United gamefish recipes

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Comment by Leo Nguyen on April 4, 2017 at 7:35am

I'll try to post a recipe a day. Hope that will satisfy the hungry bellies.

Comment by carl hendrix on April 3, 2017 at 11:06pm

UH;; LEO;;  I JUST WANT ALL OF YOUR RECEIPES BUDDY !!  DONT BE HOLDING BACK NOW !!  LOLOLOL  LIKE YO USAID;; ;; LMB; STRIPES; ; PRACTICALLY ALL FISH;; TASTE DIFFERENT;; THAN BLUE GILL;;SOOOOO;; WHAT ?????  I ; SOMETIMES GO AFTER DIFFERNT FISH !!!!  WALLEYES; SAUGER; STRIPE; CRAPPIE; ARE ALL ON MY HIT LIST !!

Comment by Leo Nguyen on April 3, 2017 at 10:46pm

I have a lot more. All about how exotic to how simple you want the fish style, and of course, which fish. Bluegill tastes different than LMB, and much different than crappie, or even stripers, rockies, or even perch. recipes for many fishes. I made quite a few for the families and friends.

Comment by carl hendrix on April 3, 2017 at 10:31pm

IF YO UHAPPEN TO LIKE;; CAPT. D;S STYLE OF FISH;;  WITH THE ;; CRISPY BROWN CRUST;; THATS NOTHING MORE;; THAN-- FLOUR !!  MAKE A ; EGG AND MILK BATTER;;  THEN ADD FLOR;;  MAKE IT;; REAL THICK; BUT SOUPY !  THEN POUR OVER FILLETS;; COVER THEM; PUT IN THE FRIDGE FOR AT LEAST 1 HOUR !  LET THEM SOAK !!  THEN;; JUST SLIDE THEM INTO A FRYING PAN !  THEY WILL COME OUT;; WITH A THICK CRISPY  CRUST !

Comment by carl hendrix on April 3, 2017 at 10:26pm

I ALSO LIKE TO PUT MINE ON A BBQ GRILL--  TAKE A BIG PIECE F ALUMINUM FOIL;; WAX IT DOWN WITH BUTTER;; ADD DALES SAUCE TO IT : (( OK;; DALES SAUCE IS A TYPE OF SOY SAUCE;;  ASIAN STYLE I BELIEVE ))  LAY THE FILLET DOWN ON THE FOIL;; ADD MORE DALES  SAUCE;; SALY N PEPPER; ( SOMETIMES HERE; I MIGHT ALSO ADD; A SLICE OF LEMON; AND A SLICE OF ORANGE )) WRAP THE FILLETS UP;  INTO A REALLY TIGHT TENT WITH THE FOIL;; PLACE ON THE GRILL;; TURN ; EVERY SO OFTEN; TILL DONE..   IT SONE OF THE EASIEST; TASTIEST WAYS TO COOK;; ESPECIALLY WHEN CAMPING !!

Comment by carl hendrix on April 3, 2017 at 10:21pm

HEY LEO;; I LIKE YOUR IDEA ON THIS RECEIPE !  IM PRINTING IT OUT !  MANY THANKS BUDDY;; YOU HAVE ANY MORE  RECEIPES ??

Comment by dick tabbert on April 3, 2017 at 1:05pm

Yea I was thinking chives or parsley.

Comment by Leo Nguyen on April 3, 2017 at 1:02pm

If you don't like cilantro, try to replace it with mint, oregano, chive, or even parsley. The secondary flavoring of the herbs assist with digestion, as well as providing the pleasing aromatic flavor to excite your appetite.

Comment by dick tabbert on April 3, 2017 at 12:59pm

Thanks Leo. I copied it and will give it a try all but the cilantro part no one of my favorite herbs. I'll replace it with sometime.

Comment by Leo Nguyen on April 3, 2017 at 12:44pm

Well, how about Asian styles. You have at least 10 different recipes. Try this one first, and ask me later for other recipes that I used. This is commonly eaten with rice, or with veggies. I like to wrap my fish in red lettuce leaves.

Prepping:

Leave the fish whole, descale, gut, but leave tail and fins. Make sure to air or towel dry the fish completely.

Have a deep pan, add enough oil to cover 1/4 of the fish. It will be quick flash fry, ensuring outside is crispy, while inside is nice and moist. Level of crispiness will be your choice. Fry one side, then the other.

Prep the sauce to glaze:

Use first:

1 tbsp of fresh minced ginger.

1 tsp of fresh minced garlic.

1/4 cup of low sodium soy sauce.

1 tsp of smoke paprika.

1/4 tsp of fresh grounded peppercorns.

1 tbsp of rice wine.

1/4 tsp of sesame oil.

1 tsp of orange zest, or you can use 3 tbsp of orange juice.

Set aside:

A few tbsp of long sliced green onion.

1/2 thinly sliced onion of your choice. I like purple sweet onion.

A few tbsp of largely slice cilantro.

1 tbsp of cornstarch mixed into 3 tbsp of cold water.

Get a sauce pan, add in the sesame oil, bring it to a medium flame, heat up the oil, and add in the everything. Keep stirring the items that you use first. Once the sauce starts to bubble, bring the fire to low. Leave the fire on low for the next 2 minutes, while keep stirring to prevent burning/caking.

Add in the cornstarch solution. Stir slowly until the sauce starts to thicken just slightly. Turn the fire off, keep stirring slowly until you pour onto the fish.

Add all the green onion, cilantro, and onion onto the fried fish. Pour sauce over the dressing and fish.

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