How My Cooking Began:
When I was a boy, I experimented with some very basic methods of catching food and cooking over a campfire. I remember tying pieces of old lunchmeat to a line and dropping it down between rocks on the shore. I discovered some mini lobsters (craw dads), and later cooked them like lobsters, using only a big tin can, boiled water and the campfire. That was the beginning of many efforts to cook fish and sea creatures! Here is a fish recipe, to try when you are far from the sea and do not have real sea food:
Trout Almondine from my friend Debbie
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Catfish Steak (maintenant plat de poisson préféré de Papa)
Steaks are cross section cuts. from large whole fish with bone-in.
1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon of sea salt
1 teaspoon dried thyme
1 teaspoon salt
Or order: http://www.crabbyshop.com/ProductDetails.asp?ProductCode=BLACKENINGSPICE
Non stick cooking spray (butter flavor)
Cat Fish Steak (cut across body from large fish center spine bone remains)
Directions
In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, sea salt. thyme; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
NOTE: I use my grandmother’s cast iron skillet outside on electric hot plate. No smoke in the kitchen this way
Spray nonstick butter flavored spray on both sides of fillets. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
Place steak into hot pan without crowding Cook 10 min per inch half of time each side.
Steaks are cross section cuts. from large whole fish with bone-in.
1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon of sea salt
1 teaspoon dried thyme
1 teaspoon salt
Or order: http://www.crabbyshop.com/ProductDetails.asp?ProductCode=BLACKENINGSPICE
Non stick cooking spray (butter flavor)
Cat Fish Steak (cut across body from large fish center spine bone remains)
Directions
In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, sea salt. thyme; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
NOTE: I use my grandmother’s cast iron skillet outside on electric hot plate. No smoke in the kitchen this way
Spray nonstick butter flavored spray on both sides of fillets. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
Place steak into hot pan without crowding Cook 10 min per inch half of time each side.
"Poor Man's Lobster" otherwise known as broiled bluegill, crappie or bass with some tasty seafood seasoning and melted butter! I folded foil around the edges to make a container, Place bluegill fillets in a foil pouch. Add butter, lemon juice, garlic pepper seasoning and a very small amount of Kosher salt. I added some butter and lemon juice. Next I put foil container in an electric skillet (high temp) place lid on a skillet to make the ingredients inside steam for a little less than ten minutes.
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Parmesan Bluegill – Much like the fried bluegill, to make this recipe you will need breadcrumbs, salt, pepper and lemon pepper. In addition, you will also add Parmesan cheese to the bag. Coat the fillets in egg and toss in the bag to fully coat each individual fillet or fish. Place your fillets or whole fish in a greased, glass baking dish and bake for about 20 minutes at 375-degrees or until the crust becomes golden brown and the fish begins to flake.
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Fish Cake Recipe #1
1 pound catfish fillets
1 medium onion, chopped
1 teaspoon prepared yellow mustard
1 tablespoon creamy salad dressing (e.g. Miracle Whip)
1/2 teaspoon Old Bay Seasoning TM, or to taste
2 1/2 cups coarsely crushed buttery round crackers
1 egg
1 cup vegetable oil (for frying)
Directions
Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Cajun spice or seafood spice, cracker crumbs and egg. Mix until evenly blended.
Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.
1 medium onion, chopped
1 teaspoon prepared yellow mustard
1 tablespoon creamy salad dressing (e.g. Miracle Whip)
1/2 teaspoon Old Bay Seasoning TM, or to taste
2 1/2 cups coarsely crushed buttery round crackers
1 egg
1 cup vegetable oil (for frying)
Directions
Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Cajun spice or seafood spice, cracker crumbs and egg. Mix until evenly blended.
Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.
#2 (variation)
INGREDIENTS:
1 lb. fish fillets, cut into small pieces, 3 tablespoons chives, finely chopped!
2 tablespoons lemon juice, 2 teaspoon chili power and cracked red pepper (I use two or three packets from Pizza Hut), 1 teaspoon sea salt, 1/4 teaspoon pepper black pepper. 2 cups all-purpose flour, 3 large eggs, 1/2 cup whole milk, 2 cups bread crumb/yellow corn meal.
Non stick cooking spray, (I like butter flavored)
DIRECTIONS:
In a large bowl combine finely cut filets (minced or diced), chives, lemon juice, chili power / cracked red pepper, salt and pepper. Mix and form into cakes. Make six cakes and place on a baking sheet. Cover and cool in refrigerator for one hour.
In another large bowl place flour and season with salt and pepper to taste. Stir eggs and milk in a separate bowl. Put bread crumbs on a plate.
Remove imitation crab cakes from the refrigerator. Dip each into the egg / milk, and cover with bread crumbs / yellow corn meal mix. If possible refrigerate again for about 30 minutes, or place in freezer for 10 minutes.
Heat canola oil in a large skillet over medium heat. Add imitation crab cakes to fit skillet. Cook about 3 minutes per side until a light browning is seen . Remove and lightly press on paper towels.
Tips for Cooking Fish:
Fish are naturally tender and contain very little connective tissue. Unlike meat, they require short cooking times at a high temperature. Preheat skillet, or baking dish. If out doors allow fire to die down and get skillet or grill so that a strong heat is centered under skillet or grill surface.
Guidelines for Cooking Fish:
Measure thickest portion of a fish fillet:
10 minutes per inch for fresh fish.
Allow 20 minutes per inch for frozen fish.
Grand Pa Terry’s Glaze for Grilling Fish:
2 parts orange juice, ½ part soy sauce, ½ brown sugar, 1 part water, starch to thicken. Stir and heat to almost a boil, brush on fish fillets as grilling is in progress or use a marinade. If used as marinade, place fillets in a refrigerated dish of this recipe for at least one hour.
Terry’s Smoked Fish:
also requires a well developed bed of coals or constant flame if using gas grill. Use non stick cooking spray and aluminum foil under fish. Offset foil from direct heat. Close grill, or craft a cover to create smoke chamber, smoke for several hours until fish flakes.
Terry's Simple Cajun Fish:
Chili Powder, black pepper, 1 teaspoon sea salt, non stick cooking spray, fish fillets, electric grill, Apply spices to the fillets, spray non stick spray on grill, careful to spray top and bottom completely! Also spray fish (this is all the oil you need) If fish stick, you have not used enough cooking spray. About eight minute seems to be about right if fillets are not too thick. For thicker cuts try 10 – 12 minutes.
Terry’s Baked Fish Steaks:
1/2 c. honey 1/4 c. soy sauce juice of 1 lemon 1/4-1/2 tea spoon, crushed red pepper flakes 1/2 tsp, crushed black pepper marinate 30 minutes. 2 Tablespoons, soy sauce 2 T, balsamic, rice or wine vinegar 2 T, lemon juice 2, oil 2 T, chopped parsley, 1 tsp garlic 1/2 tsp, black pepper minced green onions, Marinate fish for at least an hour. Fish should be cooked only until it flakes easily. Check oven often to prevent overcooking
Terry’s Down Home Pan Fried fish:
Place fillets in ice water. Soak for about an hour. Pre heat Iron skillet. Mix: Yellow corn meal, white flour, chili powder, cracked red pepper, black pepper, sea salt. Mix 3.5 parts corn meal, .5 flour, spices salt and pepper to taste. Roll fillets in mix. I like to stack them on one side of the dish, one on another, fry 5 min. each side.
Terry's Catfish Kabobs, skewered and grilled:
+ 1 lb. catfish fillets, cut into strips, or nuggets
+ 1/4 c. soy sauce
+ 1 Tbsp. vinegar
+ 1 Tbsp. packed brown sugar
+ 1/4 tsp. ground ginger
+ 1 clove garlic, crushed
Directions:
1. Combine soy sauce, vinegar, brown sugar, ginger, and garlic in small bowl. Stir well.
2. Thread catfish strips onto each skewer. Cover the catfish skewers with marinade and refrigerate for several hours, turning once.
3. Prepare grill; grill the skewers for 3 min. per side.
Terry's Smoked Trout:
You need a cooker that can be covered. If larger sized grill is possible, lay the charcoal on one side with a container of water with apple wood chips opposite under the side were fish will be. Slice onion and lemon wedges to place inside the trout. Butter the inside of the trout and stuff them with the onion and lemon slices. Wrap fish in foil. Perforate the foil on top only with small pinholes, so smoke can penetrate. Cook for 3.5 - 4 hours.
INGREDIENTS:
1 lb. fish fillets, cut into small pieces, 3 tablespoons chives, finely chopped!
2 tablespoons lemon juice, 2 teaspoon chili power and cracked red pepper (I use two or three packets from Pizza Hut), 1 teaspoon sea salt, 1/4 teaspoon pepper black pepper. 2 cups all-purpose flour, 3 large eggs, 1/2 cup whole milk, 2 cups bread crumb/yellow corn meal.
Non stick cooking spray, (I like butter flavored)
DIRECTIONS:
In a large bowl combine finely cut filets (minced or diced), chives, lemon juice, chili power / cracked red pepper, salt and pepper. Mix and form into cakes. Make six cakes and place on a baking sheet. Cover and cool in refrigerator for one hour.
In another large bowl place flour and season with salt and pepper to taste. Stir eggs and milk in a separate bowl. Put bread crumbs on a plate.
Remove imitation crab cakes from the refrigerator. Dip each into the egg / milk, and cover with bread crumbs / yellow corn meal mix. If possible refrigerate again for about 30 minutes, or place in freezer for 10 minutes.
Heat canola oil in a large skillet over medium heat. Add imitation crab cakes to fit skillet. Cook about 3 minutes per side until a light browning is seen . Remove and lightly press on paper towels.
Tips for Cooking Fish:
Fish are naturally tender and contain very little connective tissue. Unlike meat, they require short cooking times at a high temperature. Preheat skillet, or baking dish. If out doors allow fire to die down and get skillet or grill so that a strong heat is centered under skillet or grill surface.
Guidelines for Cooking Fish:
Measure thickest portion of a fish fillet:
10 minutes per inch for fresh fish.
Allow 20 minutes per inch for frozen fish.
Grand Pa Terry’s Glaze for Grilling Fish:
2 parts orange juice, ½ part soy sauce, ½ brown sugar, 1 part water, starch to thicken. Stir and heat to almost a boil, brush on fish fillets as grilling is in progress or use a marinade. If used as marinade, place fillets in a refrigerated dish of this recipe for at least one hour.
Terry’s Smoked Fish:
also requires a well developed bed of coals or constant flame if using gas grill. Use non stick cooking spray and aluminum foil under fish. Offset foil from direct heat. Close grill, or craft a cover to create smoke chamber, smoke for several hours until fish flakes.
Terry's Simple Cajun Fish:
Chili Powder, black pepper, 1 teaspoon sea salt, non stick cooking spray, fish fillets, electric grill, Apply spices to the fillets, spray non stick spray on grill, careful to spray top and bottom completely! Also spray fish (this is all the oil you need) If fish stick, you have not used enough cooking spray. About eight minute seems to be about right if fillets are not too thick. For thicker cuts try 10 – 12 minutes.
Terry’s Baked Fish Steaks:
1/2 c. honey 1/4 c. soy sauce juice of 1 lemon 1/4-1/2 tea spoon, crushed red pepper flakes 1/2 tsp, crushed black pepper marinate 30 minutes. 2 Tablespoons, soy sauce 2 T, balsamic, rice or wine vinegar 2 T, lemon juice 2, oil 2 T, chopped parsley, 1 tsp garlic 1/2 tsp, black pepper minced green onions, Marinate fish for at least an hour. Fish should be cooked only until it flakes easily. Check oven often to prevent overcooking
Terry’s Down Home Pan Fried fish:
Place fillets in ice water. Soak for about an hour. Pre heat Iron skillet. Mix: Yellow corn meal, white flour, chili powder, cracked red pepper, black pepper, sea salt. Mix 3.5 parts corn meal, .5 flour, spices salt and pepper to taste. Roll fillets in mix. I like to stack them on one side of the dish, one on another, fry 5 min. each side.
Terry's Catfish Kabobs, skewered and grilled:
+ 1 lb. catfish fillets, cut into strips, or nuggets
+ 1/4 c. soy sauce
+ 1 Tbsp. vinegar
+ 1 Tbsp. packed brown sugar
+ 1/4 tsp. ground ginger
+ 1 clove garlic, crushed
Directions:
1. Combine soy sauce, vinegar, brown sugar, ginger, and garlic in small bowl. Stir well.
2. Thread catfish strips onto each skewer. Cover the catfish skewers with marinade and refrigerate for several hours, turning once.
3. Prepare grill; grill the skewers for 3 min. per side.
Terry's Smoked Trout:
You need a cooker that can be covered. If larger sized grill is possible, lay the charcoal on one side with a container of water with apple wood chips opposite under the side were fish will be. Slice onion and lemon wedges to place inside the trout. Butter the inside of the trout and stuff them with the onion and lemon slices. Wrap fish in foil. Perforate the foil on top only with small pinholes, so smoke can penetrate. Cook for 3.5 - 4 hours.
Blackened Sea Bass
I enjoyed blackened sea bass in New York and have experimented with the freshwater bass back home in Missouri. I found the freshwater cousin to be as delicious as the saltwater striper. Here is my recipe: Soak bass fillets in sea salt and water for an hour before cooking begins. You need a cast iron skillet, (I use my grandmother Martin's for this and frying my fish), pre heat very hot about fifteen minutes before fish begin to cook. This is very important! Melt butter in another pan, blot fillets dry. Dip dry fillets in the butter. Apply a Cajun spice on the fillets (both sides), If you are not into spicy, plain paprika works well. Do this outdoors, because it makes lots of smoke! drop dipped fillets into the hot dry skillet. About 2-3 minutes per side.
This fish is a White Amur (known in United States as a grass carp). History of it here is it came from Russia. I tried this. Cleaned and removed head. Packed in ice, froze it when I arrived home. Two days later I thawed it and when it was still a bit frozen I skinned it. Th does two things: kills any parasites and makes skin pull off easy.
Next I soaked it about four hours in a brine. Brine is necessary for all smoked fish. Enough water to cover fish, two cups sea salt, one and a half cups of brown sugar, 1 tbs. spoon of ginger, 1 tbs. of garlic powder.
Next insert metal rods to transmit heat to core of fish. Lay on foil sprayed with nonstick, butter flavored cooking spray. Smoke at least 4 hours. use gloves to turn after 2 ours.
Next I soaked it about four hours in a brine. Brine is necessary for all smoked fish. Enough water to cover fish, two cups sea salt, one and a half cups of brown sugar, 1 tbs. spoon of ginger, 1 tbs. of garlic powder.
Next insert metal rods to transmit heat to core of fish. Lay on foil sprayed with nonstick, butter flavored cooking spray. Smoke at least 4 hours. use gloves to turn after 2 ours.
New Salsa for my daughter
Jenny liked the last batch, but wanted it more spicy:
Chop 3 tomatoes, 1 small onion and 2 jalapeno peppers, 1 green pepper.
1 clove of garlic, 1 table spoon onion salt, 1 table spoon chili powder, 2 tablespoons of lime juice.
Use long sharp knife to do final chopping inside the glass jar.
The knife actually minces well / safely by working it in the jar against the sides. This method seems to get the ingredients down to a small size, but not mushy like blender. Let the salsa set in refrigerator for several hours for flavors to meld.
Jenny liked the last batch, but wanted it more spicy:
Chop 3 tomatoes, 1 small onion and 2 jalapeno peppers, 1 green pepper.
1 clove of garlic, 1 table spoon onion salt, 1 table spoon chili powder, 2 tablespoons of lime juice.
Use long sharp knife to do final chopping inside the glass jar.
The knife actually minces well / safely by working it in the jar against the sides. This method seems to get the ingredients down to a small size, but not mushy like blender. Let the salsa set in refrigerator for several hours for flavors to meld.
My wife Michelle suggested I try the oranges in our refrigerator, as a substitute for lemons, for the trout I wanted to smoke. The idea was a great one and I have been enjoying this recipe ever since:
BRININGBrining is the process of soaking meat or fish in a saltwater solution to add moisture and flavor. It’s essential when smoking fish, which otherwise become too dry and jerkylike.
Not even food scientists are entirely sure how brining works. It has something to do with salt entering the fish’s flesh and changing the structure of cells and proteins to retain moisture during cooking. Brining makes the fish slightly salty, but not overly so. Additional flavors such as sugar are often added to enhance the taste.
Brining ingredients
For up to 2 lbs. of fish or fillets
½ gallon water (preferably bottled),
room temperature
1 C. salt (preferably Kosher)
½ C. brown sugar
3 T. lemon juice
1 t. onion powder
1 t. allspice
1 t. ground pepper
Mix ingredients in a glass or ceramic container until thoroughly dissolved.
Place fish in brine, ensuring all pieces are completely submerged. Put dinner plates on top of fish or fillets to keep them underwater.
Refrigerate for the following time:
Weight of each*
piece of fish or fillet Time**
¼ lb. to ½ lb. 45 min.
½ lb. to 1 lb. 1 hour
1 lb. to 2 lbs. 2 hours
* Total weight is irrelevant
** For skin-on fish, increase time by 25%
Remove fish from brine, lightly rinse in cold water, and pat dry.
Stuff cavity with orange slices. wrap in soil and smoke for 2.5 - 3 hours. Offset foil so trout are not directly over coals.
BRININGBrining is the process of soaking meat or fish in a saltwater solution to add moisture and flavor. It’s essential when smoking fish, which otherwise become too dry and jerkylike.
Not even food scientists are entirely sure how brining works. It has something to do with salt entering the fish’s flesh and changing the structure of cells and proteins to retain moisture during cooking. Brining makes the fish slightly salty, but not overly so. Additional flavors such as sugar are often added to enhance the taste.
Brining ingredients
For up to 2 lbs. of fish or fillets
½ gallon water (preferably bottled),
room temperature
1 C. salt (preferably Kosher)
½ C. brown sugar
3 T. lemon juice
1 t. onion powder
1 t. allspice
1 t. ground pepper
Mix ingredients in a glass or ceramic container until thoroughly dissolved.
Place fish in brine, ensuring all pieces are completely submerged. Put dinner plates on top of fish or fillets to keep them underwater.
Refrigerate for the following time:
Weight of each*
piece of fish or fillet Time**
¼ lb. to ½ lb. 45 min.
½ lb. to 1 lb. 1 hour
1 lb. to 2 lbs. 2 hours
* Total weight is irrelevant
** For skin-on fish, increase time by 25%
Remove fish from brine, lightly rinse in cold water, and pat dry.
Stuff cavity with orange slices. wrap in soil and smoke for 2.5 - 3 hours. Offset foil so trout are not directly over coals.
Sunfish Cocktail (Recipe)"As good as peel and eat shrimp with out the shells and much less expensive"
Directions:
Fillet strips will curl, firm up and become very white in appearance when done. Cook for approximately 4-6 minutes, depending on length and width of strips. Remove strips from water and drain on paper towels. Place in the refrigerator for an hour or more to chill the strips thoroughly.
Serve on a bed of crushed ice with toothpicks or small forks and dip curls in your favorite cocktail sauce.
Directions:
- Sunfish filets cut into finger-sized strips
- 2 quarts of boiling water
- 6 to 8 ounces of crab or shrimp boil
Fillet strips will curl, firm up and become very white in appearance when done. Cook for approximately 4-6 minutes, depending on length and width of strips. Remove strips from water and drain on paper towels. Place in the refrigerator for an hour or more to chill the strips thoroughly.
Serve on a bed of crushed ice with toothpicks or small forks and dip curls in your favorite cocktail sauce.