Pop Crackle Crappie Jeff "CrappieMagnet" Heaslip 2 pounds crappie fillets 2 cups crushed Rice Krispies 1 cup of beer crushed red pepper to taste salt and pepper to taste Crush Rice Krispies in a sealable plastic bag,then pour crumbs onto a plate, or cutting board. Dip fillets in beer, and than roll them in the Rice Krispies crumbs. Season to taste with the crushed red pepper, and salt and pepper. Fry until golden brown. These are very tastey cooked this way! Grilled Fish Philip Landby 1 Sheet Aluminum Foil, large enough to cover the fish in a pouch Spices: Rosemary Parsley Thyme Salt and Pepper Dried Onion Flakes Garlic Original Ms. Dash ½ to 1 Medium Lemon Olive Oil On a clean surface lay out the sheet of aluminum foil place a small amount of olive oil, about ¼ tsp, on it. Using a spoon or clean hand coat aluminum foil lightly to prevent the fish from sticking. Cut medium lemon in half and squeeze lightly over the oil. Place cleaned fish skin side down in center of aluminum foil. Sprinkle and lightly rub spices onto the fish to personal taste. Lightly coat with olive oil and lemon juice. Zest with lemon peel. Wrap fish in aluminum foil so a pouch is formed. Place on cookie sheet and bake in 350 degree oven or place aluminum foil pouch on prepared grill. Cook until fish is done taste. A large trout or 2 large salmon fillets take about ½ hr in the oven. Serve hot, with remaining lemon juice for taste. This recipe has been tested with both salmon and fresh trout, but can be applied for other types of fish. Pike's Peak Shari Johnson PIKE MIXTURE: 1/4 cup butter (softened) 1/4 cup crumbled blue cheese 3 oz. pkg. cream cheese softened 2 T. chopped green onion 1 T. chopped parsley 1 tsp. dried chives or fresh chopped chives 1/2 tsp. salt 1/4 tsp. pepper 1/8 tsp garlic powder 1 T. lemon juice 1 T. milk 1/8 tsp. hot pepper sauce 8 fresh skinless walleyed pike fillets (about 2 lbs) SAUCE: 1/4 cup butter 2 cups sliced fresh mushrooms 1 T. chopped fresh parsley Preheat Oven to 350. In 1 1/2 qt mixer bowl combine all Pike ingredients except pike fillets. Beat at medium speed until well mixed 1 to 2 minutes. Divide butter mixture even between pike fillets. Wrap each pike fillet around each portion of butter mixture; secure with wooded picks. Place seam side down in ungreased 13x9" baking dish. Bake at 350 for 25 to 35 minutes until fish flakes with fork. Meanwhile, in heavy 2 qt. saucepan melt 1/4 cup butter over medium heat for 2 to 4 minutes. Add mushrooms and parsley, stir to blend. Continue cooking over medium heat stirring occasionally until mushrooms are tender (4 to 6 minutes). To serve, pour hot butter sauce over pike fillets. Smoked Salmon and Spinach Quiche Jeff "CrappieMagnet" Heaslip 4 cups cream 8 eggs 2 egg yolks Salt and pepper Cayenne pepper Ground nutmeg 2 tablespoons Dijon mustard 3/4 pound smoked salmon,crumbled 1 pound frozen chopped spinach,thawed,drained and squeezed dry 1 (9-inch) unbaked pie shell Preheat oven to 350 degrees.In a mixing bowl,mix cream,eggs and egg yolks. Season lightly with salt and pepper,cayenne pepper and nutmeg. Add Dijon mustard,smoked salmon and the spinach. Pour mixture into the pie shell. Bake for 45 minutes,or until set. Overnight Salmon Casserole Shari Johnson 4 cups bread cubes (6 slices) 1 can ( 7 3/4 oz) salmon 3/4 cup chopped onion 1 cup diced celery 1/2 cup chopped green pepper 1/2 cup mayonnaise 4 eggs 2 cups milk 1 can cream of mushroom soup 1/2 cup grated sharp cheddar cheese Place half of the bread cubes in bottom of a buttered 2 1/2 qt. casserole. Mix together salmon, onion, celery, green pepper and mayonnaise. Spread over bread cubes. Beat eggs and blend with milk and soup. Pour over salmon and bread mixture. Cover and refrigerate overnight. Top with grated cheese and bake at 350 degrees for 1 hour and 15 minutes - 6 servings. Baked Fish Fillets Shari Johnson 2 pounds of fresh fish fillets 1/4 t salt 1/4 t paprika dash pepper juice of 1 lemon 2 T butter or margarine 2 T flour salt and pepper 1 T dry mustard 1 cup milk 1/2 cup buttered bread crumbs 1 T minced parsley Cut fillets into serving pieces. Place in greased shallow baking dish; sprinkle with salt, pepper, paprika, and lemon juice. Make a white sauce with butter, flour, seasonings and milk; pour over fillets. Sprinkle with crumbs and parsley. Bake at 350 degrees for 35 minutes. Makes 6 servings. Grilled Salmon Steaks with Mustard Dill Sauce Tom Johnson Salmon Steaks 2 T. white wine or cider vinegar 2 T. sugar 1 T. dill weed 3/4 t. salt 1/8 to 1/4 t. pepper 4 salmon steaks (1 inch thick) Mustard Dill Sauce 3 T. mayonnaise 3 T. Dijon mustard 3 T. dill weed 1 T. sugar 4 t. white wine or cider vinegar 1/4 t. pepper (optional) In a large resealable plastic bag combine first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally. In a small bowl combine the sauce ingredients; cover and refrigerate. Drain salmon, discarding marinade. Grill salmon, covered, over medium-hot heat for 5 minutes. Turn; grill 7-9 minutes longer or until fish flakes easily with a fork. Serve with Mustard Dill Sauce. Crappie Fritters Jeff "CrappieMagnet" Heaslip 1/2 cup white wine 1/2 cup water 1 pound crappie 1 cup crushed soda crackers 1/4 cup thinly sliced green onions 1/4 cup unseasoned dry bread crumbs 2 eggs,beaten 2 tablespoons finely chopped onion 2 tablespoons tarter sauce 1 tablespoon snipped fresh parsley 1/2 teaspoon salt 1/4 teaspoon pepper 7-10 drops red pepper sauce vegetable oil In a skillet,heat wine and water over medium heat until boiling,then add fillets. Cover and reduce heat to low. Simmer for five to seven minutes or until fish is firm and just begins to flake. Drain and discard liquid from fish.In deep fryer or frying pan,heat oil.In large mixing bowl,combine all ingredients,except cracker crumbs. Add fish and mix well. Form fish mixture into 1/2 inch balls. Roll crappie balls in cracker crumbs to coat,then fry two to three minutes or until golden brown. Spicy Quick-Fry Panfish Matt Johnson Shorelunch (Cajun or Original) Ground Red Pepper 1 egg 2 cups milk Cranola Oil Fish fillets Put the 2 cups of milk in a bowl and mix in the one egg. Pour Shorelunch into an ice cream bucket or container with a lid. Add red pepper to the Shorelunch. Place fish fillets in the milk/egg mix and let them sit for about a minute. Then put fillets in the container with the Shorelunch and shake it up. Place fillets into the pan with the Cranola oil (already heated to about 350-375). Cook until both sides are golden brown. Poached Oven Walleye Jeff "CrappieMagnet" Heaslip 2 1/2 lbs. walleye fillets,skin removed 1/2 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon pepper 2 cups milk lemon wedges 1/2 cup sliced green onions Heat oven to 350 degrees. Place fillets in a 13x9 inch baking dish. Sprinkle with salt,pepper,and paprika. Pour milk over fish slowly. Cover with foil. Bake for 30-35 minutes,or until fish is firm. Lift fillets from the poaching liquid. Place on a serving platter. Drain and get rid of poaching liquid. Sprinkle fish with lemon juice(wedges) and onions and serve with either crust bread or a salad. Seviche (pickled fish ) Jeff "Crappiemagnet" Heaslip 1 pound any fresh fish (walleye,crappies,sunfish,northern pike works best) 1/2 teaspoon salt 1 medium onion sliced 1/8 teaspoon dried oregano leaves 1 small green pepper,cut into strips 5 drops hot pepper sauce 1 clove garlic,minced 4 peppercorns FRESH lime juice Cut fillets into bite sized chunks( 1 1/2 inches square ) Place fish and the rest of the ingredients in a glass bowl. Add enough lime juice so the fish is completely covered. Cover with plastic wrap. Refrigerate 24-36 hours. The fish will lose it's transparency and become firm. Drain fish and vegetables before serving. Recipe ingredients may be changed according to your tastes. Interesting flavors like,hot peppers,oregano,bay leaves,orange juice,soy sauce and freshly ground black pepper can be added. Seviche can be safely stored in a covered glass container for no longer than 2 weeks. |
| Matt Johnson Outdoors Fish |
| Matt Johnson Outdoors |
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