I've just started fishing Utah Lake this winter and wondered the different ways to prepare and cook panfish. I have been filleting them, dipping them in batter (simple recipe found online), and deep frying them. Just wondered what other ways you guys like to eat em.
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Smoking them is a good way, couple of problems though, hard to light and which end do you light ( you left yourself wide open on this one !!)
Depending on the type of fish, most of the time I like to bread them in a dry coating and pan or deep fry !! There are so many different recipes for coatings that it isn't funny. A simple flour dredge that has salt, pepper, and your favorite seasoning is always easy and tasty. Pan fry in a bit of butter and olive oil, butter for flavor and olive oil to allow a higher temp. After that, the possibilities are endless !!
That's how always cook them, Instead of batter, i use Dixie fry (dry coating) you can get at most markets. Only other thing i add, is cocktail sauce and a cold beer[
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[quote fishnutts]That's how always cook them, Instead of batter, i use Dixie fry (dry coating) you can get at most markets. Only other thing i add, is cocktail sauce and a cold beer[
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thats exactly how i do em alot, nothing like fried fish with a cold one[cool]
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i like to dust with flour and eggwash then cover in either italian bread crumbs or crushed up corn flakes.
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I sprinkle the fillets liberally in a creole seasoning and blend of other spices (I'm more of a guestimator on amounts and blends so it's a little different every-time).
Heat up cast iron skillet good and hot and add half stick of butter or so - blacken fillets on both sides about 2-3 minutes per side depending on size adding butter as needed between batches.
It creates a nice crunch and good flavor that goes with about anything. Tartar sauce, fish tacos, cocktail sauce, or just plain, and definitely a cold one (or two).
Kids and wife love them especially with some homemade slaw.....
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The best recipe I ever had for trout was 28 years ago when my wife and I were invited to our neighbor house for dinner after a fishing trip we went on together (scofeild) She was from viet nam, She took the trout made shallow cross cuts on both sides of an un fileted fish. She then ground up ginger root and kind of rubbed it in each cut. Then a little salt and pepper, baked in the oven on low heat . It is by far the best method to cook trout I have ever had. I have never been able to do it as well as she did. But it's still quite tasty.
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I use pancake batter--super easy to whip up and gives them a great fluffy crust. After the pancake plunge I rub panko over em', add some johnny's salt and lay them in a pan with coconut oil.
I like the coconut oil because it gives them a clean, almost sweet taste.
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I make a batter with flour and baking soda.
Add several spices like onion powder, garlic powder,
Cajan spice or what ever you like.
Add water to the dry mix to get the consistency of pankake batter.
Drop several fillets into the batter to coat. Deep fry in a Fry Daddy to a golden brown.
Serve with tarter sauce.
My wife doesn't like deep frid food so for her, I simply boil some fillets. Make up some drawn butter and serve. Tastes a lot like Crab this way.
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Tempura mix from the Chinese market. Then fish taco's by adding fine cabbage and hot ranch and rolling in toasted tortillas. Or dipping in hot and sour sauce, or whatever.
Also, I layer them 3/4 inch deep in a small casserole sprinkle with herbs, pesto or Cajun seasonings, add good amount butter and cook them in a hot oven. You could do the same with lemon/herb or dill mix, but you get buttery tasty fish that can be spooned out.
Simple pan frying small filets in butter is ok, just with like lemon, butter, onion, salt pepper, but small filets crumble up when turning, etc..
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With a fork or a spoon...it depends!
I do have a great recipe for fish chowder.
Smiles Always!
MA
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I'm sure you have found tons o' recipes online and hopefully on BFT as well. Frying is probably my preferred method but there are other ways to prepare the fish. Some have mentioned chowder which is a great application. Sprinkled liberally with your favorite seasonings and small pats of butter on each fillet can lead to some good eats after your fillets spend about 10-15 minutes in a 350 degree oven.
TubeDude has some great recipes that work well for lots of species including yellow perch, white bass, bluegill, and crappie. Some folks aren't fond of eating fish unless it is filleted but to be honest, my favorite way to eat smaller crappie (9-10 inchers) and bluegill is to cut the head off, gut the fish, and scale them.
I like to make a simple egg/milk wash that I let the fish sit in until I'm ready to start frying. Take a few out at a time and roll/shake/coat (however you get your batter/dredge on 'em) your fish in your favorite dredge or batter and then introduce it to 375 degree oil for about 6 minutes (smaller fish won't take nearly that long). Once they are floating and crispy, transfer to a wire rack with paper towels underneath the rack to catch excess oil. Be sure to remove the fins and avoid the bones. The tail should be crispy and it does taste good. The skin of the fish keeps the meat moist and I swear, bluegill done this way is sweet. Love it.
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I don't measure amounts but I do a combination of Weber Cajun Seasoning, McCormick lemon pepper and McCormick Dill weed. Sprinkle liberally on fillets and then toss them together with fingers or a utensil. The tossing is important for some bizarre reason. Sprinkling seasoning on each side and not mixing fillets around gets an entirely different flavor......weird. Then light coating of flour and pan seared in olive oil. Of course there's other methods but this one is my most frequent.
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I fry mine in bacon grease and coffe grounds. discovered this by accident when my buddy spilled the coffee in teh bacon grease. Tastey!
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I either deep fry in pancake batter or (my favorite) I dip them in egg and then in crushed up ritz crackers and then pan fry. Make sure you crush up the crackers good. It gives them a sweet flavor. I cook all my white fish this way
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Fish tacos all the way.
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Like DarkCloud I soak perch fillets in milk first then shake in bag of crushed Ritz(or Club) crackers and a smidge of Lowrys season salt. If I really want to get fancy I'll dip in egg first. This actually makes it a bit crispier but a lot messier in the prep stage. I've converted more fish haters to fish lovers with this recipe! Doesn't work that good on trout imo.
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