At Gone Fishing Enterprises we are advocates for Catch and
Release to help preserve our fishing heritage. However, with certain species it
is accepted and encouraged to harvest fish for the table. As such, we are always
looking for new and different ways to enjoy our catch. As we discover various
recipes that we think will be of interest, we will attempt to share them in this
section.
Featured recipes:
Catfish
with Pecan Brown Butter
Ingredients:
·
6 tablespoons unsalted butter
·
Four 6-ounce catfish fillets
·
Salt and freshly ground
pepper
·
Pinch of cayenne pepper
·
1/3 cup all purpose flour
·
½ cup pecans, halved
lengthwise
·
Finely grated zest of 1
lemon
·
2 teaspoons fresh lemon
juiced
·
Lemon wedges, for serving
Melt 2 tablespoons of the butter in a
large skillet.
Season the catfish fillets lightly with flour, then add
them to the skillet and cook over moderately high heat, turning once,
until golden brown on both sides and cooked through, about 10 minutes.
Transfer the catfish fillets to a platter; tent with foil and keep warm.
Melt the remaining 4 tablespoons of
butt4er in the skillet.
Add the pecans and cook over moderately high heat, until the pecans and
butt4er are browned and fragrant, about 3 minutes.
Stir in the lemon zest and juice and season with salt.
Spoon the pecan butter over the catfish fillets and serve immediately
with lemon wedges.
Fish
Cakes with Garlic Mashed Potatoes
Ingredients:
·
2 cups cooked flaked fish
·
2 cups boiled and
coarsely mashed potatoes
·
2 tbs butter
·
1 clove garlic, minced
very fine or put through press
·
2 tbs milk
·
2 tbs fresh parsley,
minced
·
1 egg, beaten
·
¼ tsp fresh ground black
pepper
·
½ tsp salt
·
flour
Over
medium-low heat melt butter, and sauté garlic 1 to 2 minutes.
Do not brown butter or garlic. Add
butter mixture to potatoes, whip or mash with milk.
Add parsley, salt, pepper and egg. Combine
thoroughly. Shape into patties,
lightly coat in flour. Fry in oil
over medium-high heat until browned on both sides.
This batter is a cinch to make and the dry ingredients can be mixed
beforehand and taken along camping or for a shore lunch. The better quality beer
or ale that you decide to use, the more flavorful the results. Also, whenever
you are frying fish, be sure to use a thermometer to ensure that the oil is the
right temperature. If the oil is not hot enough, the fish will absorb the
grease, if it is too hot, it will burn the batter before the fish is fully
cooked. An oil temperature of 365 degrees is just about perfect.
Ingredients:
1 cup
flour
1 tsp. onion
powder
1 tsp. baking
powder
1/2 tsp. ground thyme
1 tsp.
salt
1/2 to 1 tsp. Tabasco
1/2 tsp.
pepper
9 to 12 oz. quality ale
1/2 tsp. garlic powder
Mix dry ingredients. Add Tabasco and 9
ounces of ale. Stir well. If desired, add more ale. Thoroughly dry walleye
fillets on paper towels so that the batter will stick. Cut fillets into
manageable pieces, dip in batter, and deep fry until golden brown (approximately
5 minutes a side). Be sure to save enough extra ale to serve with the fish and
enjoy!
Baked Crappie Creole
Crappie are arguably some of the finest
eating fish there are. Try this dish for a very different and wonderful flavor
for your fresh caught crappie or bream. 
Ingredients:
2 lbs. crappie
fillets
1 cup canned tomatoes
2 Tbs. chopped
onion
2 Tbs. chopped green pepper
2 Tbs. chopped
mushrooms
2 tsp. lemon juice
1 tsp.
salt
1/2 tsp. ground white pepper
1/2 tsp. dry
mustard
1/2 tsp. oregano
Place crappie fillets in a lightly greased
baking dish. In a saucepan, combine remaining ingredients. Simmer until the
vegetables are tender, about 10 minutes. Pour sauce over fish. Bake in a 450
degree oven for 20 - 25 minutes, or until fish flakes easily with a fork. Serve
with hot, fresh baked bread or
biscuits.
Please feel free to submit your favorite recipe to share
with your fellow fishermen in the feedback form below.
