Ice fishing season is upon us here in IA. Any recipe ideas for panfish besides the normal baked, fried, tacos, etc? Looking for some sort of idea for fish casserole, or some other sort of dish such as that. Any recipes that flaked fish might substitute into for something else?
tim
Maybe…
You might try a courtbouillion. Just substitute your large local fillets for catfish and viola! A yankee-cajun delight!
http://www.greatcajuncooking.com/recipes/recipe.php3?31
Bon apetite’ !!!
here are a couple
FISH CASSEROLE
· 2 pounds boneless fish fillets
· 2 cans condensed cream of celery soup
· 3 cups milk
· 10 small potatoes peeled and halved
· 7 tablespoons diced ham
· 5 tablespoons diced onion
· 6 slices American Cheese
· 4 tablespoons grated mozzarella cheese
Coat inside of two-quart casserole dish lightly with oil then lay in fillets. Place potatoes along the sides. In a saucepan heat and mix soup, milk, onions and ham, then pour over fillets and potatoes. Sprinkle on the grated cheese and bake in a 200 F oven for three hours. Lay cheese slices on top and heat until melted.
Any type of fish will work for this recipe.
BLUEGIL CHOWDER
First catch your Blue Gill and filet them.
· 1 Can of Potato soup
· Pint of milk
· Fresh Minced onion
· 1 tsp Parsley
Dilute a can of potato soup with a pint of milk; heat to just simmering.
Add fresh minced onions, to your taste, and a level teaspoon of parsley.
Simmer until onions are transparent.
Add salt and pepper to suit.
Add your Bluegil fillets (do not allow to boil).
Stew until fillets become translucent.
FISH CAKES
· 1 cup raw, chopped fish (any species will do)
· 1 cup milk
· 1 egg
· 2 tablespoons potato flour (or dehydrated potato flakes)
· 1 teaspoon salt
· 1 tablespoon minced onions
Put all the ingredients except the fish in a blender and spin until thoroughly mixed. Add the fish and blend until the mixture is a smooth consistency. Shape the batter into sliver-dollar-sized cakes about 3/8ths of an inch thick, or into one-inch balls, and fry them in butter or shortening until they are brown. Serve the cakes hot–either alone, with a white sauce or a bit of honey-mustard
ice ?
How’s the ice your direction? Lake Keomah had 5-10 inches on it and the bass were going. Farm pond I ended up catching some blues at had 5" on it. Tomorrow morning trying out White Oak and maybe Lake Hawthorne.
thanks for the recipes, bluegill soup sounds good
Tim
pretty good
– Last Updated: Jan-23-04 9:31 AM EST –
we're at a 12" average at brushy, and a few weeks ago it was open in some sections. But it is a lot deeper (around 80') than any lake in this area and most in the state for that matter and it takes a little more to freeze up. Hope you like the recipes.
Here’s one
Used for a variety of fishes, store bought or caught.
Creole Steamed Fish
Mild Fish Filets of your choice
Brown or Wild Rice
Onion
Celery
Green Bell Pepper
Canned diced Tomato or Diced fresh Tomato (peeled)
Salt
Fresh Ground Black Pepper
Ground Cumin
Curry or Chile Powder
Fresh Minced Garlic or Garlic Powder
Fresh Parsley
Fresh Cilantro
Olive Oil
In a heavy skillet with a lid, add oil and let skillet get very hot. Add diced onion, diced celery. Saute quickly for 3 or 4 minutes. Add diced green pepper and garlic. Another 3 or 4 minutes constantly tossing/stirring. Add Tomato with juices and dry seasonings. I prefer chile powder to curry. Go easy with the cumin, go easy with curry. I also like a very small amount of ground clove or ground ginger. Cover the skillet and reduce to medium heat for a few minutes or until mixture boils.
Dice the fresh herbs. Season fish with salt, pepper and a little cayenne pepper if you wish.
Add herbs to the skillet mixture and give a stir. Lay fish fillets on top and cover the skillet. 4 to 5 minutes dpending on the number and thickness of the filets.
Lift fish filets to the plate, serve sauce over rice, garnish with lemon or lime wedges.
Total cook time 15 to 20 minutes.
Total prep time 15 to 20 minutes (for me, your mileage may vary)
The amounts of various ingredients is all up to individual taste, I couldn’t begin to tell measured amounts. Works great with walleye, bluegill, crappie, catfish. Not so good with oily fishes like salmon, lake trout etc.