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Posts Tagged ‘fish recipe’

INGREDIENTS:

• 3 lb. catfish, cleaned and skinned
• 1/4 cup cornmeal
• 1/4 cup flour
• 2 eggs, beaten
• 12-ounces beer
• 1/4 cup minced onion
• 3 cups vegetable oil
• Salt and pepper to taste

In a medium mixing bowl, blend flour, cornmeal, salt, and pepper together. In a separate medium mixing bowl, add the eggs (well beaten), beer and minced onions, mix well.

Cut the catfish into 2 inch cubes or strips. Heat the vegetable oil in a large skillet.

Roll the catfish into the dry mixture, then dip into the beer-egg mixture, then back into the flour mixture. Place flour and dipped catfish into the skillet deep-fry, cook until golden brown.

Serve with Hush Puppies. (Which will be the October 22, 2010 recipe!)

If you like fish, then you’re in for a treat when you have lake-fresh trout cooked in camp! Trout is a moist, sweet fish. The flesh is anywhere from white to pink to orange.

You’ll also need a table top barbeque and a fish basket to prepare this recipe. Here are links to a barbeque and a fish basket.

INGREDIENTS

• 3-8 Trout (cleaned)
• Lemon slices (circles, not wedges)
• Onion slices (optional)
• Salt and pepper
• Olive oil

Completely clean each fish. (There is no need to scale the trout because the skin becomes crispy as it’s being cooked, just discard the skin upon serving and the trout meat remains moist.)

Lightly brush each fish with the olive oil on both sides and in the body cavity. Place lemon slices (a circle, not a wedge) inside each fish. This can also be substituted for onion slices. If you’re really daring: try both!

Salt and pepper the inside of the fish, to taste.

Spray the fish basket with a no-stick cooking spray before adding fish. Cook in a fish basket, on a barbeque, until the skin lightly flakes away from the body of the fish. Flip the basket after you’ve tested the fish on one side. The trout will cook faster if you keep the lid of the barbeque closed. Cooking temperatures of barbeques vary, keep an eye on your fish.

Remove the skin and serve. Be careful of the little tiny trout bones!

If your lake trout are small like we get here in Arizona (about 6 inches in body length after cleaning) then you might want to eat them during the day. Trout have a ton of teeny tiny bones so I prefer to eat them for lunch (sunlight) rather than for dinner (lantern light).

Bluegill are a tasty pan fish, but few people actually know how to cook one. I found this recipe recently and thought I’d share it with you. From what I’ve seen lakeside, bluegill are easy for kids to catch.

No matter how hard I try with my corn (a favorite food of bluegill) I can still only catch trout! Even when I’m at Dead Horse Ranch State Park in Cottonwood, AZ and I can see the bluegill swimming around, I can’t catch one for anything. I guess I’m just a trout magnet or something!

INGREDIENTS:

• 8-10 bluegill, cleaned
• 1/2 cup corn meal
• 2 TBS oil
• 1/2 cup flour
• 2 TBS butter or margarine
• Salt and pepper to taste

Mix corn meal and flour together. After thoroughly cleaning the fish, salt and pepper both sides of the fish and roll in the corn meal-flour mixture. In a good size skillet, heat the oil and butter to 325 degrees. Fry fish until golden brown, turning only once.

Serve with Southwest Rice Mix-Up; a great use of leftover bait corn.

And, just so you know, these recipes and others are all available for download in my eGuide “Camp Cooking from the EatStayPlay.com Newsletter”.