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Posts: 8775
| Ok not for musky, but I made you look.
Now that we're on the subject....
Pan fried fish:
Egg or no egg?
Flour? Breadcrumbs? Corn Meal?
Any spices or salt?
Here's what I do:
1. mix the following ingredients: equal parts flour and bread crumbs
2. salt fillets (both sides)
3. sprinkle garlic powder on one side (if you do both all you taste is garlic)
4. place fillets and flour/bread crumb mix in ziplock bag
5. shake bag (make sure bag is closed)
6. heat oil in cast iron pan (I prefer peanut oil)
7. shake bag again
8. you can figure out the rest
I am getting tired of the one way I know of to make fish. Tried sprinkling it with paprika and broiling it with some butter on top. It was ok, but... Well, it was just ok.
Looking to broaden my horizons. Kevin? Steve? Anyone? |
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Posts: 226
Location: W. PA. | My favorite way is on the grill with just a little lemon pepper or cajun seasoning. I usually just put down a few pats of butter on top of aluminum foil and lay the fillets on the butter. Couple minutes on each side and ummm ummm. If I do them in oil I usually dip them in egg then roll them in a bread crumb and cajun seasoning mix. |
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Posts: 32885
Location: Rhinelander, Wisconsin | Favorite Pike Fillet seasoning:
1/2 cup flour
1/2 cup cornmeal
1 tablespoon Lawry's seasoned salt
1 tablespoon Grill Seasoning, any brand
1/2 teaspoon white pepper
Coat moist fillets with the mix and either deep fry or pan fry. No excuse to use anything but butter for pan frying if you want the flavor to be what it should.
Most of the folks who have joined us for fish dinner at the Hideout wait until the fish plate is empty to push away from the table. |
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Posts: 2865
Location: Brookfield, WI | Flour seasoned with Old Bay, then the egg, then the bread crumbs. Grind fresh bread in a food processor for the crumbs, gives a lighter coating.
For crunchier try Japanese Pankow bread crumbs after the flour and egg.
If you have a chunky piece, cut a slit in the side and spoon in jerk paste. Season the outside with fresh ground pepper, kosher salt, and dredge in seasoned flour very lightly. Fry in hot hot oil for a crust, or saute gently in melted butter.
Walleye fillets are good prepared like Sole. Lightly seasoned flour, saute with capers in brown butter, drizzle with lemon. A la the miller's wife.
Kevin
Now I want to eat fish.
Edited by MuskyHopeful 2/22/2007 5:15 PM
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| Shore Lunch |
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Posts: 1185
Location: Iowa | mmmmm....cape fish....
Big Perc
Edited by Big Perc 2/22/2007 7:22 PM
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Posts: 2894
Location: Yahara River Chain | And muskies like their fish this way????
Now the question is, how do you put it on a hook? Circle or Quick-Strike?
Sounds better if I eat it!!!!!!!!  |
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Posts: 85
| All purpose pancake mix , mix in enough beer of choice to make batter. Season with pepper if you like. Deep fry to golden. |
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Posts: 13688
Location: minocqua, wi. | no egg for me ... either seasoned flour or shore lunch straight up and must be fried in olive oil ... butter and egg take away from good fish IMO
Edited by jonnysled 2/22/2007 8:30 PM
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Posts: 676
Location: Wisconsin | Fleet Farm has a great fish fry mix, Adam's I think it is called. Very light and awesome with Walleyes. Sometimes, just butter and some seasoning for fillets, cheeks I just use butter. Trout I cook up with just butter and lemon. |
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Posts: 906
Location: Warroad, Mn | Try Kellogs Corn Flake crumbs sometime with LOTWs walleye. It's great! Dip in egg, season to taste, and shake in a bag. Hot cast iron skillet, and cooking oil works for me. Instant mashed potatoes as a breading isn't bad either. Shore lunch special.
Doug Johnson
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| some of the best fish I've ever had was fried in bacon grease up in Canada...the guy I was with would fry up a few lbs of bacon and save the grease to then fry up the daily fish in each night....mmm was that good.
try it out...
I also like Original shorelunch....add a little more garlic and pepper and shake in ziploc
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Posts: 572
| fried fish...
rinse fish well in cold water
season fish with Louisiana Fish Fry (pkg outlined in blue, the blue is best)
===========
fry....don't over cook...
all that happens tomorrow....last northern will be fried.
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Posts: 5874
| Instead of eggs, use Egg Beaters. Not for the health reasons, silly. Because it sticks to the fish better. It doesn't have that slimy clear stuff in it that is slicker than, well, egg white! hehehe
One of my favorites is plain old saltines, crushed to a fine powder. Dredge in flour, diped in Egg Beaters, and then pan fried in 1/4 of Canola oil. I used to use lard, but that tasted way too good. I don't deserve that anymore.
Doug, I learned the Egg Beater thing from Duane Peterson, a LOTW eye guide out of Kenora. He was retired OPP. He used the Corn Flakes, too. Nothing better than shore lunch ot LOTW eyes caught that morning, fried over an open fire!
Man, I gotta thaw some fish out for tomorrow! |
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| Milk and egg
Fryin' Magic with a handful of garlic powder and a handful of onion powder thrown in.
Peanut oil.
NOW EAT YOUR $%&*))(&^ FISH! |
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| I use a combination of Fryin Magic and Bread Crumbs seasoned with whatever strikes me - Old Bay, Lemon Pepper, Garlic Powder, Season Salt, Orange or Lemon peel, Onion Powder, Celery salt. Old Bay or Lemon Pepper along with some garlic usually gets the nod.
I dip the fillets in a mixture of egg and beer and then into a ziploc of breading. shake it around and off you go.
Jono
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Posts: 355
Location: Wausau, Wisconsin | Ask Fleet Farm, they had a musky receipe in their annual three years ago. I've heard they are good! |
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Posts: 382
| 1.Coat moist fillets in flour.
2. Dip in milk/egg wash to get them gooey
3. Roll in mixture of cajun and regular shorelunch
4. Deep fry in vegatable oil at 375 till golden brown
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Posts: 122
Location: Pittsburgh, PA | Soak fillets in Italiam dressing for 5 or 10 minutes (too long and it will overpower the fish), then put on a hot grill. The trick to grilling fish is to not move it until you are ready to flip it, then use a long spatula. That way it will stay together and not stick.
Rich D |
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Posts: 3518
Location: north central wisconsin | Please keep the recipes coming!! I am printing them all. Please add your favorite baked fish recipes, or fish caseroles too.
A friend told me about Baking Miracle a couple years ago and I love the stuff. It has a great, light, flavor, fry's up a bit crispier than the Fryin Magic used to, and quicker too, allowing the fillets to remain moist inside. We've been using olive oil though it is imperitive to get the pan hot so the oil doesnt creep in. Many don't like Olive oil, so I'd suggest a small batch first to see if it suits your taste. Popping the fillets in the freezer for a spell after coating, and frying smaller batches will allow oil to remain hot, and the cold fish with closed pores will not allow grease to enter. No egg for me, just a little milk to moisten the fish.
We make our own tarter too, with Kraft sandwhich spread or cheap mayo, sweet relish, a bit of lemon juice and sometimes a touch of sugar or honey. Let sit in the fridge for a few hours for ingredients to 'mix'.
Edited by Reef Hawg 2/23/2007 12:09 PM
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| Walleye, shore lunch mix or just baked with a little lemon, garlic, and butter, YUM |
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Posts: 938
Location: NeverNever Lake | As a young boy in Hungary, we would just coat the fillets in paprika. Many times I just enjoyed eating the board as well..
For deep frying Tempura is the bomb.. Make sure the batter is made with ice-cold wawa......... |
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| Wye River brand spices |
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| 907
Edited by Sponge 2/27/2008 3:38 PM
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Posts: 5874
| Blackened Pike is another favorite of mine. Served with Dirty rice, and a cold beer or three. Hoo, man. Dat did taste gooder.
I don't have the recipe. It's posted inside the door at JoMusky's cabin up nort.
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| Kevin> go to marylanddelivered.com for the Wye River and other good stuff;sells locally in the shops here, but you might not have it up that ways...
Shep> the "blackened" concept is fairly new, albeit extremely tasty; as a tyke in Louisiana, everybody used Tabasco/cayenne peppers fer flavoring in gumbo,crawfeesh etoufee etc. All me family down that way have been gone a long time now, glad I learned/ retained the know how from 'em, as it be a lost art in most homes. You might also try Louisiana Fish Fry products, they might be more available in yer local shops... |
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Posts: 2865
Location: Brookfield, WI | Thanks, Sponge, I'll check that out.
Kevin
Tonight's pizza. More macho than Julio Cesar Chavez. |
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Posts: 336
Location: Wheeling, IL. | dredge pike or wallyey in b utter then shake on red peper and cajun spice. Throw it on the weber for about 5 minutes each side.
Better then shore lunch! |
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Posts: 59
Location: WI | Tip: Never thaw frozen fish in water. Put frozen fish in strainer to thaw. Always pat fresh fish filets dry, never soak in water. Season, dredge in seasoned flour, then egg wash, then crumbs. Deep Fry or pan fry in 1/2 inch oil. |
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Posts: 32885
Location: Rhinelander, Wisconsin | 1/2 cup flour
1/4 cup corn meal
1/4 cup pancake mix
1/4 tsp black pepper
1/4 tsp salt
1 tsp cajun seasoning
roll moist pike fillets in mix, deep fry until golden brown.
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Posts: 122
Location: Pittsburgh, PA | Every Canada trip, there is always that mid 20" northern that swallows a bass crank and dies on us. We end up baking these. Gut it, and cut off the head and fins, put it in a baking dish with white wine, butter, garlic and some herbs and cover with aluminum foil. Bake at 375 until fish is flaky (time depends upon size) It will flake right off the bone. |
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Posts: 8775
| Wow... Thanks everyone!
My weekly fish fry is about to become a whole new experience! |
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Posts: 89
| Try a heavy sprinkling of Kosher salt on the filets as soon as they're out of the pan - it's gotta be when the oil is still sizzling on the breading. The coarse granules do a kind of melting thing that almost forms a coating on the breading. It's a great accent for the breading, particularly if it's well seasoned. |
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Musky recipe