Welcome to Cooking With Bill's Fish Recipes. Fried Fish One cup corn meal One cup flour Salt and Pepper to taste Mix in bag - I use freezer bag and freeze what is left. Add fillet fish (catfish, crappie, bass) whatever you have on hand. Coat each piece of fish well.Fry in deep fryer until golden brown. OVEN FRIED FISH - serves three. 1 pound fish - pat dry 1 beaten egg 1/2 cup fine, dry bread crumbs 1/4 cup butter or margarine, melted 1 TBS. lemon juice Dip fish into beaten egg, then into bread crumbs. Place coated fish in a shallow baking dish. Sprinkle with salt and pepper. Drizzle mixture of butter and lemon juice over fish. Bake at 475 degrees until golden brown and fish flakes easily when tested with a fork. (about six minutes per 1/2 inch thickness). Grilled Walleye or other Fish Build charcoal fire on top of grill. Lots of charcoal, fire should be extremely HOT. You need a grill basket to clamp filets inside of. Prepare grill basket by spraying with PAM (TEFLON GRILL BASKETS ARE AVAILABLE) ,set aside. Melt one half stick butter in microwave. Dry filets with towel then dredge in butter and place in basket. Season with Garlic, Pepper. Next sprinkle flour over filets sparingly to ad crispiness. Attach basket together and turn it over. once again sprinkle with flour. When fire is extremely RED HOT Put basket right on coals. 3 Minutes each side. Use Teflon Spatula to remove from basket. Note: Season fish on one side only so not to over season it. Bass Recipe Here is a recipe for frying largemouth bass I hope you will share.. it is simple.. first thing you need is the bass so get your line wet !!!!! works best with 3 lb or better.... fillet of ol bucketmouth and wash good (get rid of the blood)(good time to cut out the worms in summertime bass too) lay out your fillet and cut 1/2 to 3/4 inch wide strips from top to bottom. Take equal parts of flour and cornmeal season the mixture (your choice) I use just salt and pepper. Depending on the size of the fish... use a large zip lock type bag and insert the flour mixture and fish and work back and forth till all pieces are coated evenly. You can us milk or egg in the flour mixture but it increases the batter... and too much batter ruins the taste of the fish. Don't do the shake and bake thing just keep turning the fish and flour mix over and over. While this is going on you should have had your frying pan on the lit stove heating up enuff oil (I use canola or safflower) to cover your "fingers" (fish fingers that is) about halfway. and the oil needs to be hot.... it doesn't take long for the thin batter to turn golden and then turn the"finger" over cook the other side remove and drain on a paper towel. Great with a salad, this is a meal that is simple & easy and if you like bass.MMMMMMMMMMM.. Trout Cocktail One can of cocktail fuit mix. At least two gutted trout. One large baking pan. Set oven at 350 degrees. Put the cocktail and trout together in pan. Bake until throughly cooked, an get ready to have sweet juicy meat that tastes great! Key Lime Smoked Bass Take 3 or 4 2-21/2 lb bass, gut and behead the bass, then butterfly them leaving the scales on mix 1/2 cup key lime juice and 1/2 cup lemon juice, place bass in shallow pan and cover with juice leave refrigerated for about 6 hrs remove the bass and pat, dry, then baste both sides of bass with melted butter and sprinkle with lemon and herb seasoning and old bay seasonig pace on rack in brickman smoker with water pan 1/4 full smoke for 45 minutes or until meat flakes easily. I like to use pecan wood for smoking also you can place lime slices on the fish while smoking for added flavor Fried Fish with Herb Sauce Sauce 1/2 cup coarsely chopped fresh coriander 1/2 cup coarsely chopped fresh parsley 2 garlic cloves, minced 4 tbsps. fresh lemon juice 1 tsp. paprika 1 tsp. ground cumin 1/4 tsp. cayenne, or to taste 6 tablespoons olive Oil for frying the fish 2 pounds skinless firm-fleshed white fish filets. all-purpose flour seasoned with salt and pepper for dredging the fish In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 6 tablespoons of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the additional oil to 375°F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and fry, turning it once, approx. 1-1/2 to 2 minutes on each side, or until it is cooked through. Drain on paper towels. Arrange on plates or platter and drizzle the sauce over it.