Fish Recipes

Fish Fingers

Use fillets of a firm white fleshed fish ( tilapia, snapper, stripped bass, etc. ) 

Fish Sticks & Tartar Sauce

Fish Fingers & Tartar Sauce

1. Skin and cut the fillets into 1 inch strips making sure to remove any bones ( a pair of pliers works fine, just grasp the bones and pull them from the flesh)

2. Soak the prepared strips in 2 cups milk and 1 beaten egg

3. Mix 1 cup flour and 1 cup corn meal in a bowl add 2 Tbsp garlic powder, 1 Tbsp onion powder, 2 Tbsp black pepper, 1 Tbsp Season-All, and mix thoroughly

4. Take the fish fingers out of the milk egg mixture and add to the flour corn meal until completely coated

5. In a frier or pot add 1 qt vegatable oil and heat ( once the oil is hot add the fish fingers for 3 to 4 minutes ). Remove and serve with tartar sauce

6. Yum Yum!!

Tartar Sauce

Combine 2 Tbsp sweet relish to 1 cup mayonaise (adjust to taste)

Pan-Fried Trout

This recipe is best cooked over a campfire in a cast-iron skillet!

Pan-Fried Trout Cookout Style

1.  Catch 4 trout & clean them                                                                   

2. Two Tblsp. flour

3. Pinch of salt

4. Seven Tblsp. butter

5. Three Tblsp. oil

6. Two Tblsp. lemon juice

7. Two Tblsp. minced chives

Rinse the fish under cold running water and pat dry with paper towels. Dust lightly with flour, and sprinkle with salt. In a large skillet, melt 3 Tblsp. of the butter and oil. When it is hot, put the trout in the pan, and fry over medium heat. Brown on both sides. Each side will take about 3 minutes.

Melt the remaining 4 Tblsp. butter with lemon juice and chives in a small saucepan. When the trout is done, transfer to a platter, and pour the sauce over the trout.

Broiled Whole Fish  Red Snappers

If the fish has been frozen or is store-bought, soak it in 5:1 water to fresh lime juice for at least an hour, before seasoning and cooking. This seasoning can also be used on fried fish.

1. Score a whole, cleaned fish (snapper, bass, tilapia) on both sides with 2 diaganol cuts.

2. Cut the limes in half and lime the fish inside and outside.

3. Mix salt and pepper in a bowl and work the mixture into the scores of the fish and belly cavity.

4. Broil about 5 minutes on each side, depending on the size of the fish.

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