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How to cook northern pike fish recipe How to cook walleye fish


 Northern pike are great to eat. Pike can be caught most times of the year. Ice fishing is very popular for northern pike.

 After you have filet the pike and removed the bones, here is a delicious recipe for you to enjoy. Northern pike and walleye can be prepared the same way.

 


6 tbsp. butter
1 lb. northern pike fillets skinless
1 tbsp. finely diced onion
1/4 cup all purpose flour
1 cup milk
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1/2 cup grated Swiss cheese
2 tbsp. dry sherry
6 eggs separated

First make sure to remove the bones and skin from the pike. If you don't know how to filet a northern pike take it to a butcher. Northern pike are boney so you need to remove the bones. This can be done easily with the proper cleaning and preparing the pike.

Now In a skillet or fry pan, melt two table spoons butter.
Add your pike filets and cook, turning once, for four to five minutes or just until the pike flakes easily with fork, do not brown. Drain the pike fillets on paper towels and flake finely with fork, removing any left over bones.

In a saucepan, melt remaining butter. Add a diced onion and cook for one minute; blend in flour and cook for one to two minutes longer. Whisk in milk and continue cooking, whisking, until thickened. Now add salt, pepper, nutmeg, grated cheese and sherry, you then stir until cheese melts.

Let cool slightly. Lightly beat one or two egg yolks and add to milk mixture, blending well with a whisk. Stir and use this to flaked your fish. Bake in 325 degrees oven for one hour or until your pike is set and golden brown. Check from time to time to make sure you are not over baking the pike. Makes 4 servings.

How to cook walleye fish recipes baked walleye recipe

Baked walleye recipes are served in restaurants all around the world. After you filet your walleye here is a healthier way to cook and eat walleyes than pan frying the walleye. Also a Walleye with Parmesan Peppercorn Crust recipe.

First you need to clean and filet your walleye. The recipe is for chopped walleye.
1 small can crab with liquid
1 stick of butter melted
2-3 green onions or 1/4 large sweet onion chopped
1/4 skinned red pepper chopped
1/4 - 1/2 Cup parsley chopped
1/4 Cup Miracle Whip if desired
1 egg beaten
1/2 cup seasoned bread crumbs
Bread crumbs for rolling
Pinch old bay
You then mix all and coat the fish,now roll in crumbs. Now put the chopped walleye on a greased cookie sheet, bake in oven on top rack at 350 degrees for about fifteen minutes, flipping once, until golden on both sides.

Walleye with Parmesan Peppercorn Crust Fish Recipe

First you need to clean and filet your walleye
one half cup corn meal
one half cup parmesan cheese
One table spoon course ground pepper.

Now you coat both sides of the walleye fillets completely.
Coat pan with vegetable oil or vegetable spray. Bake fillets at 350 degrees for twelve minutes. While the fillets are in the oven you can make the optional garlic cream sauce.
Pour one half cup of real cream into a small saucepan.
Mix in 1 tablespoon of fresh chopped garlic into the pan and simmer on low heat until cream reduces in half, add salt, pepper to your taste.
Put your cooked walleye fillets on a plate and eat with or without sauce.
Serve with risotto or rice pilaf and vegetables.

How to cook small mouth bass recipe

If you like to bass fish and save a few for dinner. Fresh caught small mouth bass are great especially if caught in cold
clean water. After you have cleaned and cut the fish into fillets try these small mouth bass receipts to cook them.

Slow Simmered Spicy bass Fillets

Ingredients:
Serves Four to Six
2-3 pounds Smallmouth Bass fillets, or desired fish fillets
1 cups cooking sherry
1 cup milk
1 cup olive oil
1 cup soy sauce
1 cup honey
5-6 red hot chilly peppers, dried or fresh, diced
3 tomatoes, cubed
1 onion, cubed
1 clove garlic, diced
2 eggs
2 cups breadcrumbs, for coating

Method:
1. Place 2 eggs along with 1 cup of milk in bowl. Stir. Add fillets to mixture. Marinade 3 to 6 hours to dissolve any bone
that may remain in fillets.

2. Coat the fillets with breadcrumbs. Put 1 cup olive oil in fry pan on high until oil comes to a high heat. Pan fry fillets
for approximately 1 minute on each side in hot oil. Fillets do not need to be fully cooked. Only brown the breadcrumbs. Drain
fillets of excess oil on paper towels.

3. Using an electric fry pan with cover, add the 1-_ cups cooking sherry, _ cup soy sauce, _ cup honey, 5 to 6 diced chilly
peppers, 3 diced tomatoes, 1 cubed onion, and 1 diced clove of garlic.

4. Cook on low heat and simmer for 15 to 20 minutes.

5. Pull ingredients to one side to make room for fillets. Add fillets to mixture. Cover fillets with vegetables.

6. Ladle juices over fillets every half-hour. Total cooking time is 2 to 3 hours on low heat. Remove and serve. The longer
they cook, the juicier they become.

SAUTÉED SMALLMOUTH BASS

1½ pound smallmouth bass, filleted
5 tablespoons butter
salt and pepper
1/3 cup yellow cornmeal

Dredge the fillets in a mix of cornmeal, flour, salt and pepper. Sauté slowly in melted butter over medium heat until well browned. Turn; brown the other side. When the fish has turned opaque, remove to a warm platter and garnish with parsley. Stir the vinegar into the fat and crispies, heat and pour over the fish.



 

 

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