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Recipe of the week

Table of contents:

Pike Cakes  

Mississippi Pike  

Steelhead stuffed with shrimp  

Baked Trout with fennel  

Carp  

Blackened Catfish Fillets  

Crispy Fish

Deep- fried Pretzeled Fish 

Fish Creole

 

 

 

Fish Creole

 

The wonderful thing about fish is that you can do so many 

things with it. This recipe can be made as hot as you like, but

the hotter the flavor, the less you will taste the fish. 

 

 

Ingredients 1 pound of fresh or frozen (thawed) fish fillets, 1/2 cup of chopped onion, 1/2 cup of chopped green pepper, 1/4 cup of chopped red pepper, 1 garlic clove, minced, 1/4 cup of butter, 1 16-ounce can of stewed tomatoes, chopped 1 tblsp of dried parsley flakes, 1 tblsp of instant chicken bouillon granules, 1/4 tsp of hot pepper sauce, 1 tblsp of cornstarch, 1 tblsp of cold water.

Cut fish into 1-inch pieces. In a 10-inch skillet, cook onions, peppers,

 and garlic in butter until tender, but not browned. Add undrained

 tomatoes, parsley, bouillon, and pepper sauce. Simmer uncovered 

for 10 minutes.  

Stir together cornstarch and water. Add to tomato mixture. Cook 

and stir until thick and bubbly. Add fish, stir into mixture. Return

 to boiling, then reduce heat and simmer covered for about 5

 minutes or until fish flakes easily with a fork. Serve over rice.

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Pike  Cakes

4 pounds chopped Pike meat
5 potatoes, peeled, boiled and mashed
6 green onions, chopped
1 large onion, chopped
1/2 green pepper, diced
3 cloves garlic, minced
2 eggs, beaten
1/4 teaspoon tabasco sauce
1 tablespoon salt
1 teaspoon black pepper
1 cup flour
1/4 cup cooking oil

Mix ingredients well and pat into cakes.
Dip the cakes into flour, and fry in hot oil until brown.
Serves 8 to 12.

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Mississippi Pike

1 slab of Pike meat 6" wide, 8-10" long, 3/4" thick
1 15oz bottle ketchup
1/4 cup hot sauce
1/2 cup chopped celery
1 onion, chopped
4 tablespoons soy sauce
1/2 cup chopped green onions
1 tablespoon salt
2 Teaspoons black pepper
2 Cups water
1 Lemon

Mix all ingredients except the meat and lemon in a large, shallow glass baking dish.
Add the meat, cover and marinate overnight in the refrigerator.
The next day, stir it up and place in a 400° oven for about 1 hour.
Check twice during cooking and rake the juice over the meat.
Squeeze lemon juice on the fish before serving.

Steelhead stuffed with shrimp

Substitute Salmon or your favorite fish.

1- 8 to 10lb fish.

Soy Sauce, Tabasco, Salt & Pepper

2 Cups poultry stuffing

1 Cup cooked shrimp

Several lemons

3 Tbsp chicken stock

3 Tbsp chilled Chablis

Rub the cavity with Soy Sauce and a few drops of Tabasco. Lightly salt & pepper the outside. Mix the stuffing with the cooked shrimp and add the juice of 1/2 lemon.

Moisten the stuffing with equal parts of the chicken stock  and wine so that it holds together but is not too mushy. Place the fish on its side on heavy duty foil, large enough to completely wrap the fish.

Fill the cavity with stuffing, packing in as much as you can. Wrap the foil around the fish, sealing at the edges with double folds.

Bake the steelhead in a 350 degree oven or place it on the barbecue grill. It is cooked when you can feel the fish indent- usually about 30 minutes.

Remove the foil, move the stuffing to a separate serving plate and garnish the fish with lemon wedges.

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Carp

Carp recipes are common.  My uncle reminded me how to cook roasted planked carp.  Scale and gut a carp.  Nail it to a plank.  Roast over an open fire until the meat flakes.  Throw away the carp and eat the plank.  Onions and bell pepper may be added.  There is also a recipe for baked carp.  Scale and gut the carp and split into two halves.  Place a brick between the two halves, cover with bell pepper, onion and salt and wrap in tin foil  Bake in an oven for three hours.  Unwrap carefully, throw away the carp and eat the brick.  It will be better than the carp.  Also works with a shingle or, if camping, a river rock.

Blackened Catfish Fillets

1	tablespoon paprika
1	teaspoon onion powder
1	teaspoon garlic powder
1	teaspoon cayenne pepper
3/4	teaspoon white pepper
3/4	teaspoon black pepper
1/2	teaspoon dried thyme
1/2	teaspoon dried oregano
	Dash of salt
4	U.S. farm-raised catfish fillets
1/2	cup butter, melted
	For garnish: Lemon wedges
1.	Heat a large, cast-iron skillet or heavy aluminum skillet over high heat for 10 minutes.
2.	Mix paprika, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, oregano and salt in a small bowl. Place melted butter in a shallow dish. Dip fillets in melted butter, then sprinkle with the seasoning mixture.
3.	Place fillets in the hot skillet and cook for 2 to 3 minutes on each side, or until blackened and fish flakes easily when tested with a fork. Serve with a squeeze of fresh lemon juice.

Crispy Fish

Serve with your favorite tartar sauce and French Fries.

Prep time approximately 5 minutes.

Cook time approximately 10 minutes.

Makes 4 servings.

2 cups dry potato flakes

1 cup all-purpose flour

1 tablespoon garlic powder

1 tablespoon seasoning salt

1 tablespoon ground black pepper

2 teaspoons cayenne pepper, or to taste

4(6 ounce) large fillets    -   smaller fillets could be substituted

2 cups butter flavored shortening, for frying

Directions:

In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.

Soak fish fillets in bowl of cold water.

In a deep skillet or deep fryer, melt and heat shortening .

Dredge fish fillets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

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