Fish Recipes...

Fish recipes are all over the internet. You can find recipes for pretty much any species of fish you catch, and a lot can be used for different types of fish. Remember, your fish is done when it flakes with a fork. If cooking on a grill, oil the grill grates just before putting fish on the grill. Here are some recipes we use and recipes our readers have submitted.

To submit a recipe or comments, please send us an email.

Any recipes without credits, are from unknown sources.

 

Grilled Citrus Marinade Walleye	Broiled Bluegill
Pan Seared Walleye with Vegetables	Deep-Fried Bluegill
Grilled Blackened Walleye	Lemon Fried Bluegill
Deep-Fried Walleye	Tasty Pan Fish Batter
Shore Lunch & Potatoes Walleye	Bluegill Casserole
	Batter-Fried Panfish

 

 

 

 

 

Grilled Citrus Marinade Walleye

This recipe can also be used for other types of fish. This recipe is a little tangy and makes moist fish.

Ingredients:

• 1/4 cup orange juice
• 1/4 cup soy sauce
• 2 T olive oil
• 1T lemon juice
• 1T fresh parsley, chopped
• 1 clove garlic, minced
• 1/2 t fresh oregano, chopped
• 1/2 t black pepper
• 1/2 lb walleye fillets

Directions:

• In large bowl, mix orange juice, soy sauce, olive oil , lemon juice, parsley, garlic, oregano and pepper. Place walleye fillets in this marinade, turning several times. Cover and refrigerate for 30-45 min.
• Preheat grill for high heat.
• Lightly oil grill grate. Cook fish for 5-6 minutes. Turn and baste with the marinade, cooking for another 5 minutes or until done.

 

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Pan Seared Walleye with Vegetables

Very easy and fast recipe.

Ingredients:

• 4 walleye fillets
• 1 whole zucchini, sliced
• 2 green peppers, chopped into 1" pieces
• 1 tomato, chopped
• 1 onion, chopped into 1" pieces
• course sea salt
• cracked black pepper
• dried or fresh parsley
• ground cumin
• Pam, or other cooking spray
• 2 cups cooked brown rice

Directions:

• Chop vegetables. Saute onions and green pepper in hot skillet sprayed with cooking spray.
• When onions are softened, add tomatoes and zucchini, with a pinch of salt and pepper.
• Spray one side of fillets lightly with cooking spray, season with salt, pepper, cumin and parsley.
• Before zucchini is softened, pour vegetables in a bowl and set aside.
• Spray pan with cooking spray. Place fillets in hot skillet, seasoned side down. Apply cooking spray and seasonings to top side of fillets.
• Turn after 1-2 minutes. 1-2 minutes or until flakey.
• Put on plate with vegetables and the rice.

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Grilled Blackened Walleye

Ingredients:

• 2 fillets
• 4 t olive oil
• 4 t cajun seasonings

Directions:

• Rinse fish with cold water. Blot on paper towel
• Drizzle small amount of olive oil to both sides of fillets.
• Sprinkle cajun spice liberally to both sides of fillets.
• Refrigerate 10-30 minutes.
• Grill on high heat 4-6 minutes per side, do not over-cook.

 

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Deep-Fried Walleye

Ingredients:

• Cheez-ets or Ritz crackers
• 2 eggs
• Lawry's seasoning salt
• garlic powder
• onion powder
• lemon juice
• 6-10 fillets

Directions:

• Roll-out or put crackers in blender to make course crumbs.
• Mix eggs, seasonings (to taste), and lemon juice in bowl.
• Cut walleye into 4 inch strips
• Heat butter flavored oil in deep fryer to 350-375 degrees.
• Dip fillets in egg mixture and roll in cracker crumbs.
• Put in hot oil until golden brown (3.5-6 minutes).

 

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Shore Lunch & Potatoes Walleye

Ingredients:

• 4 lbs fillets
• 1 egg
• 1 cup ground crackers
• 1 cup potato flakes
• 2 T shore Lunch
• vegetable oil
• salt and pepper

Directions:

• Mix crackers, Shore Lunch and potatoes flakes in bowl.
• Scramble egg in separate bowl.
• Put 1/3 cup oil into pan, over medium heat.
• Dip fillets into egg, coating well. Dip into cracker mixture.
• Place in hot oil. Flip when golden brown and fry until done, about 7-10 minutes total. Sprinkle with salt and pepper.

 

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Broiled Bluegill

Simple and quick bluegill recipe.

Ingredients:

• bluegill fillets
• italian dressing

Directions:

• Turn on broiler. Rinse fillets in cold water. Pat dry on paper towel.
• Dip each fillet into italian dressing. Place in casserole dish or cake pan.
• Place the pan about 5 inches from the broiler and broil for about 5 minutes or until fish is done.

 

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Deep-Fried Bluegill

Ingredients:

• bluegill fillets
• 6 oz milk
• 2 t salt
• 1 egg
• 1 t pepper
• 1 cup flour
• 1 cup cracker crumbs
• 1/2 cup corn flakes

Directions:

• Preheat deep fryer to 370 degrees
• Combine milk, salt, egg and pepper in mixing bowl. Mix well.
• Slowly add flour and mix until smooth. Set aside.
• Mix cracker crumbs and corn flakes in bowl. Set aside.
• Wash fillets in cold water and pat dry on paper towel.
• Dip fillets in batter, then in the cracker crumb mixture. Carefully drop into deep fryer.
• Fry for about 4 minutes or until golden brown.
• Remove from fryer and place on paper towel to drain.

 

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Lemon Fried Bluegill

Ingredients:

• 1 cup flour
• 2 t lemon peel, grated
• 1/2 t salt
• 1/2 t pepper
• 1 cup water
• vegetable oil (for frying)
• 1-1/2 bluegill fillets
• flour

Directions:

• Blend flour, lemon peel, salt and pepper.
• Add water. Refrigerate for 30 minutes.
• Heat 2 inches of oil in a fryer to 375 degrees.
• Coat fish in flour. Dip in batter.
• Fry about 3 minutes, or until golden brown.
• Drain on paper towels.

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Tasty Pan Fish Batter

Ingredients:

• 1 cup pancake mix (premixed - the type you need to only add water to)
• 2 eggs
• 1/3 cup corn meal
• 2 t lemon juice
• 1 t salt
• pepper to taste
• milk - to consistency

Directions:

• Mix all ingredients. Then add milk until batter is a thick consistency that stays on fish.
• Wash fillets in cold water. Pat dry on paper towels.
• Place in hot oil until golden brown.

 

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Bluegill Casserole

Ingredients:

• 3 T butter
• 4 cups fillets
• 1/3 cup water
• 1 cup soft bread crumbs
• 3 T parsley
• pinch of salt
• pinch of pepper
• 2 T lemon juice
• can of celery soup
• 5 oz milk
• 1 stick melted butter
• 2 T grated onion
• 1 t dry mustard
• 1T chopped pimientos
• 3 T Worcestershire sauce
• 1 green pepper, chopped
• 6 oz creamed corn
• 1 cup grated mild cheddar cheese
• 1 - 1/2 cups crushed corn flakes

Directions:

• Preheat oven to 350 degrees.
• Heat butter in large frying pan. Add fillets and cook 5 minutes on each side. Add water , cover, and simmer for 5 more minutes. Drain and set aside.
• Combine bread crumbs, parsley, salt and pepper, lemon juice, soup, milk, melted butter and onion in large bowl. Mix well.
• Add dry mustard, pimientos, Worcestershire sauce, green pepper and creamed corn. Mix well.
• Add fish and slightly fold into the mixture. Put mixture into a buttered casserole dish and top with cheddar cheese and crushed corn flakes.
• Cover and bake for 25 minutes. Remove cover and bake for an additional 5 minutes or until cheese turns golden brown.

 

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Batter-Fried Panfish

Ingredients:

• 1 lb panfish fillets
• 1/2 cup flour
• 2 T cornstarch
• 1/2 t lemon pepper
• 1/2 t salt
• vegetable oil
• 1/2 cup water
• 1 egg
• 1 lemon

Directions:

• Combine flour, cornstarch, pepper and salt. Sift together onto plate or shallow bowl
• Beat egg yolk and water to smooth cream. Incorporate the flour mixture a few tablespoons at a time.
• Just before using the batter, beat the egg white until stiff enough to stand in peaks when lifted on the beater.
• Scoop the egg white into the batter and fold it gently.
• Heat oil in a deep heavy pan.
• Wash fillets in cold water. Pat dry on paper towel.
• Dip fillets into batter and carefully drop into hot oil.
• Fry 4-5 minutes, turning as they brown. Fry until brown on both sides.
• Drain onto paper towel.

 

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