Share your Favorite Fish Recipes & Cooking Methods

[pabassman]

Some of yesterdays bluegills turned into fish tacos. Now off to the river to play with the walleyes.

 

[Don]

Yummy.

 

[A-5]

Awesome

 

[Solitario Lupo]

I would have a bite.

 

[Don]

Panfish and peppers, eggs over easy.

 

[troutspinner]

Panfish and peppers, eggs over easy.

That warms my heart right there. Very nice.

 

[Solitario Lupo]

Eggs over easy with fish. That’s a new one for me.

 

[Melvinp]

Pan fried rainbow

 

[Melvinp]

Callico and Gill next

 

[Don]

Wife left on a late errand leaving me home alone to fend for myself.
Roasted Broccoli, bacon, Mararoni salad, bluegill sautéed in the bacon grease and butter. Drizzle of lemon. Wala

All this while sorting tackle.

 

[truecrimson]

My favorite fish recipe is "I'll have the super sampler please" at the Long John Silvers drive through

 

[Don]

Gosh youre the only person I ever met that has ordered there.

 

[Don]

Bluegill Chowder:
Hand full of broccoli
Half can of diced tomats
Two garlic cloves
Small onion
1/2 red bell pepper
Small carrot
We’re out of celery
Two cans of water
1/2 can of white beans
One piece of fried bacon, chopped
Four fillets( any panfish, these were Gill)
One teaspoon of salt
One teaspoon of chilli powder
One teaspoon of Cumin
One tablespoon of dried Rosemary
Handful of Barley

Simmer lightly till all is soft
Stir very lightly 2-3 times being careful not to bust up the fillets.

 

[troutspinner]

Bluegill Chowder:
Hand full of broccoli
Half can of diced tomats
Two garlic cloves
Small onion
1/2 red bell pepper
Small carrot
We’re out of celery
Two cans of water
1/2 can of white beans
One piece of fried bacon, chopped
Four fillets( any panfish, these were Gill)
One teaspoon of salt
One teaspoon of chilli powder
One teaspoon of Cumin
One tablespoon of dried Rosemary
Handful of Barley

Simmer lightly till all is soft
Stir very lightly 2-3 times being careful not to bust up the fillets.

That looks good! I’m taking this recipe and pretty much any protein will work too.

 

[Don]

It will.

 

[Don]

Our giant freezer quit last evening. Had to throw out allot of gills and beef. That which was still frozen we cooked into soups and barbecue to re-freeze at daughters house. I found two slabs of calico stilllightly frozen and recued them for breakfast.

 

[Don]

So simple. Beef stock, cilantro, onion, grated carrot, bit of salt and garlic. Bread is buttered only. So simple.

 

[Don]

Leftover red sauce with perch and Baked poe taters. Don’t normally like red sauce and fish but heavy doses of butter was the glue that held the meal together. That and the bagel seasonings.

 

[Don]

Never cared for older trout but to get nice heathy late season Stockies was a real treat. As mentioned they must look “Factory Built” for my crew to eat them. So I fillet them, skin them and brine them heavily wit 2 pts salt and 1 pt sugar, overnight. Next day they get 3 rinsings and soakings in fresh water. And then I freeze in a freezer bag with water to cover the meat. Yesterday I got out a test pack, thawed it, drenched it in lightly seasoned flower and deep fried them in vegetable oil. They were very yummy. Served with a side of bright mustard and Mayo.

 

[troutspinner]

Never cared for older trout but to get nice heathy late season Stockies was a real treat. As mentioned they must look “Factory Built” for my crew to eat them. So I fillet them, skin them and brine them heavily wit 2 pts salt and 1 pt sugar, overnight. Next day they get 3 rinsings and soakings in fresh water. And then I freeze in a freezer bag with water to cover the meat. Yesterday I got out a test pack, thawed it, drenched it in lightly seasoned flower and deep fried them in vegetable oil. They were very yummy. Served with a side of bright mustard and Mayo. View attachment 5418View attachment 5419View attachment 5420

Looks good. What type of trout were they? The color looks like brook.