Did you know that fish is relatively low in fat and cholesterol and that it is high in protein as well? Fish are good for you and they are easy to prepare!
If there is a secret to cooking fish, it is probably to not overcook it. Your cooking time is determined by the method used and the size of the fish. The kind of fish can also make a difference. Fish is done when it flakes easily when tested with a fork. If you cook it too long, it may dry out and /or have a tough or rubbery texture.
Clean fresh caught fish promptly, wrap and place on ice or in refrigerator. Prior to cooking, check fillets for bones. If you are freezing some of your catch, be sure to use freezer paper or paper bags. Some people freeze their fish in cartons filled with water.
If you have a very large fish and prefer thinner fillets, use a sharp fillet knife to slice fillets across the grain. Partially thawed fish slice easily. Thin fillets fry up nice and crisp!
Cooking fish over the coals may prove difficult, as it falls apart easily. Try roasting the fish over the coals with a flat piece of lightly-greased foil. Foil wrapped fish roasts quickly over hot coals, a tasty meal in minutes!!
Spray oil can be used in pan fry recipes and an electric fry pan with a non-stick surface is perfect for cooking fish at home!
Fish in Foil:
4 pan size whole fish (1 trout or small fish/serving)
4 lemon slices
4 t butter or margarine
4 T canned French-fried onions, crushed
Garlic Powder
4 T white wine (optional, or you can use chicken broth)
Pace each whole fish on individual pieces of aluminum foil, large enough to wrap it in. Be sure to cook your fish in individual packets, fish do not cook properly when wrapped together. Put one lemon slice, 1 teaspoon of butter/margarine, and ½ Tablespoon crushed fried onions inside the fish cavity. Sprinkle each fish with a little bit of garlic powder, ½ Tablespoon crushed fried onions and 1 Tablespoon of white wine or chicken broth. Fold foil in a double seam down the middle of the packet and fold ends up in a double fold.
Cook packets over hot coals until done. Turn often to prevent burning. Takes about 10-15 minutes on each side, depending on the size of your fish and the heat from your coals. Serve in foil packet, serves 4.
There is nothing better than crisply-fried, fresh fish fillets. Although, fish sautéed in butter or oil is good, we prefer a light coating of crumbs. Some of the mixtures we use are listed below. In each instance we moistened the fish with water, milk or a sprinkle of lemon juice. Roll it in one of the mixtures and fry in hot oil, butter or margarine
Corn Meal Mix #1
1 C flour
½ C yellow corn meal
1 t baking powder
1 t paprika
½ t celery salt
½ t seasoned salt
½ t pepper
Combine all ingredients and mix thoroughly. Store in the refrigerator in a tightly covered container. Yields 1 ½ Cups.
Corn Meal Mix #2
1 C cracker crumbs, finely crushed
½ C yellow corn meal
1 T chili powder
1 t celery seed
1 t garlic powder
Combine all ingredients and mix thoroughly. Store in the refrigerator in a tightly covered container. Yields 1 ½ Cups.
Pepper Crumb Mix
1 ½ C townhouse or ritz type cracker, finely crushed
½ C buttermilk baking mix
1 t celery salt
1 t garlic powder
1 t paprika
1 t black pepper
½ t red pepper (or less, according to taste)
Combine all ingredients and mix thoroughly. Store in the refrigerator in an air tight container. Yields 2 Cups.
Dill Cracker Mix
2 C Soda crackers
½ -1 t dill weed
1 t lemon and pepper seasoning
1 t paprika
Combine all ingredients and mix thoroughly. Store in the refrigerator in an air tight container. Yields 2 Cups
½ C Buttermilk baking mix
½ C flour
½ t salt
¼ t pepper
1 t paprika
1 C beer
1 ½ -2 lbs of fresh fish fillets (catfish, snapper, grouper, walleye, etc.)
Flour
Cooking Oil
Combine the first 6 ingredients, in order given, in a medium bowl and mix well. Wash and dry fish fillets and make sure all the bones are removed, if possible. Dust fillets lightly with flour. The flour helps make the batter stick. Heat oil for deep-frying fish. Dip fillets in batter and deep-fry 2 at a time if possible. Remove fillets when the batter is golden brown. It does not take very long to cook fish, so keep a close watch. Remove from oil with a slotted spoon and drain on a baking rack set inside a cookie sheet. Test the fillets with a fork, if it flakes easily, it is ready to eat!
2-3 lbs of fish (skinned, de-boned, and cut into 2” chunks)
Water
1 T Pickling spice
1 T sugar
2-3 drops of hot pepper sauce
1 t salt
Make sure all bones are removed and discarded. Cut fish into 2” chunks and set aside. Fill a deep pot ½ - ¾ full of water and add the remaining ingredients. Bring to a boil. Drop fish chunks, a few a time, into the boiling water. They will rise to the top when they are done. Remove with a slotted spoon and place in a strainer so excess water will drain off. When all of the fish are done, place in covered dish and refrigerate until well chilled. Serve on a bed of shredded lettuce with Red Cocktail Sauce. Serves 4-6
Red Cocktail Sauce
1 C Ketchup
¼ C lemon juice
2 T Hot Horseradish (to taste, start with 1 T)
Combine all ingredients and mix thoroughly. Yields about 1 ¼ C and can be doubled.
1 ½ -2 lbs of fish fillets
1 lemon (grate lemon & use gratings & juice as directed)
3 T butter or margarine
1 lg. garlic clove, minced
1 bell pepper, seeded and sliced into rings
1 lg. onion, sliced into rings
¼ t salt
½ t pepper
½ C white wine or chicken broth
Place raw fish in a single layer on platter; sprinkle with lemon juice and gratings, set aside. In fry pan, melt butter or margarine. Sauté garlic, pepper rings and onion rings until tender. Do not over brown. Remove from pan with a slotted spoon, raise heat & fry fish about 10 minutes on each side or until lightly browned and flaky. (Add additional butter or margarine if needed.)
Place peppers and onions on top of fish after you have turned the fish over. Sprinkle with salt and pepper if desired. When fish is done, remove to a heated platter (kept warm in the oven at a low temp). Cover with peppers and onions. Pour wine or broth into fry pan and heat for about 2 minutes. Pour over fish and veggies, serve! Serves 4
