Fish Recipes
Whole Bass Baked with Mustard and Herbs
OK, I know you largemouth bass fishermen purists don’t ever admit to eating an occasional largemouth. Go ahead and continue your little charade. Meanwhile, the rest of us know that you have to remove (and consume) an occasional bass, especially if you’re fishing a small lake or pond. Otherwise, you’ll have a pond full of…
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Hot and Crusty Largemouth Bass
The fiery flavor and crunchy texture of this simple fish dish makes it one of my favorites. You can serve this either as an appetizer or as a main dish. Serve with your favorite dipping sauce such as tartar, cocktail or honey-mustard. Try not to put too much spice into your accompanying sauce since the…
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Poor Man’s Shrimp
OK, here’s the deal. This is one of Donny Mac’s favorite recipes for a few good reasons. First of all, it’s country. Just the name implies that you’re going to make something like bluegill taste like shrimp. It’s like saying that monkfish is Poor Man’s Lobster. I’ll buy that if you believe that a hot…
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Crunchy Catfish with Lemon Lime Tartar Sauce
The special ingredient, besides really fresh catfish, is masa flour. It’s the treated corn flour used to make tamales. It’s probably in your market, but you may not know it’s there. Look for a bag in the Hispanic or baking sections of your store. A $4 bag will last you a long time, unless you…
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Catfish with Pecan Cream Cheese
I’ve used this recipe on a variety of both freshwater and saltwater fish. The key is to make sure that the fillets are thin enough to roll up without a struggle and thick enough to keep from tearing. In the photo, they added a shrimp in the middle, very sushi-like.
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Blackened Catfish
Catfish has a fairly high fat content and it’s even better with bacon grease, but then, aren’t most recipes? It’s best to prepare this one outdoors. Whenever you pepper-coat something and burn it in a pan, it will create fumes that make it difficult to breathe when you’re in close quarters. Add to that a…
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Southwestern Crappie Cakes
There are two things to remember when making fish cakes. First, they have to be just moist enough to hold together, but not so moist that they fall apart when cooked. Second, you can’t mess with them when they’re in the pan or they’ll break apart. Now that we’ve got that straight, let’s get started.…
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Sauteed Crappie with Butter Sauce
This tasty sauteed crappie recipe works just as well with any type of fish that won’t fall apart when you sauté it. Tip: if your tomatoes are not home-grown, help them out by slicing them into thick slices and then seasoning with salt, pepper, sugar and a splash of balsamic vinegar. Looking for more crappie…
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Oven “Fried” Crappie with Mustard Dill Sauce
This oven “fried” crappie recipe provides a healthier alternative to frying your fish. For a finer crust, use panko crumbs, or if you have zero breadcrumbs around, leave a few slices of bread out for a day or toast it in the oven to get it to a crumbly existence. Looking for more delicious ways…
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