What Recipe Do You Use For Cooking Fish ? 2024
lanzbass reply :
We like to bake ours in coals wrapped in tin foil with butter, salt , pepper, garlic and a squeeze of lemon 
Lendiesel22 reply :
take the fillets and run em through beaten egg, roll that is Italian break crumbs and let set up for 5 min. Fry in hot oil until golden.....MONEY!
Teal reply :
On 4/26/2014 at 12:09 AM, lanzbass said:We like to bake ours in coals wrapped in tin foil with butter, salt , pepper, garlic and a squeeze of lemon
Yup
hatrix reply :
Shore lunch for things like perch and stuff
Catt reply :
Zatarain's Seasoned Fish Fry, 2 Tablespoons Zatarain's Seasoning, one Cajun Propane Cooker, 1 1/2 gallons Peanut oil.
C'est Si Bon! (It's so good) 
frantzracing0 reply :
wrap in tin foil with a bit of butter, italian dressing, and lemmon and once in a while a bit of soy sauce and throw it right into the fire
BassWhole! reply :
On 4/26/2014 at 12:09 AM, lanzbass said:We like to bake ours in coals wrapped in tin foil with butter, salt , pepper, garlic and a squeeze of lemon
That will work. We cook them a bunch of ways. Different fish lend themselves to different recipes. Grilled, broiled, fried, steamed, its all good.
tcbass reply :
Dropped the fillets in an egg and then Shore Lunch and put in the Emeril Deep Fryer.
Amazing! Best fish ever.
ZhouNi reply :
if u guys are fan of Chinese food, here is how i would cook my fish
Jay Ell Gee reply :
On 4/26/2014 at 3:12 AM, Catt said:Zatarain's Seasoned Fish Fry, 2 Tablespoons Zatarain's Seasoning, one Cajun Propane Cooker, 1 1/2 gallons Peanut oil.
C'est Si Bon! (It's so good)
If you live in Louisiana, you probably won't know there is another way without cooking shows or fishing forums.
Yummy!
blongfishing reply :
Drop the fish in egg.
Then put them in flour.
Then put some old bay or seasoning on it.
Throw it in a pan of canola oil.
BAM!
phototex reply :
I like mine best basted with butter while grilled over charcoal and oak bark. Ambosia!
bigbill reply :
On 4/26/2014 at 12:09 AM, lanzbass said:We like to bake ours in coals wrapped in tin foil with butter, salt , pepper, garlic and a squeeze of lemon
I do catfish this way the minute there caught.
VAHunter reply :
For fried fish it's hard to beat a fillet that's tossed in flour/old bay, then dredged in an egg before tossing in a bag with Panko flakes. It's the lightest and crunchiest fried fish around - and the flakes really shed the oil well. We also enjoy baking and grilling larger fillets. For flounder I really like to lightly coat the fillet with mayo, then sprinkle on some old bay and cook at 350 until done. Easy and good.
lanzbass reply :
We will have to try that VAHunter
And many of the other ideas for cooking that have been coming in !
HeavyFisher reply :
You guys talking about all kinds of fish or just Bass? I always thought Bass tasted like dirt.
lanzbass reply :
On 4/29/2014 at 3:45 AM, HeavyFisher said:You guys talking about all kinds of fish or just Bass? I always thought Bass tasted like dirt.
I usually wash off all the dirt before cooking my Bass... lol
For all kinds of fish but some more recipe's for Bass would be great
I once heard of basing Bass in wine and dipping in butter...
RoLo reply :
If you like fish that tastes like chicken, you won't like this simple recipe: 
Roll the fillets in a plate of milk
Roll the fillets in a plate of seasoned breadcrumbs (omit heavy sauces & crankcase oil)
Pan fry for 3 min on 1st side, sprinkle with kosher salt & medium black pepper
Pan fry for 2 min on 2nd side - Bon appetit
Roger
gar-tracker reply :
On 4/29/2014 at 4:08 AM, lanzbass said:You guys talking about all kinds of fish or just Bass? I always thought Bass tasted like dirt.
Depends ion where they are caught. In Florida certain areas seem to give the fish slightly mineral taste but in most of the big lakes they are nice white mild meat.
I rarely eat any but when I do I soak them in milk a little while. Seems to take care of that, our lakes are very fertile.
Dip in Beating egg
Dredge them in Instant potato flakes
Fry lightly on each side in about 1/2 inch of oil.
This comes out so good if you place a fillet on the top of your head your tongue will beat your brains out trying to get at it.
BigKev77 reply :
salt&pepper
egg wash thinned with a little milk
rolled in a mix of yellow meal, flour, garlic powder, cayenne, salt
Will at times use mustard instead of egg wash and don't add salt to the meal. All depends on which way the wind is blowing.
Throw that in some grease and we call that larapin.
DelfiBoyz_One_and_Only reply :
Ok for bass or any white flakey fish.
Cup of milk,an egg, old bay or seasoning of choice wisked well.
house audrey seasoning (it's like a season salty flour) add a tsp baking powder into it.
back into wash then your fav bread crumbs or ritz crackers.
Fried or baked and booyah off the chain!
Wam, bam, thank you ma'am!
J-
Grizzn N Bassin reply :
Depends on the fish but for striper I love breeding and throwing some old bay and deep frying it. I,do,that with crappie, bass and striper.
Striper I will also broil it in alittle butter. Or add alittle ol bay to it
everythingthatswims reply :
The only time I ever keep bass is when one swallows the hook or if I'm camping at the river near my house, but when I do cook them, I dip the filets in egg and roll them in cornmeal seasoned with natures seasoning. I also do catfish, crappies, bluegill, and some trout that way. We recently discovered that smoked trout with cream cheese on crackers is the way to go!
A-Jay reply :
Classic Fish Foo Yong recipe
Ingredients
1 cup bean sprouts
1 medium onion, minced
1 clove garlic, minced
2 green onions, thinly sliced
1 cup cooked & flaked fish fillet
1 tablespoon cornstarch
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper, white
6 eggs, beaten
2 tablespoons oil, vegetable (canola or any other light-tasting oil)
Sauce Ingredients
2 tablespoons soy sauce
1 tablespoon Hua Tiao Chinese wine (or dry sherry)
1 tablespoon cornstarch
Cooking Directions
Stir Fry the main ingredients
1. Rinse bean sprouts in cold water.
2. Heat oil in a pan (or a wok if you have one) and add scallions, onion & sprouts. Stir fry using medium-high heat for about 45 seconds, or until vegetables are tender.
3. Add garlic and stir fry for another 15 seconds (don't burn the garlic).
4. Add cornstarch, soy sauce, cooked fish, salt & pepper. Mix well.
5. Remove to a dish & allow to cool.
Cook the eggs in batches to get a layering effect
6. In a pan, heat 2 tbsp oil & ladle in 1/3 of the eggs.
7. Add 1/3 of the stir-fried ingredients (from step 5)
8. Fry til golden on both sides.
9. Add another 1/3 of the eggs and 1/3 ot the stir fried ingredients (from step 5)
10. Fry til golden on both sides.
11. Add the last remaining 1/3 of the eggs and 1/3 ot the stir fried ingredients (from step 5)
12. Fry til golden on both sides.
Make the Sauce
13. To make the sauce: combine sauce ingredients in small pan, bring to boil.
14. Simmer gently til thickened.
Serves: 3-4
A-Jay
lanzbass reply :
On 5/1/2014 at 5:29 AM, A-Jay said:Classic Fish Foo Yong recipe
Ingredients
1 cup bean sprouts
1 medium onion, minced
1 clove garlic, minced
2 green onions, thinly sliced
1 cup cooked & flaked fish fillet
1 tablespoon cornstarch
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper, white
6 eggs, beaten
2 tablespoons oil, vegetable (canola or any other light-tasting oil)
Sauce Ingredients
2 tablespoons soy sauce
1 tablespoon Hua Tiao Chinese wine (or dry sherry)
1 tablespoon cornstarch
Cooking Directions
Stir Fry the main ingredients
1. Rinse bean sprouts in cold water.
2. Heat oil in a pan (or a wok if you have one) and add scallions, onion & sprouts. Stir fry using medium-high heat for about 45 seconds, or until vegetables are tender.
3. Add garlic and stir fry for another 15 seconds (don't burn the garlic).
4. Add cornstarch, soy sauce, cooked fish, salt & pepper. Mix well.
5. Remove to a dish & allow to cool.
Cook the eggs in batches to get a layering effect
6. In a pan, heat 2 tbsp oil & ladle in 1/3 of the eggs.
7. Add 1/3 of the stir-fried ingredients (from step 5)
8. Fry til golden on both sides.
9. Add another 1/3 of the eggs and 1/3 ot the stir fried ingredients (from step 5)
10. Fry til golden on both sides.
11. Add the last remaining 1/3 of the eggs and 1/3 ot the stir fried ingredients (from step 5)
12. Fry til golden on both sides.
Make the Sauce
13. To make the sauce: combine sauce ingredients in small pan, bring to boil.
14. Simmer gently til thickened.
Serves: 3-4
A-Jay
Now you got my stomach rumbling ...lol ...
Browns7213 reply :
On 4/30/2014 at 1:00 AM, RoLo said:If you like fish that tastes like chicken, you won't like this simple recipe:
Roll the fillets in a plate of milk
Roll the fillets in a plate of seasoned breadcrumbs (omit heavy sauces & crankcase oil)
Pan fry for 3 min on 1st side, sprinkle with kosher salt & medium black pepper
Pan fry for 2 min on 2nd side - Bon appetit
Roger
I do this,but I mix a ton of parmesan cheese into the bread crumbs which thickens the crust up a bit and gives it a nice flavor.
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