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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.
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.
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.
Baked Catfish Fillets with Horseradish Sauce:
This is from Mr. Catron of Ohio 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. It sounds good. 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. |
Fish Recipes