We’re going to catch so many fish that you’ll need lots of new recipes! Enjoy!
Sand Bass on the Half-Shell with Herbed Potatoes
Fillet white bass but leave the skin and scales on. Rub fillets with olive oil; sprinkle with salt and cracked black pepper to taste. (If preferred, you can marinate the fillets in Italian dressing.) Grill over medium heat on covered barbecue grill, about 8 minutes, until meat flakes easily. Do not turn. Using hickory chips gives the fish a nice brown color and great flavor. Sprinkle with paprika or, if you’re brave, cayenne pepper to taste. Serve with lemon wedges.
Herbed Potatoes Wash and cube russet potatoes; leave the skin on. Boil potatoes until tender. Toss with olive oil (or butter), salt, and cracked black pepper to taste. Garnish with chopped cilantro before serving.
SOUTHERN FRIED FISH
Approx 3 lbs of fish filets
Old Bay seasoning
4 cups all-purpose flour
1 cup cornmeal
Oil for frying
* 2 cups buttermilk
* 2 tablespoons Louisiana Hot Sauce (or your favorite brand)
* Cayenne pepper to taste
* NOTE: For spicy fried fish, soak filets for 2 hours in mixture of 1 cup buttermilk and 2 tablespoons of Louisiana Hot Sauce (or your favorite brand). When seasoning fish, sprinkle lightly with cayenne pepper and other seasonings.
Heat fryer (or deep pot filled about half way) with oil to 350° F. Sprinkle both sides of each filet with salt and Old Bay seasoning (add cayenne, if desired). Mix together the flour and cornmeal. Dredge the filets in the cornmeal/flour mixture and place in fryer. Deep fry for approximately 5-8 minutes, depending on size of filets, until golden brown. Drain on paper towels.
1 ½ cups self-rising cornmeal
½ cup self-rising flour
½ teaspoon baking soda
½ teaspoon salt
1 small onion or 2 shallots, chopped
1 cup buttermilk
1 egg, lightly beaten
NOTE: 1/3 cup sweet corn and/or red or green bell pepper, plus 1 large diced jalapeno pepper make nice additions to hushpuppies.
Mix together the dry ingredients. Stir in vegetables. Mix the wet ingredients and add to the dry mixture, stirring until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped into the oil. Turn during cooking until golden brown. May be cooked simultaneously with fish.
Salt fillets medium, then put them in a bag of stone ground cornmeal and shake.
Get your peanut oil hot let her rip!