Fish and Seafood Recipes
Whole Baked Trout with Roasted Potatoes
Ingredients
whole trout (fresh caught is best)
a lemon
olive oil
sea salt
pepper
rosemary
thyme
chives
fresh parsley
baby potatoes
butter
Directions for potatoes
1. Cut potatoes in quarters.
2. Place in a large mixing bowl.
3. Add olive oil, about two tablespoons, salt, pepper, thyme, and rosemary to your taste (hint: rosemary is very strong. It doesn't take a ton). Be generous with the salt.
4. Place in a cooking pan or on a cookie sheet and cook in oven at 375F for 20 minutes.
5. Remove pan and turn potatoes. Turn the oven up to 400F and cook for another fifteen minutes.
Enjoy!
Directions for fish
1. Gut the fish. Remove the head. Wipe away the trout's natural slime covering with a paper towel. Lastly, lightly score the skin of the fish.
2. Cover a pan large enough for the whole fish with aluminum foil. Lightly cover with olive oil.
3. Cover the area where you will lay the fish with salt, pepper, and rosemary. Be generous with the salt.
4. Place the fish on the pan and season the outside and inside of the fish with spices (except parsley).
5. Keep parsley and chives in large pieces. Slice the lemon.
5. After you've seasoned the inside of the fish, put the lemon, parsley, and chives inside.
6. Now, cover the fish in foil, and bake inside the oven at 350F for 10-11 minutes.
7. After it's cooked for 10-11 minutes, remove from oven and take the top layer of foil off. Rub the top of the fish in butter. Then, put the oven on broil and put the fish on the middle or bottom rack. Let it slowly roast under the high heat until the skin reaches your desired level of crispiness. There's no set time for this, as every oven's broil setting is a bit different. KEEP AN EYE ON IT! The broil setting can burn your food quickly.
8. Check out this video for instructions on how to separate the meat from the bone. I've altered their recipe a bit. https://www.youtube.com/watch?v=xkJfaDV_y4g
9. Squeeze remaining lemon over the fish and pour on cooked off sauce from the foil.
Enjoy!
This is seriously the best way to eat fried fish. Anything from white bass, to cod, to crappie, to catfish goes great with this recipe. It's pretty simple, and yields restaurant quality fish that will make the most fish hating person in your family fall head over heels with our aquatic friends.
Ingredients
whole trout (fresh caught is best)
a lemon
olive oil
sea salt
pepper
rosemary
thyme
chives
fresh parsley
baby potatoes
butter
Directions for potatoes
1. Cut potatoes in quarters.
2. Place in a large mixing bowl.
3. Add olive oil, about two tablespoons, salt, pepper, thyme, and rosemary to your taste (hint: rosemary is very strong. It doesn't take a ton). Be generous with the salt.
4. Place in a cooking pan or on a cookie sheet and cook in oven at 375F for 20 minutes.
5. Remove pan and turn potatoes. Turn the oven up to 400F and cook for another fifteen minutes.
Enjoy!
Directions for fish
1. Gut the fish. Remove the head. Wipe away the trout's natural slime covering with a paper towel. Lastly, lightly score the skin of the fish.
2. Cover a pan large enough for the whole fish with aluminum foil. Lightly cover with olive oil.
3. Cover the area where you will lay the fish with salt, pepper, and rosemary. Be generous with the salt.
4. Place the fish on the pan and season the outside and inside of the fish with spices (except parsley).
5. Keep parsley and chives in large pieces. Slice the lemon.
5. After you've seasoned the inside of the fish, put the lemon, parsley, and chives inside.
6. Now, cover the fish in foil, and bake inside the oven at 350F for 10-11 minutes.
7. After it's cooked for 10-11 minutes, remove from oven and take the top layer of foil off. Rub the top of the fish in butter. Then, put the oven on broil and put the fish on the middle or bottom rack. Let it slowly roast under the high heat until the skin reaches your desired level of crispiness. There's no set time for this, as every oven's broil setting is a bit different. KEEP AN EYE ON IT! The broil setting can burn your food quickly.
8. Check out this video for instructions on how to separate the meat from the bone. I've altered their recipe a bit. https://www.youtube.com/watch?v=xkJfaDV_y4g
9. Squeeze remaining lemon over the fish and pour on cooked off sauce from the foil.
Enjoy!
BUFFALO MARINATED FRIED FISH!!!
This is seriously the best way to eat fried fish. Anything from white bass, to cod, to crappie, to catfish goes great with this recipe. It's pretty simple, and yields restaurant quality fish that will make the most fish hating person in your family fall head over heels with our aquatic friends.
Ingredients:
1 bottle of Frank's Red Hot Sauce (or other buffalo wing sauce)
Fish (duh)
Louisiana company all natural fish fry batter (basically corn meal)
panko style bread crumbs
shredded parmesan cheese (not powdered)
frying oil (coconut is my favorite)
Ranch
Methods
1. Marinate the fish in the hot sauce for at least half an hour.
2. Mix the parmesan, corn meal, and panic crumbs together in a bowl and set aside. Proportions should be about equal parts cornmeal to panko, and maybe half parmesan. You can switch this up depending on what texture you want the fish to have.
3. Heat the oil in a pot or pan. I don't deep fry my fish because it uses so much oil. You can do it in a small non-stick pan so that you can get about 3/4 inch of oil. Fry on medium heat, only high enough to make a panic crumb bubble and fry. If the grease starts smoking, it's too hot.
4. Take the fish pieces and put them in the breading mix. No need for egg or any other binder. The hot sauce takes the place of that.
5. Cook the fish pieces in the oil until golden brown, flipping to get both sides done. With thinner fillets, this shouldn't take long. Thicker catfish fillets may take a few minutes per side.
6. If you want a sauce, mix some Ranch dressing and Frank's Red Hot together, about 3 to 1 ratio (3 parts Ranch) in a small bowl. Dip and enjoy!
Ingredients:
Method:
Simply bread the fish skeleton and drop it in a fryer that's just below the smoking point. Fry until they are nice and browned. I would fry them longer than you typically fry a fish fillet. When you pull them out, they should be crispy, but should break apart easily when chewing. Dip them in tartar sauce or your favorite cheese dip!
Fried Fish Bones (A.k.a. Dem Crrriiissspppyyy Bones)
Ingredients:
4-5 fish carcasses
-You can use pretty much any fish. The larger the bones, the longer the frying time. The spinal column and fins fry the best.
1 1/2 cups of corn meal
salt and pepper to taste
coconut oil (or other frying oil)
Method:
Simply bread the fish skeleton and drop it in a fryer that's just below the smoking point. Fry until they are nice and browned. I would fry them longer than you typically fry a fish fillet. When you pull them out, they should be crispy, but should break apart easily when chewing. Dip them in tartar sauce or your favorite cheese dip!
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