Your fish recpies.

[Hookinup]

This isn't too fancy, but it sure works for me. Go to the grocery store and find some "Andy's" seasoned breading mix. It comes in a plastic tube shaped bag. Has corn flour in it instead of corn meal, which is why I like it. Place your filets (perch, walleye, crappie, bluegill, etc.) in ice-cold milk. Then place in a shopping bag, or breader bowl with the Andy's. Shake 'em down and put into the grease (usually canola oil or sunflower oil). Don't cook them too fast. Get them golden brown. When we make them at my house, there's never any left-overs.
We also do the poor-man's lobster thing. We use one quart of water, two tablespoons of white vinegar, and a tablespoon of salt per pound of filets. Flash boil the filets long enough to turn white and cook through, but before they boil apart. Serve with melted butter on the side. Again, there will be no left-overs. We've found perch to be the best for this ... walleye is good, too. Some people add some Sprite to the water which gives them a sweeter taste. Haven't tried that yet.
Neither recipe will win awards with the heart association, but as usual, bad is good.

[wnybassman]

For years I have been striving for the crispiest flakiest fish after deep frying.  I used all sorts of crumbs, seasonings, etc. and none really got me what I wanted.  I even tried making the beer batter thicker to help make a flakey fillet.  I finally figured out I was going about it all wrong.  The thinner the batter, the flakier the fish.   

I simply crack a single egg into a bowl.  I pour a couple gulps of beer (I found darker beers to be better, but maybe that's because I am drinking them as well  ) into the egg and mix well.  Then a spoon some flour into it, but not too much.  Just enough to give it some thickness, maybe twice as thick as milk, but not quite the thickness of uncured pudding. A couple table spoons or so does it.

What started out as making it easier for my three year old, I now do all the time now for everyone.  I cut the fish fillets into chunks about the size of a chicken nugget.  Average bluegills and crappie I can get three or four chunks per fillet.  I actually use the Cutco scissors for this task, and cut them up before running through the Foodsaver.   All I want to do in the future is thaw and cook.

I soak the fillets in the batter for at least 15 minutes then shake off excess batter and flip into the deep fryer.  Make sure oil is at temperature, or else you'll get a "soggy" fillet.

I also discovered the joy of cocktail sauce this past winter.  I may never buy tartar again   

It's just a simple beer batter recipe, but I perfected it to my tastes.

[Simplecarppieguy]

Hey what about Steelhead or Salmon? Any good ideas?

[prchslyr]

My uncle turned me on to a new way of cooking lake trout fillets this winter. Before I started doing this, I hated eating them. Easy as heck. Fire up the outdoor grill. Leave on the lowest setting. Shake as much onion or garlic powder as you want on both sides of a fillet. 1 laker fillet from Lake George can feed most dudes.1 little pat of butter on each side(just enough to not stick the meat is already oily enough) I cover the fillet with a pile of thin sliced onions and 1 lemon slice. Wrap in foil. It's easiest if you build the whole thing on the sheet of foil. 15-20 mins. Some of the best eating fish I have ever had. The grill is the way to go. For my panny fillets. Typical egg and milk bath. But I like to add horseradish. The only way to do it and mix well is piling your egg bath full of fish. Then mix the horseradish in it with your hands. Toss in breadcrumbs. Fry. No dip, salt, or pepper needed.

[Stuck-on-Seven]

thats the same way my dad cooks our browns, brookies and bows and that is the only way i will eat trout its really good i will second prchslyr's recipe

[fishermantim4]

for fresh caught fish i rinse and dredge them in flour, salt and peppered to taste, then i release them in hot hot shallow oil, their done in like a minute, but they dont darken up to much with just flour but they are tasty

[elrodalonzo]

I know this ain't exactly rocket science, but poached perch is UNBEFREAKINGLIEVABLE!!!!!

Just toss however much fish you want into some boiling water, cook for 3-5 minutes, strain the filets, add (real, salted) butter some lemon juice and salt. Stir it up gently, so not to bust all the fish up and enjoy!

It's a version of poor mans lobster i guess. You can season it up any way you wish, but after experimenting with a few different things, I think the above recipe is the best!

I think it's BETTER than lobster!! The key is using PERCH. I tried it with some Crappie and it wasn't nearly as good, to gamey and mushy, all broke up. I think any firm fleshed fish would work nicely. I'm gonna try it with gills next. Then maybe walleye.
Want to go one step better, boil the perch in 7-up or similar lemon lime soda.  As soon as they float they're done.  Real sweet.

[Simplecarppieguy]

I am wondering if the laker recpie would be good for river run kings? I don't like to keep them 2 week after they come into the river. they get dark and soft.

[knehrke]

One of the keys is not to let the fish get dried out. To do that, we use grape seed oil to saute the fillets...it doesn't smoke at temperatures that would light up other oils, so you can flash fry the fish and get that crisp outer shell and flaky, moist interior. In fact, we use only salt and pepper as seasoning, saute the fillets in a very small volume of oil, then put a combination of diced tomatoes and a bottle of capers into the remaining oil just long enough to get them hot. Spoon over the fillets and enjoy a little bit of heaven. This is a perfect respite from a constant diet of fried fish; as a bonus, grape seed oil is actually healthy (not that I care much, but my wife's happy).

Another trick is put grated parmesan cheese into your batter prior to frying. We use Japanese Panko when we want a really crispy coating, simple beer batter otherwise. Always fry in peanut oil for battered fish. Either way, a dose of cheese makes it better. Not as healthy, but Yum.

Gator