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| .Jim's Recipes |
Italian Crappie
Crappie, Perch or Blugill
Ingredient 1 Milk
Ingredient 2 Italian bread crumbs
Ingredient 3 Oil for frying
Preparation Instructions:
The beauty of this recipe is its simplicity. You take your fillets and dip them in milk. Then you take some Italian bread
crumbs and coat them well. You can either use store bought or make your own by adding your favorite Italian seasonings
to plain bread crumbs. Heat up just enough oil in a frying pan to cover the bottom. Fry until golden brown. It's simple and I
guarantee you'll like the results.
Belgium Battered Walleye
Ingredient 1 Whipped egg
Ingredient 2 Belgium waffel mix
Ingredient 3 Vegetable oil
Preparation Instructions:
Take walleye fillets, pat dry then dredge through whipped egg, then put in large zip bag with Belgium waffle mix. Shake
well. Either deep fry or fry in skillet with vegetable oil. Cook until golden brown. Very sweet tasting.
Also I've tried doing this: Cut walleye fillets into chunks. Put into water and bring to a boil. This will take all the oil out of
them as they float to the top. Should take only minutes after boil, take out and serve with either shrimp sauce or cocktail
sauce. Called "mock shrimp."
Crispy Walleye
Ingredient 1 crushed corn flakes --- 9 inch pie plate
Ingredient 2 3 eggs whipped plus 2 oz. milk
Ingredient 3 pepper/seasoning salt to taste
Preparation Instructions:
Dip your walleye fillets in egg mixture then into the pie plate of crushed corn flakes. Then deep fry or fry in a frying pan of
canola oil or vegetable oil.
Fantastic Walleye
Ingredient 1 1 quart butter milk
Ingredient 2 Unseasoned bread crumbs
Preparation Instructions:
Dip walleye in buttermilk, then in bread crumbs. Make sure fish is completely covered with bread crumbs. Deep fry in
clean oil. Serve with lemon or tarter sauce. The fresher the fish the better they taste.
Grilled Walleye
Ingredient 1 Chopped Vidalia onion (or Texas Sweet)
Ingredient 2 Garlic
Ingredient 3 Lemon
Ingredient 4 Pepper
Ingredient 5 Salt
Ingredient 6 Paprika
Ingredient 7 Butter (or margerine)
Preparation Instructions:
The recipe is for the grill and is especially good for your larger fillets. Place walleye in a foil boat. Use seasoning to taste
(or you can substitute Old Bay seasoning, with the lemon and pepper). Put fresh lemon on your fillets, and then about a
1/4 inch pad of butter every 3-4 inches. Last, put on the chopped onions (sweet onions such as Vidalia or Texas Sweet
work best). Grill on medium heat approximately 8-10 minutes then turn over and grill approximately 5 minutes. Remove
your fillets and onions from the foil.
Steelhead Steak in Garlic Butter
Ingredient 1 1/4 cup butter
Ingredient 2 4 cloves garlic, peeled and chopped
Ingredient 3 4 center cut salmon steaks
Ingredient 4 Salt, pepper
Ingredient 5 1 tablespoon olive oil
Ingredient 6 3 tablespoons chopped parsley (garnish)
Preparation Instructions:
In a small sauce pan heat butter and garlic over low heat. Stir occasionally and let the butter infuse the garlic for about 5
minutes. Remove from heat and strain, discarding the garlic.
Wash the salmon steaks and pat dry. Season with salt and pepper. Brush each side with garlic butter. Let stand 10-15
minutes.
In a large skillet, heat the remaining garlic butter with olive oil over medium high heat. Add the salmon steaks and cook
each side 4-5 minutes, or until the flesh is golden and firm. Transfer steaks to a warmed platter. Pour the pan juices over
the fish and sprinkle with the chopped parsley.
Yellow Perch, Cocktail Style
Perch, Crappie or Blugill
Ingredient 1 Water
Ingredient 2 Salt
Ingredient 3 1/4 lemon, sliced
Ingredient 4 1 pound perch, crappie or bluegill fillets
Ingredient 5 Seafood cocktail sauce
Preparation Instructions:
Boil the water with salt and lemon added in a three quart sauce pan. Reduce heat to about medium. Cut fillets into
bite-sized pieces and add perch to the mixture. Cook for several minutes until the fish is opaque and beginning to curl up.
Remove fish and drop it into ice water. When the fish has cooled completely, drain and serve with cocktail sauce as you
would serve shrimp.
Crappie, Perch or Blugill
Ingredient 1 Milk
Ingredient 2 Italian bread crumbs
Ingredient 3 Oil for frying
Preparation Instructions:
The beauty of this recipe is its simplicity. You take your fillets and dip them in milk. Then you take some Italian bread
crumbs and coat them well. You can either use store bought or make your own by adding your favorite Italian seasonings
to plain bread crumbs. Heat up just enough oil in a frying pan to cover the bottom. Fry until golden brown. It's simple and I
guarantee you'll like the results.
Belgium Battered Walleye
Ingredient 1 Whipped egg
Ingredient 2 Belgium waffel mix
Ingredient 3 Vegetable oil
Preparation Instructions:
Take walleye fillets, pat dry then dredge through whipped egg, then put in large zip bag with Belgium waffle mix. Shake
well. Either deep fry or fry in skillet with vegetable oil. Cook until golden brown. Very sweet tasting.
Also I've tried doing this: Cut walleye fillets into chunks. Put into water and bring to a boil. This will take all the oil out of
them as they float to the top. Should take only minutes after boil, take out and serve with either shrimp sauce or cocktail
sauce. Called "mock shrimp."
Crispy Walleye
Ingredient 1 crushed corn flakes --- 9 inch pie plate
Ingredient 2 3 eggs whipped plus 2 oz. milk
Ingredient 3 pepper/seasoning salt to taste
Preparation Instructions:
Dip your walleye fillets in egg mixture then into the pie plate of crushed corn flakes. Then deep fry or fry in a frying pan of
canola oil or vegetable oil.
Fantastic Walleye
Ingredient 1 1 quart butter milk
Ingredient 2 Unseasoned bread crumbs
Preparation Instructions:
Dip walleye in buttermilk, then in bread crumbs. Make sure fish is completely covered with bread crumbs. Deep fry in
clean oil. Serve with lemon or tarter sauce. The fresher the fish the better they taste.
Grilled Walleye
Ingredient 1 Chopped Vidalia onion (or Texas Sweet)
Ingredient 2 Garlic
Ingredient 3 Lemon
Ingredient 4 Pepper
Ingredient 5 Salt
Ingredient 6 Paprika
Ingredient 7 Butter (or margerine)
Preparation Instructions:
The recipe is for the grill and is especially good for your larger fillets. Place walleye in a foil boat. Use seasoning to taste
(or you can substitute Old Bay seasoning, with the lemon and pepper). Put fresh lemon on your fillets, and then about a
1/4 inch pad of butter every 3-4 inches. Last, put on the chopped onions (sweet onions such as Vidalia or Texas Sweet
work best). Grill on medium heat approximately 8-10 minutes then turn over and grill approximately 5 minutes. Remove
your fillets and onions from the foil.
Steelhead Steak in Garlic Butter
Ingredient 1 1/4 cup butter
Ingredient 2 4 cloves garlic, peeled and chopped
Ingredient 3 4 center cut salmon steaks
Ingredient 4 Salt, pepper
Ingredient 5 1 tablespoon olive oil
Ingredient 6 3 tablespoons chopped parsley (garnish)
Preparation Instructions:
In a small sauce pan heat butter and garlic over low heat. Stir occasionally and let the butter infuse the garlic for about 5
minutes. Remove from heat and strain, discarding the garlic.
Wash the salmon steaks and pat dry. Season with salt and pepper. Brush each side with garlic butter. Let stand 10-15
minutes.
In a large skillet, heat the remaining garlic butter with olive oil over medium high heat. Add the salmon steaks and cook
each side 4-5 minutes, or until the flesh is golden and firm. Transfer steaks to a warmed platter. Pour the pan juices over
the fish and sprinkle with the chopped parsley.
Yellow Perch, Cocktail Style
Perch, Crappie or Blugill
Ingredient 1 Water
Ingredient 2 Salt
Ingredient 3 1/4 lemon, sliced
Ingredient 4 1 pound perch, crappie or bluegill fillets
Ingredient 5 Seafood cocktail sauce
Preparation Instructions:
Boil the water with salt and lemon added in a three quart sauce pan. Reduce heat to about medium. Cut fillets into
bite-sized pieces and add perch to the mixture. Cook for several minutes until the fish is opaque and beginning to curl up.
Remove fish and drop it into ice water. When the fish has cooled completely, drain and serve with cocktail sauce as you
would serve shrimp.
A Darn Good Crappie Recipe
You Need:
3 peppers (1 red) (1 Anaheim) (1 Jalapeno), remove seeds
Lemon/Garlic seasoning
Black olives
Chili powder
Fresh lemon and lime
Preparation:
Season fillets with Lemon/Garlic seasoning. Rub butter on foil and lay fish on foil. Lay the three
sliced peppers and black olives on top of fish. Sprinkle Chili powder on fillets. Squeeze fresh
lemon and lime over fillets. Lay a large pat of butter on top then wrap up fish in the foil. Bake at
400 degrees or over campfire. Enjoy!
You Need:
3 peppers (1 red) (1 Anaheim) (1 Jalapeno), remove seeds
Lemon/Garlic seasoning
Black olives
Chili powder
Fresh lemon and lime
Preparation:
Season fillets with Lemon/Garlic seasoning. Rub butter on foil and lay fish on foil. Lay the three
sliced peppers and black olives on top of fish. Sprinkle Chili powder on fillets. Squeeze fresh
lemon and lime over fillets. Lay a large pat of butter on top then wrap up fish in the foil. Bake at
400 degrees or over campfire. Enjoy!
.
Breaded Fried Fish
This recipe is great with any fish
1/4 teaspoon onion powder
3/4 cup yellow cornmeal
1/4 cup flour
2 teaspoons salt
1 teaspoon cayenne pepper
1/2 teaspoon paprika
4 fish fillets
1/2 cup milk
2 eggs
flour for first dredging
vegetable oil
Mix first 6 ingredients for breading
mixture. Beat eggs, then add milk and
mix thoroughly. Heat oil in large skillet
over medium heat. Dip filets in plain
flour, then in egg mixture. then in
breading mixture. Place fish in pan and
fry until golden brown and flaky in center.
Fish recipe secret: If you have a
stronger-flavored fish, soak fish in milk,
refrigerated, for up to 24 hours before
breading and frying. Enjoy!
This recipe is great with any fish
1/4 teaspoon onion powder
3/4 cup yellow cornmeal
1/4 cup flour
2 teaspoons salt
1 teaspoon cayenne pepper
1/2 teaspoon paprika
4 fish fillets
1/2 cup milk
2 eggs
flour for first dredging
vegetable oil
Mix first 6 ingredients for breading
mixture. Beat eggs, then add milk and
mix thoroughly. Heat oil in large skillet
over medium heat. Dip filets in plain
flour, then in egg mixture. then in
breading mixture. Place fish in pan and
fry until golden brown and flaky in center.
Fish recipe secret: If you have a
stronger-flavored fish, soak fish in milk,
refrigerated, for up to 24 hours before
breading and frying. Enjoy!
Oven-fried Walleye
6 tablespoons of milk
3 teaspoons lime juice
1 teaspoon of Dijon mustard
1 cup cornflake crumbs
4 walleye fillets
olive oil cooking spray
garlic powder
salt and pepper
Preheat oven to 450. Mix together milk, lime juice, mustard, garlic
powder, salt, and pepper. Place the corn flake crumbs in a flat container.
Dip the fish in the milk mixture and then in the cornflake crumbs, coat
both sides. Place fish on non-stick baking sheet. Spray with olive oil
cooking spray. Bake until lightly brown, about 10 minutes. Turn the fish
and spray the other side with olive oil cooking spray. Bake until crisp.
6 tablespoons of milk
3 teaspoons lime juice
1 teaspoon of Dijon mustard
1 cup cornflake crumbs
4 walleye fillets
olive oil cooking spray
garlic powder
salt and pepper
Preheat oven to 450. Mix together milk, lime juice, mustard, garlic
powder, salt, and pepper. Place the corn flake crumbs in a flat container.
Dip the fish in the milk mixture and then in the cornflake crumbs, coat
both sides. Place fish on non-stick baking sheet. Spray with olive oil
cooking spray. Bake until lightly brown, about 10 minutes. Turn the fish
and spray the other side with olive oil cooking spray. Bake until crisp.