Recipes

I use one seasoning mix for all kinds of fish. It is a good cajun mixture. What I do is mix this up prehand and keep it in it's own container. Use it as needed when preparing fish. It will save you some time and make cooking much easier.

Seasoning Mix 1 tablespoon salt 1 tablespoon cayenne pepper 1 tablespoon paprika 2.75 teaspoons of garlic powder 2.75 teaspoons of black pepper 1.5 teaspoons of onion powder 1.5 teaspoons of oregano 1.5 teaspoons thyme

Frying Fish: Sprinkle seasoning mix on both sides of fish. You need 1 bowl with 1.5 cups of flour mixed with a tablespoon of the seasoning mix. In another bowl beat 2 eggs with a little milk. Fill another bowl with 1.5 cups of cornmeal. Next pat the flour mixture on the fish. Dredge it through the egg mixture. Firmly press the cornmeal onto the fish. Fry for several minutes. Note: Do not over crowd the fish in the fryer and use fresh oil.

Blackening Fish: For this you'll need a good size portion of fish. You cannot really do this with little bluegill fillets. Rinse fish with water and coat heavily with seasoning mix. Drizzle with melted butter. Heat up a cast iron skillet very hot. Place the fish onto the skillet and cook each side until blackened.

Baked Trout: I usually cook trout whole. Remove the skin and apply a little butter to both sides. Rub a generous amount of seasoning mix on each sides. Line a pan with aluminum foil and preheat oven to 350 deg. F. Place the fish on the pan and put about 3 slices of 1/4"thk. lemon on top. Bake for about 30 min. If your real lazy leave the skin on and once it is cooked it will be easy to remove with a fork. However, if you like spicy fish it's best to remove the skin and apply some seasoning.

Trout Sandwiches: First you need to bake the trout for 30min. When done remove the skin from both sides. Now the tricky part is separating the meat from the bones. The easy part is from the tail up to the rib cage. Slowly scrap the meat with a fork from both sides of the fish. Now the bones in the tail are exposed. Grab the tail bone lifting upward. This should remove the entire main bone structure of the fish including rib cage. Now there are quite a few small bones you can't see. Take care and try to find them. The best meat is near the tail and the top part of the fish. I avoid using meat near the rib cage. Once you have the meat separated, place it on a toasted bun. Place some slices red onion on top. Put some salt and pepper on to taste. Put on some tartar sauce if you like. If you don't have any just mix mayonnaise with some pickle relish.

Seasoned Rice: This recipe is for 1 cup of uncooked converted rice. Combine 1/2 teaspoon of minced garlic, onion powder, pepper, cayenne pepper, 1 bullion cube and a dash of oil to 2.25 cups of water. Bring to boil. Add rice and 1 tablespoon of parsley. Reduce heat to low and cover pan. Cook for 20 minutes stirring occasionally. You could substitute cilantro in lieu of parsley for a little spicier flavor.

For great catfish recipes click here: Catfishinstitute

The above animation was created by Lisa Konrad of Animation Arthouse.

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