What is your favorite way to cook your fish?

ac700wildcat

ac700wildcat

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May 24, 2011
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I figured that we have a favorite dish thread, so we may as well hear how you cook them. Also, I'm still looking for more ideas on what to do with mine.

I generally lightly season a walleye fillet with a bit of lemon pepper or just s&p. When a bit of moisture gets pulled onto the fillets surface, I dredge the fillet in one of a couple of commercial coatings. One is cornmeal based and the other is flour based. Then I fry them in about 1/4" of canola in a cass iron pan my mom passed down to me when I moved out on my own. I also recently did a coating by coating in flour, then egg, then crushed up saltine crackers that turned out pretty well. I usually put a bit of lemon juice on a fillet before I eat it too. These fillets are really good on a sandwich with mayo, lettuce, tomato, and bacon too.

I tried baking a few times as well, but they didn't turn out great, so I'm still working on that one. Another way that is actually pretty good, is to microwave a couple fillets with a pat of butter and lemon pepper. They cook really fast and are still really moist. Usually a bit over a minute in the microwave will cook them.

I'd like to try fish tacos one of these days too. I'd love to hear how someone does that.
 
Fish tacos are easy, any firm whitefish works. Marinate fillet in lime juice, garlic, chili powder, cumin, about a tbsp of oil and s&p. Refrigerate for 30 minutes or so. Grill whole without moving until done on one side, about 3 minutes, flip. Break it up and add to lightly fried con tortillas with a basic cabage slaw and salsa. Guacamole is a nice addition as well as a squeeze of fresh lime.


-X
 
Grill it and cover it in a sauce made from butter, lemon juice and capers. Works for almost any kind of fish, though for tuna steak I'd just as soon grill it medium rare and eat it with garlic salt.
 
When camping we take fresh trout that are cleaned, put a strip or two of bacon on the insides along with a few pats of butter and salt and pepper(lemon juice is optional). Wrap the fish in foil and cook over a low fire or in the coals. The first time I fixed these for the wife she was telling me she didn't like fish. She changed her mind after the first bite.
 
fishiker said:
When camping we take fresh trout that are cleaned, put a strip or two of bacon on the insides along with a few pats of butter and salt and pepper(lemon juice is optional). Wrap the fish in foil and cook over a low fire or in the coals. The first time I fixed these for the wife she was telling me she didn't like fish. She changed her mind after the first bite.
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That sounds really good!
 
I like to fry them coated in bisquick .The only problem is if you fry to many the oil will foam up and spill over but it really is good .
 
Cook.... fish? Blasphemy!
Jk I'm a sushi chef.

When I do cook fish, i like to sear it with a little bit of oil, peppercorn and other seasoning. Just slight blackening on a cast iron.

Also, fish is really good smoked! Though I don't have a smoker, or know how to, my father's friends smokes a lot of marlin type fish from their trips, super good!

Also I make a killer Miso glazed salmon.
 
I like to smoke Salmon if I have a good hardwood to use. Trouts probably what I've cooked the most of in the back country. I like to use wild Sage and butter in the body cavity, touch of salt and pepper if I've got it. I'll make a cedar or fruit wood plank sometimes. For warm water fish, Bass, Catfish, Perch etc, I like to pan fry in oil or bacon grease. If I have flour or dry mustard for breading its even better!
 
The last fish I cooked were rainbow trout. Im not a huge trout fan, but my little boy caught 6 with my dad. So I had to cook them up.

I cooked them over charcoal on my grill. Seasoned with lemon pepper, stuffed with sliced lemons and with the skin on (though the biggest, I cooked a filet with the skin on. No tinfoil. Just straight on the grill. They were FANTASTIC!

 
Bigfattyt said:
The last fish I cooked were rainbow trout. Im not a huge trout fan, but my little boy caught 6 with my dad. So I had to cook them up.

I cooked them over charcoal on my grill. Seasoned with lemon pepper, stuffed with sliced lemons and with the skin on (though the biggest, I cooked a filet with the skin on. No tinfoil. Just straight on the grill. They were FANTASTIC!

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Those trout have great color to them! Shrimp diet makes them pink I have heard. Looks delicious!
 
codycash said:
Those trout have great color to them! Shrimp diet makes them pink I have heard. Looks delicious!
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They were from a landlocked lake up by the Canadian border in Washington State. Pretty deep and cold. But no shrimp for them to eat!
 
Creamed fish on toast .... check out - cast iron cooking in Outdoor Gear & Survival Equipment
 
We generally just do fillets with egg and breadcrumb, and on the grill, I've tried other ways, baking, or roasting, and while I like it, She does not as much. So crispy fillets it is. But for small fillets, especially from sand whiting, its the best. Way back my dad got a couple big arctic char from a guy in the far north and we did them steak style, man that was amazing, closer to beef than fish.
We did one as a slow pot roast and it was alright, but flame grilled was the tops.

My buddy does a great salmon with heaps of butter, and brown sugar. Tastes like candy, but its the only way my wife likes salmon, so that says alot. Its pretty much caramel covered fish, works with normal or cold smoked.

lastly when I was still living at home we had a stocked rainbow trout pond. Best way was scaled, gutted, and just salt, pepper and butter. Nothing better.
 
Pan fried fillets with lemon butter sauce - simple and delicious.

Take most any white fillets and pat dry with paper towel.

Dust with plain flour and fry in a pan on a medium heat in a small amount of cooking oil and butter.

Once the fillets are cooked remove and heat some more butter in the pan with some fresh lemon juice.

Pour the heated mixture over the pan fried fillets and plate up!

Super easy.
 
gadgetgeek said:
We generally just do fillets with egg and breadcrumb, and on the grill, I've tried other ways, baking, or roasting, and while I like it, She does not as much. So crispy fillets it is. But for small fillets, especially from sand whiting, its the best. Way back my dad got a couple big arctic char from a guy in the far north and we did them steak style, man that was amazing, closer to beef than fish.
We did one as a slow pot roast and it was alright, but flame grilled was the tops.

My buddy does a great salmon with heaps of butter, and brown sugar. Tastes like candy, but its the only way my wife likes salmon, so that says alot. Its pretty much caramel covered fish, works with normal or cold smoked.

lastly when I was still living at home we had a stocked rainbow trout pond. Best way was scaled, gutted, and just salt, pepper and butter. Nothing better.
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Yum! You're making me want fish now!!!
 
raw or poached with onions, tomatoes, maybe seaweed and tofu. if you want to turn your little boy into a sumo wrestler, you might want to try putting him on a steady diet of the second. that's how they do it, i heard.
 
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