Here's a great marinade a fishing buddy of mine (Gene Colley)
turned me on to. It's called Goya - MOJO Criollo (Cree-oh-yo) and
comes in a 24-oz. bottle. It can be had at any Fiesta grocery
store or there's a Mexican food store right down the street from
me that sells it. I'm not sure if any other of the major chain
food stores sell it.
Best Regards,
Redfin (Jim Wetzel)
BEANS
Recipe for a couple of people.
4 cans Ranch style beans 15 oz
1 cup brown sugar
1 can green chilies
1 can rotel original
1 18 oz bottle of KC masterpiece I prefer the spicy original
1 large onion diced up
1 pound hamburger meat you can use more or less however you like.
Put beans in pot and start to simmer stir in brown sugar. And BQ sauce.
Fry hamburger meat and onions and chilies in skillet.
Add to pot when done stir in rotel. If you like spicy if not leave the rotel out.
You can use whatever BQ sauce you prefer.
At the 2005 fish fry I used 4 gallons of ranch style beans and 5 pounds of
hamburger and one whole bag of brown sugar and about a gal of KC barbeque sauce.
5 big onions several cans of green chilies.
Next time I am going to dice up some bell peppers and fry that with the onion
and hamburger.
I grilled some polish sausage and hot links and cut them up and threw them
in pot to.
Good luck
Jody Mikles (Tator)
SALADS
Submitted by Jeanine Naker, served at the 2004 Fish Fry
Delicious Salad
Combine:
1 can French cut green beans
1 can Shoe Peg corn (green giant)
1 can Le Seuer pea’s petite
2 cups diced celery
1 cup diced fine red onion
1 cup diced green pepper
1 small jar diced pimento
Bring to a boil:
1 cup sugar (I use Splenda)
1/2 cup salad oil
3/4 cup vinegar
1 tbsp water
Salt/pepper to taste
Cool then pour over veg and refrigerate. Let marinade for 24 hours.
Will keep for a few days
BAKING
Submitted by Cindy Ludwig, June 13th, 2007
BAKED FISH FILETS
Baking Dish (large enogh for filets to lay flat)
No Stick Spray
Italian Salad Dressing
Creole Seasoning
Shreaded Mozzarella Cheese
Shreaded Cheddar Cheese
Marinade fish filets in Italian Salad Dressing for at least 1 hour (over night is best)
Spray Baking Dish lightly with No Stick Spray
Sprinkle both sides of filets lightly with Creole Seasoning and place in baking dish.
Bake at 350 degrees for 20 minutes or until filets start to look flaky for doneness.
Sprinkle both cheeses over filets. Bake anouther 5 minutes or until cheese is melted.
Ready to serve.
Submitted by Jim Wetzel, May 18th, 2003
Here's another great striper recipe from a buddy of mine out of
Massachusetts.
This one is a MUST if you like baked fish!
I borrowed this recipe for Baked Striper from Steve Hadley out of Chelmsford,
Massachusetts (sea run striper country).
Per 4-lbs. of fillets:
Required:
6 slices of bacon
2 tsp. salt
1 tsp. pepper
½ cup chopped onion
1 clove minced garlic
½ cup chopped green pepper
¼ cup chopped red pepper
4 tbls. Italian salad dressing
2 cups stewed tomatoes
1-1/2 tbls. Worcestershire sauce
1 crumbled bay leaf
Preheat oven to 400 degrees.
Lay bacon strips in bottom of baking dish. Sprinkle fillets with salt and
pepper and lay side-by-side in baking dish over the bacon strips.
Saute onion, garlic, green and red peppers in the Italian salad dressing
for 3-4 minutes. Add tomatoes, Worcestershire sauce, and bay leaf and simmer
for about 5 minutes. Pour over fillets and bacon in baking dish.
Bake for 15-20 minutes, basting every 5 minutes or so.
Serve with lemon wedges.
Jim Wetzel
Submitted by Mike Covington, December 2000
Hot & Spicy Deep Fried / Baked Fish -
If you have a desire for some fried fish, but the weather
prevents you from getting outside and firing up the old deep
fryer, below is how my wife bakes fish in the house this
time of year:
Mix about 1 part Uncle Bucks Hot&Spicey fish batter with 4
parts regular corn meal. Mix well!!
Warning: I eat jalopaneos whole, yet I caution you about
going much heavier with the Hot&Spicey batter, unless you
know you have some really bad tasting fish. Because this
Hot&Spicey will bury the flavor of a good tasting fish, in
a hurry!
Dip fillet in Apple Cider Vinegar and roll it in your
batter mix.
Seal batter to fish by placing in a hot skillet with just a
tiny bit of oil (My wife uses PAM in a non stick skillet),
for one minute on each side.
Then place fish in baking pan and into oven at 375 degrees
for about 20 minutes, or until flaky.
I almost prefer it to deep fried fish. But, this may be
more due to the fact my wife does the cooking when it is
done this way. If it's deep fried, I gotta do the cooking.
Submitted by Larry Reynolds (November 2000)
Cut out red meat and give to dog (my dog loves it)
Salt and pour a little bit of milk on fillet and
let it soak over night. Pre-heat oven to 385. In a
large plate, use a spoon to spread mayonnaise onto the
fish. Sprinkle pepper, garlic salt, lemon pepper, and
cajun seasoning on the fish. Spread Kellogg's Corn
Flakes crumbs on fish and lay fish on sprayed baking
pan. Cook for 30 minutes or until fish is flakey.
Submitted by Cindy Ludwig (July 2000)
Striper Florentine
10 ounce frozen spinach - squeeze dry
1 Quart Fish Filets
Ricatto Cheese
10 Ounce Alfredo Sauce
Spray 2 quart Corning Pan with PAM
Layer 1/2 of fish
Layer 1/2 of spinach
Layer 1/2 of Ricatto cheese
Layer 1/2 of fish
Layer 1/2 of spinach
Layer 1/2 of Ricatto cheese
Layer 1/2 of fish
Top with 10 ounces of Alfredo Sauce
Bake at 350 degrees for 45 minutes
Submitted by Curtis Howell (August 1, 2000)
"Lazy fish" or "kwik n eazy" or "No Brainer"
Pat fillets dry, and shake them in a baggie with Progresso
Italian spiced bread crumbs. I add a healthy dose of Cajun
seasoning to the bag to add a little more "bite" to the
fish.
Bake 375 to 400 for 12 to 15 minutes depending on the
thickness of the fillets. Squeeze on a little fresh lemon
and let someone else clean the kitchen. .
B - B - Q (GRILL)
Submitted by Jim "Redfin" Wetzel, May 20th, 2003
Duck Sauce Recipe for grilled striper
5 cups mixed fruit, peeled and chopped (apples, pears, peaches and/or
plums)
1 cup water
¼ cup cider vinegar
¼ cup packed light brown sugar
¼ tsp. salt
2 - 3 medium cloves garlic, minced
½ tsp. dry mustard
Combine everything in a medium sauce pan and bring to a boil on the stove.
Turn heat down and simmer uncovered until all the fruit is very soft (about
30 or more minutes).
Cool thoroughly, then chill.
Submitted by Jim "Redfin" Wetzel, May 18th, 2003
Here's a great recipe for grilling striper fillets.
I borrowed this recipe for grilled fish from the Halibut steaks I
did on the grill several years ago and it works very well for thick
striper fillets on the grill as well.
Per 3-lbs. of fillets:
Required:
2 tbls. melted butter
3 tbls. soy sauce
2 tbls. lemon juice
1 tbls. Worcestershire sauce
1 tbls. sugar
1 tbls. minced ginger
1 clove minced garlic
1/8 tsp. pepper
Optional:
2 tbls. duck sauce
1 tbls. mustard
Mix above ingredients together and add fish, coating both side of
fillets well. Leave fish in marinade, cover, and refrigerate for at
least 1 hour, turning fillets occasionally.
Grill fillets above hot coals with lid down and vents open and on
a piece of aluminum foil. Turn fillets once until they easily flake
with a fork. Garnish with lemon or lime wedges.
Credit goes to Meryl Long of Ketchikan, Alaska
Regards, Jim "Redfin" Wetzel, Terrell, TX<
Submitted by Jeanne Smith July 28th, 2001
This works equally well in the oven.
fish filets or whole fish (if using whole fish score sides
to bone about every two inches) 1 cup butter 1/2 cup dry
white or blush wine juice of one large lemon few shakes of
Louisiana hot sauce, if desired one lemon sliced in thin
slices lemon pepper paprika (optional) foil cooking bags, or
heavy duty aluminum foil
Melt butter, add lemon juice and wine. Cook over medium
heat for about 5 minutes. Place fish in single layer in
bags or on large piece heavy duty foil that has been sprayed
with Pam, using however many bags or pieces of foil it takes
to keep single layers. Pour butter sauce over fish,
sprinkle with lemon pepper to taste, lay lemon slices on
top, then sprinkle with paprika. Seal bags or foil packets
and place over hot coals for 20 - 30 minutes, or until fish
flakes easily with fork. If baking in oven, you might want
to place on cookie sheet in case the packets leak. (makes
smelly mess) Bake at 400 for 20 - 30 minutes.
Good veggies to go with it -
Whole head of cauliflower, washed and leaves removed
Corn on cob
Shrimp & Crab boil
1 lemon quartered
1 stick butter
In large stock pot bring 2 quarts water, Shrimp & Crab boil,
and lemons to rolling boil. Add cauliflower. Let boil for
about 30 minutes, until cauliflower starts getting tender.
Add corn and cook another 5 minutes. Remove veggies from
water and place in large bowl, or leave in pot and drain
water. Add the stick of butter and let it melt in. Also
good with new potatoes - scrub, then peel one strip around
the middle, or cut in quarters if large. Add to boiling
water with cauliflower. and increase butter to 2 sticks, and
water to amount needed to cover it all.
Lots of food and only one pot to wash - my kind of clean-up!
Submitted by Mike and Liz (August 7, 2000)
Shore Lunch (this recipe works great with stripers or any
other fish) developed on the islands of Lake Texoma
fish fillets (stripers with the red meat removed)
2 cans diced Rotel tomatoes with green chiles
1 large onion sliced
salt and pepper to taste
Cook on campfire or grill
Place fish fillets in double foil hand-folded pan approx 7 x
14 inches with one inch lip around edges. Place foil pan on
grill, place fillets in bottom of pan, pour two cans of
Rotel over fillets including juice, place cut onion over top
of rotel, and season with salt and pepper. Simmer for 20
minutes. Use a stick, knife, or nail to puncture holes in
both ends of foil pan and let the juice drain. Allow fish to
remain and cook dry for 5- 10 minutes until the tomatoes get
a frosty look and the fish dry out (do not burn the fish).
Throw a few flour tortillas on the grill and use them
instead of a plate. This recipe will be enhanced with lemon
juice, bell or anaheim peppers, or a little hot sauce.
Since there are no plates and no pots, there is no clean-up!
Submitted by Curtis Howell (July 2000)
Take fish filets and marinate them for about 2 hours in a mixture
of 1/3 soy sauce (or more to taste), 2/3 pinapple juice, with several
heavy dashes of tobassco (it wont make it peppery), and a spot of
vegtable oil. You can add several different spices if you want to, but
the basic marinade is that simple.
Wipe your grill with vegtable oil, or spray with PAM, use a HOT fire
to crisp the edges. You can only turn them once and some freswater fish
will break up, but the "scraps" are terrific. They will be done in 7 -
8 minutes, depending on the grill. Obviously thicker takes longer.
Submitted by Rick Birchfield (July 2000)
When cleaning fish, leave the skin on the fish filets, remove rib cage.
Wash, pat filet dry. Brush on butter, and sprinkle on lemon pepper. Place
aluminum foil on grill (saves on cleanup), lay filets on foil, skin side
down. Cook for 10 - 15 minutes, depending on thickness of filets. You might
wish to sprinkle some grated cheese on them a couple of minutes before
you take them off of the grill.
DEEP FRY
Hushpuppies
Submitted by Ray Cook August 31, 2003
1 cup Yellow Corn meal
1 cup Selfrising flour
1/4 cup Onion flakes (not minced)
1/8 cup Sugar
Water
Thoroughly mix the meal, flour & sugar. Soak the onion flakes in half
cup or more of water. Pour soaked onion flakes into dry mixture and add
enough water to make a very thick mixture. I use a long handle stirring
spoon & spoon out about half the size of a finger & drop into hot cooking
oil. (There is enough salt in the selfrising flour for me.)
Paul Mauck adds finely chopped Jalapeno pepper and that's real good too.
If you prefer you can dice an onion instead of flakes.
Deep fried dill pickles
Since there was a lot of interest in the way I cooked the dill pickles,
here is the recipe for the fish batter I used. (Cindy Ludwig)
(Served at 2nd Annual Six Old Geezers Fish Fry)
3 Cups Yellow Corn Meal
3 Cups White Corn Meal
1 Tbsp Salt
1/2 tsp Black Pepper
1 Tbsp Seasoning Salt
1-1/2 Tbsp Cavenders Greek Seasoning
1 tsp Red Pepper
1-1/2 Tbsp Lemon Pepper
1 tsp Monosodium Glutimate
I use this mixture for fish, okra and pickles.
Coat pickles with mixture and deep fry till light golden brown or
floating in oil. Let cool a little and enjoy eating.
For a different flavor on fish, I marinade the fish in
Italian Salad Dressing for about 1-2 hours or longer, but
not less than a half hour, before frying.
Submitted by Jerry Roden (October 2nd, 2001)
(served at the 1st Annual 6 Old Geezers Fish Fry)
Combine equal amounts of self rising flour and cornstarch.
Add any spices that you like. I just use salt, pepper, and
a little paprica. Slowly add enough cold beer to make a batter
similar to pancake batter. You can vary the taste by substituting
bottled lemon juice, buttermilk, or any liquid you like for the
beer. It's best to dip the fish in the batter with your fingers
and slowly place the fish into the hot (350 degree) peanut oil.
If you just drop it in and it goes immediately to the bottom,
the batter will stick to the pot. See I told you it was complicated. Enjoy.
P.S. It's important that the liquid used be cold. Can be refrigerated
before use. Stir often to keep from settelling.
From Dearl and Betty Newby for those fantastic hushpuppies we enjoyed
last Saturday folks....I don't know about y'all, but I thought these
hushpuppies were great!! (Recipe forwarded by Mike Covington)
(served at the 1st Annual 6 Old Geezers Fish Fry)
1 box of Jiffy Corn Muffin Mix (about 8.5 Oz.) Dearl says if you
try to make this recipe using regular cornbread mix, it will never get
done in the center.
1 small can of Rotel tomatoes with Green Chiles, juice and all.
(this and the egg will be your only moisture in this mix, so don't spill it)
1 can of whole corn drained well.
1 egg
1 large onion minced (Dearl tells me the hotter the onion the better, and
he don't like hot foods!)
Some finely chopped pickled nacho jalapeno peppers
Mix all ingredients together, then use flour to thicken. Betty says
likely about a cup of flour.
If you need to make several hushpuppies, simply double or triple all
ingredients above.
Betty uses one of those little melon baller scoops with the ice
cream trigger on it, and she adds flour until she get's it thick enough.
It just scoops out kind of like ice cream.
Submitted by Don Lowry (June 28th, 2001)
About to make our "18th Annual Texoma Classic" excursion to
Texoma. I've been cooking fresh striper every year for the
last 17 years. A few years ago I tried the recipe below
with half the fish and cooked the other half the normal
deep-fry method. The guys won't let me cook it any other
way now.
Dip your filets in Louisiana Hot Sauce (I prefer Louisiana
Hot Sauce over Tabasco, more flavor...less heat). Little salt
and pepper Batter in your favorite meal combo. Deep fry as
usual. Enjoy.
Submitted by Curtis Howell (August 3, 2000)
Just in case there's one or two people in the world that
may not know how to fry fish (probably yankees), here's my
favorite way to deep fry over a propane fish cooker:
Let two cans of cheap beer -- not light beer -- go flat.
Stir an egg into the beer. mix up flour and corn meal 50/50
with healthy doses of salt, black pepper, and cajun or creole
spices. Heat oil (I like peanut oil) to rolling boil.
Thoroughly coat fillets with the beer/egg mixture, roll them
in the flour/meal, and cook them until they float to the
surface golden brown. Hush puppies, either frozen or hand
made can be cooked right along with the fish.
SMOKED FISH
Submitted by Dot Ryder (September 8, 2000)
Brine:
1/3 cup sugar
1/4 cup non-iodized salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp tabasco sauce
1 cup dry white wine
Brine salmon chunks 8 or more hours, keeping refrigerated.
Fill flavor pan with Hickory, Alder, or mix 2/3 Apple with 1/2 Cherry.
Use 2 to 3 panfuls. Leave in the smoker until drying is completed.
This make take 12 hours, depending on the thickness of the meat.
Place largest and thickest chunks on the bottom rack.
Prepare as follows for puting on crackers or as a sandwich
1 1/2 lbs. smoked fish
2 tbs. prepared mustard
l 1/4 cups mayonnaise
2 tsp. chopped onion
2 tsps. celery chopped
dash Worcestershire sauce
1 large clove garlic, minced
4 tbs.sweet pickle relish
2 bs. parsley, chopped
Remove skin and bones from fish. Flake it well, or put
through food processor. Combine fish with above ingredients,
and chill one hour. Keep tightly covered in refrigerator.
STOVE TOP
Crappie Newberg
Susie Baker August 2003
Ingredients:
4 to 6 crappie fillets
2 tablespoons chopped green onions
1/4 cup butter or margarine, melted
3 tablespoons flour
3/4 cup water
3/4 cup mile (2% or whole)
1 tablespoon parsley
dash of black pepper
1/8 teaspoon garlic salt
dash of basil
cooked rice or cooked noodles
3 tablespoons dry white wine (optional)
2 tablespoons parmesan cheese (optional but recommended)
cut crappie into 1-inch cubes. In a large saucepan, saute green onions
and crappie cubes in butter until fish is flaky (about 10 minutes) on medium
high. Add flour and stir until smooth. Gradually add milk and water, blend
well. Reduce heat to medium, stirring constantly until thickened and bubbly.
Stir in parsley, pepper, garlic salt, basil, wine and parmesan cheese. Cook
1 minute. Serve over bed of rice or noodles. Serves four.
Submitted by Dennis Hill (August 7, 2000)
Here is a simple deep fry recipe for you that is really good.
Use 1/2 graham crackers and 1/2 saltines, use a blender to
crush them. Season with seasoned salt to taste. I Also
have used lemon pepper which is also excellent then just
just dry fish a bit and put in a bag of crumbs to coat and fry
Submitted by Don Day (August 2, 2000)
Creole Stripper In Red Sauce
SERVES 4-6 (depending on your appetite)
MIX IN A PAN OR BOWL:
Juice of 1 large lime
Juice of 1 sour orange or small grapefruit (not pink) can
be used 1 tbls. oil (I use olive, but any will work) 1-1/2
tbls. mustard 1-1/2 tbls. mayo or salad dressing 1 bell
pepper or other sweet/banana pepper, sliced some fresh
garlic - 3 sections, crushed Onion - 1/2 chopped, plus 1
onion sliced in 1/8" slices. Some folks
add the sliced onion later.
1 tomato chopped
1 shot of tobasco sauce - about 1/2 teaspoon
1/2 teaspoon salt, dash blk. pepper (optional)
ADD RAW FISH, 2 LBS. TO MIX (I use stripper fillets)
(CAN USE CHICKEN, SHRIMP, CLAMS, ETC. for variety) Let sit
& marinate 10-30 min. (optional)
IN A LARGE SKILLET OR POT ADD:
3 tbls. oil ( I use olive) any will work
1 sm. can Tom. Sauce
MIX WELL, GET HOT AGAIN
ADD THE FISH, (OR OTHER MEAT) PEPPERS, ONION & TOMATOES (Not
the remaining sauce) COOK COVERED MED. HEAT FOR 5 MIN. TILL
MEAT IS DONE
THEN ADD THE REMAINING SAUCE MIX
ADD 1 CUP WATER
COOK COVERED FOR ANOTHER 15 MIN. MORE ON (4-6) MED. HEAT
SERVE OVER WHITE RICE (OR AUTHENTIC RICE RECIPE BELOW)
HAITIAN RICE RECIPE (Goes great with above)
In A Large Pot Add:
3 tbls. oil
1/2 cups cooked Pinto beans, no water. I use 1 can. (can
use other
beans - Eng. peas, limas)
1 chopped tomato
dash salt & pepper
1/2 chopped onion, dash of GARLIC POWDER
tom. sauce - 1/2 can
FRY THIS MIX A WHILE - 1 MIN.
ADD WATER & STIR WELL 3 1/2 CUPS. BRING TO BOIL.
ADD WHITE RICE - 2 1/2 CUPS
COVER AND COOK (4 ELECT.) TILL DONE-20 MIN. SHOULD BE
DRY/LOOSE WHEN FINISHED SET ASIDE ON LOW TO SIMMER/DRY
ron@sixoldgeezers.com
Recipe for a couple of people.
4 cans Ranch style beans 15 oz
1 cup brown sugar
1 can green chilies
1 can rotel original
1 18 oz bottle of KC masterpiece I prefer the spicy original
1 large onion diced up
1 pound hamburger meat you can use more or less however you like.
Put beans in pot and start to simmer stir in brown sugar. And BQ sauce.
Fry hamburger meat and onions and chilies in skillet.
Add to pot when done stir in rotel. If you like spicy if not leave the rotel out.
You can use whatever BQ sauce you prefer.
At the 2005 fish fry I used 4 gallons of ranch style beans and 5 pounds of
hamburger and one whole bag of brown sugar and about a gal of KC barbeque sauce.
5 big onions several cans of green chilies.
Next time I am going to dice up some bell peppers and fry that with the onion
and hamburger.
I grilled some polish sausage and hot links and cut them up and threw them
in pot to.
Good luck
Jody Mikles (Tator)
SALADS
Submitted by Jeanine Naker, served at the 2004 Fish Fry
Delicious Salad
Combine:
1 can French cut green beans
1 can Shoe Peg corn (green giant)
1 can Le Seuer pea’s petite
2 cups diced celery
1 cup diced fine red onion
1 cup diced green pepper
1 small jar diced pimento
Bring to a boil:
1 cup sugar (I use Splenda)
1/2 cup salad oil
3/4 cup vinegar
1 tbsp water
Salt/pepper to taste
Cool then pour over veg and refrigerate. Let marinade for 24 hours.
Will keep for a few days
BAKING
Submitted by Cindy Ludwig, June 13th, 2007
BAKED FISH FILETS
Baking Dish (large enogh for filets to lay flat)
No Stick Spray
Italian Salad Dressing
Creole Seasoning
Shreaded Mozzarella Cheese
Shreaded Cheddar Cheese
Marinade fish filets in Italian Salad Dressing for at least 1 hour (over night is best)
Spray Baking Dish lightly with No Stick Spray
Sprinkle both sides of filets lightly with Creole Seasoning and place in baking dish.
Bake at 350 degrees for 20 minutes or until filets start to look flaky for doneness.
Sprinkle both cheeses over filets. Bake anouther 5 minutes or until cheese is melted.
Ready to serve.
Submitted by Jim Wetzel, May 18th, 2003
Here's another great striper recipe from a buddy of mine out of
Massachusetts.
This one is a MUST if you like baked fish!
I borrowed this recipe for Baked Striper from Steve Hadley out of Chelmsford,
Massachusetts (sea run striper country).
Per 4-lbs. of fillets:
Required:
6 slices of bacon
2 tsp. salt
1 tsp. pepper
½ cup chopped onion
1 clove minced garlic
½ cup chopped green pepper
¼ cup chopped red pepper
4 tbls. Italian salad dressing
2 cups stewed tomatoes
1-1/2 tbls. Worcestershire sauce
1 crumbled bay leaf
Preheat oven to 400 degrees.
Lay bacon strips in bottom of baking dish. Sprinkle fillets with salt and
pepper and lay side-by-side in baking dish over the bacon strips.
Saute onion, garlic, green and red peppers in the Italian salad dressing
for 3-4 minutes. Add tomatoes, Worcestershire sauce, and bay leaf and simmer
for about 5 minutes. Pour over fillets and bacon in baking dish.
Bake for 15-20 minutes, basting every 5 minutes or so.
Serve with lemon wedges.
Jim Wetzel
Submitted by Mike Covington, December 2000
Hot & Spicy Deep Fried / Baked Fish -
If you have a desire for some fried fish, but the weather
prevents you from getting outside and firing up the old deep
fryer, below is how my wife bakes fish in the house this
time of year:
Mix about 1 part Uncle Bucks Hot&Spicey fish batter with 4
parts regular corn meal. Mix well!!
Warning: I eat jalopaneos whole, yet I caution you about
going much heavier with the Hot&Spicey batter, unless you
know you have some really bad tasting fish. Because this
Hot&Spicey will bury the flavor of a good tasting fish, in
a hurry!
Dip fillet in Apple Cider Vinegar and roll it in your
batter mix.
Seal batter to fish by placing in a hot skillet with just a
tiny bit of oil (My wife uses PAM in a non stick skillet),
for one minute on each side.
Then place fish in baking pan and into oven at 375 degrees
for about 20 minutes, or until flaky.
I almost prefer it to deep fried fish. But, this may be
more due to the fact my wife does the cooking when it is
done this way. If it's deep fried, I gotta do the cooking.
Submitted by Larry Reynolds (November 2000)
Cut out red meat and give to dog (my dog loves it)
Salt and pour a little bit of milk on fillet and
let it soak over night. Pre-heat oven to 385. In a
large plate, use a spoon to spread mayonnaise onto the
fish. Sprinkle pepper, garlic salt, lemon pepper, and
cajun seasoning on the fish. Spread Kellogg's Corn
Flakes crumbs on fish and lay fish on sprayed baking
pan. Cook for 30 minutes or until fish is flakey.
Submitted by Cindy Ludwig (July 2000)
Striper Florentine
10 ounce frozen spinach - squeeze dry
1 Quart Fish Filets
Ricatto Cheese
10 Ounce Alfredo Sauce
Spray 2 quart Corning Pan with PAM
Layer 1/2 of fish
Layer 1/2 of spinach
Layer 1/2 of Ricatto cheese
Layer 1/2 of fish
Layer 1/2 of spinach
Layer 1/2 of Ricatto cheese
Layer 1/2 of fish
Top with 10 ounces of Alfredo Sauce
Bake at 350 degrees for 45 minutes
Submitted by Curtis Howell (August 1, 2000)
"Lazy fish" or "kwik n eazy" or "No Brainer"
Pat fillets dry, and shake them in a baggie with Progresso
Italian spiced bread crumbs. I add a healthy dose of Cajun
seasoning to the bag to add a little more "bite" to the
fish.
Bake 375 to 400 for 12 to 15 minutes depending on the
thickness of the fillets. Squeeze on a little fresh lemon
and let someone else clean the kitchen. .
B - B - Q (GRILL)
Submitted by Jim "Redfin" Wetzel, May 20th, 2003
Duck Sauce Recipe for grilled striper
5 cups mixed fruit, peeled and chopped (apples, pears, peaches and/or
plums)
1 cup water
¼ cup cider vinegar
¼ cup packed light brown sugar
¼ tsp. salt
2 - 3 medium cloves garlic, minced
½ tsp. dry mustard
Combine everything in a medium sauce pan and bring to a boil on the stove.
Turn heat down and simmer uncovered until all the fruit is very soft (about
30 or more minutes).
Cool thoroughly, then chill.
Submitted by Jim "Redfin" Wetzel, May 18th, 2003
Here's a great recipe for grilling striper fillets.
I borrowed this recipe for grilled fish from the Halibut steaks I
did on the grill several years ago and it works very well for thick
striper fillets on the grill as well.
Per 3-lbs. of fillets:
Required:
2 tbls. melted butter
3 tbls. soy sauce
2 tbls. lemon juice
1 tbls. Worcestershire sauce
1 tbls. sugar
1 tbls. minced ginger
1 clove minced garlic
1/8 tsp. pepper
Optional:
2 tbls. duck sauce
1 tbls. mustard
Mix above ingredients together and add fish, coating both side of
fillets well. Leave fish in marinade, cover, and refrigerate for at
least 1 hour, turning fillets occasionally.
Grill fillets above hot coals with lid down and vents open and on
a piece of aluminum foil. Turn fillets once until they easily flake
with a fork. Garnish with lemon or lime wedges.
Credit goes to Meryl Long of Ketchikan, Alaska
Regards, Jim "Redfin" Wetzel, Terrell, TX<
Submitted by Jeanne Smith July 28th, 2001
This works equally well in the oven.
fish filets or whole fish (if using whole fish score sides
to bone about every two inches) 1 cup butter 1/2 cup dry
white or blush wine juice of one large lemon few shakes of
Louisiana hot sauce, if desired one lemon sliced in thin
slices lemon pepper paprika (optional) foil cooking bags, or
heavy duty aluminum foil
Melt butter, add lemon juice and wine. Cook over medium
heat for about 5 minutes. Place fish in single layer in
bags or on large piece heavy duty foil that has been sprayed
with Pam, using however many bags or pieces of foil it takes
to keep single layers. Pour butter sauce over fish,
sprinkle with lemon pepper to taste, lay lemon slices on
top, then sprinkle with paprika. Seal bags or foil packets
and place over hot coals for 20 - 30 minutes, or until fish
flakes easily with fork. If baking in oven, you might want
to place on cookie sheet in case the packets leak. (makes
smelly mess) Bake at 400 for 20 - 30 minutes.
Good veggies to go with it -
Whole head of cauliflower, washed and leaves removed
Corn on cob
Shrimp & Crab boil
1 lemon quartered
1 stick butter
In large stock pot bring 2 quarts water, Shrimp & Crab boil,
and lemons to rolling boil. Add cauliflower. Let boil for
about 30 minutes, until cauliflower starts getting tender.
Add corn and cook another 5 minutes. Remove veggies from
water and place in large bowl, or leave in pot and drain
water. Add the stick of butter and let it melt in. Also
good with new potatoes - scrub, then peel one strip around
the middle, or cut in quarters if large. Add to boiling
water with cauliflower. and increase butter to 2 sticks, and
water to amount needed to cover it all.
Lots of food and only one pot to wash - my kind of clean-up!
Submitted by Mike and Liz (August 7, 2000)
Shore Lunch (this recipe works great with stripers or any
other fish) developed on the islands of Lake Texoma
fish fillets (stripers with the red meat removed)
2 cans diced Rotel tomatoes with green chiles
1 large onion sliced
salt and pepper to taste
Cook on campfire or grill
Place fish fillets in double foil hand-folded pan approx 7 x
14 inches with one inch lip around edges. Place foil pan on
grill, place fillets in bottom of pan, pour two cans of
Rotel over fillets including juice, place cut onion over top
of rotel, and season with salt and pepper. Simmer for 20
minutes. Use a stick, knife, or nail to puncture holes in
both ends of foil pan and let the juice drain. Allow fish to
remain and cook dry for 5- 10 minutes until the tomatoes get
a frosty look and the fish dry out (do not burn the fish).
Throw a few flour tortillas on the grill and use them
instead of a plate. This recipe will be enhanced with lemon
juice, bell or anaheim peppers, or a little hot sauce.
Since there are no plates and no pots, there is no clean-up!
Submitted by Curtis Howell (July 2000)
Take fish filets and marinate them for about 2 hours in a mixture
of 1/3 soy sauce (or more to taste), 2/3 pinapple juice, with several
heavy dashes of tobassco (it wont make it peppery), and a spot of
vegtable oil. You can add several different spices if you want to, but
the basic marinade is that simple.
Wipe your grill with vegtable oil, or spray with PAM, use a HOT fire
to crisp the edges. You can only turn them once and some freswater fish
will break up, but the "scraps" are terrific. They will be done in 7 -
8 minutes, depending on the grill. Obviously thicker takes longer.
Submitted by Rick Birchfield (July 2000)
When cleaning fish, leave the skin on the fish filets, remove rib cage.
Wash, pat filet dry. Brush on butter, and sprinkle on lemon pepper. Place
aluminum foil on grill (saves on cleanup), lay filets on foil, skin side
down. Cook for 10 - 15 minutes, depending on thickness of filets. You might
wish to sprinkle some grated cheese on them a couple of minutes before
you take them off of the grill.
DEEP FRY
Hushpuppies
Submitted by Ray Cook August 31, 2003
1 cup Yellow Corn meal
1 cup Selfrising flour
1/4 cup Onion flakes (not minced)
1/8 cup Sugar
Water
Thoroughly mix the meal, flour & sugar. Soak the onion flakes in half
cup or more of water. Pour soaked onion flakes into dry mixture and add
enough water to make a very thick mixture. I use a long handle stirring
spoon & spoon out about half the size of a finger & drop into hot cooking
oil. (There is enough salt in the selfrising flour for me.)
Paul Mauck adds finely chopped Jalapeno pepper and that's real good too.
If you prefer you can dice an onion instead of flakes.
Deep fried dill pickles
Since there was a lot of interest in the way I cooked the dill pickles,
here is the recipe for the fish batter I used. (Cindy Ludwig)
(Served at 2nd Annual Six Old Geezers Fish Fry)
3 Cups Yellow Corn Meal
3 Cups White Corn Meal
1 Tbsp Salt
1/2 tsp Black Pepper
1 Tbsp Seasoning Salt
1-1/2 Tbsp Cavenders Greek Seasoning
1 tsp Red Pepper
1-1/2 Tbsp Lemon Pepper
1 tsp Monosodium Glutimate
I use this mixture for fish, okra and pickles.
Coat pickles with mixture and deep fry till light golden brown or
floating in oil. Let cool a little and enjoy eating.
For a different flavor on fish, I marinade the fish in
Italian Salad Dressing for about 1-2 hours or longer, but
not less than a half hour, before frying.
Submitted by Jerry Roden (October 2nd, 2001)
(served at the 1st Annual 6 Old Geezers Fish Fry)
Combine equal amounts of self rising flour and cornstarch.
Add any spices that you like. I just use salt, pepper, and
a little paprica. Slowly add enough cold beer to make a batter
similar to pancake batter. You can vary the taste by substituting
bottled lemon juice, buttermilk, or any liquid you like for the
beer. It's best to dip the fish in the batter with your fingers
and slowly place the fish into the hot (350 degree) peanut oil.
If you just drop it in and it goes immediately to the bottom,
the batter will stick to the pot. See I told you it was complicated. Enjoy.
P.S. It's important that the liquid used be cold. Can be refrigerated
before use. Stir often to keep from settelling.
From Dearl and Betty Newby for those fantastic hushpuppies we enjoyed
last Saturday folks....I don't know about y'all, but I thought these
hushpuppies were great!! (Recipe forwarded by Mike Covington)
(served at the 1st Annual 6 Old Geezers Fish Fry)
1 box of Jiffy Corn Muffin Mix (about 8.5 Oz.) Dearl says if you
try to make this recipe using regular cornbread mix, it will never get
done in the center.
1 small can of Rotel tomatoes with Green Chiles, juice and all.
(this and the egg will be your only moisture in this mix, so don't spill it)
1 can of whole corn drained well.
1 egg
1 large onion minced (Dearl tells me the hotter the onion the better, and
he don't like hot foods!)
Some finely chopped pickled nacho jalapeno peppers
Mix all ingredients together, then use flour to thicken. Betty says
likely about a cup of flour.
If you need to make several hushpuppies, simply double or triple all
ingredients above.
Betty uses one of those little melon baller scoops with the ice
cream trigger on it, and she adds flour until she get's it thick enough.
It just scoops out kind of like ice cream.
Submitted by Don Lowry (June 28th, 2001)
About to make our "18th Annual Texoma Classic" excursion to
Texoma. I've been cooking fresh striper every year for the
last 17 years. A few years ago I tried the recipe below
with half the fish and cooked the other half the normal
deep-fry method. The guys won't let me cook it any other
way now.
Dip your filets in Louisiana Hot Sauce (I prefer Louisiana
Hot Sauce over Tabasco, more flavor...less heat). Little salt
and pepper Batter in your favorite meal combo. Deep fry as
usual. Enjoy.
Submitted by Curtis Howell (August 3, 2000)
Just in case there's one or two people in the world that
may not know how to fry fish (probably yankees), here's my
favorite way to deep fry over a propane fish cooker:
Let two cans of cheap beer -- not light beer -- go flat.
Stir an egg into the beer. mix up flour and corn meal 50/50
with healthy doses of salt, black pepper, and cajun or creole
spices. Heat oil (I like peanut oil) to rolling boil.
Thoroughly coat fillets with the beer/egg mixture, roll them
in the flour/meal, and cook them until they float to the
surface golden brown. Hush puppies, either frozen or hand
made can be cooked right along with the fish.
SMOKED FISH
Submitted by Dot Ryder (September 8, 2000)
Brine:
1/3 cup sugar
1/4 cup non-iodized salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp tabasco sauce
1 cup dry white wine
Brine salmon chunks 8 or more hours, keeping refrigerated.
Fill flavor pan with Hickory, Alder, or mix 2/3 Apple with 1/2 Cherry.
Use 2 to 3 panfuls. Leave in the smoker until drying is completed.
This make take 12 hours, depending on the thickness of the meat.
Place largest and thickest chunks on the bottom rack.
Prepare as follows for puting on crackers or as a sandwich
1 1/2 lbs. smoked fish
2 tbs. prepared mustard
l 1/4 cups mayonnaise
2 tsp. chopped onion
2 tsps. celery chopped
dash Worcestershire sauce
1 large clove garlic, minced
4 tbs.sweet pickle relish
2 bs. parsley, chopped
Remove skin and bones from fish. Flake it well, or put
through food processor. Combine fish with above ingredients,
and chill one hour. Keep tightly covered in refrigerator.
STOVE TOP
Crappie Newberg
Susie Baker August 2003
Ingredients:
4 to 6 crappie fillets
2 tablespoons chopped green onions
1/4 cup butter or margarine, melted
3 tablespoons flour
3/4 cup water
3/4 cup mile (2% or whole)
1 tablespoon parsley
dash of black pepper
1/8 teaspoon garlic salt
dash of basil
cooked rice or cooked noodles
3 tablespoons dry white wine (optional)
2 tablespoons parmesan cheese (optional but recommended)
cut crappie into 1-inch cubes. In a large saucepan, saute green onions
and crappie cubes in butter until fish is flaky (about 10 minutes) on medium
high. Add flour and stir until smooth. Gradually add milk and water, blend
well. Reduce heat to medium, stirring constantly until thickened and bubbly.
Stir in parsley, pepper, garlic salt, basil, wine and parmesan cheese. Cook
1 minute. Serve over bed of rice or noodles. Serves four.
Submitted by Dennis Hill (August 7, 2000)
Here is a simple deep fry recipe for you that is really good.
Use 1/2 graham crackers and 1/2 saltines, use a blender to
crush them. Season with seasoned salt to taste. I Also
have used lemon pepper which is also excellent then just
just dry fish a bit and put in a bag of crumbs to coat and fry
Submitted by Don Day (August 2, 2000)
Creole Stripper In Red Sauce
SERVES 4-6 (depending on your appetite)
MIX IN A PAN OR BOWL:
Juice of 1 large lime
Juice of 1 sour orange or small grapefruit (not pink) can
be used 1 tbls. oil (I use olive, but any will work) 1-1/2
tbls. mustard 1-1/2 tbls. mayo or salad dressing 1 bell
pepper or other sweet/banana pepper, sliced some fresh
garlic - 3 sections, crushed Onion - 1/2 chopped, plus 1
onion sliced in 1/8" slices. Some folks
add the sliced onion later.
1 tomato chopped
1 shot of tobasco sauce - about 1/2 teaspoon
1/2 teaspoon salt, dash blk. pepper (optional)
ADD RAW FISH, 2 LBS. TO MIX (I use stripper fillets)
(CAN USE CHICKEN, SHRIMP, CLAMS, ETC. for variety) Let sit
& marinate 10-30 min. (optional)
IN A LARGE SKILLET OR POT ADD:
3 tbls. oil ( I use olive) any will work
1 sm. can Tom. Sauce
MIX WELL, GET HOT AGAIN
ADD THE FISH, (OR OTHER MEAT) PEPPERS, ONION & TOMATOES (Not
the remaining sauce) COOK COVERED MED. HEAT FOR 5 MIN. TILL
MEAT IS DONE
THEN ADD THE REMAINING SAUCE MIX
ADD 1 CUP WATER
COOK COVERED FOR ANOTHER 15 MIN. MORE ON (4-6) MED. HEAT
SERVE OVER WHITE RICE (OR AUTHENTIC RICE RECIPE BELOW)
HAITIAN RICE RECIPE (Goes great with above)
In A Large Pot Add:
3 tbls. oil
1/2 cups cooked Pinto beans, no water. I use 1 can. (can
use other
beans - Eng. peas, limas)
1 chopped tomato
dash salt & pepper
1/2 chopped onion, dash of GARLIC POWDER
tom. sauce - 1/2 can
FRY THIS MIX A WHILE - 1 MIN.
ADD WATER & STIR WELL 3 1/2 CUPS. BRING TO BOIL.
ADD WHITE RICE - 2 1/2 CUPS
COVER AND COOK (4 ELECT.) TILL DONE-20 MIN. SHOULD BE
DRY/LOOSE WHEN FINISHED SET ASIDE ON LOW TO SIMMER/DRY
ron@sixoldgeezers.com
Submitted by Jeanine Naker, served at the 2004 Fish Fry
Delicious Salad
Combine:
1 can French cut green beans
1 can Shoe Peg corn (green giant)
1 can Le Seuer pea’s petite
2 cups diced celery
1 cup diced fine red onion
1 cup diced green pepper
1 small jar diced pimento
Bring to a boil:
1 cup sugar (I use Splenda)
1/2 cup salad oil
3/4 cup vinegar
1 tbsp water
Salt/pepper to taste
Cool then pour over veg and refrigerate. Let marinade for 24 hours.
Will keep for a few days
BAKING
Submitted by Cindy Ludwig, June 13th, 2007
BAKED FISH FILETS
Baking Dish (large enogh for filets to lay flat)
No Stick Spray
Italian Salad Dressing
Creole Seasoning
Shreaded Mozzarella Cheese
Shreaded Cheddar Cheese
Marinade fish filets in Italian Salad Dressing for at least 1 hour (over night is best)
Spray Baking Dish lightly with No Stick Spray
Sprinkle both sides of filets lightly with Creole Seasoning and place in baking dish.
Bake at 350 degrees for 20 minutes or until filets start to look flaky for doneness.
Sprinkle both cheeses over filets. Bake anouther 5 minutes or until cheese is melted.
Ready to serve.
Submitted by Jim Wetzel, May 18th, 2003
Here's another great striper recipe from a buddy of mine out of
Massachusetts.
This one is a MUST if you like baked fish!
I borrowed this recipe for Baked Striper from Steve Hadley out of Chelmsford,
Massachusetts (sea run striper country).
Per 4-lbs. of fillets:
Required:
6 slices of bacon
2 tsp. salt
1 tsp. pepper
½ cup chopped onion
1 clove minced garlic
½ cup chopped green pepper
¼ cup chopped red pepper
4 tbls. Italian salad dressing
2 cups stewed tomatoes
1-1/2 tbls. Worcestershire sauce
1 crumbled bay leaf
Preheat oven to 400 degrees.
Lay bacon strips in bottom of baking dish. Sprinkle fillets with salt and
pepper and lay side-by-side in baking dish over the bacon strips.
Saute onion, garlic, green and red peppers in the Italian salad dressing
for 3-4 minutes. Add tomatoes, Worcestershire sauce, and bay leaf and simmer
for about 5 minutes. Pour over fillets and bacon in baking dish.
Bake for 15-20 minutes, basting every 5 minutes or so.
Serve with lemon wedges.
Jim Wetzel
Submitted by Mike Covington, December 2000
Hot & Spicy Deep Fried / Baked Fish -
If you have a desire for some fried fish, but the weather
prevents you from getting outside and firing up the old deep
fryer, below is how my wife bakes fish in the house this
time of year:
Mix about 1 part Uncle Bucks Hot&Spicey fish batter with 4
parts regular corn meal. Mix well!!
Warning: I eat jalopaneos whole, yet I caution you about
going much heavier with the Hot&Spicey batter, unless you
know you have some really bad tasting fish. Because this
Hot&Spicey will bury the flavor of a good tasting fish, in
a hurry!
Dip fillet in Apple Cider Vinegar and roll it in your
batter mix.
Seal batter to fish by placing in a hot skillet with just a
tiny bit of oil (My wife uses PAM in a non stick skillet),
for one minute on each side.
Then place fish in baking pan and into oven at 375 degrees
for about 20 minutes, or until flaky.
I almost prefer it to deep fried fish. But, this may be
more due to the fact my wife does the cooking when it is
done this way. If it's deep fried, I gotta do the cooking.
Submitted by Larry Reynolds (November 2000)
Cut out red meat and give to dog (my dog loves it)
Salt and pour a little bit of milk on fillet and
let it soak over night. Pre-heat oven to 385. In a
large plate, use a spoon to spread mayonnaise onto the
fish. Sprinkle pepper, garlic salt, lemon pepper, and
cajun seasoning on the fish. Spread Kellogg's Corn
Flakes crumbs on fish and lay fish on sprayed baking
pan. Cook for 30 minutes or until fish is flakey.
Submitted by Cindy Ludwig (July 2000)
Striper Florentine
10 ounce frozen spinach - squeeze dry
1 Quart Fish Filets
Ricatto Cheese
10 Ounce Alfredo Sauce
Spray 2 quart Corning Pan with PAM
Layer 1/2 of fish
Layer 1/2 of spinach
Layer 1/2 of Ricatto cheese
Layer 1/2 of fish
Layer 1/2 of spinach
Layer 1/2 of Ricatto cheese
Layer 1/2 of fish
Top with 10 ounces of Alfredo Sauce
Bake at 350 degrees for 45 minutes
Submitted by Curtis Howell (August 1, 2000)
"Lazy fish" or "kwik n eazy" or "No Brainer"
Pat fillets dry, and shake them in a baggie with Progresso
Italian spiced bread crumbs. I add a healthy dose of Cajun
seasoning to the bag to add a little more "bite" to the
fish.
Bake 375 to 400 for 12 to 15 minutes depending on the
thickness of the fillets. Squeeze on a little fresh lemon
and let someone else clean the kitchen. .
B - B - Q (GRILL)
Submitted by Jim "Redfin" Wetzel, May 20th, 2003
Duck Sauce Recipe for grilled striper
5 cups mixed fruit, peeled and chopped (apples, pears, peaches and/or
plums)
1 cup water
¼ cup cider vinegar
¼ cup packed light brown sugar
¼ tsp. salt
2 - 3 medium cloves garlic, minced
½ tsp. dry mustard
Combine everything in a medium sauce pan and bring to a boil on the stove.
Turn heat down and simmer uncovered until all the fruit is very soft (about
30 or more minutes).
Cool thoroughly, then chill.
Submitted by Jim "Redfin" Wetzel, May 18th, 2003
Here's a great recipe for grilling striper fillets.
I borrowed this recipe for grilled fish from the Halibut steaks I
did on the grill several years ago and it works very well for thick
striper fillets on the grill as well.
Per 3-lbs. of fillets:
Required:
2 tbls. melted butter
3 tbls. soy sauce
2 tbls. lemon juice
1 tbls. Worcestershire sauce
1 tbls. sugar
1 tbls. minced ginger
1 clove minced garlic
1/8 tsp. pepper
Optional:
2 tbls. duck sauce
1 tbls. mustard
Mix above ingredients together and add fish, coating both side of
fillets well. Leave fish in marinade, cover, and refrigerate for at
least 1 hour, turning fillets occasionally.
Grill fillets above hot coals with lid down and vents open and on
a piece of aluminum foil. Turn fillets once until they easily flake
with a fork. Garnish with lemon or lime wedges.
Credit goes to Meryl Long of Ketchikan, Alaska
Regards, Jim "Redfin" Wetzel, Terrell, TX<
Submitted by Jeanne Smith July 28th, 2001
This works equally well in the oven.
fish filets or whole fish (if using whole fish score sides
to bone about every two inches) 1 cup butter 1/2 cup dry
white or blush wine juice of one large lemon few shakes of
Louisiana hot sauce, if desired one lemon sliced in thin
slices lemon pepper paprika (optional) foil cooking bags, or
heavy duty aluminum foil
Melt butter, add lemon juice and wine. Cook over medium
heat for about 5 minutes. Place fish in single layer in
bags or on large piece heavy duty foil that has been sprayed
with Pam, using however many bags or pieces of foil it takes
to keep single layers. Pour butter sauce over fish,
sprinkle with lemon pepper to taste, lay lemon slices on
top, then sprinkle with paprika. Seal bags or foil packets
and place over hot coals for 20 - 30 minutes, or until fish
flakes easily with fork. If baking in oven, you might want
to place on cookie sheet in case the packets leak. (makes
smelly mess) Bake at 400 for 20 - 30 minutes.
Good veggies to go with it -
Whole head of cauliflower, washed and leaves removed
Corn on cob
Shrimp & Crab boil
1 lemon quartered
1 stick butter
In large stock pot bring 2 quarts water, Shrimp & Crab boil,
and lemons to rolling boil. Add cauliflower. Let boil for
about 30 minutes, until cauliflower starts getting tender.
Add corn and cook another 5 minutes. Remove veggies from
water and place in large bowl, or leave in pot and drain
water. Add the stick of butter and let it melt in. Also
good with new potatoes - scrub, then peel one strip around
the middle, or cut in quarters if large. Add to boiling
water with cauliflower. and increase butter to 2 sticks, and
water to amount needed to cover it all.
Lots of food and only one pot to wash - my kind of clean-up!
Submitted by Mike and Liz (August 7, 2000)
Shore Lunch (this recipe works great with stripers or any
other fish) developed on the islands of Lake Texoma
fish fillets (stripers with the red meat removed)
2 cans diced Rotel tomatoes with green chiles
1 large onion sliced
salt and pepper to taste
Cook on campfire or grill
Place fish fillets in double foil hand-folded pan approx 7 x
14 inches with one inch lip around edges. Place foil pan on
grill, place fillets in bottom of pan, pour two cans of
Rotel over fillets including juice, place cut onion over top
of rotel, and season with salt and pepper. Simmer for 20
minutes. Use a stick, knife, or nail to puncture holes in
both ends of foil pan and let the juice drain. Allow fish to
remain and cook dry for 5- 10 minutes until the tomatoes get
a frosty look and the fish dry out (do not burn the fish).
Throw a few flour tortillas on the grill and use them
instead of a plate. This recipe will be enhanced with lemon
juice, bell or anaheim peppers, or a little hot sauce.
Since there are no plates and no pots, there is no clean-up!
Submitted by Curtis Howell (July 2000)
Take fish filets and marinate them for about 2 hours in a mixture
of 1/3 soy sauce (or more to taste), 2/3 pinapple juice, with several
heavy dashes of tobassco (it wont make it peppery), and a spot of
vegtable oil. You can add several different spices if you want to, but
the basic marinade is that simple.
Wipe your grill with vegtable oil, or spray with PAM, use a HOT fire
to crisp the edges. You can only turn them once and some freswater fish
will break up, but the "scraps" are terrific. They will be done in 7 -
8 minutes, depending on the grill. Obviously thicker takes longer.
Submitted by Rick Birchfield (July 2000)
When cleaning fish, leave the skin on the fish filets, remove rib cage.
Wash, pat filet dry. Brush on butter, and sprinkle on lemon pepper. Place
aluminum foil on grill (saves on cleanup), lay filets on foil, skin side
down. Cook for 10 - 15 minutes, depending on thickness of filets. You might
wish to sprinkle some grated cheese on them a couple of minutes before
you take them off of the grill.
DEEP FRY
Hushpuppies
Submitted by Ray Cook August 31, 2003
1 cup Yellow Corn meal
1 cup Selfrising flour
1/4 cup Onion flakes (not minced)
1/8 cup Sugar
Water
Thoroughly mix the meal, flour & sugar. Soak the onion flakes in half
cup or more of water. Pour soaked onion flakes into dry mixture and add
enough water to make a very thick mixture. I use a long handle stirring
spoon & spoon out about half the size of a finger & drop into hot cooking
oil. (There is enough salt in the selfrising flour for me.)
Paul Mauck adds finely chopped Jalapeno pepper and that's real good too.
If you prefer you can dice an onion instead of flakes.
Deep fried dill pickles
Since there was a lot of interest in the way I cooked the dill pickles,
here is the recipe for the fish batter I used. (Cindy Ludwig)
(Served at 2nd Annual Six Old Geezers Fish Fry)
3 Cups Yellow Corn Meal
3 Cups White Corn Meal
1 Tbsp Salt
1/2 tsp Black Pepper
1 Tbsp Seasoning Salt
1-1/2 Tbsp Cavenders Greek Seasoning
1 tsp Red Pepper
1-1/2 Tbsp Lemon Pepper
1 tsp Monosodium Glutimate
I use this mixture for fish, okra and pickles.
Coat pickles with mixture and deep fry till light golden brown or
floating in oil. Let cool a little and enjoy eating.
For a different flavor on fish, I marinade the fish in
Italian Salad Dressing for about 1-2 hours or longer, but
not less than a half hour, before frying.
Submitted by Jerry Roden (October 2nd, 2001)
(served at the 1st Annual 6 Old Geezers Fish Fry)
Combine equal amounts of self rising flour and cornstarch.
Add any spices that you like. I just use salt, pepper, and
a little paprica. Slowly add enough cold beer to make a batter
similar to pancake batter. You can vary the taste by substituting
bottled lemon juice, buttermilk, or any liquid you like for the
beer. It's best to dip the fish in the batter with your fingers
and slowly place the fish into the hot (350 degree) peanut oil.
If you just drop it in and it goes immediately to the bottom,
the batter will stick to the pot. See I told you it was complicated. Enjoy.
P.S. It's important that the liquid used be cold. Can be refrigerated
before use. Stir often to keep from settelling.
From Dearl and Betty Newby for those fantastic hushpuppies we enjoyed
last Saturday folks....I don't know about y'all, but I thought these
hushpuppies were great!! (Recipe forwarded by Mike Covington)
(served at the 1st Annual 6 Old Geezers Fish Fry)
1 box of Jiffy Corn Muffin Mix (about 8.5 Oz.) Dearl says if you
try to make this recipe using regular cornbread mix, it will never get
done in the center.
1 small can of Rotel tomatoes with Green Chiles, juice and all.
(this and the egg will be your only moisture in this mix, so don't spill it)
1 can of whole corn drained well.
1 egg
1 large onion minced (Dearl tells me the hotter the onion the better, and
he don't like hot foods!)
Some finely chopped pickled nacho jalapeno peppers
Mix all ingredients together, then use flour to thicken. Betty says
likely about a cup of flour.
If you need to make several hushpuppies, simply double or triple all
ingredients above.
Betty uses one of those little melon baller scoops with the ice
cream trigger on it, and she adds flour until she get's it thick enough.
It just scoops out kind of like ice cream.
Submitted by Don Lowry (June 28th, 2001)
About to make our "18th Annual Texoma Classic" excursion to
Texoma. I've been cooking fresh striper every year for the
last 17 years. A few years ago I tried the recipe below
with half the fish and cooked the other half the normal
deep-fry method. The guys won't let me cook it any other
way now.
Dip your filets in Louisiana Hot Sauce (I prefer Louisiana
Hot Sauce over Tabasco, more flavor...less heat). Little salt
and pepper Batter in your favorite meal combo. Deep fry as
usual. Enjoy.
Submitted by Curtis Howell (August 3, 2000)
Just in case there's one or two people in the world that
may not know how to fry fish (probably yankees), here's my
favorite way to deep fry over a propane fish cooker:
Let two cans of cheap beer -- not light beer -- go flat.
Stir an egg into the beer. mix up flour and corn meal 50/50
with healthy doses of salt, black pepper, and cajun or creole
spices. Heat oil (I like peanut oil) to rolling boil.
Thoroughly coat fillets with the beer/egg mixture, roll them
in the flour/meal, and cook them until they float to the
surface golden brown. Hush puppies, either frozen or hand
made can be cooked right along with the fish.
SMOKED FISH
Submitted by Dot Ryder (September 8, 2000)
Brine:
1/3 cup sugar
1/4 cup non-iodized salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp tabasco sauce
1 cup dry white wine
Brine salmon chunks 8 or more hours, keeping refrigerated.
Fill flavor pan with Hickory, Alder, or mix 2/3 Apple with 1/2 Cherry.
Use 2 to 3 panfuls. Leave in the smoker until drying is completed.
This make take 12 hours, depending on the thickness of the meat.
Place largest and thickest chunks on the bottom rack.
Prepare as follows for puting on crackers or as a sandwich
1 1/2 lbs. smoked fish
2 tbs. prepared mustard
l 1/4 cups mayonnaise
2 tsp. chopped onion
2 tsps. celery chopped
dash Worcestershire sauce
1 large clove garlic, minced
4 tbs.sweet pickle relish
2 bs. parsley, chopped
Remove skin and bones from fish. Flake it well, or put
through food processor. Combine fish with above ingredients,
and chill one hour. Keep tightly covered in refrigerator.
STOVE TOP
Crappie Newberg
Susie Baker August 2003
Ingredients:
4 to 6 crappie fillets
2 tablespoons chopped green onions
1/4 cup butter or margarine, melted
3 tablespoons flour
3/4 cup water
3/4 cup mile (2% or whole)
1 tablespoon parsley
dash of black pepper
1/8 teaspoon garlic salt
dash of basil
cooked rice or cooked noodles
3 tablespoons dry white wine (optional)
2 tablespoons parmesan cheese (optional but recommended)
cut crappie into 1-inch cubes. In a large saucepan, saute green onions
and crappie cubes in butter until fish is flaky (about 10 minutes) on medium
high. Add flour and stir until smooth. Gradually add milk and water, blend
well. Reduce heat to medium, stirring constantly until thickened and bubbly.
Stir in parsley, pepper, garlic salt, basil, wine and parmesan cheese. Cook
1 minute. Serve over bed of rice or noodles. Serves four.
Submitted by Dennis Hill (August 7, 2000)
Here is a simple deep fry recipe for you that is really good.
Use 1/2 graham crackers and 1/2 saltines, use a blender to
crush them. Season with seasoned salt to taste. I Also
have used lemon pepper which is also excellent then just
just dry fish a bit and put in a bag of crumbs to coat and fry
Submitted by Don Day (August 2, 2000)
Creole Stripper In Red Sauce
SERVES 4-6 (depending on your appetite)
MIX IN A PAN OR BOWL:
Juice of 1 large lime
Juice of 1 sour orange or small grapefruit (not pink) can
be used 1 tbls. oil (I use olive, but any will work) 1-1/2
tbls. mustard 1-1/2 tbls. mayo or salad dressing 1 bell
pepper or other sweet/banana pepper, sliced some fresh
garlic - 3 sections, crushed Onion - 1/2 chopped, plus 1
onion sliced in 1/8" slices. Some folks
add the sliced onion later.
1 tomato chopped
1 shot of tobasco sauce - about 1/2 teaspoon
1/2 teaspoon salt, dash blk. pepper (optional)
ADD RAW FISH, 2 LBS. TO MIX (I use stripper fillets)
(CAN USE CHICKEN, SHRIMP, CLAMS, ETC. for variety) Let sit
& marinate 10-30 min. (optional)
IN A LARGE SKILLET OR POT ADD:
3 tbls. oil ( I use olive) any will work
1 sm. can Tom. Sauce
MIX WELL, GET HOT AGAIN
ADD THE FISH, (OR OTHER MEAT) PEPPERS, ONION & TOMATOES (Not
the remaining sauce) COOK COVERED MED. HEAT FOR 5 MIN. TILL
MEAT IS DONE
THEN ADD THE REMAINING SAUCE MIX
ADD 1 CUP WATER
COOK COVERED FOR ANOTHER 15 MIN. MORE ON (4-6) MED. HEAT
SERVE OVER WHITE RICE (OR AUTHENTIC RICE RECIPE BELOW)
HAITIAN RICE RECIPE (Goes great with above)
In A Large Pot Add:
3 tbls. oil
1/2 cups cooked Pinto beans, no water. I use 1 can. (can
use other
beans - Eng. peas, limas)
1 chopped tomato
dash salt & pepper
1/2 chopped onion, dash of GARLIC POWDER
tom. sauce - 1/2 can
FRY THIS MIX A WHILE - 1 MIN.
ADD WATER & STIR WELL 3 1/2 CUPS. BRING TO BOIL.
ADD WHITE RICE - 2 1/2 CUPS
COVER AND COOK (4 ELECT.) TILL DONE-20 MIN. SHOULD BE
DRY/LOOSE WHEN FINISHED SET ASIDE ON LOW TO SIMMER/DRY
ron@sixoldgeezers.com
Submitted by Cindy Ludwig, June 13th, 2007
BAKED FISH FILETS
Baking Dish (large enogh for filets to lay flat)
No Stick Spray
Italian Salad Dressing
Creole Seasoning
Shreaded Mozzarella Cheese
Shreaded Cheddar Cheese
Marinade fish filets in Italian Salad Dressing for at least 1 hour (over night is best)
Spray Baking Dish lightly with No Stick Spray
Sprinkle both sides of filets lightly with Creole Seasoning and place in baking dish.
Bake at 350 degrees for 20 minutes or until filets start to look flaky for doneness.
Sprinkle both cheeses over filets. Bake anouther 5 minutes or until cheese is melted.
Ready to serve.
Submitted by Jim Wetzel, May 18th, 2003
Here's another great striper recipe from a buddy of mine out of
Massachusetts.
This one is a MUST if you like baked fish!
I borrowed this recipe for Baked Striper from Steve Hadley out of Chelmsford,
Massachusetts (sea run striper country).
Per 4-lbs. of fillets:
Required:
6 slices of bacon
2 tsp. salt
1 tsp. pepper
½ cup chopped onion
1 clove minced garlic
½ cup chopped green pepper
¼ cup chopped red pepper
4 tbls. Italian salad dressing
2 cups stewed tomatoes
1-1/2 tbls. Worcestershire sauce
1 crumbled bay leaf
Preheat oven to 400 degrees.
Lay bacon strips in bottom of baking dish. Sprinkle fillets with salt and
pepper and lay side-by-side in baking dish over the bacon strips.
Saute onion, garlic, green and red peppers in the Italian salad dressing
for 3-4 minutes. Add tomatoes, Worcestershire sauce, and bay leaf and simmer
for about 5 minutes. Pour over fillets and bacon in baking dish.
Bake for 15-20 minutes, basting every 5 minutes or so.
Serve with lemon wedges.
Jim Wetzel
Submitted by Mike Covington, December 2000
Hot & Spicy Deep Fried / Baked Fish -
If you have a desire for some fried fish, but the weather
prevents you from getting outside and firing up the old deep
fryer, below is how my wife bakes fish in the house this
time of year:
Mix about 1 part Uncle Bucks Hot&Spicey fish batter with 4
parts regular corn meal. Mix well!!
Warning: I eat jalopaneos whole, yet I caution you about
going much heavier with the Hot&Spicey batter, unless you
know you have some really bad tasting fish. Because this
Hot&Spicey will bury the flavor of a good tasting fish, in
a hurry!
Dip fillet in Apple Cider Vinegar and roll it in your
batter mix.
Seal batter to fish by placing in a hot skillet with just a
tiny bit of oil (My wife uses PAM in a non stick skillet),
for one minute on each side.
Then place fish in baking pan and into oven at 375 degrees
for about 20 minutes, or until flaky.
I almost prefer it to deep fried fish. But, this may be
more due to the fact my wife does the cooking when it is
done this way. If it's deep fried, I gotta do the cooking.
Submitted by Larry Reynolds (November 2000)
Cut out red meat and give to dog (my dog loves it)
Salt and pour a little bit of milk on fillet and
let it soak over night. Pre-heat oven to 385. In a
large plate, use a spoon to spread mayonnaise onto the
fish. Sprinkle pepper, garlic salt, lemon pepper, and
cajun seasoning on the fish. Spread Kellogg's Corn
Flakes crumbs on fish and lay fish on sprayed baking
pan. Cook for 30 minutes or until fish is flakey.
Submitted by Cindy Ludwig (July 2000)
Striper Florentine
10 ounce frozen spinach - squeeze dry
1 Quart Fish Filets
Ricatto Cheese
10 Ounce Alfredo Sauce
Spray 2 quart Corning Pan with PAM
Layer 1/2 of fish
Layer 1/2 of spinach
Layer 1/2 of Ricatto cheese
Layer 1/2 of fish
Layer 1/2 of spinach
Layer 1/2 of Ricatto cheese
Layer 1/2 of fish
Top with 10 ounces of Alfredo Sauce
Bake at 350 degrees for 45 minutes
Submitted by Curtis Howell (August 1, 2000)
"Lazy fish" or "kwik n eazy" or "No Brainer"
Pat fillets dry, and shake them in a baggie with Progresso
Italian spiced bread crumbs. I add a healthy dose of Cajun
seasoning to the bag to add a little more "bite" to the
fish.
Bake 375 to 400 for 12 to 15 minutes depending on the
thickness of the fillets. Squeeze on a little fresh lemon
and let someone else clean the kitchen. .
B - B - Q (GRILL)
Submitted by Jim "Redfin" Wetzel, May 20th, 2003
Duck Sauce Recipe for grilled striper
5 cups mixed fruit, peeled and chopped (apples, pears, peaches and/or
plums)
1 cup water
¼ cup cider vinegar
¼ cup packed light brown sugar
¼ tsp. salt
2 - 3 medium cloves garlic, minced
½ tsp. dry mustard
Combine everything in a medium sauce pan and bring to a boil on the stove.
Turn heat down and simmer uncovered until all the fruit is very soft (about
30 or more minutes).
Cool thoroughly, then chill.
Submitted by Jim "Redfin" Wetzel, May 18th, 2003
Here's a great recipe for grilling striper fillets.
I borrowed this recipe for grilled fish from the Halibut steaks I
did on the grill several years ago and it works very well for thick
striper fillets on the grill as well.
Per 3-lbs. of fillets:
Required:
2 tbls. melted butter
3 tbls. soy sauce
2 tbls. lemon juice
1 tbls. Worcestershire sauce
1 tbls. sugar
1 tbls. minced ginger
1 clove minced garlic
1/8 tsp. pepper
Optional:
2 tbls. duck sauce
1 tbls. mustard
Mix above ingredients together and add fish, coating both side of
fillets well. Leave fish in marinade, cover, and refrigerate for at
least 1 hour, turning fillets occasionally.
Grill fillets above hot coals with lid down and vents open and on
a piece of aluminum foil. Turn fillets once until they easily flake
with a fork. Garnish with lemon or lime wedges.
Credit goes to Meryl Long of Ketchikan, Alaska
Regards, Jim "Redfin" Wetzel, Terrell, TX<
Submitted by Jeanne Smith July 28th, 2001
This works equally well in the oven.
fish filets or whole fish (if using whole fish score sides
to bone about every two inches) 1 cup butter 1/2 cup dry
white or blush wine juice of one large lemon few shakes of
Louisiana hot sauce, if desired one lemon sliced in thin
slices lemon pepper paprika (optional) foil cooking bags, or
heavy duty aluminum foil
Melt butter, add lemon juice and wine. Cook over medium
heat for about 5 minutes. Place fish in single layer in
bags or on large piece heavy duty foil that has been sprayed
with Pam, using however many bags or pieces of foil it takes
to keep single layers. Pour butter sauce over fish,
sprinkle with lemon pepper to taste, lay lemon slices on
top, then sprinkle with paprika. Seal bags or foil packets
and place over hot coals for 20 - 30 minutes, or until fish
flakes easily with fork. If baking in oven, you might want
to place on cookie sheet in case the packets leak. (makes
smelly mess) Bake at 400 for 20 - 30 minutes.
Good veggies to go with it -
Whole head of cauliflower, washed and leaves removed
Corn on cob
Shrimp & Crab boil
1 lemon quartered
1 stick butter
In large stock pot bring 2 quarts water, Shrimp & Crab boil,
and lemons to rolling boil. Add cauliflower. Let boil for
about 30 minutes, until cauliflower starts getting tender.
Add corn and cook another 5 minutes. Remove veggies from
water and place in large bowl, or leave in pot and drain
water. Add the stick of butter and let it melt in. Also
good with new potatoes - scrub, then peel one strip around
the middle, or cut in quarters if large. Add to boiling
water with cauliflower. and increase butter to 2 sticks, and
water to amount needed to cover it all.
Lots of food and only one pot to wash - my kind of clean-up!
Submitted by Mike and Liz (August 7, 2000)
Shore Lunch (this recipe works great with stripers or any
other fish) developed on the islands of Lake Texoma
fish fillets (stripers with the red meat removed)
2 cans diced Rotel tomatoes with green chiles
1 large onion sliced
salt and pepper to taste
Cook on campfire or grill
Place fish fillets in double foil hand-folded pan approx 7 x
14 inches with one inch lip around edges. Place foil pan on
grill, place fillets in bottom of pan, pour two cans of
Rotel over fillets including juice, place cut onion over top
of rotel, and season with salt and pepper. Simmer for 20
minutes. Use a stick, knife, or nail to puncture holes in
both ends of foil pan and let the juice drain. Allow fish to
remain and cook dry for 5- 10 minutes until the tomatoes get
a frosty look and the fish dry out (do not burn the fish).
Throw a few flour tortillas on the grill and use them
instead of a plate. This recipe will be enhanced with lemon
juice, bell or anaheim peppers, or a little hot sauce.
Since there are no plates and no pots, there is no clean-up!
Submitted by Curtis Howell (July 2000)
Take fish filets and marinate them for about 2 hours in a mixture
of 1/3 soy sauce (or more to taste), 2/3 pinapple juice, with several
heavy dashes of tobassco (it wont make it peppery), and a spot of
vegtable oil. You can add several different spices if you want to, but
the basic marinade is that simple.
Wipe your grill with vegtable oil, or spray with PAM, use a HOT fire
to crisp the edges. You can only turn them once and some freswater fish
will break up, but the "scraps" are terrific. They will be done in 7 -
8 minutes, depending on the grill. Obviously thicker takes longer.
Submitted by Rick Birchfield (July 2000)
When cleaning fish, leave the skin on the fish filets, remove rib cage.
Wash, pat filet dry. Brush on butter, and sprinkle on lemon pepper. Place
aluminum foil on grill (saves on cleanup), lay filets on foil, skin side
down. Cook for 10 - 15 minutes, depending on thickness of filets. You might
wish to sprinkle some grated cheese on them a couple of minutes before
you take them off of the grill.
DEEP FRY
Hushpuppies
Submitted by Ray Cook August 31, 2003
1 cup Yellow Corn meal
1 cup Selfrising flour
1/4 cup Onion flakes (not minced)
1/8 cup Sugar
Water
Thoroughly mix the meal, flour & sugar. Soak the onion flakes in half
cup or more of water. Pour soaked onion flakes into dry mixture and add
enough water to make a very thick mixture. I use a long handle stirring
spoon & spoon out about half the size of a finger & drop into hot cooking
oil. (There is enough salt in the selfrising flour for me.)
Paul Mauck adds finely chopped Jalapeno pepper and that's real good too.
If you prefer you can dice an onion instead of flakes.
Deep fried dill pickles
Since there was a lot of interest in the way I cooked the dill pickles,
here is the recipe for the fish batter I used. (Cindy Ludwig)
(Served at 2nd Annual Six Old Geezers Fish Fry)
3 Cups Yellow Corn Meal
3 Cups White Corn Meal
1 Tbsp Salt
1/2 tsp Black Pepper
1 Tbsp Seasoning Salt
1-1/2 Tbsp Cavenders Greek Seasoning
1 tsp Red Pepper
1-1/2 Tbsp Lemon Pepper
1 tsp Monosodium Glutimate
I use this mixture for fish, okra and pickles.
Coat pickles with mixture and deep fry till light golden brown or
floating in oil. Let cool a little and enjoy eating.
For a different flavor on fish, I marinade the fish in
Italian Salad Dressing for about 1-2 hours or longer, but
not less than a half hour, before frying.
Submitted by Jerry Roden (October 2nd, 2001)
(served at the 1st Annual 6 Old Geezers Fish Fry)
Combine equal amounts of self rising flour and cornstarch.
Add any spices that you like. I just use salt, pepper, and
a little paprica. Slowly add enough cold beer to make a batter
similar to pancake batter. You can vary the taste by substituting
bottled lemon juice, buttermilk, or any liquid you like for the
beer. It's best to dip the fish in the batter with your fingers
and slowly place the fish into the hot (350 degree) peanut oil.
If you just drop it in and it goes immediately to the bottom,
the batter will stick to the pot. See I told you it was complicated. Enjoy.
P.S. It's important that the liquid used be cold. Can be refrigerated
before use. Stir often to keep from settelling.
From Dearl and Betty Newby for those fantastic hushpuppies we enjoyed
last Saturday folks....I don't know about y'all, but I thought these
hushpuppies were great!! (Recipe forwarded by Mike Covington)
(served at the 1st Annual 6 Old Geezers Fish Fry)
1 box of Jiffy Corn Muffin Mix (about 8.5 Oz.) Dearl says if you
try to make this recipe using regular cornbread mix, it will never get
done in the center.
1 small can of Rotel tomatoes with Green Chiles, juice and all.
(this and the egg will be your only moisture in this mix, so don't spill it)
1 can of whole corn drained well.
1 egg
1 large onion minced (Dearl tells me the hotter the onion the better, and
he don't like hot foods!)
Some finely chopped pickled nacho jalapeno peppers
Mix all ingredients together, then use flour to thicken. Betty says
likely about a cup of flour.
If you need to make several hushpuppies, simply double or triple all
ingredients above.
Betty uses one of those little melon baller scoops with the ice
cream trigger on it, and she adds flour until she get's it thick enough.
It just scoops out kind of like ice cream.
Submitted by Don Lowry (June 28th, 2001)
About to make our "18th Annual Texoma Classic" excursion to
Texoma. I've been cooking fresh striper every year for the
last 17 years. A few years ago I tried the recipe below
with half the fish and cooked the other half the normal
deep-fry method. The guys won't let me cook it any other
way now.
Dip your filets in Louisiana Hot Sauce (I prefer Louisiana
Hot Sauce over Tabasco, more flavor...less heat). Little salt
and pepper Batter in your favorite meal combo. Deep fry as
usual. Enjoy.
Submitted by Curtis Howell (August 3, 2000)
Just in case there's one or two people in the world that
may not know how to fry fish (probably yankees), here's my
favorite way to deep fry over a propane fish cooker:
Let two cans of cheap beer -- not light beer -- go flat.
Stir an egg into the beer. mix up flour and corn meal 50/50
with healthy doses of salt, black pepper, and cajun or creole
spices. Heat oil (I like peanut oil) to rolling boil.
Thoroughly coat fillets with the beer/egg mixture, roll them
in the flour/meal, and cook them until they float to the
surface golden brown. Hush puppies, either frozen or hand
made can be cooked right along with the fish.
SMOKED FISH
Submitted by Dot Ryder (September 8, 2000)
Brine:
1/3 cup sugar
1/4 cup non-iodized salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp tabasco sauce
1 cup dry white wine
Brine salmon chunks 8 or more hours, keeping refrigerated.
Fill flavor pan with Hickory, Alder, or mix 2/3 Apple with 1/2 Cherry.
Use 2 to 3 panfuls. Leave in the smoker until drying is completed.
This make take 12 hours, depending on the thickness of the meat.
Place largest and thickest chunks on the bottom rack.
Prepare as follows for puting on crackers or as a sandwich
1 1/2 lbs. smoked fish
2 tbs. prepared mustard
l 1/4 cups mayonnaise
2 tsp. chopped onion
2 tsps. celery chopped
dash Worcestershire sauce
1 large clove garlic, minced
4 tbs.sweet pickle relish
2 bs. parsley, chopped
Remove skin and bones from fish. Flake it well, or put
through food processor. Combine fish with above ingredients,
and chill one hour. Keep tightly covered in refrigerator.
STOVE TOP
Crappie Newberg
Susie Baker August 2003
Ingredients:
4 to 6 crappie fillets
2 tablespoons chopped green onions
1/4 cup butter or margarine, melted
3 tablespoons flour
3/4 cup water
3/4 cup mile (2% or whole)
1 tablespoon parsley
dash of black pepper
1/8 teaspoon garlic salt
dash of basil
cooked rice or cooked noodles
3 tablespoons dry white wine (optional)
2 tablespoons parmesan cheese (optional but recommended)
cut crappie into 1-inch cubes. In a large saucepan, saute green onions
and crappie cubes in butter until fish is flaky (about 10 minutes) on medium
high. Add flour and stir until smooth. Gradually add milk and water, blend
well. Reduce heat to medium, stirring constantly until thickened and bubbly.
Stir in parsley, pepper, garlic salt, basil, wine and parmesan cheese. Cook
1 minute. Serve over bed of rice or noodles. Serves four.
Submitted by Dennis Hill (August 7, 2000)
Here is a simple deep fry recipe for you that is really good.
Use 1/2 graham crackers and 1/2 saltines, use a blender to
crush them. Season with seasoned salt to taste. I Also
have used lemon pepper which is also excellent then just
just dry fish a bit and put in a bag of crumbs to coat and fry
Submitted by Don Day (August 2, 2000)
Creole Stripper In Red Sauce
SERVES 4-6 (depending on your appetite)
MIX IN A PAN OR BOWL:
Juice of 1 large lime
Juice of 1 sour orange or small grapefruit (not pink) can
be used 1 tbls. oil (I use olive, but any will work) 1-1/2
tbls. mustard 1-1/2 tbls. mayo or salad dressing 1 bell
pepper or other sweet/banana pepper, sliced some fresh
garlic - 3 sections, crushed Onion - 1/2 chopped, plus 1
onion sliced in 1/8" slices. Some folks
add the sliced onion later.
1 tomato chopped
1 shot of tobasco sauce - about 1/2 teaspoon
1/2 teaspoon salt, dash blk. pepper (optional)
ADD RAW FISH, 2 LBS. TO MIX (I use stripper fillets)
(CAN USE CHICKEN, SHRIMP, CLAMS, ETC. for variety) Let sit
& marinate 10-30 min. (optional)
IN A LARGE SKILLET OR POT ADD:
3 tbls. oil ( I use olive) any will work
1 sm. can Tom. Sauce
MIX WELL, GET HOT AGAIN
ADD THE FISH, (OR OTHER MEAT) PEPPERS, ONION & TOMATOES (Not
the remaining sauce) COOK COVERED MED. HEAT FOR 5 MIN. TILL
MEAT IS DONE
THEN ADD THE REMAINING SAUCE MIX
ADD 1 CUP WATER
COOK COVERED FOR ANOTHER 15 MIN. MORE ON (4-6) MED. HEAT
SERVE OVER WHITE RICE (OR AUTHENTIC RICE RECIPE BELOW)
HAITIAN RICE RECIPE (Goes great with above)
In A Large Pot Add:
3 tbls. oil
1/2 cups cooked Pinto beans, no water. I use 1 can. (can
use other
beans - Eng. peas, limas)
1 chopped tomato
dash salt & pepper
1/2 chopped onion, dash of GARLIC POWDER
tom. sauce - 1/2 can
FRY THIS MIX A WHILE - 1 MIN.
ADD WATER & STIR WELL 3 1/2 CUPS. BRING TO BOIL.
ADD WHITE RICE - 2 1/2 CUPS
COVER AND COOK (4 ELECT.) TILL DONE-20 MIN. SHOULD BE
DRY/LOOSE WHEN FINISHED SET ASIDE ON LOW TO SIMMER/DRY
ron@sixoldgeezers.com
going much heavier with the Hot&Spicey batter, unless you
know you have some really bad tasting fish. Because this
Hot&Spicey will bury the flavor of a good tasting fish, in
a hurry!
Dip fillet in Apple Cider Vinegar and roll it in your
batter mix.
Seal batter to fish by placing in a hot skillet with just a
tiny bit of oil (My wife uses PAM in a non stick skillet),
for one minute on each side.
Then place fish in baking pan and into oven at 375 degrees
for about 20 minutes, or until flaky.
I almost prefer it to deep fried fish. But, this may be
more due to the fact my wife does the cooking when it is
done this way. If it's deep fried, I gotta do the cooking.
Submitted by Larry Reynolds (November 2000)
Cut out red meat and give to dog (my dog loves it)
Salt and pour a little bit of milk on fillet and
let it soak over night. Pre-heat oven to 385. In a
large plate, use a spoon to spread mayonnaise onto the
fish. Sprinkle pepper, garlic salt, lemon pepper, and
cajun seasoning on the fish. Spread Kellogg's Corn
Flakes crumbs on fish and lay fish on sprayed baking
pan. Cook for 30 minutes or until fish is flakey.
Submitted by Cindy Ludwig (July 2000)
Striper Florentine
10 ounce frozen spinach - squeeze dry
1 Quart Fish Filets
Ricatto Cheese
10 Ounce Alfredo Sauce
Spray 2 quart Corning Pan with PAM
Layer 1/2 of fish
Layer 1/2 of spinach
Layer 1/2 of Ricatto cheese
Layer 1/2 of fish
Layer 1/2 of spinach
Layer 1/2 of Ricatto cheese
Layer 1/2 of fish
Top with 10 ounces of Alfredo Sauce
Bake at 350 degrees for 45 minutes
Submitted by Curtis Howell (August 1, 2000)
"Lazy fish" or "kwik n eazy" or "No Brainer"
Pat fillets dry, and shake them in a baggie with Progresso
Italian spiced bread crumbs. I add a healthy dose of Cajun
seasoning to the bag to add a little more "bite" to the
fish.
Bake 375 to 400 for 12 to 15 minutes depending on the
thickness of the fillets. Squeeze on a little fresh lemon
and let someone else clean the kitchen. .
B - B - Q (GRILL)
Submitted by Jim "Redfin" Wetzel, May 20th, 2003
Duck Sauce Recipe for grilled striper
5 cups mixed fruit, peeled and chopped (apples, pears, peaches and/or
plums)
1 cup water
¼ cup cider vinegar
¼ cup packed light brown sugar
¼ tsp. salt
2 - 3 medium cloves garlic, minced
½ tsp. dry mustard
Combine everything in a medium sauce pan and bring to a boil on the stove.
Turn heat down and simmer uncovered until all the fruit is very soft (about
30 or more minutes).
Cool thoroughly, then chill.
Submitted by Jim "Redfin" Wetzel, May 18th, 2003
Here's a great recipe for grilling striper fillets.
I borrowed this recipe for grilled fish from the Halibut steaks I
did on the grill several years ago and it works very well for thick
striper fillets on the grill as well.
Per 3-lbs. of fillets:
Required:
2 tbls. melted butter
3 tbls. soy sauce
2 tbls. lemon juice
1 tbls. Worcestershire sauce
1 tbls. sugar
1 tbls. minced ginger
1 clove minced garlic
1/8 tsp. pepper
Optional:
2 tbls. duck sauce
1 tbls. mustard
Mix above ingredients together and add fish, coating both side of
fillets well. Leave fish in marinade, cover, and refrigerate for at
least 1 hour, turning fillets occasionally.
Grill fillets above hot coals with lid down and vents open and on
a piece of aluminum foil. Turn fillets once until they easily flake
with a fork. Garnish with lemon or lime wedges.
Credit goes to Meryl Long of Ketchikan, Alaska
Regards, Jim "Redfin" Wetzel, Terrell, TX<
Submitted by Jeanne Smith July 28th, 2001
This works equally well in the oven.
fish filets or whole fish (if using whole fish score sides
to bone about every two inches) 1 cup butter 1/2 cup dry
white or blush wine juice of one large lemon few shakes of
Louisiana hot sauce, if desired one lemon sliced in thin
slices lemon pepper paprika (optional) foil cooking bags, or
heavy duty aluminum foil
Melt butter, add lemon juice and wine. Cook over medium
heat for about 5 minutes. Place fish in single layer in
bags or on large piece heavy duty foil that has been sprayed
with Pam, using however many bags or pieces of foil it takes
to keep single layers. Pour butter sauce over fish,
sprinkle with lemon pepper to taste, lay lemon slices on
top, then sprinkle with paprika. Seal bags or foil packets
and place over hot coals for 20 - 30 minutes, or until fish
flakes easily with fork. If baking in oven, you might want
to place on cookie sheet in case the packets leak. (makes
smelly mess) Bake at 400 for 20 - 30 minutes.
Good veggies to go with it -
Whole head of cauliflower, washed and leaves removed
Corn on cob
Shrimp & Crab boil
1 lemon quartered
1 stick butter
In large stock pot bring 2 quarts water, Shrimp & Crab boil,
and lemons to rolling boil. Add cauliflower. Let boil for
about 30 minutes, until cauliflower starts getting tender.
Add corn and cook another 5 minutes. Remove veggies from
water and place in large bowl, or leave in pot and drain
water. Add the stick of butter and let it melt in. Also
good with new potatoes - scrub, then peel one strip around
the middle, or cut in quarters if large. Add to boiling
water with cauliflower. and increase butter to 2 sticks, and
water to amount needed to cover it all.
Lots of food and only one pot to wash - my kind of clean-up!
Submitted by Mike and Liz (August 7, 2000)
Shore Lunch (this recipe works great with stripers or any
other fish) developed on the islands of Lake Texoma
fish fillets (stripers with the red meat removed)
2 cans diced Rotel tomatoes with green chiles
1 large onion sliced
salt and pepper to taste
Cook on campfire or grill
Place fish fillets in double foil hand-folded pan approx 7 x
14 inches with one inch lip around edges. Place foil pan on
grill, place fillets in bottom of pan, pour two cans of
Rotel over fillets including juice, place cut onion over top
of rotel, and season with salt and pepper. Simmer for 20
minutes. Use a stick, knife, or nail to puncture holes in
both ends of foil pan and let the juice drain. Allow fish to
remain and cook dry for 5- 10 minutes until the tomatoes get
a frosty look and the fish dry out (do not burn the fish).
Throw a few flour tortillas on the grill and use them
instead of a plate. This recipe will be enhanced with lemon
juice, bell or anaheim peppers, or a little hot sauce.
Since there are no plates and no pots, there is no clean-up!
Submitted by Curtis Howell (July 2000)
Take fish filets and marinate them for about 2 hours in a mixture
of 1/3 soy sauce (or more to taste), 2/3 pinapple juice, with several
heavy dashes of tobassco (it wont make it peppery), and a spot of
vegtable oil. You can add several different spices if you want to, but
the basic marinade is that simple.
Wipe your grill with vegtable oil, or spray with PAM, use a HOT fire
to crisp the edges. You can only turn them once and some freswater fish
will break up, but the "scraps" are terrific. They will be done in 7 -
8 minutes, depending on the grill. Obviously thicker takes longer.
Submitted by Rick Birchfield (July 2000)
When cleaning fish, leave the skin on the fish filets, remove rib cage.
Wash, pat filet dry. Brush on butter, and sprinkle on lemon pepper. Place
aluminum foil on grill (saves on cleanup), lay filets on foil, skin side
down. Cook for 10 - 15 minutes, depending on thickness of filets. You might
wish to sprinkle some grated cheese on them a couple of minutes before
you take them off of the grill.
DEEP FRY
Hushpuppies
Submitted by Ray Cook August 31, 2003
1 cup Yellow Corn meal
1 cup Selfrising flour
1/4 cup Onion flakes (not minced)
1/8 cup Sugar
Water
Thoroughly mix the meal, flour & sugar. Soak the onion flakes in half
cup or more of water. Pour soaked onion flakes into dry mixture and add
enough water to make a very thick mixture. I use a long handle stirring
spoon & spoon out about half the size of a finger & drop into hot cooking
oil. (There is enough salt in the selfrising flour for me.)
Paul Mauck adds finely chopped Jalapeno pepper and that's real good too.
If you prefer you can dice an onion instead of flakes.
Deep fried dill pickles
Since there was a lot of interest in the way I cooked the dill pickles,
here is the recipe for the fish batter I used. (Cindy Ludwig)
(Served at 2nd Annual Six Old Geezers Fish Fry)
3 Cups Yellow Corn Meal
3 Cups White Corn Meal
1 Tbsp Salt
1/2 tsp Black Pepper
1 Tbsp Seasoning Salt
1-1/2 Tbsp Cavenders Greek Seasoning
1 tsp Red Pepper
1-1/2 Tbsp Lemon Pepper
1 tsp Monosodium Glutimate
I use this mixture for fish, okra and pickles.
Coat pickles with mixture and deep fry till light golden brown or
floating in oil. Let cool a little and enjoy eating.
For a different flavor on fish, I marinade the fish in
Italian Salad Dressing for about 1-2 hours or longer, but
not less than a half hour, before frying.
Submitted by Jerry Roden (October 2nd, 2001)
(served at the 1st Annual 6 Old Geezers Fish Fry)
Combine equal amounts of self rising flour and cornstarch.
Add any spices that you like. I just use salt, pepper, and
a little paprica. Slowly add enough cold beer to make a batter
similar to pancake batter. You can vary the taste by substituting
bottled lemon juice, buttermilk, or any liquid you like for the
beer. It's best to dip the fish in the batter with your fingers
and slowly place the fish into the hot (350 degree) peanut oil.
If you just drop it in and it goes immediately to the bottom,
the batter will stick to the pot. See I told you it was complicated. Enjoy.
P.S. It's important that the liquid used be cold. Can be refrigerated
before use. Stir often to keep from settelling.
From Dearl and Betty Newby for those fantastic hushpuppies we enjoyed
last Saturday folks....I don't know about y'all, but I thought these
hushpuppies were great!! (Recipe forwarded by Mike Covington)
(served at the 1st Annual 6 Old Geezers Fish Fry)
1 box of Jiffy Corn Muffin Mix (about 8.5 Oz.) Dearl says if you
try to make this recipe using regular cornbread mix, it will never get
done in the center.
1 small can of Rotel tomatoes with Green Chiles, juice and all.
(this and the egg will be your only moisture in this mix, so don't spill it)
1 can of whole corn drained well.
1 egg
1 large onion minced (Dearl tells me the hotter the onion the better, and
he don't like hot foods!)
Some finely chopped pickled nacho jalapeno peppers
Mix all ingredients together, then use flour to thicken. Betty says
likely about a cup of flour.
If you need to make several hushpuppies, simply double or triple all
ingredients above.
Betty uses one of those little melon baller scoops with the ice
cream trigger on it, and she adds flour until she get's it thick enough.
It just scoops out kind of like ice cream.
Submitted by Don Lowry (June 28th, 2001)
About to make our "18th Annual Texoma Classic" excursion to
Texoma. I've been cooking fresh striper every year for the
last 17 years. A few years ago I tried the recipe below
with half the fish and cooked the other half the normal
deep-fry method. The guys won't let me cook it any other
way now.
Dip your filets in Louisiana Hot Sauce (I prefer Louisiana
Hot Sauce over Tabasco, more flavor...less heat). Little salt
and pepper Batter in your favorite meal combo. Deep fry as
usual. Enjoy.
Submitted by Curtis Howell (August 3, 2000)
Just in case there's one or two people in the world that
may not know how to fry fish (probably yankees), here's my
favorite way to deep fry over a propane fish cooker:
Let two cans of cheap beer -- not light beer -- go flat.
Stir an egg into the beer. mix up flour and corn meal 50/50
with healthy doses of salt, black pepper, and cajun or creole
spices. Heat oil (I like peanut oil) to rolling boil.
Thoroughly coat fillets with the beer/egg mixture, roll them
in the flour/meal, and cook them until they float to the
surface golden brown. Hush puppies, either frozen or hand
made can be cooked right along with the fish.
SMOKED FISH
Submitted by Dot Ryder (September 8, 2000)
Brine:
1/3 cup sugar
1/4 cup non-iodized salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp tabasco sauce
1 cup dry white wine
Brine salmon chunks 8 or more hours, keeping refrigerated.
Fill flavor pan with Hickory, Alder, or mix 2/3 Apple with 1/2 Cherry.
Use 2 to 3 panfuls. Leave in the smoker until drying is completed.
This make take 12 hours, depending on the thickness of the meat.
Place largest and thickest chunks on the bottom rack.
Prepare as follows for puting on crackers or as a sandwich
1 1/2 lbs. smoked fish
2 tbs. prepared mustard
l 1/4 cups mayonnaise
2 tsp. chopped onion
2 tsps. celery chopped
dash Worcestershire sauce
1 large clove garlic, minced
4 tbs.sweet pickle relish
2 bs. parsley, chopped
Remove skin and bones from fish. Flake it well, or put
through food processor. Combine fish with above ingredients,
and chill one hour. Keep tightly covered in refrigerator.
STOVE TOP
Crappie Newberg
Susie Baker August 2003
Ingredients:
4 to 6 crappie fillets
2 tablespoons chopped green onions
1/4 cup butter or margarine, melted
3 tablespoons flour
3/4 cup water
3/4 cup mile (2% or whole)
1 tablespoon parsley
dash of black pepper
1/8 teaspoon garlic salt
dash of basil
cooked rice or cooked noodles
3 tablespoons dry white wine (optional)
2 tablespoons parmesan cheese (optional but recommended)
cut crappie into 1-inch cubes. In a large saucepan, saute green onions
and crappie cubes in butter until fish is flaky (about 10 minutes) on medium
high. Add flour and stir until smooth. Gradually add milk and water, blend
well. Reduce heat to medium, stirring constantly until thickened and bubbly.
Stir in parsley, pepper, garlic salt, basil, wine and parmesan cheese. Cook
1 minute. Serve over bed of rice or noodles. Serves four.
Submitted by Dennis Hill (August 7, 2000)
Here is a simple deep fry recipe for you that is really good.
Use 1/2 graham crackers and 1/2 saltines, use a blender to
crush them. Season with seasoned salt to taste. I Also
have used lemon pepper which is also excellent then just
just dry fish a bit and put in a bag of crumbs to coat and fry
Submitted by Don Day (August 2, 2000)
Creole Stripper In Red Sauce
SERVES 4-6 (depending on your appetite)
MIX IN A PAN OR BOWL:
Juice of 1 large lime
Juice of 1 sour orange or small grapefruit (not pink) can
be used 1 tbls. oil (I use olive, but any will work) 1-1/2
tbls. mustard 1-1/2 tbls. mayo or salad dressing 1 bell
pepper or other sweet/banana pepper, sliced some fresh
garlic - 3 sections, crushed Onion - 1/2 chopped, plus 1
onion sliced in 1/8" slices. Some folks
add the sliced onion later.
1 tomato chopped
1 shot of tobasco sauce - about 1/2 teaspoon
1/2 teaspoon salt, dash blk. pepper (optional)
ADD RAW FISH, 2 LBS. TO MIX (I use stripper fillets)
(CAN USE CHICKEN, SHRIMP, CLAMS, ETC. for variety) Let sit
& marinate 10-30 min. (optional)
IN A LARGE SKILLET OR POT ADD:
3 tbls. oil ( I use olive) any will work
1 sm. can Tom. Sauce
MIX WELL, GET HOT AGAIN
ADD THE FISH, (OR OTHER MEAT) PEPPERS, ONION & TOMATOES (Not
the remaining sauce) COOK COVERED MED. HEAT FOR 5 MIN. TILL
MEAT IS DONE
THEN ADD THE REMAINING SAUCE MIX
ADD 1 CUP WATER
COOK COVERED FOR ANOTHER 15 MIN. MORE ON (4-6) MED. HEAT
SERVE OVER WHITE RICE (OR AUTHENTIC RICE RECIPE BELOW)
HAITIAN RICE RECIPE (Goes great with above)
In A Large Pot Add:
3 tbls. oil
1/2 cups cooked Pinto beans, no water. I use 1 can. (can
use other
beans - Eng. peas, limas)
1 chopped tomato
dash salt & pepper
1/2 chopped onion, dash of GARLIC POWDER
tom. sauce - 1/2 can
FRY THIS MIX A WHILE - 1 MIN.
ADD WATER & STIR WELL 3 1/2 CUPS. BRING TO BOIL.
ADD WHITE RICE - 2 1/2 CUPS
COVER AND COOK (4 ELECT.) TILL DONE-20 MIN. SHOULD BE
DRY/LOOSE WHEN FINISHED SET ASIDE ON LOW TO SIMMER/DRY
ron@sixoldgeezers.com
Submitted by Jim "Redfin" Wetzel, May 20th, 2003
Duck Sauce Recipe for grilled striper
5 cups mixed fruit, peeled and chopped (apples, pears, peaches and/or
plums)
1 cup water
¼ cup cider vinegar
¼ cup packed light brown sugar
¼ tsp. salt
2 - 3 medium cloves garlic, minced
½ tsp. dry mustard
Combine everything in a medium sauce pan and bring to a boil on the stove.
Turn heat down and simmer uncovered until all the fruit is very soft (about
30 or more minutes).
Cool thoroughly, then chill.
Submitted by Jim "Redfin" Wetzel, May 18th, 2003
Here's a great recipe for grilling striper fillets.
I borrowed this recipe for grilled fish from the Halibut steaks I
did on the grill several years ago and it works very well for thick
striper fillets on the grill as well.
Per 3-lbs. of fillets:
Required:
2 tbls. melted butter
3 tbls. soy sauce
2 tbls. lemon juice
1 tbls. Worcestershire sauce
1 tbls. sugar
1 tbls. minced ginger
1 clove minced garlic
1/8 tsp. pepper
Optional:
2 tbls. duck sauce
1 tbls. mustard
Mix above ingredients together and add fish, coating both side of
fillets well. Leave fish in marinade, cover, and refrigerate for at
least 1 hour, turning fillets occasionally.
Grill fillets above hot coals with lid down and vents open and on
a piece of aluminum foil. Turn fillets once until they easily flake
with a fork. Garnish with lemon or lime wedges.
Credit goes to Meryl Long of Ketchikan, Alaska
Regards, Jim "Redfin" Wetzel, Terrell, TX<
Submitted by Jeanne Smith July 28th, 2001
This works equally well in the oven.
fish filets or whole fish (if using whole fish score sides
to bone about every two inches) 1 cup butter 1/2 cup dry
white or blush wine juice of one large lemon few shakes of
Louisiana hot sauce, if desired one lemon sliced in thin
slices lemon pepper paprika (optional) foil cooking bags, or
heavy duty aluminum foil
Melt butter, add lemon juice and wine. Cook over medium
heat for about 5 minutes. Place fish in single layer in
bags or on large piece heavy duty foil that has been sprayed
with Pam, using however many bags or pieces of foil it takes
to keep single layers. Pour butter sauce over fish,
sprinkle with lemon pepper to taste, lay lemon slices on
top, then sprinkle with paprika. Seal bags or foil packets
and place over hot coals for 20 - 30 minutes, or until fish
flakes easily with fork. If baking in oven, you might want
to place on cookie sheet in case the packets leak. (makes
smelly mess) Bake at 400 for 20 - 30 minutes.
Good veggies to go with it -
Whole head of cauliflower, washed and leaves removed
Corn on cob
Shrimp & Crab boil
1 lemon quartered
1 stick butter
In large stock pot bring 2 quarts water, Shrimp & Crab boil,
and lemons to rolling boil. Add cauliflower. Let boil for
about 30 minutes, until cauliflower starts getting tender.
Add corn and cook another 5 minutes. Remove veggies from
water and place in large bowl, or leave in pot and drain
water. Add the stick of butter and let it melt in. Also
good with new potatoes - scrub, then peel one strip around
the middle, or cut in quarters if large. Add to boiling
water with cauliflower. and increase butter to 2 sticks, and
water to amount needed to cover it all.
Lots of food and only one pot to wash - my kind of clean-up!
Submitted by Mike and Liz (August 7, 2000)
Shore Lunch (this recipe works great with stripers or any
other fish) developed on the islands of Lake Texoma
fish fillets (stripers with the red meat removed)
2 cans diced Rotel tomatoes with green chiles
1 large onion sliced
salt and pepper to taste
Cook on campfire or grill
Place fish fillets in double foil hand-folded pan approx 7 x
14 inches with one inch lip around edges. Place foil pan on
grill, place fillets in bottom of pan, pour two cans of
Rotel over fillets including juice, place cut onion over top
of rotel, and season with salt and pepper. Simmer for 20
minutes. Use a stick, knife, or nail to puncture holes in
both ends of foil pan and let the juice drain. Allow fish to
remain and cook dry for 5- 10 minutes until the tomatoes get
a frosty look and the fish dry out (do not burn the fish).
Throw a few flour tortillas on the grill and use them
instead of a plate. This recipe will be enhanced with lemon
juice, bell or anaheim peppers, or a little hot sauce.
Since there are no plates and no pots, there is no clean-up!
Submitted by Curtis Howell (July 2000)
Take fish filets and marinate them for about 2 hours in a mixture
of 1/3 soy sauce (or more to taste), 2/3 pinapple juice, with several
heavy dashes of tobassco (it wont make it peppery), and a spot of
vegtable oil. You can add several different spices if you want to, but
the basic marinade is that simple.
Wipe your grill with vegtable oil, or spray with PAM, use a HOT fire
to crisp the edges. You can only turn them once and some freswater fish
will break up, but the "scraps" are terrific. They will be done in 7 -
8 minutes, depending on the grill. Obviously thicker takes longer.
Submitted by Rick Birchfield (July 2000)
When cleaning fish, leave the skin on the fish filets, remove rib cage.
Wash, pat filet dry. Brush on butter, and sprinkle on lemon pepper. Place
aluminum foil on grill (saves on cleanup), lay filets on foil, skin side
down. Cook for 10 - 15 minutes, depending on thickness of filets. You might
wish to sprinkle some grated cheese on them a couple of minutes before
you take them off of the grill.
DEEP FRY
Hushpuppies
Submitted by Ray Cook August 31, 2003
1 cup Yellow Corn meal
1 cup Selfrising flour
1/4 cup Onion flakes (not minced)
1/8 cup Sugar
Water
Thoroughly mix the meal, flour & sugar. Soak the onion flakes in half
cup or more of water. Pour soaked onion flakes into dry mixture and add
enough water to make a very thick mixture. I use a long handle stirring
spoon & spoon out about half the size of a finger & drop into hot cooking
oil. (There is enough salt in the selfrising flour for me.)
Paul Mauck adds finely chopped Jalapeno pepper and that's real good too.
If you prefer you can dice an onion instead of flakes.
Deep fried dill pickles
Since there was a lot of interest in the way I cooked the dill pickles,
here is the recipe for the fish batter I used. (Cindy Ludwig)
(Served at 2nd Annual Six Old Geezers Fish Fry)
3 Cups Yellow Corn Meal
3 Cups White Corn Meal
1 Tbsp Salt
1/2 tsp Black Pepper
1 Tbsp Seasoning Salt
1-1/2 Tbsp Cavenders Greek Seasoning
1 tsp Red Pepper
1-1/2 Tbsp Lemon Pepper
1 tsp Monosodium Glutimate
I use this mixture for fish, okra and pickles.
Coat pickles with mixture and deep fry till light golden brown or
floating in oil. Let cool a little and enjoy eating.
For a different flavor on fish, I marinade the fish in
Italian Salad Dressing for about 1-2 hours or longer, but
not less than a half hour, before frying.
Submitted by Jerry Roden (October 2nd, 2001)
(served at the 1st Annual 6 Old Geezers Fish Fry)
Combine equal amounts of self rising flour and cornstarch.
Add any spices that you like. I just use salt, pepper, and
a little paprica. Slowly add enough cold beer to make a batter
similar to pancake batter. You can vary the taste by substituting
bottled lemon juice, buttermilk, or any liquid you like for the
beer. It's best to dip the fish in the batter with your fingers
and slowly place the fish into the hot (350 degree) peanut oil.
If you just drop it in and it goes immediately to the bottom,
the batter will stick to the pot. See I told you it was complicated. Enjoy.
P.S. It's important that the liquid used be cold. Can be refrigerated
before use. Stir often to keep from settelling.
From Dearl and Betty Newby for those fantastic hushpuppies we enjoyed
last Saturday folks....I don't know about y'all, but I thought these
hushpuppies were great!! (Recipe forwarded by Mike Covington)
(served at the 1st Annual 6 Old Geezers Fish Fry)
1 box of Jiffy Corn Muffin Mix (about 8.5 Oz.) Dearl says if you
try to make this recipe using regular cornbread mix, it will never get
done in the center.
1 small can of Rotel tomatoes with Green Chiles, juice and all.
(this and the egg will be your only moisture in this mix, so don't spill it)
1 can of whole corn drained well.
1 egg
1 large onion minced (Dearl tells me the hotter the onion the better, and
he don't like hot foods!)
Some finely chopped pickled nacho jalapeno peppers
Mix all ingredients together, then use flour to thicken. Betty says
likely about a cup of flour.
If you need to make several hushpuppies, simply double or triple all
ingredients above.
Betty uses one of those little melon baller scoops with the ice
cream trigger on it, and she adds flour until she get's it thick enough.
It just scoops out kind of like ice cream.
Submitted by Don Lowry (June 28th, 2001)
About to make our "18th Annual Texoma Classic" excursion to
Texoma. I've been cooking fresh striper every year for the
last 17 years. A few years ago I tried the recipe below
with half the fish and cooked the other half the normal
deep-fry method. The guys won't let me cook it any other
way now.
Dip your filets in Louisiana Hot Sauce (I prefer Louisiana
Hot Sauce over Tabasco, more flavor...less heat). Little salt
and pepper Batter in your favorite meal combo. Deep fry as
usual. Enjoy.
Submitted by Curtis Howell (August 3, 2000)
Just in case there's one or two people in the world that
may not know how to fry fish (probably yankees), here's my
favorite way to deep fry over a propane fish cooker:
Let two cans of cheap beer -- not light beer -- go flat.
Stir an egg into the beer. mix up flour and corn meal 50/50
with healthy doses of salt, black pepper, and cajun or creole
spices. Heat oil (I like peanut oil) to rolling boil.
Thoroughly coat fillets with the beer/egg mixture, roll them
in the flour/meal, and cook them until they float to the
surface golden brown. Hush puppies, either frozen or hand
made can be cooked right along with the fish.
SMOKED FISH
Submitted by Dot Ryder (September 8, 2000)
Brine:
1/3 cup sugar
1/4 cup non-iodized salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp tabasco sauce
1 cup dry white wine
Brine salmon chunks 8 or more hours, keeping refrigerated.
Fill flavor pan with Hickory, Alder, or mix 2/3 Apple with 1/2 Cherry.
Use 2 to 3 panfuls. Leave in the smoker until drying is completed.
This make take 12 hours, depending on the thickness of the meat.
Place largest and thickest chunks on the bottom rack.
Prepare as follows for puting on crackers or as a sandwich
1 1/2 lbs. smoked fish
2 tbs. prepared mustard
l 1/4 cups mayonnaise
2 tsp. chopped onion
2 tsps. celery chopped
dash Worcestershire sauce
1 large clove garlic, minced
4 tbs.sweet pickle relish
2 bs. parsley, chopped
Remove skin and bones from fish. Flake it well, or put
through food processor. Combine fish with above ingredients,
and chill one hour. Keep tightly covered in refrigerator.
STOVE TOP
Crappie Newberg
Susie Baker August 2003
Ingredients:
4 to 6 crappie fillets
2 tablespoons chopped green onions
1/4 cup butter or margarine, melted
3 tablespoons flour
3/4 cup water
3/4 cup mile (2% or whole)
1 tablespoon parsley
dash of black pepper
1/8 teaspoon garlic salt
dash of basil
cooked rice or cooked noodles
3 tablespoons dry white wine (optional)
2 tablespoons parmesan cheese (optional but recommended)
cut crappie into 1-inch cubes. In a large saucepan, saute green onions
and crappie cubes in butter until fish is flaky (about 10 minutes) on medium
high. Add flour and stir until smooth. Gradually add milk and water, blend
well. Reduce heat to medium, stirring constantly until thickened and bubbly.
Stir in parsley, pepper, garlic salt, basil, wine and parmesan cheese. Cook
1 minute. Serve over bed of rice or noodles. Serves four.
Submitted by Dennis Hill (August 7, 2000)
Here is a simple deep fry recipe for you that is really good.
Use 1/2 graham crackers and 1/2 saltines, use a blender to
crush them. Season with seasoned salt to taste. I Also
have used lemon pepper which is also excellent then just
just dry fish a bit and put in a bag of crumbs to coat and fry
Submitted by Don Day (August 2, 2000)
Creole Stripper In Red Sauce
SERVES 4-6 (depending on your appetite)
MIX IN A PAN OR BOWL:
Juice of 1 large lime
Juice of 1 sour orange or small grapefruit (not pink) can
be used 1 tbls. oil (I use olive, but any will work) 1-1/2
tbls. mustard 1-1/2 tbls. mayo or salad dressing 1 bell
pepper or other sweet/banana pepper, sliced some fresh
garlic - 3 sections, crushed Onion - 1/2 chopped, plus 1
onion sliced in 1/8" slices. Some folks
add the sliced onion later.
1 tomato chopped
1 shot of tobasco sauce - about 1/2 teaspoon
1/2 teaspoon salt, dash blk. pepper (optional)
ADD RAW FISH, 2 LBS. TO MIX (I use stripper fillets)
(CAN USE CHICKEN, SHRIMP, CLAMS, ETC. for variety) Let sit
& marinate 10-30 min. (optional)
IN A LARGE SKILLET OR POT ADD:
3 tbls. oil ( I use olive) any will work
1 sm. can Tom. Sauce
MIX WELL, GET HOT AGAIN
ADD THE FISH, (OR OTHER MEAT) PEPPERS, ONION & TOMATOES (Not
the remaining sauce) COOK COVERED MED. HEAT FOR 5 MIN. TILL
MEAT IS DONE
THEN ADD THE REMAINING SAUCE MIX
ADD 1 CUP WATER
COOK COVERED FOR ANOTHER 15 MIN. MORE ON (4-6) MED. HEAT
SERVE OVER WHITE RICE (OR AUTHENTIC RICE RECIPE BELOW)
HAITIAN RICE RECIPE (Goes great with above)
In A Large Pot Add:
3 tbls. oil
1/2 cups cooked Pinto beans, no water. I use 1 can. (can
use other
beans - Eng. peas, limas)
1 chopped tomato
dash salt & pepper
1/2 chopped onion, dash of GARLIC POWDER
tom. sauce - 1/2 can
FRY THIS MIX A WHILE - 1 MIN.
ADD WATER & STIR WELL 3 1/2 CUPS. BRING TO BOIL.
ADD WHITE RICE - 2 1/2 CUPS
COVER AND COOK (4 ELECT.) TILL DONE-20 MIN. SHOULD BE
DRY/LOOSE WHEN FINISHED SET ASIDE ON LOW TO SIMMER/DRY
ron@sixoldgeezers.com
Hushpuppies
Submitted by Ray Cook August 31, 2003
1 cup Yellow Corn meal
1 cup Selfrising flour
1/4 cup Onion flakes (not minced)
1/8 cup Sugar
Water
Thoroughly mix the meal, flour & sugar. Soak the onion flakes in half
cup or more of water. Pour soaked onion flakes into dry mixture and add
enough water to make a very thick mixture. I use a long handle stirring
spoon & spoon out about half the size of a finger & drop into hot cooking
oil. (There is enough salt in the selfrising flour for me.)
Paul Mauck adds finely chopped Jalapeno pepper and that's real good too.
If you prefer you can dice an onion instead of flakes.
Deep fried dill pickles
Since there was a lot of interest in the way I cooked the dill pickles,
here is the recipe for the fish batter I used. (Cindy Ludwig)
(Served at 2nd Annual Six Old Geezers Fish Fry)
3 Cups Yellow Corn Meal
3 Cups White Corn Meal
1 Tbsp Salt
1/2 tsp Black Pepper
1 Tbsp Seasoning Salt
1-1/2 Tbsp Cavenders Greek Seasoning
1 tsp Red Pepper
1-1/2 Tbsp Lemon Pepper
1 tsp Monosodium Glutimate
I use this mixture for fish, okra and pickles.
Coat pickles with mixture and deep fry till light golden brown or
floating in oil. Let cool a little and enjoy eating.
For a different flavor on fish, I marinade the fish in
Italian Salad Dressing for about 1-2 hours or longer, but
not less than a half hour, before frying.
Submitted by Jerry Roden (October 2nd, 2001)
(served at the 1st Annual 6 Old Geezers Fish Fry)
Combine equal amounts of self rising flour and cornstarch.
Add any spices that you like. I just use salt, pepper, and
a little paprica. Slowly add enough cold beer to make a batter
similar to pancake batter. You can vary the taste by substituting
bottled lemon juice, buttermilk, or any liquid you like for the
beer. It's best to dip the fish in the batter with your fingers
and slowly place the fish into the hot (350 degree) peanut oil.
If you just drop it in and it goes immediately to the bottom,
the batter will stick to the pot. See I told you it was complicated. Enjoy.
P.S. It's important that the liquid used be cold. Can be refrigerated
before use. Stir often to keep from settelling.
From Dearl and Betty Newby for those fantastic hushpuppies we enjoyed
last Saturday folks....I don't know about y'all, but I thought these
hushpuppies were great!! (Recipe forwarded by Mike Covington)
(served at the 1st Annual 6 Old Geezers Fish Fry)
1 box of Jiffy Corn Muffin Mix (about 8.5 Oz.) Dearl says if you
try to make this recipe using regular cornbread mix, it will never get
done in the center.
1 small can of Rotel tomatoes with Green Chiles, juice and all.
(this and the egg will be your only moisture in this mix, so don't spill it)
1 can of whole corn drained well.
1 egg
1 large onion minced (Dearl tells me the hotter the onion the better, and
he don't like hot foods!)
Some finely chopped pickled nacho jalapeno peppers
Mix all ingredients together, then use flour to thicken. Betty says
likely about a cup of flour.
If you need to make several hushpuppies, simply double or triple all
ingredients above.
Betty uses one of those little melon baller scoops with the ice
cream trigger on it, and she adds flour until she get's it thick enough.
It just scoops out kind of like ice cream.
Submitted by Don Lowry (June 28th, 2001)
About to make our "18th Annual Texoma Classic" excursion to
Texoma. I've been cooking fresh striper every year for the
last 17 years. A few years ago I tried the recipe below
with half the fish and cooked the other half the normal
deep-fry method. The guys won't let me cook it any other
way now.
Dip your filets in Louisiana Hot Sauce (I prefer Louisiana
Hot Sauce over Tabasco, more flavor...less heat). Little salt
and pepper Batter in your favorite meal combo. Deep fry as
usual. Enjoy.
Submitted by Curtis Howell (August 3, 2000)
Just in case there's one or two people in the world that
may not know how to fry fish (probably yankees), here's my
favorite way to deep fry over a propane fish cooker:
Let two cans of cheap beer -- not light beer -- go flat.
Stir an egg into the beer. mix up flour and corn meal 50/50
with healthy doses of salt, black pepper, and cajun or creole
spices. Heat oil (I like peanut oil) to rolling boil.
Thoroughly coat fillets with the beer/egg mixture, roll them
in the flour/meal, and cook them until they float to the
surface golden brown. Hush puppies, either frozen or hand
made can be cooked right along with the fish.
SMOKED FISH
Submitted by Dot Ryder (September 8, 2000)
Brine:
1/3 cup sugar
1/4 cup non-iodized salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp tabasco sauce
1 cup dry white wine
Brine salmon chunks 8 or more hours, keeping refrigerated.
Fill flavor pan with Hickory, Alder, or mix 2/3 Apple with 1/2 Cherry.
Use 2 to 3 panfuls. Leave in the smoker until drying is completed.
This make take 12 hours, depending on the thickness of the meat.
Place largest and thickest chunks on the bottom rack.
Prepare as follows for puting on crackers or as a sandwich
1 1/2 lbs. smoked fish
2 tbs. prepared mustard
l 1/4 cups mayonnaise
2 tsp. chopped onion
2 tsps. celery chopped
dash Worcestershire sauce
1 large clove garlic, minced
4 tbs.sweet pickle relish
2 bs. parsley, chopped
Remove skin and bones from fish. Flake it well, or put
through food processor. Combine fish with above ingredients,
and chill one hour. Keep tightly covered in refrigerator.
STOVE TOP
Crappie Newberg
Susie Baker August 2003
Ingredients:
4 to 6 crappie fillets
2 tablespoons chopped green onions
1/4 cup butter or margarine, melted
3 tablespoons flour
3/4 cup water
3/4 cup mile (2% or whole)
1 tablespoon parsley
dash of black pepper
1/8 teaspoon garlic salt
dash of basil
cooked rice or cooked noodles
3 tablespoons dry white wine (optional)
2 tablespoons parmesan cheese (optional but recommended)
cut crappie into 1-inch cubes. In a large saucepan, saute green onions
and crappie cubes in butter until fish is flaky (about 10 minutes) on medium
high. Add flour and stir until smooth. Gradually add milk and water, blend
well. Reduce heat to medium, stirring constantly until thickened and bubbly.
Stir in parsley, pepper, garlic salt, basil, wine and parmesan cheese. Cook
1 minute. Serve over bed of rice or noodles. Serves four.
Submitted by Dennis Hill (August 7, 2000)
Here is a simple deep fry recipe for you that is really good.
Use 1/2 graham crackers and 1/2 saltines, use a blender to
crush them. Season with seasoned salt to taste. I Also
have used lemon pepper which is also excellent then just
just dry fish a bit and put in a bag of crumbs to coat and fry
Submitted by Don Day (August 2, 2000)
Creole Stripper In Red Sauce
SERVES 4-6 (depending on your appetite)
MIX IN A PAN OR BOWL:
Juice of 1 large lime
Juice of 1 sour orange or small grapefruit (not pink) can
be used 1 tbls. oil (I use olive, but any will work) 1-1/2
tbls. mustard 1-1/2 tbls. mayo or salad dressing 1 bell
pepper or other sweet/banana pepper, sliced some fresh
garlic - 3 sections, crushed Onion - 1/2 chopped, plus 1
onion sliced in 1/8" slices. Some folks
add the sliced onion later.
1 tomato chopped
1 shot of tobasco sauce - about 1/2 teaspoon
1/2 teaspoon salt, dash blk. pepper (optional)
ADD RAW FISH, 2 LBS. TO MIX (I use stripper fillets)
(CAN USE CHICKEN, SHRIMP, CLAMS, ETC. for variety) Let sit
& marinate 10-30 min. (optional)
IN A LARGE SKILLET OR POT ADD:
3 tbls. oil ( I use olive) any will work
1 sm. can Tom. Sauce
MIX WELL, GET HOT AGAIN
ADD THE FISH, (OR OTHER MEAT) PEPPERS, ONION & TOMATOES (Not
the remaining sauce) COOK COVERED MED. HEAT FOR 5 MIN. TILL
MEAT IS DONE
THEN ADD THE REMAINING SAUCE MIX
ADD 1 CUP WATER
COOK COVERED FOR ANOTHER 15 MIN. MORE ON (4-6) MED. HEAT
SERVE OVER WHITE RICE (OR AUTHENTIC RICE RECIPE BELOW)
HAITIAN RICE RECIPE (Goes great with above)
In A Large Pot Add:
3 tbls. oil
1/2 cups cooked Pinto beans, no water. I use 1 can. (can
use other
beans - Eng. peas, limas)
1 chopped tomato
dash salt & pepper
1/2 chopped onion, dash of GARLIC POWDER
tom. sauce - 1/2 can
FRY THIS MIX A WHILE - 1 MIN.
ADD WATER & STIR WELL 3 1/2 CUPS. BRING TO BOIL.
ADD WHITE RICE - 2 1/2 CUPS
COVER AND COOK (4 ELECT.) TILL DONE-20 MIN. SHOULD BE
DRY/LOOSE WHEN FINISHED SET ASIDE ON LOW TO SIMMER/DRY
ron@sixoldgeezers.com
Submitted by Dot Ryder (September 8, 2000)
Brine:
1/3 cup sugar
1/4 cup non-iodized salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp tabasco sauce
1 cup dry white wine
Brine salmon chunks 8 or more hours, keeping refrigerated.
Fill flavor pan with Hickory, Alder, or mix 2/3 Apple with 1/2 Cherry.
Use 2 to 3 panfuls. Leave in the smoker until drying is completed.
This make take 12 hours, depending on the thickness of the meat.
Place largest and thickest chunks on the bottom rack.
Prepare as follows for puting on crackers or as a sandwich
1 1/2 lbs. smoked fish
2 tbs. prepared mustard
l 1/4 cups mayonnaise
2 tsp. chopped onion
2 tsps. celery chopped
dash Worcestershire sauce
1 large clove garlic, minced
4 tbs.sweet pickle relish
2 bs. parsley, chopped
Remove skin and bones from fish. Flake it well, or put
through food processor. Combine fish with above ingredients,
and chill one hour. Keep tightly covered in refrigerator.
STOVE TOP
Crappie Newberg
Susie Baker August 2003
Ingredients:
4 to 6 crappie fillets
2 tablespoons chopped green onions
1/4 cup butter or margarine, melted
3 tablespoons flour
3/4 cup water
3/4 cup mile (2% or whole)
1 tablespoon parsley
dash of black pepper
1/8 teaspoon garlic salt
dash of basil
cooked rice or cooked noodles
3 tablespoons dry white wine (optional)
2 tablespoons parmesan cheese (optional but recommended)
cut crappie into 1-inch cubes. In a large saucepan, saute green onions
and crappie cubes in butter until fish is flaky (about 10 minutes) on medium
high. Add flour and stir until smooth. Gradually add milk and water, blend
well. Reduce heat to medium, stirring constantly until thickened and bubbly.
Stir in parsley, pepper, garlic salt, basil, wine and parmesan cheese. Cook
1 minute. Serve over bed of rice or noodles. Serves four.
Submitted by Dennis Hill (August 7, 2000)
Here is a simple deep fry recipe for you that is really good.
Use 1/2 graham crackers and 1/2 saltines, use a blender to
crush them. Season with seasoned salt to taste. I Also
have used lemon pepper which is also excellent then just
just dry fish a bit and put in a bag of crumbs to coat and fry
Submitted by Don Day (August 2, 2000)
Creole Stripper In Red Sauce
SERVES 4-6 (depending on your appetite)
MIX IN A PAN OR BOWL:
Juice of 1 large lime
Juice of 1 sour orange or small grapefruit (not pink) can
be used 1 tbls. oil (I use olive, but any will work) 1-1/2
tbls. mustard 1-1/2 tbls. mayo or salad dressing 1 bell
pepper or other sweet/banana pepper, sliced some fresh
garlic - 3 sections, crushed Onion - 1/2 chopped, plus 1
onion sliced in 1/8" slices. Some folks
add the sliced onion later.
1 tomato chopped
1 shot of tobasco sauce - about 1/2 teaspoon
1/2 teaspoon salt, dash blk. pepper (optional)
ADD RAW FISH, 2 LBS. TO MIX (I use stripper fillets)
(CAN USE CHICKEN, SHRIMP, CLAMS, ETC. for variety) Let sit
& marinate 10-30 min. (optional)
IN A LARGE SKILLET OR POT ADD:
3 tbls. oil ( I use olive) any will work
1 sm. can Tom. Sauce
MIX WELL, GET HOT AGAIN
ADD THE FISH, (OR OTHER MEAT) PEPPERS, ONION & TOMATOES (Not
the remaining sauce) COOK COVERED MED. HEAT FOR 5 MIN. TILL
MEAT IS DONE
THEN ADD THE REMAINING SAUCE MIX
ADD 1 CUP WATER
COOK COVERED FOR ANOTHER 15 MIN. MORE ON (4-6) MED. HEAT
SERVE OVER WHITE RICE (OR AUTHENTIC RICE RECIPE BELOW)
HAITIAN RICE RECIPE (Goes great with above)
In A Large Pot Add:
3 tbls. oil
1/2 cups cooked Pinto beans, no water. I use 1 can. (can
use other
beans - Eng. peas, limas)
1 chopped tomato
dash salt & pepper
1/2 chopped onion, dash of GARLIC POWDER
tom. sauce - 1/2 can
FRY THIS MIX A WHILE - 1 MIN.
ADD WATER & STIR WELL 3 1/2 CUPS. BRING TO BOIL.
ADD WHITE RICE - 2 1/2 CUPS
COVER AND COOK (4 ELECT.) TILL DONE-20 MIN. SHOULD BE
DRY/LOOSE WHEN FINISHED SET ASIDE ON LOW TO SIMMER/DRY
ron@sixoldgeezers.com
Crappie Newberg
Susie Baker August 2003
Ingredients:
4 to 6 crappie fillets
2 tablespoons chopped green onions
1/4 cup butter or margarine, melted
3 tablespoons flour
3/4 cup water
3/4 cup mile (2% or whole)
1 tablespoon parsley
dash of black pepper
1/8 teaspoon garlic salt
dash of basil
cooked rice or cooked noodles
3 tablespoons dry white wine (optional)
2 tablespoons parmesan cheese (optional but recommended)
cut crappie into 1-inch cubes. In a large saucepan, saute green onions
and crappie cubes in butter until fish is flaky (about 10 minutes) on medium
high. Add flour and stir until smooth. Gradually add milk and water, blend
well. Reduce heat to medium, stirring constantly until thickened and bubbly.
Stir in parsley, pepper, garlic salt, basil, wine and parmesan cheese. Cook
1 minute. Serve over bed of rice or noodles. Serves four.
Submitted by Dennis Hill (August 7, 2000)
Here is a simple deep fry recipe for you that is really good.
Use 1/2 graham crackers and 1/2 saltines, use a blender to
crush them. Season with seasoned salt to taste. I Also
have used lemon pepper which is also excellent then just
just dry fish a bit and put in a bag of crumbs to coat and fry
Submitted by Don Day (August 2, 2000)
Creole Stripper In Red Sauce
SERVES 4-6 (depending on your appetite)
MIX IN A PAN OR BOWL:
Juice of 1 large lime
Juice of 1 sour orange or small grapefruit (not pink) can
be used 1 tbls. oil (I use olive, but any will work) 1-1/2
tbls. mustard 1-1/2 tbls. mayo or salad dressing 1 bell
pepper or other sweet/banana pepper, sliced some fresh
garlic - 3 sections, crushed Onion - 1/2 chopped, plus 1
onion sliced in 1/8" slices. Some folks
add the sliced onion later.
1 tomato chopped
1 shot of tobasco sauce - about 1/2 teaspoon
1/2 teaspoon salt, dash blk. pepper (optional)
ADD RAW FISH, 2 LBS. TO MIX (I use stripper fillets)
(CAN USE CHICKEN, SHRIMP, CLAMS, ETC. for variety) Let sit
& marinate 10-30 min. (optional)
IN A LARGE SKILLET OR POT ADD:
3 tbls. oil ( I use olive) any will work
1 sm. can Tom. Sauce
MIX WELL, GET HOT AGAIN
ADD THE FISH, (OR OTHER MEAT) PEPPERS, ONION & TOMATOES (Not
the remaining sauce) COOK COVERED MED. HEAT FOR 5 MIN. TILL
MEAT IS DONE
THEN ADD THE REMAINING SAUCE MIX
ADD 1 CUP WATER
COOK COVERED FOR ANOTHER 15 MIN. MORE ON (4-6) MED. HEAT
SERVE OVER WHITE RICE (OR AUTHENTIC RICE RECIPE BELOW)
HAITIAN RICE RECIPE (Goes great with above)
In A Large Pot Add:
3 tbls. oil
1/2 cups cooked Pinto beans, no water. I use 1 can. (can
use other
beans - Eng. peas, limas)
1 chopped tomato
dash salt & pepper
1/2 chopped onion, dash of GARLIC POWDER
tom. sauce - 1/2 can
FRY THIS MIX A WHILE - 1 MIN.
ADD WATER & STIR WELL 3 1/2 CUPS. BRING TO BOIL.
ADD WHITE RICE - 2 1/2 CUPS
COVER AND COOK (4 ELECT.) TILL DONE-20 MIN. SHOULD BE
DRY/LOOSE WHEN FINISHED SET ASIDE ON LOW TO SIMMER/DRY