Fish Recipes
Backed Trout Fillets (From Acel Leach,
Ireland)
1 pound trout fillets
1 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1/2 teaspoon salt
Paprika
Place fish in a greased shallow 3-qt.
baking dish. In a small bowl, combine the sour cream, Parmesan cheese, lemon
juice, onion and salt; spread over fish. Sprinkle with paprika. Bake,
uncovered, at 350 degrees F for 20-25 minutes or until fish flakes easily with
a fork.
Everyday Bluegills (Courtesy of the Ohio Division of Natural Resources)
20 bluegill fillets
1/2 cup catsup
1/2 cup 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 degrees. 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 3 1/2 minutes on each side. Continue cooking more fillets. Serve hot with a dipping sauce of the catsup and horseradish. Bluegills may be served as an appetizer or entré.
20 bluegill fillets
1/2 cup catsup
1/2 cup 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 degrees. 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 3 1/2 minutes on each side. Continue cooking more fillets. Serve hot with a dipping sauce of the catsup and horseradish. Bluegills may be served as an appetizer or entré.
Cajun Fried Walleye or Bass (Courtesy of the Ohio Division of Natural Resources)
1/2 cup Bisquick
1/4 cup milk
1 egg
1 cup cornmeal
2 tsp. Cajun seasoning
1/4 tsp. salt
1 1/2 pounds 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 filets 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.
1/4 cup milk
1 egg
1 cup cornmeal
2 tsp. Cajun seasoning
1/4 tsp. salt
1 1/2 pounds 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 filets 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.
Everyday Sunfish (Courtesy of the Ohio Division of Natural
Resources)
20 bluegill (or other sunfish) fillets
1/2 cup milk
1 egg
commercial breading (Drakes, Frying Magic or other)
peanut oil
1/2 cup catsup
1 heaping tablespoon horseradish
Lightly beat the egg and mix with milk. Soak the bluegill fillets in milk/egg mixture while preparing breading and oil. Pour 1/8 inch oil in an electric skillet and heat to 375 degrees. Place breading mixture in a one-gallon food storage bag. Add 6 to 8 fillets, close the top of the bag, and shake until fillets are evenly covered. Drop the coated fillets in hot oil and cook 2 - 3 minutes on each side. Serve hot with a dipping sauce made by mixing the catsup and horseradish. These make a great appetizer or entree.
1/2 cup milk
1 egg
commercial breading (Drakes, Frying Magic or other)
peanut oil
1/2 cup catsup
1 heaping tablespoon horseradish
Lightly beat the egg and mix with milk. Soak the bluegill fillets in milk/egg mixture while preparing breading and oil. Pour 1/8 inch oil in an electric skillet and heat to 375 degrees. Place breading mixture in a one-gallon food storage bag. Add 6 to 8 fillets, close the top of the bag, and shake until fillets are evenly covered. Drop the coated fillets in hot oil and cook 2 - 3 minutes on each side. Serve hot with a dipping sauce made by mixing the catsup and horseradish. These make a great appetizer or entree.
Baked Catfish Fillets with Horseradish Sauce
1 1/2 lb catfish fillets, 2 egg whites, 1 tb grated onion, 1/4 ts dry mustard, 2 tb butter or margarine, 1 c milk, 1 tb lemon juice, 2 tb sour cream, 1 clove garlic, 1/4 ts white pepper, 2 tb flour, 4 ts prepared horseradish. Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375°F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, horseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish.
Baked Fish with Vegetables (This was submitted by JoAnne Merrill)
1/4 teaspoon black pepper--freshly ground, 3/4 cup chopped tomatoes, 3 tablespoons dry sherry--optional, 1 pound flounder fillets--*see note, 1/4 cup grated Parmesan cheese, 1 cup green peppers--sliced, 1/2 teaspoon ground basil, 1 dash hot pepper sauce, 1 tablespoon lemon juice, 1 cup onions--sliced, 1/2 teaspoon salt, 1 tablespoon vegetable oil, 3 cups zucchini--sliced. * Use any firm-fleshed fish, such as cod or flounder, cut into serving-sized pieces. Place fillets in a layer in greased 9-inch baking dish. Sauté onion, zucchini and green pepper in oil until crisp-tender; spoon over fillets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over fillets. Bake, uncovered, in preheated 350-degree oven for 25-30 minutes. Remove vegetables and fish to heated platter. Sprinkle with Parmesan cheese. Serve over rice. Pour pan juices over fish and vegetables if desired. Estimated cooking time=45 minutes.
Onion Baked Fish Fillets
This was submitted by someone from The Marine Advisory Service, Texas A&M University. You will need 2 pounds skinless fish fillets, 1/2 teaspoon salt, 1 cup plain yogurt, 1 cup "light" mayonnaise, 1 package (1.6 ounces) original ranch salad dressing mix, 1 can (2.8 ounces) french fried onions, crushed. Cut fillets into serving-size portions. Sprinkle with salt. Combine yogurt, mayonnaise, and salad dressing mix. Dip fish into 1 cup of the mixture, then roll in crushed onions. Place fish on a well-greased baking pan. Bake at 350 degrees for 10 minutes per inch of fish thickness or until fish is opaque. Serve with remaining dressing if desired. Makes 6 servings.
1 1/2 lb catfish fillets, 2 egg whites, 1 tb grated onion, 1/4 ts dry mustard, 2 tb butter or margarine, 1 c milk, 1 tb lemon juice, 2 tb sour cream, 1 clove garlic, 1/4 ts white pepper, 2 tb flour, 4 ts prepared horseradish. Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375°F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, horseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish.
Baked Fish with Vegetables (This was submitted by JoAnne Merrill)
1/4 teaspoon black pepper--freshly ground, 3/4 cup chopped tomatoes, 3 tablespoons dry sherry--optional, 1 pound flounder fillets--*see note, 1/4 cup grated Parmesan cheese, 1 cup green peppers--sliced, 1/2 teaspoon ground basil, 1 dash hot pepper sauce, 1 tablespoon lemon juice, 1 cup onions--sliced, 1/2 teaspoon salt, 1 tablespoon vegetable oil, 3 cups zucchini--sliced. * Use any firm-fleshed fish, such as cod or flounder, cut into serving-sized pieces. Place fillets in a layer in greased 9-inch baking dish. Sauté onion, zucchini and green pepper in oil until crisp-tender; spoon over fillets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over fillets. Bake, uncovered, in preheated 350-degree oven for 25-30 minutes. Remove vegetables and fish to heated platter. Sprinkle with Parmesan cheese. Serve over rice. Pour pan juices over fish and vegetables if desired. Estimated cooking time=45 minutes.
Onion Baked Fish Fillets
This was submitted by someone from The Marine Advisory Service, Texas A&M University. You will need 2 pounds skinless fish fillets, 1/2 teaspoon salt, 1 cup plain yogurt, 1 cup "light" mayonnaise, 1 package (1.6 ounces) original ranch salad dressing mix, 1 can (2.8 ounces) french fried onions, crushed. Cut fillets into serving-size portions. Sprinkle with salt. Combine yogurt, mayonnaise, and salad dressing mix. Dip fish into 1 cup of the mixture, then roll in crushed onions. Place fish on a well-greased baking pan. Bake at 350 degrees for 10 minutes per inch of fish thickness or until fish is opaque. Serve with remaining dressing if desired. Makes 6 servings.
Bacon Wrapped Catfish (Courtesy of Ralph M)
2 6-oz. catfish filets
Salt & pepper to taste
2/3 c. chopped onion
2 T. minced fresh parsley
1 T. minced fresh cilantro
1 T. minced fresh thyme
8 bacon slices
Preheat broiler. Season catfish with salt and pepper. Combine onion with parsley, cilantro and thyme in small bowl. Arrange bacon in overlapping slices vertically down the center of a baking sheet. Place 1 filet crosswise atop bacon. Spread with onion mixture. Top with second filet. Fold bacon slices over fish to enclose completely Holding hand on seam, turn fish over, seam side down. Broil until bacon is brown and crisp, about 8 minutes. Turn fish over with large spatula and continue to broil 8 more minutes. Remove bacon. Transfer fish to platter to serve.
2 6-oz. catfish filets
Salt & pepper to taste
2/3 c. chopped onion
2 T. minced fresh parsley
1 T. minced fresh cilantro
1 T. minced fresh thyme
8 bacon slices
Preheat broiler. Season catfish with salt and pepper. Combine onion with parsley, cilantro and thyme in small bowl. Arrange bacon in overlapping slices vertically down the center of a baking sheet. Place 1 filet crosswise atop bacon. Spread with onion mixture. Top with second filet. Fold bacon slices over fish to enclose completely Holding hand on seam, turn fish over, seam side down. Broil until bacon is brown and crisp, about 8 minutes. Turn fish over with large spatula and continue to broil 8 more minutes. Remove bacon. Transfer fish to platter to serve.
Rolled Fillets Of Bass Baked Recipe (Anonymous)
Remove the flesh from the bass in two fillets.
Put the fillets in a dish, squeeze over them the juice of half a lemon, put slices of onion between, and set them aside in a cool place until ready to cook.
Then roll the fillets, separately and loosely; into turban shapes, put bits of salt pork over them, and set to cook in a hot oven.
After four or five minutes baste with salt pork fat and reduce the heat.
Let cook about twenty minutes, basting five times.
Leave two tablespoons of the fat in the pan after the fish has been taken out; add to this two tablespoons of flour and one-fourth a teaspoon, each, of salt and pepper, and cook until frothy, then add a cup of broth made from the bones, bits of onion, parsley and a few slices of carrot, and cook until boiling.
Add two tablespoons of capers or fine-chopped cucumber pickles.
Serve in a fish boat or bowl.
Put the fillets in a dish, squeeze over them the juice of half a lemon, put slices of onion between, and set them aside in a cool place until ready to cook.
Then roll the fillets, separately and loosely; into turban shapes, put bits of salt pork over them, and set to cook in a hot oven.
After four or five minutes baste with salt pork fat and reduce the heat.
Let cook about twenty minutes, basting five times.
Leave two tablespoons of the fat in the pan after the fish has been taken out; add to this two tablespoons of flour and one-fourth a teaspoon, each, of salt and pepper, and cook until frothy, then add a cup of broth made from the bones, bits of onion, parsley and a few slices of carrot, and cook until boiling.
Add two tablespoons of capers or fine-chopped cucumber pickles.
Serve in a fish boat or bowl.