 |  | | | Thanks for visiting our recipe page! Each month a number of recipes will be entered under the following catagories. Just scroll down the list and enjoy. Bon Appetite! Your recipe catagories will include: Frying, Grilling, Oven Cooking, Paoching & Steaming, Stewing, Campfire Cooking, Smoking, and Pickling! | | | | | Potato & Onion Fried Bass | | 1 1/2 lbs. bass filets, skin removed, cut in half crosswise
1/4 tsp. pepper
1 1/2 cups instant potato buds or flakes
1 pkg. (1 oz.) dry onio soup mix
2 eggs, beaten
vegetable oil
Servings: 4 | | Sprinkle fillets evenly with pepper. In food processor or blender, combine potato buds and soup mix. Process until mixture is powdery. Place mixture in shallow dish. Place eggs in meduim mixing bowl. Dredge fillets first in potato mixture, then dip in eggs, and the dredge in potato mixture to coat.
In 12-inch skillet, heat 1/8 inch oil over medium heat. Add Fillets. fry for 3 1/2 to 5 1/2 minutes, or until golden brown, turning over once. Drain on paper-towel-lined plate.
Per Serving: Cal.493/Protein-37 g./Carb.-18 g./Fat-30g. | | | | This recipe is very simple & works well with any firm-flesh fish.
4 cups pretzels
2 eggs, beaten
1 can (5 oz.) evaporated milk
3 tbs. beer or club soda
2 1/4 lbs. sunfish, northern,or sustitute, fillets: 3 to 6 oz. each, skin removed
vegetable oil
lemon wedges
Servings: 6 | | Place pretzels in a food proccessor. Process until powdery, this also may be accomplished by crushing pretztels in a large food-storage bag and crush with a rolling pin. Place powdered prtezels in large plastic food storage bag. In medium mixing bowl, combine eggs, milk, and beer. (Try to refrain from drinking the beer at this point!) Dip fillets in egg mixture, place in pretzel powder bag,then shake to coat fillets.
In 12-inch skillet, heat 1/8 inch oil over meduim heat. Add fillets. Fry for 3 1/2 to 6 minutes, or until golden brown, turning over once. Drain on paper-towel-lined plate. Serve with lemon wedges.Cal:523 Protein:41g. Carb:32g. Fat:25g. Serves: 6 | | | | | Butterflied Barbicued Northern | | 1/4 cup tomato paste
2 tbs. water
1 tbs. fresh lime juice
1 tbs. Whorcestershire sauce
1 tbs. molasses
1 1/2 tsps. olive oil
1/2 tsp. salt
1/8 tsp. garlic powder
1 whole drawn northern pike: 3 1/2 to 4 1/2 lbs.
"Head and Tail Removed"
Servings: 6 | | Spray cooking grate with nonstick vegetable cooking spray. Prepare grill for medium direct heat. In small mixing bowl, combine sauce ingredients. Set sauce aside.
Butterfly fish: CUT from inside cavity along each side of backbone to release bone from flesh; do not cut through skin.Discard bone and spread out both sides of fish so it lies flat. Trim and discard belly meat. Remove rib bones.
Place fish skin-side-down on prepared cooking grate. Grill, covered for 5 minutes. Spread sauce evenly over fish. Grill, covered, for 6 to10 minutes, or until fish is firm and opaque and just begins to flake. Garnish with snipped fresh chives and lime slices, if desired. Per Serving: Cal.168/Protein-30g./Carb.-5g./Fat-2g.
| | | | 3/4 lb. walleye fillets (6 oz. ea.) skin removed
1 tbs. margarine or butter soften
4 thin red onion slices
4 thin lemon slices
2 tbs. sliced almonds
1/4 cup sliced green onions
1/8 tsp. salt
1/8 tsp. white or lemon pepper
Paprika
Serving: 2 | | Prepare grill for meduim direct heat. Coat a 18 x 20-inch of heavy duty aluminum foil with the butter. Sprinkle with 1 tbs. almonds and half the green onions. Arrange two slices of red onion and lemon over butter.Sprinkle with 1 tbs. almonds and hlf of the green onions. Arrange fillets in single layer over onions, lemon and almonds. Top with remaining red and green onions, lemon and and almonds. Sprinkle lightly with salt, pepper and paprika.
Fold long sides of foil together in locked folds. Fold and crimp shot ends: seal tightly. Place packet on cooking grate. Grill, covered, for 11 to 15 minutes, or until fish is firm and opaque and just begins to flake.
Cal: 257, Protein: 34 g., Carb: 5 g., Fat: 11g. | | | | | Yellow Perch Baked in Apples & Mustard | | 1/4 cup plus 2 tbs. margarine or butter, divided
3 medium red cooking apples:cored and cut into 1/4inch slices
1 1/2 labs. yellow perch: skin removed
1/3 cup Dijon mustard
1 tsp. sugar
2 cups white wine, divided
1 cup clam juice
1 tbs.sliced green onion
Creates 4 servings | | Heat oven to 350 degrees F. In 12-inch skillet, melt 3 tbs. butter over medium heat. Add apple slices. Cook for 6 to 8 minutes, or until lightly browned, stirring frequently. Remove from heat and set aside.
Spray 13x9-inch baking dish with nonstick cooking spray. Arrange fillets, slightly overlapping, in prepared dish. Spread mustard evenly over fillets. Sprinkle with sugar. Layer apple slices over and around fillets. Pour 1 cup wine and the clam juice over the fillets. Bake for 15 to 20 minutes, or until fish is firm and opaque and just begins to flake. Drain and reserve liquid from baking dish. Cover fish to keep warm. Set aside.
Meanwhile in skillet used in beginning, combine remaining 1 cup wine and the onion. Simmer over medium heat until liquid is reduced to 1 tablespoon. Remove from heat. Add reserved liquid to reduced liquid in skillet. Simmer mixture over medium heat until reduced by half. Add remaining 3 tablespoons butter to reduced mixture. Cook for 1 to 2 minutes, or until sauce is glossy and slightly thickened, stirring constantly. Pour sauce over fillets and apples. Serve with hot cooked rice or egg noodles, if desired.
PER SERVING: Cal.435/Protein-34g./Carb-29g./Fat-21g. | | | | 1 1/2 lbs. Norhtern Pike fillets (6 to 8 oz.ea.) skin removed
1 can (8oz.) tomato sauce
2 tsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. dried parslery flakes
1 tsp. Italian seasoning
1/4 tsp. seasoned salt
1/8 tsp. garlic powder
1 medium tomato, thinly sliced
1 small onion, thinly sliced
1 tbs. butter
1/2 cup shredded mozzarella cheese
Servings: 4 | | hotel review Selfoss Heat oven to 350 degrees F. Cut 18 x 22 sheet of heavy-duty aluminum foil. Grease center of foil with small amount of butter to prevent sticking. Arrange fillets, slightly overlapping, on foil. Set aside. In small mixing bowl, combine tomato sauce, juice, Worcestershire sauce, parsley flakes, Italian seasoning, salt and garlic powder. Spoon mixture evenly over fillets. Arrange tomato and onion slice evenly over fillets. Dot fillets with butter.
Fold long sides of foil in locked folds. Fold and crimp short ends: seal tightly. Place packet on large baking sheet. Bake for 30 to 35 minutes, or until fish is firm and opaque and just begins to flake. Open foil during last 10 minutes. Sprinkle with cheese. Return to oven, uncovered, to melt cheese and slightly brown the toppings.
Cal: 246, Protein: 37 g., Carb: 8 g., Fat 7g. | | | | | Poached Panfish with Lemon Chive Sauce | | 2 cups water
1 bay leaf
1/4 tsp. salt
2 tbs.lemon juice
1 1/2 lbs. perch, bluegill, sunfish, or crappie: skin removed
SAUCE
1/3 cup butter
3 tbs. snipped fresh chives
1/2 tsp. grated lemon peel
1/4 tsp. salt
1/8 tsp. pepper
Serving: 4
| | In 10-inch skillet, combine water, bay leaf, 1/4 tsp. salt and the lemon juice. Bring to a boil over medium-high heat. Add fillets. Reduce heat to low. Simmer, covered, for 3 to 5 minutes, or until fish is firm and opaque and just begins to flake. Drain and discard poaching liquid. Cover fish to keep warm. Set aside.
In 8-inch skillet, melt butter over medium heat. Add remaining sauce indgredients. Cook for 2 to 3 minutes, or until mixture is hot, stirring constantly. Serve sauce over fish.
PER SERVING: Cal-292/Protein-33g./Carb.-1g./Fat-17g. | | | | Note: This fish is also good served warm with tartar sauce. When warm, it tastes remarkably like lobster!
12 cups water
2 tbs. salt
2 slices lemon
1 lb. yellow perch fillets ( 2 to 3 oz. ea.) skin removed cut into 3 x 1/2-inch strips
Crushed ice
Seafood cocktail suace
Serving: 6 | | In 6-quart Dutch oven or stockpot, combine water, salt and lemon. Bring to a boil over high heat. Reduce heat to medium. Add perch strips. Cook, uncovered, for 3 to 4 minutes, or until fish is firm and opaque and just begins to curl up. Note:add fish slowly, never letting the water to stop simmering. Lift fish strips from poching liquid and plunge immedeately into ice water. Leave fish in ice water until completely cooled. Serve fish strips on bed of crushed ice with cocktail sauce.
Cal: 69, Protien: 15 g., Carb: 0, Fat: 1g. | | | | | | 2 tbs. olive oil
1/2 cup sliced green onions
1/2 cup chopped red or green pepper
2 cans (28 oz. ea.) whole tomatoes, undrained and cut up
1/2 cup water
2 tsp. sugar
1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 to 1/4 tsp. cayenne
1 1/2 lbs. walley: skin removed, cut into 1 1/2 inch pieces
1 can(15 1/2oz.) dark red kidney beans, rinsed & drained
1 pkg. (9 oz.) frozen Italian or cut green beans
1 cup uncooked rotini
Servings: 6 to 8 | | In 6-quart Dutch oven or stockpot, heat oil over medium-high heat. Add onions and chopped pepper. Cook for 3 to 5 minutes, or until vegetables are tender, stirring constantly.
Stir in tomatoes, water, sugar, Italian seasoning, salt, garlic powder, and cayene. Bring to a boil. Reduce heat to low. Simmer for 5 minutes.
Stir in remaioning ingredients. Return mixture to a boil over medium-high heat. Reduce heat to low. Simmer for 15 to 20 minutes, or until fish is firm and opaque and just begins to flake, stirring occoasionally.
PER SERVING: Cal.-242/Protein-21g./Carb.-29g./Fat-5g. | | | | 1/3 cup shortening
1/4 cup all-purpose flour
1 can (28 oz.) whole tomatoes,undrained & cut up
1 cup chopped onions
1 cup sliced green onions
1 cup water
1/2 cup chopped green pepper
1/2 cup chopped celery
1 tbs. Whorcestershire sauce
2 cloves garlic, minced
1 tsp. hot pepper sauce
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayene
1 1/2 to 2 lbs. steamed peeled crayfish tails
Serves: 4 to 6 | | In a 6qt. Dutch oven or stockpot, melt shortening over medium heat. Add flour. Cook for 5 to 8 minuters, stirring constantly, until dark golden brown. Remove from heat.
Add remaining ingredients, except crayfish. Bring to a boil. Reduce heat to low. Simmer, covered for 30 minutes. Add crayfish. Cook for 4 to 6 minutes, or until mixture is hot. Serve over hot cooked rice, if desired!
Cal.: 317 Protein: 34g. Carb.: 14g. Fat: 14g. | | | | | | 1 Whole drawn lake trout (1 1/2 to 2 1/2lbs):head removed
3 Roma tomatoes, seeded and chopped (3/4 cup)
1/3 cup sliced green onions
1/2 cup thinly sliced celery
1/3 cup snipped fresh parsley
3 tbs. snipped fresh cilantro leaves
1 jalapeno pepper, seeded and minced (2tbs.)
1 tbs. snipped fresh basil leaves
1 tsp. salt
1/2 tsp. white pepper
SERVING: 3 to 4 | | Build a campfire and allow it to burn down to glowing coals. Cut two 30x18-inch sheets of heavy-duty foil. Place trout in center of 1 sheet. In meduim mixing bowl, combine remaining ingredients. Stuff cavity of fish with vegetable mixture, spreading any excess mixture on top of fish.
Fold long sides of foil together in locked folds. Fold and crimp short ends; seal tightly. Place packet seam-side-down on second sheet of foil. Fold as directed above. Place packet on cooking grate over campfire. Cook for 10 minutes. Turn packet over. Cook for 5 to 10 minutes longer, or until fish begins to flake when fork is inserted at backbone in thickest part of fish.
PER SERVING: Cal.-238/Protein-32g./Carb.-4g./Fat-10g. | | | | 1 tsb. butter
6 whole drawn bullheads (4 to 6 oz.ea.) skin & heads removed
8 oz. fresh mushrooms, sliced (2cups)
2/3 cup dry white wine
1/4 cup chopped onion
1 tsb. plus 1 1/2 tsp.dried parsley flakes
1 tsb. plus 1 1/2 tsp. fresh lemon juice
2 tsb. vegetable oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. dried thyme leaves
Serving: 3
| | Allow campfire to burn down to glowing coals. Cut six 18x14-inch sheets of heavy-duty foil. Spread 1/2 teaspoon of butter on each sheet of foil. Place 1 bullhead in center of each sheet. Turn up edges slightly. In medium mixing bowl, combine remaining ingredients. Spread heaping 1/3 cup of mixture evenly over each fish.
Fold long sides of foil together in locked folds. Fold and crimp short ends; seal tightly. Place packet on cooking grate over campfire. Cook for 9 minutes. Turn packets over. Cook 5 to 9 minutes longer, or until fish begins to flake when fork is inserted at backbone in thickest part of fish.
Cal.: 288 Protein: 20g. Carb.: 5g. Fat: 17g. | | | | | | Note: This is my own recipe, I feel the honey instead of brown sugar, along with my other ingredient adjustments makes a real difference! Joseph Biel, president of Pro Image Dist., Co.
Marinade:
2 cups white cooking wine
1 cup water
2 cups soy sauce
1 1/2 cups Worchestersire Sauce
1 cup barbicue suace (hot & spicy)
3/4 cup salt (kosher or pickling) not iodized
1/2 cup honey: heat honey in the white wine so it will dissolve
1/8 cup hot suace (tobassco)
1 tbs. garlic powder
Mix all ingredients making sure salt & honey dissolve | | Cut salmon into desired size, noting they shrink in the smoking process. While cutting up salmon, trim all excess fat from the pieces, including the dark lateral line, this will give the fish a much cleaner taste.
Marinade fish overnight in a glass dish (never in metal pan), mixing occasionally so all pieces are covered evenly. In morning remove fish from marinade and allow to air dry until tacky. Again, never use any metal tray or dishes. Usually one hour is sufficient
Helpful Hint: If you marinade the fish in evenly devided sealed ziplock freezer bags with all the air removed from the bags; this will enhance the flavor as well as keep the ordor of the marinade in your refrigerator to a minimum!
Wood Flavorings: I use hickory and apple most of the time, but don't be afraid to experiment! Oak, pecan, alder,cherry, and mesquite are wonderful substitutes! Smoke until desired texture is achieved, turning once to keep both sides equally dry. This time will vary tremendously on the smoker you use. I use the Brinkman Electric/3hours. Smaller less efficient smokers could take up to 10 hours.
five star hotel in LiegeTIP: Soak wood chips in water or your favorite wine befor using. They will smoke longer enhancing the flavor of the fish! | | | | "Not only do they taste good. The built-in tooth pick makes them easy to eat!"
1 whole drawn carp (12 lbs.) head removed
8 cups water
1/2 cup canning or pickling salt (never iodized salt)
1 small onion, thinly sliced
Servings: 4 to 6 | | FILLET the fish, removing skin is recommended but optional; cut the rib section away from the upper meaty portion which can be used for future use. Trim all belly meat away from the ribs and discard the belly meat.
In 5 qt. glass container, combine water and salt. Stir until salt is dissolved. Add ribs to brine. Cover and refrigerate 12 hours or overnight.
Drain and discard brine from ribs. Rinse with water. Pat dry with paper towels. Arrange ribs on cooling racks.
Spread onions slices evenly over each rib portion. Air dry for 1 hour or until ribs are shiny and dry.
Preheat your smoker for 20 minutes. Arrange ribs on rack sprayed with non-stick vegetable oil. Leave atleast a 1/2 inch space in between each rib for even drying & smoking consistency.
Smoke fish to desired texture and dryness. This will be according to the smoker's manufacture or personal taste. I personally like to dry oily fish beyond recommended time to give the fish an almost jerky texture. Experiment with different time intervals.
Helpful Hint: Soak your wood chips for an hour before putting them in your smoker, this will intensify the smoke and make the chips last longer! Hickory, Apple, Oak, Alder, & Mesquite are some of my favorite smoking flavors. Add a little white cooking wine to the water you are soaking your wood chips in for an interesting twist to your flavors!Remove ribs from smoker and allow to cool. Cut in between rib bones for serving size peices. Wrap losely and store in refrigerator no longer than two weeks. | | | | | Tip For Using Any Uncooked Fish For Pickling: Fresh fish should be frozen for atleast 48 hours at zero degrees F. before pickling. This is in case the fish contains tapeworms. Although this is seldom a problem, an is usually related to fish from Canada. It is a good idea to take this precuation. | | | | 6 lbs. northern pike
2 gals. water, divided
3 1/2 cups canning kosher or pickling salt
11 cups distilled white vinegar, divided
1 large onion, thinly sliced
4 1/2 cups sugar
2 tbs. mustard seed
6 bay leaves
3 tsps. whole cloves
1 to 2 tbs. whole black,red, or green, peppercorns
Makes: 4 qrts & 1 pt. | | Freeze fish as recommended at zero degress F. for 48 hrs.
Defrost and cut into 1 to 2 inch peices. Set aside. In large glass mixing bowl, combine 1 gallon water and 1 cup salt. Stir until salt is dissovled. Soak for 1 hour. Drain & discard brine.
ERROR MSGRinse bowl, combine 1 gallon water & 2 1/2 cups salt. Stir until disolved. Add fish. Cover with plastic wrap. Refrigerate for 12 hours. Drain & discard brine. Rinse fish with cold water until rinse water is clear. In same bowl, pour 5 cups vinegar over fish. Cover with plastic wrap. Refrigerate 2 days. Drain & discard brine.
In the 4 qrt. and 1 pt. jars, loosely layer fish and onion. Cover and chill. In 4 qaurt non-reactive sauce pan, (glass) is best, combine remaining 6 cups vinegar and remainig ingredeients.Bring mixture to a boil over medium high heat. Boil for 5 minutes. Cool completely. Pour pickling liquid over fish to cover. Seal jars, using two-part sealing lids. Refrigerate 2 to 3 days before serving. Store in refrigerator no longer than 4 weeks. | | | | 3 1/2 lbs. any freshwater fish fillets (4 to 6oz.ea.) skin removed
1 medium onion, thinly sliced
5 small whole dried hot chilies
2 cups distilled white vinegar
1 cup sugar
3/4 cup rose wine
1/4 cup canning or pickling salt (never iodized salt)
1 tbs. mixed pickling spices
Makes: 2 qts. and 1 pt. | | Freeze fish at zero degrees F. for 48 hrs. See Footnote below Pickling Title.
Cut fish into 1 to 2-inch peices. In 2 qt. jars and 1 pt. jar, losely layer fish, onion and chilies. Cover and chill.
In 2qt. non-reactive saucepan (glass) combine remaining ingredients. Bring mixture to a boil over medium heat, stirring constantly until sugar is dissolved. Remove from heat. Cool completely. Pour pickling liquid over fish to cover. Seal jars, using two-part sealing lids. Refrigerate 10 days before serving. Store in refrigerator no longer than 4 weeks. | | | Presure Cooked Canned Fish | | Enough Fish To Fill The Amount Of Pint Jars You Choose
Note: This recipe is excellent for Salmon or Trout! Also try such speices as bass, pike, & suckers! There is no need to remove the bones if you decide to steak out your fish! They will soften in the pressure cooking process, while partially disolving from the added tomatoe sauce & vinegar.
Note: When filling the pint jars, leave a 1/2 inch space at the top of the jar for expansion and the juices that will develope!
Other Ingredients:
1 tsp.- pickling salt per pint jar
1 tbs.- tomatoe sauce per pint jar
1/2 tsp.- white vinegar per pint jar
After all indgredients are in jars, proceed with your normal canning techniques. Cook at 10 pounds pressure for 90 minutes!
You will be pleasently surprise with the light fresh taste of this recipe. | |
Main Page For more information:
Pro Image Dist. Co.
6425 Isles Rd.
PO Box 459
Brown City, MI 48416 US
Email: product-info@ezfishin.com
(810) 346-3660
1-877-788-3660
Fax: (810) 346-4072
© Copyright 2002 Pro Image Dist., Co. All Rights Reserved.
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