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Admin formally known as BBass
Posts: 11811
   
(67.167.171.245) | So...knowing there are a ton of recipes out there, I wanted to put together a thread just for fish recipes. Some may do crappie one way, cat and bass another. I'm still undecided what way I like. My favorite has been Flathead covered with my favorite spices and thrown on the grill. Let's hear them!
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TENNESSEE TRAILERS INC - Since 1947 - Custom Built Boat Trailers and the ONLY name to have behind you!
You never know how much is enough until you have had more than enough. |
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Dam Fish Whisperer
Posts: 6460
Location: Chattanooga
(66.18.59.131) | I just know one recipe... frighteningly simply -- crunch up Saltine crackers super fine by putting them in a sturdy baggie and smashing them.
Dip boneless fish filets in milk, drop in baggie and shake to coat them with crunched up Saltine crackers. No other seasoning necessary...
You can deep fry them or skillet fry them... but "If it ain't fried, it ain't fish!"  
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Richard Simms
Scenic City Fishing Charters, Inc.
http://www.ScenicCityFishing.com
Read my book, "An Outdoor State of Mind"
http://stores.lulu.com/rsimms |
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Extreme Veteran
Posts: 571
Location: Soddy Daisy, Tn
(174.252.184.152) | I quess I am probably a little old fashioned on this, but yellow self rising corn meal with a little salt and pepper used as a batter and deep fried is the way to go. Eat it while it is hot with hush puppies and cole slaw is as good as it gets.
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"Your source for hunting, fishing and outdoor information in the Tennessee Valley" |
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Veteran
Posts: 267
Location: Cleveland
(208.62.43.196) | Milk & egg dip, roll in corm meal then fry to a golden brown. You can really get the full flavor of the fish without a disguise. |
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Admin formally known as BBass
Posts: 11811
(67.167.171.245) | My mother In law cooks it this way and its not bad. I use it from time to time.
BIG BASS BATTER
(cooks.com)
3 lbs. of bass fillets cut into 2-inch wide strips
2 c. Aunt Jemima pancake mix
1 (12 oz.) can 7-UP
2 c. peanut oil
Pour oil into a heavy large frying pan and heat until oil bubbles. Meanwhile, in a large bowl take the pancake mix and slowly add enough 7-UP to make the batter into a soup-like consistency. Mixture should be thin.
Drop pieces of fish into the batter to coat Place battered fish into hot oil and fry until golden brown. Drain on paper towels.
Typically I fry all my fish the same way Chris does (FishnMagician) But I add a touch of garlic salt to the mix. I think Spurhunter got me doing that.
My hushpuppies are a simple batter I buy but add small bits of chopped onions.
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TENNESSEE TRAILERS INC - Since 1947 - Custom Built Boat Trailers and the ONLY name to have behind you!
You never know how much is enough until you have had more than enough. |
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Veteran
Posts: 242
Location: LaFayette Ga.
(68.60.24.145) | Fish tacos
Just cut the fish into about 1" peices and batter them any way you like then fry. We use flour tortillas fill with fish top with lettuce,tomatoes,cheese and tarter sauce. My wife makes homade tarter sauce its the best idk the recipe for that.
Edited by STOUTBASSIN 5/1/2012 7:25 PM
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Admin
Posts: 14752
Location: Cleveland, TN
(108.204.45.183) | While I love a good piece of fried as Magician posted, I LOVE, LOVE LOVE grilled fish. Some olive oil, salt pepper, garlic powder, some herbs, dill if you like, then onto a super HOT grill untill just starting to flake and man on amn thats good eating.
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* Contact me to purchase Foley Spoons
http://www.chattanoogafishingforum.com/forums/thread-view.asp?tid=6...
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Expert
Posts: 1422
Location: Harrison, TN
(98.249.99.38) | Broiled, stuffed red snapper. Red snapper filets filled with crab meat stuffing. A little season-all, and broil in the oven.
 (40735_1632521380381_1457051928_1652252_4265533_n.jpg)
Attachments
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 40735_1632521380381_1457051928_1652252_4265533_n.jpg (67KB - 60 downloads)
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Danny Mitchell
"We all live downstream"
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Admin formally known as BBass
Posts: 11811
(67.167.171.245) | That does sound good!
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TENNESSEE TRAILERS INC - Since 1947 - Custom Built Boat Trailers and the ONLY name to have behind you!
You never know how much is enough until you have had more than enough. |
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Elite Veteran
Posts: 1087
(66.18.47.194) | blackened mahi
king mack salad,
parchment paper grouper (or snapper) (aka Louisiana lagniappe recipe)
medium rare tuna steaks with a squeeze of lemon
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Washed Up Ex-Admin
Posts: 6422
Location: Big Cove, AL
(199.209.241.13) | My two favorite: Pan Seared: Smoking hot skillet w/ two tablespoons of coconut oil. Season fillets with blackening seasoning and sear them until just done. Do NOT OVERCOOK Pan Fried: 3/4 inch of coconut oil in pan til bubbles. Pat dry fillets and dip in buttermilk seasoned with sea salt, black pepper, and red pepper. Dredge in Zatirans Southern Style and toss straight in pan. Couple minutes on each side. DO NOT OVERCOOK. Those of y'all who haven't tried cooking with coconut oil are missing out. The stuff simply will not burn.
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1 John 4:19 |
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Admin formally known as BBass
Posts: 11811
(67.167.171.245) | I like balcked fish too but rarely ge to make it around here. Diane wont touch it. Coconut oil...Never tried that!
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TENNESSEE TRAILERS INC - Since 1947 - Custom Built Boat Trailers and the ONLY name to have behind you!
You never know how much is enough until you have had more than enough. |
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Senile Old Fart
Posts: 6168
Location: Cleveland, TN
(24.151.195.136) | I just tried a new mix called New Orleans Seasoned Fish Fry Mix. It's cornmeal based with a great flavor and a little bite (hotness) to it. Mary and I thought it was terrific last night on white bass. I used milk and an egg mixed before coating the fillets. Absolutely wonderful. Bought it in the grocery section of Wal-mart superstore.
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White w/green BayMaster center console and an old white 150 Johnson
Life is 10% what happens to me and 90% how I react to it |
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Admin
Posts: 14752
Location: Cleveland, TN
(108.204.45.183) | Eric, I have used that one before, and thought it was very good as well.
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* Contact me to purchase Foley Spoons
http://www.chattanoogafishingforum.com/forums/thread-view.asp?tid=6...
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Elite Veteran
Posts: 1023
Location: Lake Wylie, SC
(166.216.162.53) | 1 sleeve of Ritz crackers
1 packet of powdered ranch mix
White fish fillets or chunks
I put crackers and dry ranch in gallon baggie. Crush crackers with rolling pin. Melt butter and dip fish in butter. Drop fillets/ chunks in cracker bag.
Back @ 400 until done.
Good stuff |
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Extreme Veteran
Posts: 568
(198.51.179.254) | My favorite is Beer Battered Fish. Works well with bream, crappie and spots Mix 1 cup of yellow corn meal, 1/2 cup of all purpose flour, a little garlic powder, paprika salt and black pepper. Stir in 1 egg along with a 12 oz can of Budwieser until a thin batter is formed. Dip fillets in batter and deep fry until golden brown. |
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Expert
Posts: 4425
Location: Chattanooga, TN
(74.221.189.82) | Premix these spices ... Equal parts of Thyme, Oregano. Cumin. Roasted Paprika and if you want it hotter add ground Cayenne Pepper. (Equal parts of each). This doesn't take much but Lightly coat your boneless fillets and saturate with EVO. Preheat on your grill a cast-iron cooking pan and coated with EVO. Place fillets on the hot cast-iron and cook until the edges start to turn ... Flip only one time. The fish will not need but a couple minutes on the flipped side. Just enough to set the surface.
The Cumin will salt your fish plenty enough ... however if you prefer more salt add a pinch to suit your taste.
In addition There is a sauce I like on bitter flavored fish like Trout and Salmon.. Very simple Four parts of Real mayonnaise(Helmans) one part yellow mustard and one part Real-lemon juice from the bottle. Blend that and adjust parts to suit your taste. Lightly coat fish just prior to serving or add a spoon full along side your fish on the plate
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"We are in desperate need of New Drivers for the Original Software Operating System we call the Constitution." |
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Expert
Posts: 4425
Location: Chattanooga, TN
(74.221.189.82) | Liveliner - 5/20/2012 11:49 PM Premix these spices ... Equal parts of Thyme, Oregano. Cumin. Roasted Paprika and if you want it hotter add ground Cayenne Pepper. (Equal parts of each). This doesn't take much but Lightly coat your boneless fillets and saturate with EVO. Preheat on your grill a cast-iron cooking pan and coated with EVO. Place fillets on the hot cast-iron and cook until the edges start to turn ... Flip only one time. The fish will not need but a couple minutes on the flipped side. Just enough to set the surface. The Cumin will salt your fish plenty enough ... however if you prefer more salt add a pinch to suit your taste. In addition There is a sauce I like on bitter flavored fish like Trout and Salmon.. Very simple Four parts of Real mayonnaise(Helmans) one part yellow mustard and one part Real-lemon juice from the bottle. Blend that and adjust parts to suit your taste. Lightly coat fish just prior to serving or add a spoon full along side your fish on the plate On the above method ... for thicker steaks like salmon, the time for cooking after flipping may require a little more time. Do not forget The special "Liveliner's Slaw"
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"We are in desperate need of New Drivers for the Original Software Operating System we call the Constitution." |
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Expert
Posts: 4425
Location: Chattanooga, TN
(74.221.189.82) | http://www.chattanoogafishingforum.com/forums/thread-view.asp?tid=5...
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"We are in desperate need of New Drivers for the Original Software Operating System we call the Constitution." |
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Elite Veteran
Posts: 629
Location: Mc Donald, TN
(98.249.86.126) | Crappie and Bream: Slice into shrimp sized pieces and fry till firm. Season to taste after cooking.
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"You ought not to leave me alone on days like this. I can't even get drunk."
Texasville |
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Elite Veteran
Posts: 629
Location: Mc Donald, TN
(98.249.86.126) | Fresh Crappie and Bream: Small thin slices dredged (and eaten) raw through spiced up soy sauce. Used to eat this with a Japanese friend who married a GI after WWII and wound up here.
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"You ought not to leave me alone on days like this. I can't even get drunk."
Texasville |
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