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.

Wow, another great idea!  This seems like a good place for my fish cake recipe...

My favorite catfish;

1 cup cornmeal

1 cup flour

1/2 t black pepper   

1T cajun shake

2 eggs beaten

1 cup milk

canola oil

heat 1/4 to 1/2 inch oil in frying pan

combine dry ingredients

combine egg & milk

dip fillets in egg & milk mixture,roll in flour cornmeal mixture  repeat

fry until golden brown and fish flakes.

Very easy but very good!!

Thank You for this new section!!!

My favorite walleye, panfish, perch, and crappie:

You need:

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

Progresso Italian flavored bread crumbs (Depending on how many fish you are cooking)

Olive oil or canola oil

Butter

Fish Fillets

Directions: Beat enough large eggs for the amount of fish you are cooking (start off with 1-2). Pour bread crumbs onto a plate. Dip fillets in beaten egg(s) and bread crumbs. Coat frying pan or electric skillet heated up to 350 degrees fahrenheit with olive or canola oil and add 1tablespoon of butter for flavor and to help the fillets become crispy. Once butter is melted, put fillets into the pan or skillet and cook each side for 4-5 minutes. Once both sides of the fillets are golden brown, turn off the heat and 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.

Ok Pete where is the recipe.

Turnip:

There's are a bunch of great recipes here for a fried fish--which I still think is the best way of all. But, I want to see that fish cake recipe, too. Sounds great.

And for frying--I like to use pulverized Keebler Club crackers as a breading mix. Gives a mild buttery flavor to the fillets.

Turnips Fish Cakes

 Fresh or frozen fish, (I like to use lake trout mostly but any fish will work) try pike for a real treat!

Italian bread crumbs with garlic

one sweet onion

"Season All" (spice)

"Old Bay"

mayo (not bread spread)

olive oil (not extra virgin)

Poach all fish, remove from heat, drain and cool.

While fish is cooling place some bread crumbs in a shallow dish (this will be used to coat your cake).

Also, sliver your sweet onion making it ready to put into cake mixture.

When your fish is cool enough to handle debone, remove skin and place clean fish in medium size mixing bowl.  Make sure that you use caution not to smash the fish flakes (DO NOT PUT IN GRINDER).

Add "Season All" to your fish in the mixing bowl.  This you will have to do by taste and sight.  The fish should have a slightly pink look to it (do not add salt as this spice has salt in it).  Stir in this spice making sure all particles are coated.  Caution should be used here to ensure that you do not break up the fish flakes into to small of particles (part of what makes this so good is the nice flakes).

Add "Old Bay" to taste.  Caution should be used as above!

Add some, not many, bread crumbs (same caution required as above).  This step is optional!

Now you are ready for the mayo!  Using a fork add mayo to your mixture, small amounts at a time.  This is strictly used as a binder (no eggs required).  Don't worry if you think you might have put to much in as it will NOT leave any after taste.  Caution needs to be used here so that you don't break-up the fish too much!  You will know if you don't have enough mayo when you make your cake; It won't hold together!

Add as much slivered sweet onion as you like.  Just remember that the more you use the harder it will be to maintain the shape of your cake.

Grab a small to medium amount of prepared fish (the amount will depend on the size cake you want to make) and roll it into a ball.  Now flaten slightly, making sure the edges are not to thin, and coat in your shallow dish of bread crumbs, shaking off excess).  Place on a plate until ready to cook.  When all cakes are made sprinkle with "Old Bay" on the top.  I should note here that there are several ways to cook this (note: you are actually only warming everything as the fish is already cooked).  If you desire to deep fry then keep mixture in round ball, still coating as directed above!

When I cook this I like to use the broiler, like with crab cakes.  But you can bake this at 450 until golden brown.  You can also deep fry (oil temp 350) or you can skillet fry (this is where I use the olive oil).  Golden brown is the "target look", but I must say I like it a little crispy on top when I use the broiler!  Don't freak out if some of the onions burn on the ends (your onion will stick out in different directions as you make your cake or ball).

As I said earlier, you can use any kind of fish for this.  My favorite is lake trout or any kind of trout because of the subtle salmon flavor.  I must say though, pike is extreamly good here!

Serve with a cold salad and or hush puppies!  Maybe even deep fried onion rings!

You may add pepper if you like.

Grilled Salmon with Creamy Morel Mushroom Sauce

4 (8-ounce) wild salmon fillets (skin off)

Olive oil

Salt and pepper

Heat grill to high. Brush Salmon on both sides with Olive oil and season with salt and pepper. Grill on both sides until golden brown and cooked to medium doneness, about 3 minutes per side

Creamy Morel Mushroom Sauce

3-4 slices bacon
2 Tablespoons finely chopped onion
1/2 pound sliced wild Morels
1&1/2 Tablespoons flour
1 cup milk
1&1/2 teaspoons thyme
salt & pepper

Gently wash by swishing  Morels around in water & pat dry, slice and set aside.

 Saute bacon in a heavy skillet until browned. Remove with a slotted spoon to a paper towel, crumble. Set aside. Saute Morel slices and onions in remaining bacon grease at medium temperature until mushrooms release and reabsorb most of their juices, about 5 minutes. Meanwhile shake flour , milk and thyme together in a jar until thoroughly mixed; add to mushroom mixture. Cook until thickened, adding more milk if necessary to desired thickness. Return crumbled bacon to pan. Salt and pepper to taste.

Place grilled Salmon on a bed of wild rice spoon creamy morel mushroom sauce over Salmon  and serve with steamed wild Asparagus

Most offen asked question:  how do you make beer batter

Fish Enchiladas  
 
Vegetable stock
1 lb fish fillets
1C chopped onions
½ C water
1 can mild enchilada sauce
1 can hot enchilada sauce
2 C shredded cheddar cheese
¾ C sliced black olives
3 hard cooked eggs, chopped
1-4oz can chopped green chilies, drained
8 flour tortillas – 8 inch
1C shredded Monterey Jack cheese
 
1.) Poach fish fillets in vegetable stock until fish flakes, 9 to 12 minutes depending on size of fillets. Cool fish slightly, flake meat and set aside. 
  
2.)  In a heated skillet, cook onions in water over med. heat until transparent, drain off water and spoon onions into a medium mixing bowl, add fish, 1/2 cup sliced black olives, 2/3 of both cheeses, two chopped eggs, and the can of chopped green chilies.

3.) Using the same skillet you cooked the onions in,  combine the mild and hot enchilada sauces and heat to warm.

 . 

To assemble enchiladas, dip each tortilla one at a time in the heated enchilada sauce and place in a 9x13 baking dish. Spoon ½ cup of the fish mixture down the center of each tortilla, roll and slide to one end of baking dish . Pour remaining enchilada sauce over the top of the rolled enchiladas. Cover dish with foil and bake for 30 to 35 minutes in oven at 350 deg F. until sauce bubbles around edges. Remove foil and top with remaining cheeses, olives and egg. Re-cover and bake for 5 to 10 minutes or until cheese is melted

  Sorry Jerry, couldn't get you Sara's Moose Meat Stew recipe. I'll try again next year.

Hi, everyone, We are new members, it's nice to meet You.

What I am looking for is Trout Recipes, I have looked every where. Few and far between

Life Members

Pacific Coast

Ron & Dolores J.

Scratch,

Welcome to the club

Here's a web site that I use from time to time with some really good trout recipes

  http://lakemichiganangler.com/recipes/trout/recipes_trout.htm

For any kind of fish, but best with panfish because of the size of fillets:

Slightly Crushed Croutons (whatever flavor you like)

Slightyly Crushed "Almond Accents" (this is a salad topping product)

(When crushing these ingredients, don't pulverize them, leave a little crunch to it).  Coat your fish with beaten eggs and cover with the crushed ingredients.  Place on cookie sheet and spray with cooking spray.

Bake for 20-30 minutes at 325 (depending on size and quantity of fillets)

You can also do this on the grill, but it'll take less time - watch them closely.

Although I love fried fish, this is a little healthier alternative.  Another benefit is that the "breading" is a bit of a filler, so it'll make a smaller catch go a little further.

Boy those recipes sound mouth watering.  I also found a great fishing site that also had some great recipes and books on all kinds of fishing and cooking fish.

                             www.TheFishermansCatch.com

Give it a try and keep posting more recipes!  Good job!

Tom (snookman47)