Crispy Pan Fried Smelt Recipe

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Posted on May 9, 2017 · Leave a Comment
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smelt recipe picture

These little fish run in the Great Lakes area early in the spring. Hand nets are used for dipping them. (Catching them)

They are small and very tasty making them a nice spring treat.

This recipe is just basically Flour, egg, and milk with salt and pepper used for seasoning.

If you have smelt available give this Crispy Pan Fried Smelt Recipe a try; they’re crispy and delicious.

Crispy Pan Fried Smelt Recipe
 
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Recipe type: Main
Serves: 3-4
Ingredients
  • 2 cups all-purpose flour
  • 2 eggs lightly beaten
  • ¼ cup milk
  • 1 – 2 pounds smelt (cleaned and rinsed)
  • Salt and pepper
  • Oil for frying
Instructions
  1. In a small bowl whisk together the egg and milk. Place 1 cup of flour in a shallow dish; salt and pepper to taste. Place the other cup of flour in another shallow dish.
  2. Lightly coat each fish one at a time in the plain flour, dip in the egg mixture and then roll in the seasoned flour. (lightly coat a platter with flour to place the fish on before you cook them, to keep them from sticking on the plate)
  3. Place about ¼ inch of oil in a cast iron fry pan over medium high heat and cook smelt until browned on both sides and crispy. (cook in batches) Place smelt on paper toweling to drain. (if oil starts to get too brown from the flour start a new batch with fresh oil)

 

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Bacon Wrapped Salmon Recipe

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Posted on February 22, 2016 · Leave a Comment
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bacon wrapped salmon

bacon wrapped salmon recipe

This Bacon Wrapped Salmon Recipe is simple, doesn’t require many ingredients, and cooks quick so you can have supper on the table in less than an hour. the bacon covering the salmon gives it a good flavor and keeps the fish nice and moist.

Bacon Wrapped Salmon Recipe
 
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Recipe type: Main
Serves: 4
Ingredients
  • 4 (4 ounce) skin-on salmon fillets
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill weed
  • salt and pepper to taste
  • ½ pound bacon (cut in half)
Instructions
  1. Preheat oven to 375F.
  2. Grease a shallow baking dish with olive oil. (I used a 9 x 11 casserole dish)
  3. Rinse and pat salmon dry with paper toweling. Place salmon skin side down in a single layer, salt and pepper to taste, and then sprinkle the garlic powder and dill over the top. Lay the slices of bacon over the top of the salmon covering the salmon completely; don’t overlap the pieces of bacon.
  4. Bake for 20 – 25 minutes until salmon separates easily with a fork (145F.) Turn the oven on broil and continue baking until bacon is crispy. (Watch closely the bacon cooks fast)
  5. Serve hot.

Adapted from All Recipes

Check out What’s Lurking in Your Fish Tacos? Time to Ditch Tilapia

by Malika Bowling at Mode

 

 

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Quick and Easy Clam Chowder for Two

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Posted on February 15, 2016 · Leave a Comment
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clam chowder for 2

This Quick and Easy Clam Chowder for Two Recipe doesn’t take a lot of prep, or cooking time, so you can have on the table in less than an hour. The recipe basically consists of canned clams, clam juice, milk, and a little cream with some onion and seasonings added. The end result is a smooth and creamy clam chowder dish.

The next time you’re in the mood for clam chowder give this recipe a try; it’s quick, easy, and delicious. Enjoy

Quick and Easy Clam Chowder for Two
 
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Recipe type: Main
Serves: 2
Ingredients
  • 2 cans minced clams (6.5 ounces each)
  • 1 bottle clam juice (8 ounces)
  • 2 slices thick cut bacon (cut into ½ inch pieces – I used thin sliced because that is what I hand on hand. Just double the number of slices)
  • ½ medium onion (finely chopped)
  • 1 clove garlic (crushed and minced)
  • 1 tablespoon all-purpose flour
  • 2 large red potatoes (cleaned, and cut into ½ inch cubes)
  • 1 bay leaf
  • ¼ teaspoon dried thyme
  • ½ to 1 cup heavy cream
  • 1 tablespoon fresh parsley (finely chopped)
Instructions
  1. Drain clams and reserve the liquid into a large measuring cup and add the bottled clam juice. You should have 2 ½ cups, if not, add enough water to equal 2 ½ cups.
  2. In a heavy bottom sauce pan cook bacon over medium high heat until bacon begins to get crispy, add the onion and continue cooking until the bacon is crisp and onion is softened. Mix in the garlic and cook until fragrant, and then stir the flour into the mixture until well coated. Mix in the clam juice, potatoes, bay leaf, and thyme. Bring the mixture to a boil, reduce heat to simmer, cover and cook for 20 minutes or until potatoes are tender.
  3. Remove the bay leaf, stir in the clams and parsley, and then mix in the cream. (Add the amount of cream to create the texture you want) salt and pepper to taste and continue cooking until heated through.
  4. Serve Hot

Adapted from Cooks Country

 

Filed Under: Dinner for 2, Favorite Recipes, Fish and Wild Game, Soup, Uncategorized Tagged With: , , , , , , , , ,

Cajun Fried Pan fish Fillets Recipe

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Posted on August 5, 2015 · Leave a Comment
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panfish recipe

For whatever the reason, it has been another really good fishing year for me here in upper Michigan. The pan fish have been biting really well and each trip has produced a good number of fish. This has given me the chance to try a number of fish coating recipes. I think this Cajun Fried Pan fish Fillets Recipe is one of the better ones. The combination of seasoning is just right, and doesn’t over power the taste of the fish.
For this recipe I used crappie fillets, but perch, or bluegills, will work just as well. This is a simple and quick recipe to put together, and doesn’t require a lot of prep time. I deep fried the fish with oil in a cast iron pan but you could also use a deep fryer.
The next time you have some pan fish on hand give this Cajun Fried Pan fish Fillets Recipe a try; it’s really good.

Cajun Fried Pan fish Fillets Recipe
 
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Recipe type: Main
Ingredients
  • 1 pound pan fish fillets
  • ⅓ cup yellow corn meal
  • 1½ cups all-purpose flour
  • 1 egg (lightly beaten)
  • ½ cup of milk
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • vegetable oil for frying
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
Instructions
  1. Rinse fish fillets and pat dry with paper toweling (remove skin – optional)
  2. Place ½ cup flour in a shallow dish such as a pie plate. In another shallow dish whisk together the corn meal, 1 cup flour, onion powder, garlic powder, paprika, parsley flakes, oregano, cayenne pepper, salt, and pepper.
  3. In a small bowl mix together the milk and egg.
  4. Roll each fillet in the flour, dip in the egg mixture, and then in the cornmeal mixture to finish coating; set aside on a plate.
  5. Cook fish in batches - deep fryer at 375F, or in a large skillet over medium high heat until golden brown on both sides. (My favorite is a cast iron skillet for this)
  6. Place fillets on a plate lined with paper toweling to catch any excess oil.

Adapted from allfishingbuy.com

Filed Under: Favorite Recipes, Fish and Wild Game, Simple Recipes, Uncategorized Tagged With: , , , , , , , , , , ,

Steak Dry Rub Recipe

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Posted on June 26, 2015 · 1 Comment
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steak

Steaks on the grill are always a nice treat so when I ran across this spice rub recipe I decided to give it a try. I used this spice rub on ribeye steaks and they were delicious. This is a fairly large recipe so you will have spice mixture left over to use on future cook-outs.
Wow you guests this 4th of July with this spice rub recipe on your favorite cut of steak.
I also used this recipe in a fish coating on our last fish fry by mixing 2 tablespoons of the spice mixture in all-purpose flour as part of the coating mix; it turned out really good.

Steak Dry Rub Recipe
 
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Recipe type: Grilling
Ingredients
  • ½ cup paprika
  • 3 tablespoons cayenne pepper
  • 5 tablespoons freshly ground black pepper
  • 6 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 6 tablespoons salt
  • 2½ tablespoons dried oregano
  • 2½ tablespoons dried thyme
Instructions
  1. In a medium size bowl mix all ingredients together; rub spices into the meat before grilling.
  2. Store extra in an air tight container in a cool dry place.

Adapted from All Recipes Hugh’s Dry Rub

Filed Under: Fish and Wild Game, Grilling Recipes, Simple Recipes, Uncategorized Tagged With: , , , , , , , , , , ,

Oven Baked Panko Crusted Salmon

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Posted on March 7, 2015 · Leave a Comment
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oven baked panko crusted salmon recipe

From the stove top to the oven this Oven Roasted Panko Crusted Salmon is a great recipe to prepare during Lent. The salmon is rich in omega 3’s and protein. This is a quick recipe with only a few ingredients. You can have this dish on the table in less than 30 minutes.

If you like salmon next Friday give this Oven Roasted Panko Crusted Salmon a try; it’s really good.

Oven Baked Panko Crusted Salmon
 
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Recipe type: Main
Serves: 4
Ingredients
  • ⅔ cups panko bread crumbs
  • 2 tablespoons parsley (finely chopped)
  • 1 teaspoon lemon zest (grated)
  • Salt and pepper
  • 2 tablespoons of olive oil
  • 2 tablespoons of vegetable oil
  • 4 salmon fillets (about 1 pound - skin on)
  • 2 tablespoons Dijon mustard
  • Lemon wedges
Instructions
  1. In a medium size bowl whisk together the panko bread crumbs, lemon zest, ½ teaspoon salt, ½ teaspoon pepper, and parsley. Drizzle the olive oil over the top and mix to coat the breadcrumb mixture. Set aside.
  2. Rinse the salmon fillets and pat them dry with paper toweling; place them on a platter skin side down. Using a pastry brush, generously brush the salmon with the Dijon mustard. Top the salmon with the panko mixture, gently pressing it into the mustard to help secure the coating.
  3. Add the vegetable oil to a large oven proof skillet. (Cast iron is great for this) heat the oil over medium high heat until very hot. Place the salmon in the skillet skin side down and cook until skin is crispy.
  4. Move the skillet to the oven to finish cooking the fish. Bake until fish flakes easily with a fork and bread crumbs are browned. (I used an instant read thermometer to an internal temperature of 145F.) About 10 minutes.
  5. Serve hot with lemon wedges.

 Adaped from Food Network

Filed Under: Fish and Wild Game, Healthy Recipes, Simple Recipes Tagged With: , , , , , ,

Deep Fried Parmesan Fish with Lemon Sauce

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Posted on July 27, 2014 · Leave a Comment
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freshfish recipe

Fishing has been really good this summer here in upper Michigan, which has encouraged me to have fish on the menu at least once a week for supper. One of my favorite deep fried fish recipes is for Deep Fried Parmesan fish. This recipe creates a nice coating with a little bit of heat created by using the cayenne pepper which you can adjust easily to taste. When I first tried this recipe, my son, who owns Blogchef.net, prepared it to post on his Blog. My first thought was that the Parmesan cheese would overwhelm the recipe; it did not, and the end result was a delicious fish fry.      

For fish I used Crappies in this recipe because that is what we caught on the last fishing trip, but any kind of white fish would work out fine – needless to say the fresher the better.

I think it’s hard to beat Shore Lunch for a fresh fish coating, but my wife likes this Deep Fried Parmesan fish every bit as well, and according to her, maybe even better.

 

Deep Fried Parmesan Fish with Lemon Sauce
 
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Author:
Recipe type: Main
Serves: makes 6-8
Ingredients
  • 6-8 medium fish fillets
  • ⅓ cup parmesan cheese
  • 1 cup dry bread crumbs
  • ½ teaspoon cayenne pepper or to taste
  • 2 eggs (beaten)
  • ½ cup white flour
  • salt and pepper to taste
  • Oil (for frying)
  • Lemon Sauce ingredients
  • 6 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • ½ teaspoon grated lemon zest
  • ½ teaspoon basil
Instructions
  1. In a small bowl mix together the lemon sauce ingredients; set aside in the refrigerator to chill giving time for the flavors to blend.
  2. Preheat deep fry to 350F.
  3. In a wide shallow dish mix together the bread crumbs, Cayenne pepper, and parmesan cheese. (I use a pie dish for this)
  4. Place the flour in another shallow dish and salt and pepper it to taste.
  5. In a small bowl whisk or beat the eggs until well beaten. (Not frothy but well combined)
  6. To coat the fillets, roll them in the flour to lightly coat, and then dip them in the beaten eggs; then roll them in the bread crumb mixture pressing lightly to coat.
  7. Deep fry each fillet until golden brown, drain on paper towels and serve with the lemon sauce.

Filed Under: Favorite Recipes, Fish and Wild Game, Simple Recipes, Uncategorized Tagged With: , , , , , , , , ,

Simple Fish Chowder Recipe

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Posted on April 29, 2014 · Leave a Comment
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simple fish chowder recipe

Fish or clam chowder on a cold day is one of my favorite dishes. The winter has held on for a long time here in upper Michigan so a hot bowl of fish chowder tasted really good. This is a simple recipe that doesn’t require much prep or cooking time so you can have it on the table in less than an hour.

You can use any good quality white fish in this recipe, but I would not recommend trout or salmon because it might taste too fishy. Because of the weather fishing is off to a slow start so I used fish haddock fillets purchased from the local market in this recipe.

So use your next catch, or visit your local fish market and give this Simple fish chowder recipe a try: it’s quick and delicious.

Simple fish chowder recipe
 
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Recipe type: Main
Serves: 4
Ingredients
  • 1-1/2 pounds fresh or frozen haddock fillets or other white fish fillets (cut into 1 inch pieces)
  • 4 strips bacon (cut into ½ pieces)
  • 1 cup finely chopped onion
  • 4 cups peeled potatoes (cubed)
  • 2 cups water
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups milk
  • 1 12-ounce can evaporated milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons of butter (optional)
Instructions
  1. In a large kettle or Dutch oven cook the bacon pieces until crisp. Set the bacon aside on paper toweling to drain. Reserve 1 tablespoon of bacon fat in the pan.
  2. Using the same kettle cook the onion until it starts to brown. Add the water to the kettle and mix in the potatoes, salt and pepper. Bring to a boil, reduce heat, and simmer for about 15 minutes or until potatoes and onion are tender.
  3. While potatoes are cooking mix together the milk, evaporated milk, and flour until smooth. Set aside.
  4. Add the fish to the potato mixture and continue simmering until fish flakes easily with a fork, stir in the bacon, milk mixture, and continue cooking until mixture thickens.
  5. Top with 2 tablespoons of butter. (Optional) Serve Hot.

Inspired by:  Americas Heartland

Filed Under: Favorite Recipes, Fish and Wild Game, Simple Recipes, Soup, Uncategorized Tagged With: , , , , , ,

Shrimp and Bacon Pizza Recipe

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Posted on March 30, 2014 · Leave a Comment
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Shrimp and Bacon Pizza Recipe

 Bacon seems to go good in almost anything and this Shrimp and Bacon Pizza is no exception. I took a short cut with this one and used store bought refrigerated pizza dough. This is not your traditional style of pizza with the pizza sauce, which did make me a little uneasy while preparing it. For some reason omitting the sauce just didn’t seem right – but don’t let this fool you, this Shrimp and Bacon Pizza has a delicious combination of flavors and is real simple to put together. The next time you put pizza on the supper menu give this Shrimp and Bacon Pizza Recipe a try; it’s delicious. Adapted From Cooks Country Magazine

Shrimp and Bacon Pizza Recipe
 
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Recipe type: Main
Serves: 12 inch pizza
Ingredients
  • 12 ounces of medium shrimp fresh or frozen (thawed if frozen) peeled and deveined with tail removed and cut in half crosswise
  • 4 slices bacon (cut into ½ inch pieces)
  • 1 medium red onion (thinly sliced)
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 package refrigerated pizza dough
  • 6 ounces shredded mozzarella cheese
  • 2 tablespoons fresh chives (minced)
  • 2 tablespoons olive oil
Instructions
  1. Preheat oven to 500F.
  2. Cook bacon over medium high heat until about half cooked. Bacon will finish cooking on the pizza in the oven. Remove and drain on paper toweling.
  3. Pat shrimp dry with paper toweling and then in a medium size bowl mix together the shrimp with 2 tablespoons of olive oil, garlic powder, onion, salt and pepper.
  4. Grease a 12-inch pizza pan and spread the crust over the pan, sprinkle the mozzarella cheese evenly over the top, and then spread the shrimp mixture over the top of the cheese followed by the bacon.
  5. Bake for 12 – 13 minutes, until the crust is browned, and the shrimp is done.
  6. Cool for 10 minutes and serve hot.

Filed Under: Fish and Wild Game, Pie Recipe's, Simple Recipes, Uncategorized Tagged With: , , , , , ,

Poached Pollock with Shrimp Sauce Recipe

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Posted on February 12, 2014 · Leave a Comment
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Poached Pollock with Shrimp Sauce Recipe

Lent is later this year than it normally is, but I decided to go ahead and post this Poached Pollack with Shrimp Sauce Recipe a little ahead of time. It has been a long time sense I have had fished prepared in this manner and for some reason it sounded really good for tonight’s supper; maybe because it’s kind of on the light side.

This is a simple recipe that doesn’t take long to cook, and requires very few ingredients. I served a baked potato on the side, along with broccoli for a vegetable, because the cheesy shrimp sauce is also very good served over the broccoli.

The next time you’re in the mood for fish, or need a Friday recipe for Lent, give this Poached Pollock with Shrimp Sauce Recipe a try; it’s really good.


Poached Pollock with Shrimp Sauce Recipe
 
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Recipe type: Main
Serves: 4
Ingredients
  • 2 pounds Pollock fillets
  • 1 can condensed cream of shrimp soup (undiluted)
  • ¼ cup milk
  • 1¼ shredded cheddar cheese
  • 1 teaspoon salt
  • ¼ cup sour cream
  • Chopped parsley for garnish
Instructions
  1. Mix the salt and water together in a large skillet. Rinse fillets, and pat dry with paper toweling - roll the fillets up starting on the narrow end with the dark side in. place the roll-ups seam side down into the skillet. Bring to a boil, cover, reduce heat to simmer. Cook for 15 to 20 minutes or until fish flakes easily with a fork.
  2. poaching pollock
  3. While fish is cooking in a small sauce pan mix together the soup and milk. Cook on medium heat stirring frequently until mixture is warm and smooth. Stir in the sour cream and shredded cheddar and continue cooking until cheese is melted.
  5. Remove the fish with a slotted spoon onto a serving platter. Top with the shrimp sauce and garnish with parsley.

 

Poached Pollock with Shrimp Sauce

Filed Under: Fish and Wild Game, seasonal recipes, Simple Recipes Tagged With: , , , , , ,
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