Fish & Batter Recipes My Favourite All-Time Fish Batter Recipe 3 cups of cornmeal 3 cups of bread machine flour 2 cups rice crispies crushed 2 tbsp of lemon pepper 2 tbsp black pepper 4 tbsp of cayanne pepper 2 tbsp chili powder 1 tsp Garlic powder 4 clover of Garlic chopped finely 2 tsp cumin 3 eggs 2 cups of milk Combine cornmeal , flour,rice crispies,lemon pepper, cayanne pepper,black pepper,garlic,garlic powder,cumin chili powder.mix eggs and milk together ,dip fillets in milk & eggs mixture,then into flour mixture.Next heat skillet on high heat adding 4 tbsp of veg.oil and 4 tsp butter.Cooking til golden brown on each side or approximately 3-31/2 minutes per-side MY 2nd FAVOURITE MIXTURE 2 cups of flour 2 cups of crushed branflkes 1/2 cups of cornmeal 2 tbsp lemon pepper 2 tbsp cayenne pepper 2 eggs 1/4 cup of milk salt & pepper Combine flour, branflakes, cornmeal, salt, lemonpepper , cayenne and black pepper,mix eggs and milk together ,dip fillets in milk & eggs mixture,then into flour mixture.Next heat skillet on high heat adding 4 tbsp of veg.oil and 4 tsp butter .Cooking til golden brown on each side or approximately 3-31/2 minutes per-side SMOKED TROUT 1qt water 1/2 cups salt 1/2 cups brown sugar 1 tsp liquid smoke Clean trout - large fish should be cut in half lengthwise. Make a brine solution from the water, salt, brown sugar, and liquid smoke. Place trout in solution and soak 12-16 hours. Fish should be kept cool while soaking. Remove fish from solution and allow to drain completely. Smoke in a "cold" smoker until golden brown - 6-8 hours. GARLIC-LEMON TROUT 3 cups water 1 tsp salt 6 peppercorns 1 cup vinegar 1 small bay leaf 6 10-inch trout Melt butter or margarine with 1 tsp garlic salt and 1 tsp lemon juice mixed in. Bring first 5 ingredients to a boil. Drop in trout and simmer just long enough to cook fish thorough - about 4 minutes. Serve hot with melted garlic-lemon butter. DEW DROPS 2 cups yellow cornmeal 1 cup flour 1/2 tsp salt 2 tsp baking powder 1 large grated onion 1 tsp garlic flakes 1/4 tsp dried red pepper 4 tsp bacon drippings 2 eggs, beaten oil Mix all ingredients except eggs. Add eggs and enough water to make a fairly stiff dough. Roll into balls about the size of a walnut and 'fry in very hot oil until golden brown. TROUT CHOWDER N TOMATOES 1 1/2 lbs trout cut into chunks 2 tsp salt 1/8 tsp pepper 6c water 4 potatoes, diced Simmer potatoes in water for 40 minutes. Add remaining ingredients and simmer for 10 minutes more. BAKED TROUT IN TOMATOES 6 -10" trout cut in halves 1 large can tomatoes 2 medium onions sliced and sautéed in margarine 1/2 tsp oregano 1/2 tsp basil 1 bay leaf Add trout and tomatoes in bottom of Dutch oven. Add onions in layer to top.Sprinkle oregano and basil on top of onions. Add bay leaf. Cover and bake for 45 minutes. SMOKED SHRIMP Brinkman or similar smoker Charcoal pan 1/2 full Water pan 2/3 full 1 chunk hickory 2 lbs large shrimp in shell 1 tsp dried thyme 2 tbs lemon juice 2 tbs garlic salt 1 tsp liquid smoke 1/2 tsp Tobasco 1/2 cups margarine, melted Arrange shrimp in single layer in large pot lid. Combine remaining ingredients and pour over shrimp. Place chunk of hickory in charcoal pan just before cooking. Place pot lid on smoker rack. Be careful not to overcook or oversmoke 35-40 min.should be enough. BIG BAD BASS CAKES 8 medium bass halves 4 cups diced potatoes 2 eggs 1 1/2 tsp salt 4 tbs margarine 1/2 tsp pepper 1/2 tsp red pepper 1/4 tsp lemon juice 1/2 tsp Tobasco sauce 1/2 cups olive oil Chop bass into small pieces. Boil diced potatoes until soft, drain, and mash. Add all ingredients except bass and blend until well mixed. Add bass and mix lightly. Heat olive oil in large skillet and drop mixture by tablespoon into skillet. Turn once. When both sides are browned, serve hot. BAKED BASS 1 large bass, filleted 1 onion, chopped 1 green pepper, chopped 1/2 stick margarine 2 cans tomato sauce 1 can tomatoes 2 tbs lemon juice 1/2 cups green onions and parsley 1/2 tsp Tobasco sauce salt, pepper, garlic powder to taste Sprinkle filets with lemon juice. Season well and place in double gallon zip-lock bag and put in cooler overnight. Wilt onions and green pepper in margarine in Dutch oven. Add tomato sauce and ole tomatoes. Cook over medium heat 45 minutes uncovered. Add 2 cups cold water. Season to taste along with Tobasco sauce. Cook 25 minutes over medium heat. Add filets and bake at 325 for 40 minutes. Sprinkle with green onions and parsley and serve. BASS MELT SUPREME 3 cups bass, cooked and flaked 1/2 cups cucumber, finely chopped 2 tbs radish, chopped 2 tbs mayonnaise 2 tbs sour cream 1 tsp salt tsp pepper 1 tsp onion powder 4 tomatoes, sliced thinly 16 rye bread slices, toasted 8 Swiss cheese slices In medium pot, mix fish, cucumber, radish, mayo, sour cream, salt, pepper, and onion powder. Place tomato slices on half the bread slices. Divide bass mixture evenly between the bread slices and spread to edges. Top with Swiss cheese an rest of bread slices. Grill until cheese melts. CAMP CATFISH 8 catfish fillets 1 1/2 sticks margarine 2 tsp lemon pepper 2 tsp thyme 2 tsp basil1 tsp each garlic & onion powder 1 tsp salt 1/2 tsp red pepper 4 lemons, cut into wedges 3 tbs Worcestershire sauce 1 tsp Tobasco sauce In small pot, melt one stick margarine over low heat and add dry ingredients. Remove from heat and let cool slightly. Dip each fillet in mixture, coating well. Place fish in gallon zip-lock and pour in remaining margarine mixture. Double bag and put in cooler for 1 hour. Pre heat large skillet over medium heat. Melt rest of margarine in skillet, pour in Worcestershire sauce and Tobasco. Grill fillets 3 min per side. Pour first margarine mixture into small pot, heat and serve as dip for fish. Trout and Crackers 2-3 lbs trout fillets 2 cups lime juice 1 green pepper, cubed 1 hot pepper, chopped 1 garlic clove, minced 1 cup stuffed green olives, chopped 2 tbs white vinegar 2 tbs lemon juice 4 tbs olive oil 1/2 tsp salt 2 tomatoes, diced just before serving Flake fish and soak in lime juice in double zip-lock for 24 hours.In separate double zip-lock,mix all ingredients except tomatoes. Put in cooler. Drain fish and combine all ingredients together just before *serving. Serve on your favorite crackers. PEPPER TROUT 4 medium trout, skinned and filleted 1/2 red pepper, sliced 1/2 green pepper, sliced 1 large onion, sliced 2 garlic cloves, diced 3 limes 1/4 cups white vinegar garlic powder pepper Chop the trout fillets into 1in square pieces. Combine the fish, red pepper, green,pepper, onion, garlic cloves, and the juice of the limes in a medium pot. Season with 1/2 tsp garlic powder and a dash of salt and pepper. Add vinegar and mix.Pour into double gallon zip-lock and put into cooler for 24 hours. Serve as spread over hot skillet garlic toast. CRAB PRIMO 12 fresh crabs 1/4 cups olive oil 1/2 green pepper, chopped 4 cloves garlic, minced 2 onion, chopped 1/2 tsp red pepper 4 stalks celery, chopped 1 pkg parsley flakes Boil crabs in black pepper seasoned water around 30 minutes. Cool. Pry crabs open with a knife. Remove all white meat and a little crab fat. Set aside. Scrub shells in clean water. Drop in boiling water with a pinch of baking soda for about 20 minutes. Cool shells before adding stuffing. Sauté onion, green pepper, garlic, and celery in olive oil for about 5 min. Add crab meat and brown. Add a little margarine, crab fat,and water to moisten. Add red pepper, salt, . Cover and simmer 30 minutes. Mix with dry dressing and stuff shells. Top with Italian bread crumbs. Bake in a oven at 350 for 20 minutes. DEVILED CRABS 1 cup fresh parsley, chopped fine 1 green pepper, chopped 2 cups celery, chopped 4 green onions, chopped 1/8 tsp basil 1/8 tsp marjoram 1/4 tsp Tobasco sauce 1/8 tsp red pepper 1 tsp salt 1/2 lb margarine 2 lbs crab meat 1 1/2 cups Italian bread crumbs 4 hard boiled eggs, finely grated Sauté all ingredients except crab meat, eggs, and bread crumbs in margarine. Cook until onions are clear and celery is crunchy. Pour into medium pot and add crab meat. Mix well. Add bread crumbs and eggs. Mix well. Add enough half and half to moisten. Place a pie plate upside down in Dutch oven. Put pot on pie plate and bake at 350 for 420-25 minutes. Serve as spread over garlic skillet toast. CRAWFISH PIE 3 lbs crawfish tails 2 sticks margarine 1/2 cups flour 1 onion, chopped 2 cloves garlic, minced 1 green pepper, chopped 2 bunches shallots, chopped 1 bunch parsley, chopped 1 cup celery, chopped 3 tbs tomato sauce 1 tsp salt 1/2 tsp red pepper 1/2 tsp black pepper 2 frozen pie shells Melt margarine in Dutch oven. Add flour and brown lightly. Add garlic, onions,green pepper, celery, shallots, and tomato sauce. Stir to blend and cook covered 1 hour. Stir frequently to keep from sticking. Add 3 cups water and simmer several hours. If mixture thickens too much, add more water. Add tails and cook 15 minutes. If mixture is too thin now, add 2 tsp cornstarch. Add parsley. Mix well and pour into pie shell. Plop second shell over the filled one and pinch down to make top crust Bake at 350 in cardboard oven for 15 minutes. Reduce heat to 300 and bake another 12-15 minutes or until crust is golden brown. CRAWFISH JAMBALAYA 1 lb peeled crawfish 4 cups cooked rice 2 tsp olive oil 4 cloves garlic, minced 1 onion, chopped 1/2 cups celery, chopped 1/2 cups green pepper, chopped 1 stick margarine 1 cup green onion, chopped 2 tbs parsley flakes 1 tsp red pepper salt Sauté green pepper, garlic, onion, and celery in margarine in Dutch oven. Add olive oil. Cook uncovered for 40 minutes over low heat. Add peeled crawfish tails and cook for another 10 minutes. Add green onions, seasoning, and rice. Mix well. If mixture seems a bit dry, add more margarine. TUNA SPINACH SURPRISE 2 cans tuna, drained and flaked 2 pkg frozen chopped spinach, cooked and drained 1/8 tsp red pepper minced 2 tbs lemon juice 4 tbs grated parmesan cheese 1/2 tsp salt, pepper 2/3 cups Italian bread crumbs 1 cup mayonnaise sauce 2 tsp Tobasco sauce Blend ingredients and fold in mayo. Spoon into medium pot. Sprinkle with additional parmesan cheese. Bake in Dutch oven or cardboard oven at 350 for 20 minutes. CRAZY-FRIED TROUT 4 medium trout 1/2 cups flour 1/4 tsp garlic powder 1/4 cups walnuts, finely chopped 1/8 tsp salt 1/8 tsp pepper 2 eggs, beaten 1/4 cups olive oil Clean trout and pat dry. Combine dry ingredients into a gallon zip-lock and shake to mix well. Dip trout into beaten eggs, then shake one at a time in flour mixture. Set trout aside on a large pot lid or 10 minutes. Heat oil in a large skillet and fry trout until brown-7 minutes on a side. SCALLOP GUMBO 2 lb small scallops 2 medium onions, chopped 1/2 cups celery, chopped 3 tbs flour 2 cloves garlic, minced 2 lb fresh okra, sliced 1/4in 2 green peppers, chopped 4 tbs olive oil 3 tomatoes, cut up salt & pepper to taste 1 tsp cumin 3-4 drops Tobasco to taste Prepare a rue in oven with olive oil and flour. Cook until brown, stirring often. Add onion, green pepper, and garlic. Slowly stir in 1 quart of water. Add salt, pepper,cumin, and Tobasco. Add cut up tomatoes, okra, and celery. Cover and cook about 30 minutes. Add scallops and simmer another 6 minutes. FISH AND CHIP BATTER 3/4 cup flour 2 teaspoons dry dill weed 1/2 teaspoon baking soda 1/2 teaspoon salt 1tablespoon vinegar 3/4 cup of water In a small bowl, mix dill weed, flour and salt. In another bowl, mix baking soda and vinegar; then stir into flour mix with water and beat until smooth. FISH BAKE LITE 1 pound fish 1/2 teaspoon garlic powder 1 or 2 lemons to taste 1/2 teaspoon parsley (optional) 1/2 teaspoon oregano (optional) Place defrosted fish in aluminum foil large enough to use as a baking container.Squeeze lemon juice to evenly cover fish. Evenly sprinkle desired spices over fish.Close foil over fish to make airtight container for steaming. Bake at 350 degrees for 30 minutes or until done. FISH BEER BATTER 1/4 cupflour 1/4 cup cornstarch 1/4 cup stale beer 2 teaspoons melted margarine Dash salt 1 beaten egg yolk Fold in stiffly beaten egg white. Dip fish and fry as desired. FISH CASSEROLE 1/4 lb butter 2 pounds fish fillets 2 tablespoons flour Salt and pepper Dried parsley 1 cup cream 1/2 cup cracker meal Melt butter in bottom of baking dish. Arrange a layer of fish in pan Sprinkle with flour, salt, pepper and parsley. Repeat with a second layer of fish,flour, salt, pepper and parsley.Cover with light cream. Sprinkle cracker meal on top of all and bake in 350 degree oven for 40 minutes- until nicely brown FISH CREOLE 1/2 cup sliced celery 1/2 cup chopped green pepper 1 small onion -- sliced thin 1 (8 oz.) can tomato sauce 1/2 teaspoon salt 1/2 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano leaves 1/4 teaspoon dried thyme leaves 1 pound fish fillets Combine celery, green pepper, and onion in 8 inch square microwave safe baking dish. Cover with plastic wrap. Microwave (high) 2 1/2 to 3 minutes or until just about tender. Add remaining ingredients except fillets. Cover Microwave (high) 2 to 3 minutes or until mixture boils and flavors are blended. Push vegetables to side of dish; arrange fillets in dish. Spoon vegetables and sauce over fish. Cover.Microwave (high) 4 to 4 1/2 minutes or until fish flakes apart easily, rotating dish once. FISH FRITTERS 1 pound small fish 3 eggs -- separated 3 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon garlic -- minced 1 tablespoon parsley -- minced Cook fish, remove skin and bones and mash. Beat egg yolks until light and thick;then add flour, salt, pepper, garlic, parsley and fish.Fold in whites of eggs beaten until stiff. Drop by tablespoons into hot deep fat and fry until brown. Serve with tomato ketchup or tartar sauce. Serves 4. FISH ON THE GRILL 3 to 5 lb. whole fish (salmon northern, etc. 1 medium onion -- sliced 1 lemon, Salt and pepper 2 tablespoons (each) chopped parsley -- oleo 1 teaspoon thyme Enlarge cavity of dressed fish without cutting entirely through fish. Place onion slices in fish; sprinkle cavity with lemon juice, salt, pepper, parsley and thyme.Cut oleo into small pieces and scatter in the cavity of the fish.Place fish on well-oiled grill about 4 inches from moderately burning charcoals.Cook about 10 min. turn carefully and continue cooking another 10 to 15 minutes or until the flesh in the cavity flakes easily when tested with a fork. Baste during cooking with BUTTER SAUCE: (1/4 cup butter, lemon juice, bay leaf, salt, pepper; cook on very low heat for 5 to 10 minutes). FISH SEASONING MIX 2 tablespoons parsley flakes 1 tablespoon dried grated lemon rind 1 tablespoon celery seed 1 tablespoon savory 1 tablespoon thyme 1 tablespoon marjoram 1 teaspoon dried chives 1 bayleaf -- broken into sm. pcs. Combine ingredients and store in container with tight-fitting lid. Use amount desired to season fish. Makes 1/3 cup mix. FISHERMAN'S TARTAR SAUCE 1 cup mayonnaise 2 tablespoons finely chopped dill pickles 2 tablespoons finely chopped onion 2 tablespoons finely chopped olives 1/4 cup of lemon juice Dash of pepper, 1/4 cup sour cream (opt.) Combine all ingredients well and chill. Makes 2 cups of sauce. FISHERMAN'S STEW 2 tablespoons olive oil 1 large onion -- coarsely chopped 2 cloves garlic 1 (35 oz.) can Italian tomatoes 12 ounces Beer 1/8 teaspoon red pepper flakes (optional) 1/2 teaspoon oregano -- crumbled Pepper to taste 1 teaspoon basil -- crumbled 1/2 green pepper -- coarsely chopped 8ounces bottle clam juice 1 (16 oz.) frozen flounder or haddock (defro 1 (10 oz.) whole baby clams 1 Pound shrimp -- peeled 1 pound scallops Heat oil in large pot. Saute onions and garlic until limp; add everything else but seafood. Cook 1 hour. 10 minutes before eating, add seafood. FISHERMAN'S FANCY DIP 1 (6 1/2 oz.) can tuna, drained -- flaked 3/4 cup mayonnaise 1/2 cup celery -- finely chopped 1/4 cup onion -- finely chopped 1 teaspoon vinegar 1/2 teaspoon salt Dash of pepper Combine ingredients; mix well. Chill. Serve with chips, fresh vegetables,crackersor use dip to make finger sandwiches. Makes 1 3/4 cups.