over medium-low heat in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk and bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over fish fillets; sprinkle with Parmesan cheese and paprika. Bake uncovered, at 350°F for 20 minutes or until fish flakes easily with a fork.
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Walleye with Garlic and Wine Sauce
2 good sized walleye fillets
Salt and freshly ground black pepper
Flour, for dredging
4 Tbsp butter
2 ounces chopped garlic
½ cup sliced mushrooms
1 small diced tomato
Garlic Wine Sauce:
3 cloves garlic, minced
1 cup chicken bouillon, heated
¼ cup white wine
Lemon pepper
About ½ pound linguini, cooked
Lemon wedges, for garnish
Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillets over and cook until fish is opaque and cooked through.
Remove to a plate and keep warm. Add the garlic, sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and most of the liquid has evaporated. Add the bouillon, wine and lemon pepper and simmer until thickened and reduced. Salt and pepper to taste. Serve over linguini and top with the pan sauce.
Makes 2 servings.
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Walleye Stir-fry
No stick spray
Cube sized walleye
Water chestnuts
Soy sauce
White wine
Bag of frozen vegetables
Stir-fry sauce
Cashews (optional)
Cut walleye fillets into cube size, allowing for ease of cooking and eating. Spray the bottom of a frying pan, skillet, or electric wok with non-stick spray. Combine soy sauce to taste, fish, water chestnuts, and a splash of white wine in pan. Cover and simmer for 5 minutes at medium heat. The fish will be done when they are a similar color to the water chestnuts. Pour in bag of frozen vegetables, cover pan again and simmer for 5 more minutes. Add stir-fry sauce, letting it sit for 5 minutes to permeate food. Add to bed of rice or chow mien noodles. Garnish with cashews (optional).
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Yellow Perch, Cocktail Style
Water
Salt
¼ of a lemon, sliced
1 lbs of perch fillets, cut into bite sized pieces
Seafood cocktail sauce
Boil water with salt and lemon added in a 3-quart pan. Reduce the heat to about medium and add the perch pieces. Cook for several minutes, until fish is opaque and beginning to curl up. Remove the fish and drop it into iced water. When fish has cooled completely, drain and serve with cocktail sauce as you would shrimp.
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FISH COOKING TIPS
- When batter frying fish, make sure the batter is cold; it will prevent soaking up too much oil.
- Make sure your oil is hot by dropping in a small piece of bread; it should brown within a minute.
- Never be afraid to experiment with recipes. Change the seaonings to reflect your personal tastes.
- To keep fried fish crispy while cooking, place cooked pieces in warm oven on a wire rack over a paper towel lined plate.
- Spend the extra time making sure no bones remain in your fillets. Nothing puts off the appetite more quickly than finding bones in your fish.
- Leftover fish? Cut it into bite sized pieces and add it to a salad.
- Try the microwave if you're dieting. Fish cooks quickly and tastes great with just lemon juice and seasoning. Watch the fish carefully, the microwave cooks it quick.
- Fish are delicate. Do not cook your fillets too long or at too high of a temperature. This will make the fish tough and rubbery. Cook the fish only until it flakes easily at the touch of a fork.
- Basting lean fish such as walleye and bass when broiling will help keep them from drying out.
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