Drifter II Charters

Cooking Your Catch - Recipes

 

 

AFTER WE HAVE HELPED YOU CATCH THE FISH, CLEAN THE FISH,

THESE RECIPES MIGHT HELP YOU COOK THE FISH. (THEN WE CAN SHOW YOU HOW TO EAT THE FISH)

 

   

FRENCH PERCH

Enough perch for a meal

Regular aunt Jemima pancake mix

Soya butter 

French Salad Dressing

Salt & Pepper to taste

 

Make sure the perch is completely defrosted. Place in a bowl and cover completely with French dressing  refrigerate (6 to 8 hours) until cooking.  

Take perch from the sauce and coat with pancake flour. Pan fry fish in butter until golden brown. Remove  and let cool ( until you can handle with fingers ) or place in an oven at 150F then serve. The last time you turn the fish apply your salt and pepper then, not before.                

 

 

PERCH OR WALLEYE

Enough perch or walleye* for a meal

Regular Aunt Jemima pancake mix

Soya butter 

Salt & pepper to taste

 

Defrost fish and coat with pancake flour. heat butter and pan fry till golden brown. Let cool (until you can  handle with fingers) or place in oven for 20 min. at 150F then serve.

 

 

PAN FRIED BASS

Enough bass* for a meal

Regular Aunt Jemima pancake mix

Save bacon drippings

Salt & pepper to taste

 

Defrost fish and coat with pancake flour. Heat bacon grease and pan fry until golden brown. Let fish cool or place in the oven at 150F for 20 min. then serve.

 

 

PAN FRIED SALMON OR TROUT

Enough salmon* or trout* for a meal

Regular Aunt Jemima pancake mix

Pure virgin olive oil

Salt & pepper to taste

 

Defrost fish then cut across the fillet into strips about 1 1/2” wide. Coat the strips with pancake flour and  pan fry in olive oil until golden brown (fish has to be cooked longer then most for the best flavor). Let cool or place in oven at 150F for 20 mins. then serve. NOTE: If you are cooking more then one pan full of fish, completely clean the pan between batches and start fresh every pan full .

          

 

* IF FISH FILLETS ARE TO THICK. CUT IN HALF BEFORE YOU SEASON THE

FISH. IT MAKES THE FISH GO FURTHER AND COOK MORE UNIFORM.

 

IF YOU LIKE FOODS WITH A LITTLE SPICE TRY ADDING A SMALL AMOUNT

OF GOLDEN  DIP CAJUN STYLE SEASONED FISH FRY MIX.

(A LITTLE GOES A LONG WAY BE CAREFUL UNTIL YOU ARE USE TO IT.)

 

IF YOU WOULD LIKE MORE FISH RECIPES WHEN YOU ARE OUT WITH US ASK 

THE  CAPTAIN FOR SOME!!

   

 

Here are a few more recipes for you to try:

 

BATTERED OR CHINESE WALLEYE BALLS

1-4 lbs walleye (these fillets need to be thick 4lbs or more)

 Regular Aunt Jemima pancake mix

 deep fryer & oil

 3-4 jars of Chinese cherry sauce    

 

Cut the walleye fillet into approx. 3/4” cubes. Mix the pancake mix for regular pancakes add a little extra milk. Add the cubes of fish to the batter, then place in pre-heated deep fryer. When golden  brown  remove from the oil and place on paper towels to drain. When all the fish is cooked and drained place in an 8”x10” baking pan. Cover fish with three or four jars of cherry sauce and cover with foil . Place in pre-heated (250F) about 20 mins. Then serve.

 

 

SALMON MEAT LOAF

2-21/2 lbs of ground salmon (Electric meat grinder works well)

1- envelope onion soup mix

1- large can of mushroom soup

2 - tablespoons of lemon juice

2-3 eggs

2 med. onions (diced)

1/4 teaspoon salt

1/2 teaspoon pepper

 

Add all the ingredients except half a can of mushroom soup. Mix well and place in a baking dish. When that is done add remaining mushroom soup over the top and place in a pre-heated oven

(300-350F) for 1 1/2 or 2 hrs.

 

 

FISH BATTER

1- cup flour

2- teaspoons baking powder

1- cup water ( can substitute 1 cup beer for more crisp batter)

1/4 teaspoon salt

 

 

CANNED SALMON

Fillet salmon then cut the fillet across into 11/2” strips.

Place the strips into quart jars removing as much water as possible from the fish. Fill the jar to just below the neck.

 

To the jar add:

2 - tablespoons ketchup( has to be Heinz)

2 - tablespoons vinegar

2- tablespoons Crisco oil

1 - tablespoon salt

      

Place the lids on the jars but not tight.  Shake to mix the ingredients. Put jars in a pot of water and fill to the neck of the jar. Boil for 4 hrs adding water to keep full. A pressure cooker requires less time.     

 

 

FISH BOIL

(for 7 people) makes salmon taste much like lobster

10 lbs. of salmon steaks or fillets.

3 cups salt

14 - 21/2 - 3” potatoes

7 med. onions

12 quart kettle

wire basket ( deep fryer basket will work )

3 - cups salt

1lb. butter

 garlic powder ( optional )

 

Place washed potatoes in kettle. Fill with water to within 2” of the top.  Place on burner and bring to a boil. when boiling add 11/2 cups salt slowly so the water continues  to boil.   When salt has been added, cook potatoes for 10 min. then add the onions and cook for 6 mins.  Place the fish in the wire basket and place in the boiling water. As soon as the water starts to boil again, add another 11/2 cups of salt (again add salt slowly ). Cover and cook for 10 mins. Melt butter, add garlic powder to use for potatoes and salmon as a dip.

 

 

BARBECUED SALMON OR TROUT

(has worked well with other fish )

Fillet salmon   

2- med. onions

1 - green pepper

1 - red pepper

fresh mushrooms

1 - can stewed tomatoes

1 - lemon

butter

1/2 can beer

 

Place the salmon on a large piece of aluminum foil, squeeze lemon juice onto fillet. Cut up remaining ingredients and place over fish. Place a pad of butter on fish, add 1/2 can of beer. Close the foil and place on a pre- heated barbecue for approx. 20 mins.

 

 

SALMON STEAKS WITH MUSHROOM SAUCE

Four fresh salmon steaks ( 3/4 in thick)

1- small onion chopped

1/4 LB mushrooms, chopped

6- tablespoons boiling water

3- tablespoons butter

3- tablespoons flour

2- cups milk

Salt & pepper

Paprika    

      

Place steaks in oiled baking dish. Cook onions and mushrooms 3 mins in water; add butter, stir in flour, and mix. Add milk, heat to boil, stirring constantly. Season and pour over salmon. Sprinkle with  paprika. Bake in moderate oven (375 F) 30 to 35 mins or until fish is tender.

 

 

SMOTHERED SALMON STEAKS

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup flour

2 (1 LB) fish steaks

1 1/2 cups milk

2 mild onions, sliced

1 tablespoon fat

2 slices bacon                                                                                                                               

 

Combine salt, pepper and flour and sprinkle over fish. Place on a shallow baking dish, add milk and bake in hot oven (425 F) 10 mins. Brown onions in fat. place onions and bacon on fish and bake 10 to 15 mins. longer or until tender.

        

 

BOILED FISH

Lean fish generally give best results for boiling since they do not fall apart as readily as fat fish. Whole fish, slices, or fillets may be used. Wrap the fish in cheesecloth. Lower into boiling Court Bouillon or water seasoned with 1/2 teaspoon salt and 1/2 tablespoon lemon sauce or vinegar for each quart. Simmer, allowing 6 to 10 minutes per pound for whole fish, depending upon thickness; allow 10  to 20 minutes for slices or fillets. Some of the fish suitable for boiling are: whitefish, salmon, and sheephead. 

      

 

COURT BOUILLON

Cook 1/2 cup each chopped carrots, onions and celery and 1/2 clove garlic, crushed, in two tablespoons butter, for 4 minutes. Do not brown. Add 4 peppercorns, 2 cloves, 1 bay leaf, 2 teaspoons salt, 1/4 cup vinegar, 1/4 teaspoon ginger, 3 quarts water. Cook 5 minutes.

 

 

FISH IN WINE SAUCE

1 1/2 lbs. fish fillets

1 cup white wine

1 1/2 tbsp. lemon juice

12 large mushrooms, sliced

1/4  cup butter

2 egg yolks

1 cup heavy cream

1 tbsp. chopped parsley

3/4 tsp. salt.

1/8 tsp .pepper.

 

Poach fish fillets in wine and lemon juice until tender . Sauté mushrooms  in 1 tbsp. butter. Remove fish to hot platter and keep warm while making sauce. Heat wine in which the fish was cooked to boiling , and continue cooking for 10 minutes. Beat egg yolks and add cream. Pour wine over mixture, stirring constantly. Add remaining butter, mushrooms,  parsley, salt and pepper. Pour over hot fish and serve.

 

 

STEAMED FISH

Select fish as for boiled fish, season and steam over boiling water, or Court Bouillon, allowing same time as for boiling. Serve as for boiled fish.  Allow 1/2 pound per person or 1/3 pound boned weight.     

 

 

BROILED FISH

Whole Fish - Remove head and tail if desired, split and clean. Wipe dry, sprinkle with salt and pepper , and place on greased broiler, flesh side up.  Place 3 inches under moderate broiler heat and broil 10 minutes, or until browned. Turn and broil just long enough to make skin brown and crisp.

 

Slices - Brush with oil, season and brown on both sides.

   

Fillets - Cook as for slices, or sprinkle with flour after oiling and seasoning.

 

Some of the fish suitable for broiling are: bass, pike, trout, whitefish, salmon. Serve broiled fish with melted butter, lemon butter , or hollandaise sauce.

 

 

FISH CHOWDER

1/4 pound fat salt pork

2 onions, sliced

3 cups uncooked potatoes cut into 1/2 inch cubes

4 cups boiling water

3 pounds fish

1 3/4 cups evaporated milk

1 teaspoon salt

1/8 teaspoon pepper

1 tablespoon minced parsley

1 tablespoon butter

1 tablespoon flour

    

Cut fat salt pork into small pieces , and fry slowly in soup kettle.  Add onions and cook 5 minutes. Add potatoes, boiling water , and fish cut into small pieces. Simmer until potatoes are soft. Add milk, salt, pepper and parsley. Melt butter, and flour and blend thoroughly. And gradually to chowder, stirring until slightly thickened. Cook 5 minutes longer. Add milk, salt, pepper and parsley. Melt butter, and flour and blend horoughly. And gradually to chowder, stirring until slightly thickened. Cook 5 minutes longer.                                                       

 

 

SALMON CUSTARD

2 eggs, slightly beaten

1 cup evaporated milk

1/2 teaspoon salt

dash pepper

paprika

1 can salmon (1 pound)

 

Combine eggs, milk and seasonings; add salmon. Pour into greased baking dish, set in pan of hot water and bake in moderate oven (350F) 25 to 30 minutes or until firm.

 

 

TUNA AND MUSHROOM CASSEROLE

4 tablespoons butter

4 tablespoons flour

1/4 teaspoon pepper

2 1/2 cup milk

small bag potato chips

2 7oz. cans of tuna, flaked

3/4 cup sliced mushrooms, cooked

 

Melt butter. Blend in flour and pepper; add milk gradually, and cook until thickened. Combine 3/4 of potato chip crumbs with fish, mushrooms, and sauce. Pour into greased casserole, cover with remaining potato chips, and bake at 350F for 30 minutes.

 

 

MEDIUM WHITE SAUCE

2 tablespoons butter

2 tablespoons flour

1 cup milk

1/2 teaspoon salt

pepper

 

Melt butter, remove from heat, add flour and mix until smooth. Add milk and cook until thickened, stirring constantly. Season. Makes 1 cup sauce.

 

Cheese Sauce - Add 1/2 cup grated cheese.

 

Cream Sauce - Use cream instead of milk.

 

Drawn Butter Sauce - Use hot water or fish stock instead of milk. Mix as above and add 2 more tablespoons butter to thickened sauce.

 

 

TARTAR SAUCE

1 teaspoon minced onion

2 teaspoons chopped sweet pickle

1 teaspoon chopped green olives

1/2  tablespoon minced capers

1 tablespoon minced parsley

3/4 cup mayonnaise

1 tablespoon tarragon vinegar

 

Drain first 5 ingredients thoroughly, and fold into mayonnaise. Add vinegar. Makes about 3/4 cup sauce.

 

 

CUCUMBER SALSA

Mix 1/2 cup KRAFT CALORIE-WISE Creamy Cucumber dressing with one cucumber (seeded and chopped), 1 tomato (seeded and chopped), 1/4 cup chopped cilantro and parsley and 1/2 teaspoon  ground cumin. Cover.  Refrigerate 2 hours to mellow flavors. Serve warmed or cold over broiled fish. Makes one cup.

 

 

CATALINA ANTIPASTO

1/2 cup CALORIE-WISE CATALINA DRESSING

1/2 cup fresh mushrooms

1 carrot and 1 celery stalk

1 cup whole cauliflower pieces

1/4 each green pepper and red pepper

12 pitted olives, black

 

Chop vegetables finely, slice olives. In a large frying pan, mix dressing with vegetables; bring to  boil; cover and reduce heat. Simmer for 30 minutes or until vegetables are cooked. Add olives and stir. Serve warm as a sauce over broiled fish.

 

 

BACON WRAP TROUT

Cut trout into chunks (big enough to be wrapped with half a strip of bacon)

Place the chunks in ZESTY ITALIAN DRESSING and marinade for about two hrs.

Remove and wrap with bacon use two toothpicks to hold the bacon in place.

Place on foil on a pre-heated barbecue and cook until the bacon starts to get crisp.

Then add CHICKEN AND RIB barbecue sauce and cook until dark.

 

   

IF YOU LIKE THESE RECIPES, AND HAVE A FAVORITE YOU WOULD LIKE TO ADD, PLEASE EMAIL US  WITH YOUR RECIPE SO WE MIGHT INCLUDE IT.

 

ONE MORE TIP, WHEN FREEZING, MAKE SURE YOU COVER COMPLETELY WITH  WATER OR VACUUM PACK TO AVOID FREEZER BURN. (SALMON AND TROUT CAN LOSE THEIR FLAVOR IF KEPT MORE THAN 30 DAYS FROZEN).

 

 

SPECIAL THANKS TO THE FOLLOWING PEOPLE FOR THEIR RECIPES:

 

Rick & Mary Chappell

© 2019 Drifter II Charters