Recipes
FISH RECIPES
Fried Fish Fillets
A general recipe for you to begin fixing your catch.
Ingredients
Boneless fish fillets
Creole or Cajun seasoning
Bread crumbs
Peanut oil
Fillet your favorite species of fish, being sure to remove all bones and skin. Moisten the fillets and sprinkle generously with Creole or Cajun seasoning. (This seasoning comes in a commercially prepared mix that can be purchased at any supermarket.) Cover the seasoned fillets with bread crumbs and drop into the peanut oil that has been preheated to 350-375 degrees. Use enough peanut oil to completely submerge the fillets. Fry the fillets quickly until brown on both sides and they float in the oil. Remove the fillets and drain on paper towels. Serve while hot with hush puppies, freedom fries, and cole slaw. (Note: Bread crumbs do not stick well to fillets that still have the skin on them.)
Submitted by Mike Newman, Supervising Fisheries Biologist, District VI
Hush Puppies
Ingredients
| 3/4 cup corn meal |
1/2 cup milk |
| 1/4 cup flour |
1 Egg |
| 1 tsp. salt |
1 Tbs. cooking oil |
| 1 tsp. baking powder |
1/2 cup finely chopped onions |
Sift all dry ingredients together and place in a mixing bowl. Beat the egg. Add the milk, oil, and egg to the dry ingredients and mix thoroughly until they form a thick paste. Scoop up rounded spoonfuls and drop into the hot grease. Fry until golden brown and done in the middle. (Note: Keep a glass of ice water handy to dip the spoon in between scoops. This will prevent the mixture from sticking to the spoon.)
Sharon's Hush Puppies
Ingredients
| 1 cup self-rising corn meal |
milk |
| 1 cup self-rising flour |
1 Egg |
| 1 medium onion finely chopped (about 3/4 cup) |
1/2 cup sharp cheddar cheese, chopped into 1/4-inch cubes |
| 2-3 tablespoons Italian bread crumbs (enough to cover the mixture) |
2 teaspoons Lawry's Seasoning |
| Oil for frying |
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Mix flour and corn meal. Add milk until smooth. Add beaten egg and blend until smooth. Add Italian breadcrumbs, onion, cheese, and Lawry's Seasoning. Stir until smooth. Mixture should be thick, not soupy. Heat oil to 300o. Spoon batter into oil (use two tablespoons; one to dip mixture athe the other to rake it into oil). Cook until golden brown. (If the inside is not done, the oil was too hot.)
From Sharon Minton, wife of Dr. Vern Minton, Marine Resources Division
Broiled Fish
A general recipe that is lower in calories than the traditional fried fish.
Ingredients
Whole fish or fillets
Salt
Pepper
2 Tbs. prepared mustard
1 Stick of butter
Melt butter and add mustard. Rub the inside and outside of the fish with the mixture. Salt and pepper to taste. Place fish in a pan that has been covered with aluminum foil and place under broiler in oven. Broil until fish flakes easily with a fork. Baste with butter and mustard as the fish cooks.
BAKED FISH
A lower calorie spin on the traditional fried fish.
Ingredients
Whole fish or fillets
1 tsp. Salt
3 Eggs
1 tsp. paprika
1 Cup milk
Butter
Bread crumbs or crushed potato chips
Lemon juice
Beat eggs and mix with milk, salt, and pepper. Dip fish in mixture and coat with bread crumbs (or chips). Place in a pan that had been lined with a sheet of greased aluminum foil. Pour melted butter and lemon juice over fish and sprinkle with paprika. Bake in a 375 degree oven until the fish flakes easily with a fork. Baste with butter and lemon as the fish cooks.
Submitted by Mike Newman, Supervising Fisheries Biologist, District VI
Classic Fried Catfish
Catfish fishing is huge in Alabama. This classic recipe is measured for the beginner to get started.
Ingredients
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3/4 cup yellow cornmeal
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1/4 cup all-purpose flour
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2 teaspoons salt
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1 teaspoon cayenne pepper
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1/4 teaspoon
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garlic powder
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fillets from 2 freshly-caught Alabama catfish
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Vegetable oil
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For garnish: Sliced tomato and parsley sprigs
Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat farm-raised catfish with mixture, shaking off excess. Fill deep pot or 12-inch skillet half full with vegetable oil. Heat to 350°F. Add catfish in single layer, and fry until golden brown, about 5 - 6 minutes, depending on size. Remove and drain on paper towels.
From www.TourAlabama.org
Grilled Catfish with Strawberry Salsa
This is not your traditional catfish, but try your hand at gourmet. Serves 4.
Ingredients
Fish
Fillets from two freshly-caught Alabama catfish or 4 Alabama farm-raised catfish fillets, 6 to 8 ounces each.
6 tablespoons (3/4 stick) Unsalted butter
2 teaspoons Dijon mustard
Strawberry Salsa
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2 cups ripe Alabama strawberries, hulled and chopped
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2 tablespoons fresh mint leaves, chopped
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2 tablespoons sugar
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2 tablespoons dark rum
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1/2 teaspoon freshly ground black pepper
Fish
In a small saucepan over medium heat, melt the butter and whisk in the mustard. Prepare a hot fire. When ready to grill, place an oiled grill rack over the fire. Lightly baste each side of the fish with the mustard butter and place on the rack. Grill until opaque and just beginning to flake when tested with a fork, 4 to 5 minutes per side, turning once halfway through the grilling time and basting frequently with the mustard butter.
Salsa
In a small bowl, combine the ingredients. Serve chilled or at room temperature.
Together
Serve with the salsa on the side.
From www.TourAlabama.org
Additional recipes for striped bass
Web sites with recipes:
Catfish Institute
www.fishcleaningmadeeasy.com/recipes.htm
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