7 DELICIOUS FISH RECIPES (Angling Buzz 20170928):

Hey!


Nick from AnglingBuzz here.


Welcome to the AnglingBuzz community! As promised, here are the fish recipes. Enjoy!




SMOKED FISH DIP
Makes 2-1/2 to 3 cups (600 to 720 ml)


Serve with a variety of crackers


1 1/2 cups (375 ml) crumbled smoked fish
1/2 cup (125 ml) buttermilk
8 ounces (225 g) mascarpone cheese or cream cheese
1/4 cup (60 ml) minced shallots or onions
1 stalk celery, minced
1 tablespoon (15 ml) fresh dill, finely snipped
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) dark balsamic vinegar
1/2 teaspoon (2 ml) frest lemon juice
Sea salt and cracker black pepper


Put the smoked fish in a large nonreactive bowl and add buttermilk. Cover and chill for at least 30 minutes.


Stir in the mascarpone, shallots, celery, dill, paprika, vinegar, lemon juice, and salt and pepper to taste. Cover and chill for 2 to 3 hours, until flavors have married. Serve chilled.




BREADED PERCH FILLETS
(Serves 4)


Breading:
1 cup (250 ml) panko
1 cup (250 ml) unseasoned dried bread crumbs
1/4 cup (60 ml) toasted sesame seeds
2 tablespoons (30 ml) cracked black pepper
1 tablespoon (15 ml) garlic powder
1 tablespoon (15 ml) onion powder
1 tablespoon (15 ml) paprika
3/4 cup (200 ml) half-and-half


Fish:
3 tablespoons (50 ml) peanut oil
1 pound (450 g) perch fillets
2 tablespoons (30 ml) unsalted butter
4 clovers garlic, roasted
1 large shallot or 1 small onion


Combine the panko, bread crumbs, sesame seeds, pepper, garlic powder, onion powder, and paprika in a shallow bowl in preparation to dredge fillets before frying. Pour the half-and-half into a second shallow bowl.


Heat the peanut oil into a large skillet over medium heat. While the oil is heating, one by one, dip the fillets in the half-and-half, then dredge in breading mixture and set aside on a platter.


Add the butter, roasted garlic cloves, and shallot to the oil in the skillet. Use a spatula to distribute evenly and cook until slightly brown. Add fish fillets in a single layer. Gently shake the pan back and forth and side to side to prevent scorching. Do not flip fish over repeatedly; nor is it necessary to use tongs to move them around, as they will undoubtably flake up and fall apart given their delicate texture. Fry on one side for about 7 minutes, flip and fry on the other side for about 2 minutes. Drain oil. Serve immediately.




PANKO-COATED WALLEYE WITH PICKLED CATTAIL SHOOTS
(Serves 4)


Spicy Mayo:
1 cup (250 ml) mayonnaise
2 tablespoons (30 ml) chili paste
2 teaspoons (10 ml) smoked Spanish paprika
Juice and zest of 1 lemon


1/2 cup (125 ml) rice vinegar
2 tablespoons (30 ml) sugar
2 tablespoons (30 ml) salt
1 teaspoon (5 ml) ground cumin
8 ounces (225 g) frest tender cattail shoots
Oil, for frying
4 walleye fillets (8 ounce/225 g each)
1 cup (250 ml) buttermilk
1 cup (250 ml) panko
Salt and pepper
Paprika, for garnish
Chopped fresh chives, for garnish


To make the spicy mayo, stir together the mayonnaise, chili past, paprika, and lemon juice and zest. Set aside. Heat the vinegar, sugar salt, and cumin in a large saucepan until the sugar is dissolved. Add the cattail shoots, cook until tender, 5 to 10 minutes. Remove from heat and let cool fully.


Heat oil in a large skillet over medium heat. Dip the fish in buttermilk, then dredge in the panko. Add to the skillet in a single layer and fry for 3 to 4 minutes per side, until golden brown on each side. Remove the fish, drain on paper towels and keep warm. Drain the oil from the pan. Drain cattail shoots and discard the liquid. Add shoots to pan and sauté quickly, about 30 seconds.


To serve, arrange the fish on plates, top with the cattail shoots and dollop on spicy mayo. Garnish with paprika and fresh chives.




NORTHERN PIKE EN PAPILLATE
(Serves 4)


2 carrots, julienned
2 parsnips, peeled and julienned
1 rutabaga, peeled and julienned
2 shallots, minced
1 medium onion, sliced thin
1 whole leek, trimmed and julienned
1/2 cup (120 ml) unsalted butter, divided
1 cup (250 ml) heavy cream
6 tablespoons (100 ml) dry sherry
4 (8-ounce/225 g) northern pike fillets
Salt and pepper
8 ounces (220 g) wild mushrooms, sliced


In a large saucepan, combine the carrots, parsnips, rutabaga, shallots, onion, leek, and 1/4 cup (60 ml) of butter over medium-low heat. Simmer the vegetables until tender. Remove the vegetables from the saucepan with a slotted spoon and reserve liquids.


Add the cream and sherry to the reserved liquid and simmer over low heat to reduce until the mixture thickens slightly. Keep warm.


Skin the fillets and remove and bones that remain. Season with salt and pepper.


Preheat the oven to 375F (190C)


Cut four pieces of parchment paper, each measuring 18×24 inches (46×61 cm). Fold each piece in half. Using kitchen shears, cut each paper to form a heart shape when unfolded.


Melt the remaining 1/4 cup (60 ml) butter. Brush both sides of the parchment paper with the butter and place on fillet in the center of each paper. Layer the vegetables, reduced sauce, and sliced mushrooms on top of the fillets. Fold over the paper to encase the fillet, beginning at the widest end of the envelope and pleating the paper to fold around the edge of the envelope, creating a firm seal. When you reach the end of the envelope, close tightly with a twisting fold and tuck under the envelope. Repeat with other fillets. Place the packages on a baking sheet in a single layer.


Bake for 15 to 20 minutes, until the paper puffs up and turns older brown. The envelope should be opened table side to fully appreciate the wonderful aroma of this presentation.




HOT WALLEYE DIP
(Serves 12)


Ingredients:
– 3/4 pound walleye
– 1 small onion, diced
– 2 tablespoons butter
– 4 oz softened cream cheese
– 2 tablespoons lemon juice
– 1 tablespoon paprika
– 1 cup shredded cheddar cheese
– 1 cup mayo
– 2 tablespoons hot sauce
– 1/4 cup chopped green onion
– 1/4 cup chipped fresh parsley
– 1/2 cup bread crumbs
– 1 cup parmesan cheese


Directions:
1. Preheat the oven to 350F.
2. Melt the butter and add the chopped onion and walleye fillet.
3. Cook about 5 minutes or until the fillet is done.
4. Use a spatula to flake the fish and stir the onion and butter together. Set aside.
5. In a large bowl, mix the cream cheese with the mayo and cheddar cheese.
6. Add the hot sauce, chives, parsley, lemon juice, and paprika. Stir well.
7. Press the cream cheese mixture into a pie pan or baking dish.
8. Press the walleye flakes on to the top of the cream cheese being sure to add the cooked onions.
9. Top with breadcrumbs, parmesan cheese, and a sprinkle of paprika.
10. Bake at 350F for 25 minutes or until hot and bubbling.




FISH CAKES WITH WILD RICE
(Serves 4)


Ingredients:
– 1/2 pound cooked, flaked walleye
– 1 egg
– 1 cup breadcrumbs
– 1/2 cup cooked wild rice
– 1/4 minced onion (preferably red)
– 2 tablespoons mayonnaise
– 1 tablespoon mustard
– 1 tablespoon Worcestershire sauce
– 1 teaspoon lemon juice
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons fresh chopped parsley
– 1 tablespoon fresh chopped chives
– 1/4 cup butter, lard or vegetable oil for cooking
– Greens for a salad


Directions:
1. Make sure any little bones are out of the fish. Mix everything (except the oil and salad greens) together in a large bowl. Divide the mix into 8 roughly equal parts and form into patties. If you have time, set the patties on a cookie sheet in the firdge for 30 minutes to firm up. You can skip this step if you are rushed.
2. Fry the patties in the butter until golden brown, about 3 to 5 minutes per side. Serve with a green salad with a nice vinaigrette.




JEREMY SMITH’S WALLEYE RECIPE


Ingredients:
– Good Butter
– Diced celery
– Diced yellow onion
– Diced poblano pepper
– Fresh parsley


Directions:
1. Place butter and veggies on foil.
2. Place walleye fillets on top of veggies.
3. Season walleye fillets with salt, pepper and fresh dill.
4. Make foil into pouch and place indirect on grill or in oven around 400-500F.


Note: This dish is awesome with wild rice and mushrooms (especially Morels).