1) Louisiana Fish Fry breading
3) Fish Fillets
1. Let fish fillets soak in milk for one hour. 2. Fill gallon bag with breading and place fish fillets in bag. Shake bag until fish fillets are coated. 3. Deep fry fish at 350°F until internal temperature is 145°F and until golden brown.
They real key to making exceptional fried fish is letting the fillets soak in milk. The milk takes away any fishy flavor (especially useful for striper and sand bass) and just creates an overall better texture and flavor.
1) Can of rotel tomatoes
2) Shredded Cheese (chedder, pepper jack, or mexican blend)
3) Cleaned fish fillets of your choice (Crappie is king!)
1. Take fish fillets and lay on greased baking sheat
2) Open can of Rotel and using a spoon evenly dollop the rotel on top of the fish fillets.
3) Liberally sprinkle cheese over the fish fillets.
4) Bake at 350 degrees until cheese is melted and fish flakes with fork.
1) Cast Iron Pan (well seasoned)
2) Texoma Blue Catfish Fillets
3) Salted Butter
4) Cajun seasoning
5) Fresh Lemon Slices
Sure to please people who love cajun food and lots of seasoning! First of all make sure you have good fresh Blue Catfish fillets from the clear wonderful waters of Lake Texoma. Take the fillets and wash them, ensuring there is no skin or hidden bones. Let the fillets soak in a bowl of milk in the refrigerator for atleast one hour. The longer the better not to exceed 24 hours. Remove fish from milk and pat dry. Take the butter and melt it in a microwave safe dish, then mop it over the fillets. Take your cajun seasoning and liberally dust it over the fillets covering them with a nice layer on both sides. Now, this is the important part. Make sure you are using a well seasoned cast iron pan and heat it until it is smoking, you may want to cook this outside. Once it is good and hot, drop the fillets in the pan and sear on both sides until blacked. Do not overcook! Cook just enough so the fish is cooked through and slightly blacked on the outside. Drizzle with lemon juice and Enjoy! It's even better when you flake the meat and put in tortillas with all the dressings!
Here is one for all the people looking to cut back on calories but not flavor. High in protein and unbeatable on the grill we have the Striped Bass, otherwise known as Striper. Here on Lake Texoma we have a plethora of Striped Bass and liberal limits at 10 per person, so often times you will find yourself with a freezer full of fish and low on ideas of how to cook it. Try this for a nice little twist in your cookbook.
Fillet fish but leave skin on backside, you don't have to scale them but can if you want, as you just peel the skin off after it has cooked. Fire up your grill, charcoal is always best for flavor! Melt some butter in a dish and liberally spoon over striper fillets. Season fillets with cajun seasoning or whatever seasoning is your preference, there are many good ones to choose. Now, here is the important part. Once the grill is good and hot place the fillets on the grill skin side UP. Grill just for a couple minutes, long enough to get some grill marks on the fillets, then flip over and cook the remaining time skin side DOWN. Close the lid to the grill and give it a good 10 minutes on medium heat, being careful not to let it burn too much. It's ok if the skin gets burned because you will just peel it off at the end , but you do NOT want to overcook the fish. Lastly, drizzle lemon juice over the fillets and enjoy!