Fish recipes/preparation

[FishMcFisherson]

My whole life, I haven't really been a big fan of eating fish. I'm hoping that with some tips on preparing and cooking different types of fish different ways, I can start to enjoy my catch.

Any recipes for trout, white bass, catfish, or walleye would be much appreciated. If you'd like, you can send me a personal message, but I think others might like to hear some different recipes as well. Also, If anyone else would like to hear about recipes for other types of fish, feel free to add them to the comments.

Thanks in advance
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[MarineSpear]

You may want to try frying catfish with a crushed Graham cracker "breading" I usually slice the fillets into small nuggets. They seem to cook better and taste better like that. Just fry them like regular catfish.

I'd suggest doing a test batch first. As I love the taste along with others in my family but my girlfriend is not a fan. Good luck!
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[ProfessorChaos]

I have no problem sharing my recipes.
Trout: wrap in foil, add 2 quarters of a lemon- one in the fish 1 out. Season generously with season all- mostly outside the fish, some inside. Lemon pepper, same application as season all. Sprinkle of garlic salt and regular salt and pepper- even lighter. Wrap in 1-2 pieces of bacon. Nice slab of butter outside the fish, smaller piece inside.
Bake @ 350 until flaky, usually 20-30 minutes. Or grill it til flaky. Then squirt some more fresh lemon on the fish before eating it. Just make sure it's not mushy and you'll be good. Bones should all pull right out by gripping the spine and pulling after cooking.
I know it sounds like a lot of seasoning, but if you don't over do it then you'll be a happy camper.
As for other fish that are normally fried. We've used that Zataran's powder in the Cajun flavor for a "breading" in the past and it's never disappointed- perch, catfish, large mouth, stripers, basically any type of fish we've filleted. I'm betting the walleye would be good that way.
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[LOAH]

This is somewhat of an all-purpose fish recipes. It works on trout and salmon very well, but is geared more for the white fleshed fish:

Fillet fish, making sure all bones are removed.

Whip up an egg or two in a bowl, with a fork or whisk.

Get a plate and cover with a layer or grated Parmesan cheese (or a gallon sized baggie - a Parm/bread crumb mix also works).

Dip fillet in egg wash, covering all surfaces.

Place fillet onto crumbled Parm and roll or shake to completely coat fillet. The egg wash will hold the crumbs on.

Place fillet into pan with hot oil.

Simple and delicious. People that dislike a fishy taste have tried and enjoyed this preparation of trout and salmon.
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[CoyoteSpinner]

Simple enuf question, but prone to a plethora of complex answers . . .

generalize?

Cooking Methods:
Pan Fried
Deep Fried
Baked
Grilled
Smoked
other . . .

Spicing Methods:
For me - depends on the fish. Strong flavored fish stand up to - - - strong flavors. Light, simple, plain flavored fish- need less "enhancement" - simple is good.

So I'd say the Trout/Salmon - Catfish - bigger Sea fish - more spice, more 'treatment'. Nothing like a salt-sweet-brine then smoking a Salmon.

I think typically - the cooking pairs with spicing, more needs more. The white-fish, panfish like Bluegill, Perch, Crappie - I'd add the Bass and Walleye - do well with less, and quicker. Light flaky white flesh.
Spice - simple salt, pepper, lemon pepper, garlic, onion, whatever. But not too much.

While the Catfish, Salmon, others - can take a longer baking, or grilling, smoking too - generally don't smoke the light fish, but I'll try anything.
Spice- same simple spices, plus - start digging into the cajun, creole, blackening - but one difference is the balance of salt-sweet. I like brown sugar, or some rough sugar.

Wonder when TD's putting out a recipe 'book' collection?

[SkunkedAgain]

For trout & salmon I smokem. Brine over night in 1 part salt 2 parts brown sugar and 3 parts water then I add some garlic powder but not too much it can over power them. I smoke in alder wood and they come out very tasty.
For lighter fish white meat I do an egg and milk mix dip the fillets then throw them in a zip lock full of cheese it or goldfish cracker crumbs. Coat well. Chuck them on a cookie sheet greased. Bake in the oven on 425 till done and flaky. This one even nonfish eaters will love. Later J
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