I just had some BG fillets last night. Dipped in eggs and milk, then covered in seasoned flour and some crushed CHEEZ-IT crackers accompanied with some homemade onion rings.
Any suggestion on cooking fish on the grill. In the past with fish we bought we have seasoned it with lemmon and pepper wrapped in tin foil add water an that was pretty good.
6-8 Bluegill fillets
2 tablespoons olive oil
1 large clove of garlic (minced)
Lemon pepper
In a med-larg teflon pan, lightly brown garlic in olive oil and remove from heat. Evenly distribute garlic bits, and sprinkle pan with Lemon pepper. Place Bluegill fillets in pan skin side up and return to med high heat until lightly brown. Turn fillets and cook for approximately 30 seconds before plating.
Several of my good friends (non-fisherman) prefer this method of preparation over frying....including my cardiologist.
I use Trappey's Hot Sauce, Dash of Chile Powder & Salt. Cover them in corn meal and fry them in peanut oil. I've found the Chile powder will take the strong taste out of large fish. This works great on Mullet and large catfish. I've baked fish with this mix as well and it's great.
Just got into Camp Dutch Oven cooking, going to bring out out with me on fishing trips. Not sure at the moment what will be made but I'm sure it's going to be great having hot chow read as you come off the shore :)
- Aluminum foil
- place a layer of skinless fillets on foil, leaving enough on each end to fold in
- layer sliced onions
- drizzle with ketchup
- add another layer of fillets, onions, ketchup
- close ends and top of foil and grill for 7-10 minutes (more or less depending on fillet thickness)
The ketchup and onion will create a BBQ flavor as it cooks.
Fish can be served on the foil, or removed.
-1 LB bluegill fillets
-1 Lagge onion minced
-4 clovws garlic minced
-1 Jar of alfrado sauce
- Fresh grated parmesan cheese
-1 LB fettucini pasta
Saute onion and garlic in olive oil, then remove from pan. add fillets to pan and season to taste cook till browned. Remove fish from pan. Add onion, garlis 4 tablespoons of parmesan cheese,and alfrado sauce to pan and warm up.
Plate fillets over fettucini ,then pour sauce over,sprinkle with parmesan cheese.
This will fill in between your favorate fried fish recipes.
Enjoy Dave
When grilling fish we spray foil with garlic flavored Pam then sprinkle lemon pepper on the foil, spread fish fillets on topped with crushed garlic cloves, lemon juice, and a dash of apple juice. Sealed in the foil until flaky, just prior to taking it off the grill we open the foil up and slightly brown the fillets. Makes for a great meal.
"Blackened Fish" there is a blackening seasoning that you can buy. Depending on your location you may not be able to get it. Personally I do not use the seasoning pack and will give you the fool proof way of being able to blacken no matter where you live. Its a trio of spices you will need. Coat the skinless fish fillet with red pepper, (Not cayenne pepper) black pepper, and white pepper. Salt is optional. My advice is if you use it, do it lightly and before you pepper the fish. Then pan fry in a very hot skillet, cast iron if you got it. The seasoning will make a bit of a thin crust. The heavier you coat the fish with the peppers the darker and spicier the fish will blacken. cook till ready, a couple to a few minutes on each side depending on the thickness of the fish. Hope you enjoy!!!
"Blackened Fish" there is a blackening seasoning that you can buy. Depending on your location you may not be able to get it. Personally I do not use the seasoning pack and will give you the fool proof way of being able to blacken no matter where you live. Its a trio of spices you will need. Coat the skinless fish fillet with red pepper, (Not cayenne pepper) black pepper, and white pepper. Salt is optional. My advice is if you use it, do it lightly and before you pepper the fish. Then pan fry in a very hot skillet, cast iron if you got it. The seasoning will make a bit of a thin crust. The heavier you coat the fish with the peppers the darker and spicier the fish will blacken. Cook till ready, a couple to a few minutes on each side depending on the thickness of the fish. Hope you enjoy!!!
simple and easy, butter a glass baking dish, layer the pan with fish fillets(bluegill work great) sprinkle lemon pepper sesoning and creole seasoning on top. Put in oven and bake at 400 for aprox 20 min and you are good to go. Work great with tin foil on the grill also.
Interesting idea, Andy, the barbeque sauce thing. I've marinated fish in A-1 and wing sauce, prior to breading for the deep fryer.
But never thought of bar-b-grilling.
i like to roast these whole,like a turkey.find a few on the road every year by my house.this one was about 50 pounds.a flung in a pond.bet they are wondering what keeps stealing their fish
Andy, I have eaten Turtle. Good stuff right there! Haven't processed my own turtles, though. Here in OK, you're allowed to keep 6 turtles / day, as long as they aren't a restricted species.
As far as grilling fish goes, you have to know how well the fish you are grilling will hold up on the grill. Catfish fillets are about the only freshwater fish that will grill without falling apart, from my experience. Any other fish, I would recommend wrapping the fillets or whole fish in foil, add a little butter, and whatever seasoning you would like. Cook on the grill (or directly on the coals if you're camping) until done. Times will vary according to the size and amount of fish in the packet.
BBQ Sauce and fish - Try this with grilled salmon! Trust me!
Beer Batter - Take some flour, and mix enough beer into it to make a good batter. Dredge fish in extra dry flour, then into the batter. Fry until done. Season with salt and pepper after frying. Serve with a wedge of fresh lemon. Two tips: 1) The darker the beer, the stronger the taste of the batter. Amber Bock is my "starting" point, and if I want stronger, go to a darker brew, like Guiness.
2) The best salt for this might actually be "Popcorn Salt". It's a regular salt, but very finely ground, almost a powder. Look for this either with the other salts, or where ever your grocery store has the popcorn. Pepper is always best freshly-ground.
eating bass has become a taboo in my circles.bass are good eating.i usually only eat em when i belly hook one that aint gonna make it.i am gonna start keeping a few now and then.seems like i catch them more now than when i used to fish for them a lot.
have to try the bbq thing andy.my old buddy swears you can even make canada goose taste good with bbq.yeah if you like bbq ed shoe.we have been blackening steelhead and rainbow trout on the grill,quite good
As far as turtles go, they are pretty tasty. Cleaning one is not for the faint of heart, however. We will keep ours in a horse trough with a little water for a week to ten days before cleaning, to allow them to purge and clean themselves out.....they're nasty critters.
Lord of the Fly , Rods
Apr 4, 2009
Lord of the Fly , Rods
Apr 6, 2009
Bob Heschke
Apr 10, 2009
Mike Penrose
DEEEEEELICIOUS!!!!!!!!!!!!!!!!!!!!
Apr 30, 2009
Howard Webster
May 2, 2009
Zack Thomasson
Aug 25, 2009
Shawn
Oct 6, 2009
Bill "Musky" Modica
6-8 Bluegill fillets
2 tablespoons olive oil
1 large clove of garlic (minced)
Lemon pepper
In a med-larg teflon pan, lightly brown garlic in olive oil and remove from heat. Evenly distribute garlic bits, and sprinkle pan with Lemon pepper. Place Bluegill fillets in pan skin side up and return to med high heat until lightly brown. Turn fillets and cook for approximately 30 seconds before plating.
Several of my good friends (non-fisherman) prefer this method of preparation over frying....including my cardiologist.
Oct 6, 2009
Jeff Jordan
Dec 17, 2009
Shawn
Jan 11, 2010
Mike Penrose
Mar 3, 2010
Mike Penrose
Mar 3, 2010
Zig
- Aluminum foil
- place a layer of skinless fillets on foil, leaving enough on each end to fold in
- layer sliced onions
- drizzle with ketchup
- add another layer of fillets, onions, ketchup
- close ends and top of foil and grill for 7-10 minutes (more or less depending on fillet thickness)
The ketchup and onion will create a BBQ flavor as it cooks.
Fish can be served on the foil, or removed.
Mar 4, 2010
Dave Sabo
-1 LB bluegill fillets
-1 Lagge onion minced
-4 clovws garlic minced
-1 Jar of alfrado sauce
- Fresh grated parmesan cheese
-1 LB fettucini pasta
Saute onion and garlic in olive oil, then remove from pan. add fillets to pan and season to taste cook till browned. Remove fish from pan. Add onion, garlis 4 tablespoons of parmesan cheese,and alfrado sauce to pan and warm up.
Plate fillets over fettucini ,then pour sauce over,sprinkle with parmesan cheese.
This will fill in between your favorate fried fish recipes.
Enjoy Dave
May 1, 2010
Billy Fason
Feb 6, 2011
C Barb
Jul 19, 2011
C Barb
Jul 19, 2011
Dusty Schelbitzki
simple and easy, butter a glass baking dish, layer the pan with fish fillets(bluegill work great) sprinkle lemon pepper sesoning and creole seasoning on top. Put in oven and bake at 400 for aprox 20 min and you are good to go. Work great with tin foil on the grill also.
Aug 2, 2013
jim cosgrove
anyone got a recipe that is similar to shorelunch fry batter.like that crunchy long john's batter.hoping to hit the perch in lake michigan hard.
Dec 2, 2013
Andy "Fillet em" Eitutis
Dec 8, 2013
Andy "Fillet em" Eitutis
Dec 8, 2013
Andy "Fillet em" Eitutis
Does anyone enjoy catching and eating turtles with your fish frys??????
Dec 9, 2013
David, aka, "McScruff"
But never thought of bar-b-grilling.
Dec 9, 2013
Allen Morgan
Ok, I decided to join up :) Can't let Shawn be the only cook on this board.
Dec 9, 2013
jim cosgrove
Dec 9, 2013
Leo Nguyen
Sorry to say Allen, but I'm a horrible cook ;-)
Dec 9, 2013
jim cosgrove
Dec 9, 2013
jim cosgrove
i like to roast these whole,like a turkey.find a few on the road every year by my house.this one was about 50 pounds.a flung in a pond.bet they are wondering what keeps stealing their fish
Dec 9, 2013
Allen Morgan
Ok, I read through the comments.
Andy, I have eaten Turtle. Good stuff right there! Haven't processed my own turtles, though. Here in OK, you're allowed to keep 6 turtles / day, as long as they aren't a restricted species.
As far as grilling fish goes, you have to know how well the fish you are grilling will hold up on the grill. Catfish fillets are about the only freshwater fish that will grill without falling apart, from my experience. Any other fish, I would recommend wrapping the fillets or whole fish in foil, add a little butter, and whatever seasoning you would like. Cook on the grill (or directly on the coals if you're camping) until done. Times will vary according to the size and amount of fish in the packet.
BBQ Sauce and fish - Try this with grilled salmon! Trust me!
Beer Batter - Take some flour, and mix enough beer into it to make a good batter. Dredge fish in extra dry flour, then into the batter. Fry until done. Season with salt and pepper after frying. Serve with a wedge of fresh lemon. Two tips:
1) The darker the beer, the stronger the taste of the batter. Amber Bock is my "starting" point, and if I want stronger, go to a darker brew, like Guiness.
2) The best salt for this might actually be "Popcorn Salt". It's a regular salt, but very finely ground, almost a powder. Look for this either with the other salts, or where ever your grocery store has the popcorn. Pepper is always best freshly-ground.
Dec 9, 2013
Allen Morgan
Leo, tell me it ain't so!!! Who cooks all that food you keep posting pics of on Facebook? Your wife?
Dec 9, 2013
jim cosgrove
eating bass has become a taboo in my circles.bass are good eating.i usually only eat em when i belly hook one that aint gonna make it.i am gonna start keeping a few now and then.seems like i catch them more now than when i used to fish for them a lot.
Dec 9, 2013
David, aka, "McScruff"
Dec 9, 2013
jim cosgrove
have to try the bbq thing andy.my old buddy swears you can even make canada goose taste good with bbq.yeah if you like bbq ed shoe.we have been blackening steelhead and rainbow trout on the grill,quite good
Dec 9, 2013
Leo Nguyen
Allen *LOL* Nah, my belly subjugated me, climbed out, and started cooking. I merely eat, feed it, and post the photos ;-)
Dec 9, 2013
David, aka, "McScruff"
Dec 9, 2013
jim cosgrove
thanks allen,like the dark beer idea.don't know if i can waste my guinness on fish.all right i ll do it.
Dec 9, 2013
Tony Livingston
As far as turtles go, they are pretty tasty. Cleaning one is not for the faint of heart, however. We will keep ours in a horse trough with a little water for a week to ten days before cleaning, to allow them to purge and clean themselves out.....they're nasty critters.
Dec 9, 2013