North American Fishing Club Member Recipe Swap

smoking fish

dodgecreekpond — Thu, 19 Jul 2012 18:17:35 GMT

i love smoking fish, what are your favorite brines?

Easy fish batter recipe

js2 — Sat, 26 Jan 2013 05:55:27 GMT

Found this online and have used this a lot.

1 cup flour
1 tsp Baking Powder
1 tsp salt
1 tsp ground black pepper
1 cup Milk
1 egg
1 1/2 lbs Fish

Mix flour and other dry stuff together...stir in Milk and Egg until smooth. LET STAND 20 MINUTES. Coat and fry. You can add whatever spices you like. I perfer it the way it is. This batter really sticks to the Fish.

Sweet and Spicy Cole Slaw

js2 — Fri, 18 Jan 2013 04:15:44 GMT

Found this on another site.

Ingredients
2 pounds green cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and freshly ground black pepper
Directions
Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together. Or just buy the package Cole Slaw like I do and I add the onion.

In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

Bean Dip

AZAllen — Mon, 14 Jan 2013 08:01:44 GMT

I make a real simple bean dip, much cheaper than the off the shelf stuff.

I use refried beans
Picante Sauce/
Granulated garlic.

Real simple, just put the beans in a proper size bowl, I use one with its own lid, mash them up a bit and keep adding the picante sauce uptil you get a good dipping consistancy. Add the garlic to taste but be careful, it is easy to overdo as some people like less garlic.

Use your favorite brand of beans, we use Pace regular mild but you can use the chunky and "heat" is a matter of preference for the people you are going to feed. Or make one batch for tender palets and another for those who prefer a little fire.

I know this recipe is not unique but it is one I like and make, great for tailgating and snacking in the evening or perhaps take some along for shore lunch.

Catfish croquets

stumpknocker1 — Mon, 20 Aug 2012 05:43:57 GMT

Let me first say that I don't use measuring devises most the time I cook, I mainly start out with small amounts of each ingredient and add to suite my taste. With this said I have cooked Catfish many different ways from pan fried to baked on my smoker. The other day I wanted to try something a little different so I decided to try making some croquets out of catfish instead of Salmon (which I also throughly enjoy eating).
Here is what I used, again keep in mind I didn't follow a recipe and I don't have exact measurements.

1) Aprox. 2 to 3 cups bread crumbs (I used regular bread crumbs that I mixed with panko bread crumbs.
2) Aprox. 1 cup buttermilk cornmeal
3) About 5 green onions. I like mine diced kind of course.
4) I added Old bay seafood seasoning to taste (about a tablespoon)
5) I added crushed red pepper (I'm stupid when it comes to adding spicy fire to my food. I would eat habanero ice cream if they made it
6) a couple eggs(I have a friend that gives me free large double yoke eggs, so you might want add another egg till you can get the meal to clinge together)
7) Aprox. 1/2 cup of buttermilk
8) About 6 to 8 regular size (3lb fish) fillets cooked

I didn't add anything other than lightly brushed on Olive oil to my fillets when I used them for croquets due to the spices in the bread mix. After they're cooked I flaked up the fish with a fork and obviously removed any bone. I then mixed all the other ingredients together before adding the fish. Once it was all mix together I just pan fried them in olive oil (I like olive oil because it's healthier to eat than vegetable oil). I always act like I'm cooking for an army so this recipe made about 16 good size patties, which I had no problem getting rid of between myself, my wife and my neighbor
I don't use alot of salt when I'm cooking so the Old Bay seasoning had just enough for me, but someone else might want to add some salt.
I'm not patting myself on the back but these things would make your tongue slap your brains out

RITZ CRACKER RECIPE

dek33 — Sat, 06 Feb 2010 23:22:31 GMT

Great for all fish: walleye, panfish, perch, and crappie:

You need:

1-2 beaten eggs (Depending on how many fish you are cooking)

Ritz Crackers

Olive oil

Fish Fillets

Directions:

Beat enough large eggs for the amount of fish you are cooking (start off with 1-2). Put Ritz crackers in a plastic bag and use a rolling pin to make them into crumbs. Pour Ritz cracker crumbs onto a plate. Dip fillets in beaten egg(s) and cracker crumbs. Add a small amount of Olive oil to fry pan ( about a 1/4" ) and heat to about 350 degrees. Put fillets into the pan and cook each side for 4-5 minutes. Once both sides of the fillets are golden brown, remove the fillets from the pan and place them onto a plate that has a paper towel on top of it to help absorb the oil and use another paper towel to pat the other side of the fillets dry.

If you like, you can cook them in a deep fryer. Make sure you use Olive Oil.

Yellow Perch

aprichard — Thu, 09 Jun 2011 11:21:44 GMT

Is yellow perch edible, If so please give me a recipe to try, i just got the NAFC fillet knife and want to try it out.

Thanks, Austin

Cold smoking process

capnklumpp — Sat, 22 Sep 2012 04:38:21 GMT

Now that the outside temps have fallen here in Michigan, I'd like to try to cold smoke salmon.
I could sure use some advice, including smoke generators and recipes.

Thanks in advance!

Trout?

aprichard — Thu, 30 Jun 2011 13:23:34 GMT

What can you do with trout for good eating?

New Recipe Section!

NAFC Editors — Fri, 29 May 2009 10:01:11 GMT

On Wednesday some members expressed a desire for a "Recipe" section on the forum. So here it is - a place for you to swap recipes with each other.

To start things off, here's a recipe from NAF Editor Kurt Beckstrom.

Hot Fish Chowder

One of the best ways to enjoy your catch on a chilly, autumn afternoon is in the form of hot Fish Chowder. It’s easy to make and—this ain’t rocket science–you can leave out what you don’t like, or add more of what you do. A lot of recipes call for halibut, haddock or cod, but it works just fine with crappies, bluegills, yellow perch, walleyes, pike (deboned, of course) or other firm, white fish. This will make about 10 one-cup servings, so plan on it feeding about four hungry anglers. It goes great with a cold beer and warm corn muffins or buttermilk biscuits.

Things You Need

3 strips thick-cut bacon

1 large onion, chopped

1 stalk celery, diced

4 cups chicken broth

4 cups potatoes, chopped to bite-size

1 ½-2 lbs. fish, cut into ½ - to ¾-inch cubes

Salt to taste

Ground black pepper to taste

24 oz. evaporated milk

1 (15 oz.) can whole kernel corn, drained

How You Make It

1. Cook bacon in large stockpot until crisp. Remove bacon; crumble. Pour off all but 1 to 2 teaspoons of the drippings from stockpot.

2. Cook onion and celery in same stockpot until crisp-tender, stirring occasionally. Add potatoes and broth; bring to a simmer. Simmer 10 minutes or until potatoes are nearly tender. Add fish; simmer 10 minutes or until fish just begins to flake.

3. Stir in evaporated milk, corn, salt and pepper; cook until heated through (do not boil). Garnish with crumbled bacon.

catfish recipe

westerntaz — Mon, 23 Jul 2012 05:15:23 GMT

Any catfish recipes I had one and lost it trying to find it

Smoked Fish Dip

FIT TO BE BIT — Wed, 27 Jan 2010 13:00:18 GMT

Smoked Salmon Spread (3/4) Cup of smoked salmon de-boned (1) 8oz package of cream cheese (1) Tablespoon of mayonnaise (1/2) Teaspoon of crushed garlic (1/4) Teaspoon of salt (1/4) Teaspoon of black pepper (1/4) teaspoon of Old Bay Seasoning Fresh basil to taste Place all ingredients in a food processor and blend in to a smooth spread. Serve with vegetables, crackers or on a bagel.
You don't judge a fisherman by his gear but by how much time he spends in the laboratory.

how good are they for the table

drdore — Tue, 03 Aug 2010 05:14:11 GMT

How good are striped, hybrid, white and yellow bass as tablefare?

Zigeunersauce "Gypsy Sauce"

*spinner* — Tue, 07 Jun 2011 05:26:35 GMT

Zigeunersauce "Gypsy Sauce"

2 tablespoons (30 ml) clarified butter
1 cup (240 ml) onion, small dice
2 cups (473 ml) mushrooms, sliced
3 cups (710 ml) bell peppers—red, orange, yellow; small dice
1 teaspoon (5 ml/2 cloves) garlic paste
1 ½ tablespoons (23 ml) all-purpose flour
2 teaspoons (10 ml) Sweet Hungarian Paprika, ground
2 teaspoons (10 ml) Hot Hungarian Paprika, ground
2 tablespoons (30 ml) tomato paste
14 ounces (420 ml) chicken stock
2 teaspoons (10 ml) honey
1 lemon, juiced
Salt and freshly ground black pepper to taste

Betty's microwave fish dinners

njsfishon — Thu, 19 May 2011 02:48:07 GMT

Here's an easy recipe for cooking fish in the microwave. A word of CAUTION before I start. This works on non-oily fish only! Do not try with trout or Salmon. A friend did and the fillets exploded all over the inside of the microwave! It works best on panfish, bass and walleye.
Marinate the fillets in lemon pepper or Teriyaki marinade for 1 hour.
Get a ribbed microwave dish, the type you would cook hamburgers on.
Place the fillets on the dish in a single layer and cover with waxed paper (very important).
Cook for 5 minutes on high (based on a 1000Watt microwave oven - time may need to be adjusted slightly for different power ovens). Serve with rice or your other favorite dish and enjoy
Good luck and God bless! Norm

lookig for canning recipes for suckers

farmer red — Thu, 07 Apr 2011 01:37:28 GMT

yes,you read it correctly.i'm looking for any good recipes for canning suckers.going to do some sucker fishing this year and would like to can some.use to do this with grandparents and we would can them and we called it poor mans salmon.your help on this is appreciated.

Home Canned Fish

dbarnett1 — Mon, 29 Nov 2010 12:14:21 GMT

I love to fish for blue gills, crappie, sunfish, just about all panfish. Some of the lakes and ponds we fish around home here are over populated with small fish to the point that they don't allow good growth of larger fish.
   Some of the land owners, that I have the privilege of fishing their ponds or lakes, have often asked me to just toss the lil' ones over the bank. This seemed to be a big waste to me so I set out to find a good use for them. I did a little talking around to some buddies and family members and the idea we hit on was to can them in mason jars.
   I scale, clean and cut the heads,tails and fins off all the fish. I'm not sure why but tails and fins seem to cause problems with the preserving of the fish.
   Cut the fish into chunks and pack them into mason jars. Pack the jars fairly tight but be sure to leave about 1 inch of head space on the jar. Next add 1 teaspoon of salt and 1 teaspoon of white vinegar. Fill the jar to about 1/2 inch from the rim with water and place "clean lid" on "clean" jar rim. It is very important that the lid and jar rim be clean and free of any oils. Put lid bands on just finger tight and place in a pressure canner. Place as many jars as your canner will hold in it each batch (mine holds 8 Qt jars). Place lid on canner and seal it up.
   Once the pressure reaches about 12 to 13 lbs. adjust your heat to hold that pressure for 45 minutes to an hour. After the time is up turn heat off let pressure come down on canner and then remove the jars carefully and give the bands a little tighter twist. Set on a towel out of any cool drafts. As the jars cool you will hear the lids pop as they seal themselves. When jars are completely cool, push on the center of the lids if any pop they aren't sealed and need to be used right away. The fish are now ready to use in the same manner as you would canned salmon or mackerel.
This is a great way to enjoy the fish of summer, when there is 6 inches of snow on your boat cover.

My favorite recipe for the canned fish is to make fried fish cakes. I take a jar of the fish. 1 whole pack of saltine crackers. 1 whole onion (some may like more or less). 2 eggs. Pepper or seasoning. I don't add salt as the crackers have plenty for my taste. Place all ingredients in a big bowl and work it all togeather untill it is mixed well and can be patted into hamburger size patties. Fry in a skillet with your favorite oil or if your like me bacon grease. Yummy stuff! Try some tartar sauce, lemon juice or any of your favorite "fish" condiments on them.
Give this a try the next time your catching bait instead of the bigguns.

Does Anyone have a good recipe for making Boudan?

dbarnett1 — Mon, 06 Dec 2010 12:54:47 GMT

I love good boudan. Here in central Mo it is almost impossible to find. If anyone has a good recipe for making your own I would really appreciate it. Dave

Preparing crayfish before boiling

bass or bass? — Tue, 30 Nov 2010 13:44:59 GMT

Do you like to trap and eat crayfish but don't like the gritty texture of the tail meat? Crayfish (shrimp, lobster) have a "vein" that runs through the tail. This "vein" is their intestine. The gritty texture in the meat is the contents of the intestine. If you don't "purge" your crayfish (shrimp, lobster) you're eating their poop! To "purge" crayfish (shrimp, lobster) place them in a pail with 1 gallon of water and add a couple tablespoos of salt, or @ 1/2 cup of vinegar. This is crustacean laxative and the little critters will empty themselves in @ 30 minutes. Now you have nice clean crayfish (shrimp, lobster) to boil.

Thanksgiving vittles

bpetersen — Tue, 23 Nov 2010 07:41:08 GMT

anyone got a killer recipe for thanks giving turkey stuffing? expecially one with wild game.

Brian