Here, fishy, fishy! It seems that many people are hesitant to fry fish. But it’s really quite simple. Here are a few tasty fish recipes for you to try and enjoy. Just keep fishing!
GARLIC BUTTER SALMON IN FOIL
(from Laurie Schultze)
PREP TIME: 10 MINUTES
COOK TIME: 15 MINUTES
- 1/2 cup unsalted butter, melted
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds salmon
- 2 tablespoons chopped fresh parsley leaves
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- In a small bowl, whisk together butter, brown sugar, lemon juice, garlic, oregano, thyme, rosemary, salt and pepper, to taste.
- Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the butter mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
- Place into oven and bake until cooked through, about 15-20 minutes.
- Serve immediately, garnished with parsley, if desired.
EASY FRIED FISH
(from Lisa Abeler)
- Seasoned flour (Lawry’s Salt & Lemon Pepper or Chicken Montreal Seasoning)
- 1-2 eggs mixed with milk
- 1-2 sleeves of Saltine crackers, crushed
- Canola oil
- 4 T butter (adds flavor; helps with browning)
Preparation: For fresh caught fish – wash fillets well in cold water. Pat dry on a plate lined with paper towels. Prepare seasoned flour, egg mixture and crushed saltine crackers in 3 separate bowls and set aside. Pour oil into electric skillet; use just enough so that it covers the bottom of the pan. Heat skillet to 325 – 350° and add the butter when oil is hot and you are ready to start frying the fish. (I like to use an electric skillet, but you can also use a fry pan on the stovetop).
Coat each fillet with the seasoned flour mixture, then dip the fillet into the egg mixture and finally, roll in the cracker crumbs. Place the breaded fillet into the hot oil. Fry until golden brown on both sides. (This only takes a few minutes. Frying the fillets more slowly at a slightly lower temperature results in a nice, flaky texture.)
This is a great recipe for Minnesota pan fish, walleye, northern pike; but we also use this recipe for trout, mackerel, sheepshead, and other fish caught in the gulf of Florida! (Hint: To lessen a strong “fishy” taste, we prefer to soak the fish in a bit of milk for an hour or two. You can also refrigerate the fillets in cold, salted water overnight.)
Contact Bobber Bill to learn how to fillet fish or tips on removing the Y-bones from a Northern Pike fillet!
(from Roger & Gail Negaard)
- Fried fish fillets
- Cabbage, chopped
- Fresh Pico de Galo Salsa (equal parts: diced tomatoes, scallions, cilantro plus a little finely, chopped jalapeno)
- Fresh lime juice
Roger and Gail like to serve up their fish tacos in soft corn tortillas. Warm up the tortilla in a buttered fry pan. In each tortilla, place 1-2 fried fish fillets, add the cabbage and fresh salsa, and sprinkle with fresh lime juice. Serve with Tartar Sauce (see their homemade Spicy Tartar Sauce recipe below). Delicious!
Spicy Tartar Sauce
(from Roger & Gail Negaard)
- 1/2 c. plain yogurt
- 1/2 c. mayonnaise
- 1 lime, juiced
- 1/2 tsp. dried oregano
- 1/2 tsp. cumin
- 1/2 tsp. dried dill weed
- 1 jalapeno pepper, minced
- 1 tsp. cayenne pepper
- 1 tsp. minced capers
In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill and cayenne. Chill.
EASY SEAFOOD SALAD
(from the Camp Kitchen)
- 2 pounds cooked shrimp, peeled and deveined
- 1 pound of imitation crabmeat, flaked
- 1 head cabbage, diced
- 1 bunch celery, diced
- 3 green onions, thinly sliced
- 1 cup mayonnaise
- 2 tablespoons white sugar
Gently mix the shrimp, imitation crabmeat, cabbage, celery and green onions together in a large bowl. Stir the mayonnaise and sugar together in a small bowl until the sugar is dissolved into the mayonnaise. Add to the shrimp mixture and gently stir until all ingredients are evenly coated. Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend. (Serves 12)