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>> Running List of RECIPES [topic: previous/next]
PostPosted: Mon Sep 19, 2005 9:03 am
grammar police


Posts: 441

Thought this may be a good place to have a running list of recipes... I will share two of my recent renditions.

I'd be interested in trying some of your ideas as well. Pat you wanna share your rendition of the poor mans lobster?

Sivichi (sp?) is a recipe I am after.

_______________________________________
Deep fried Rock Cod:

1 - Box McCormick’s BEER BATTER
1 – Ale beer (Sierra Nevada, Fat Tire, Any Pale Ale, Any IPA)
1 – Jug/Bottle of Vegetable oil

Seasonings: (Salt and pepper are a must when deep frying)
Lemon Pepper
Paprika
Season Salt
Parsley flakes (Optional)

Prep fish:
• Rinse in cold sink water and pat excessive water dry with paper towel or napkins (To reduce water and oil mix/splatter)
• Cut into roughly “3-bite” size strips; be sure to remove any stray bones
• Sprinkle all seasonings on each side of fish and set aside ready for batter

Mix batter:
• Do as the box suggests I use a fork to mix it all together (water can be substituted for the ale, but doesn’t taste as good IMO

Heat vegetable oil to 375 degrees (You want enough oil in the pan or fry daddy to submerge the fish pieces) If using a fry daddy, I reccomend removing the basket, the batter will mold throught he opening and then fry solid into the basket making removal difficult.

• Dip fish in batter and fry as many pieces as will fit in the pan, cooking 2-3 minutes per side or until golden brown, flipping once (If it isn’t ready to flip, the batter will either fall off that side or stick to the bottom of the pan if shallow)
• Remove and drain on a plate with some paper towels or brown paper bag.

Serve hot -- plain, with tapatio, or tartar sauce.
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PostPosted: Mon Sep 19, 2005 9:04 am
grammar police


Posts: 441

BBQ Rock Cod Tacos:

Butter/Margarine - 2 – 4 tbs
Tin foil
1 lemon or orange

Seasonings:
Lemon Pepper
Paprika
Season Salt or Garlic Salt
Parsley flakes (Optional)

Prep fish:
Rinse in cold sink water and pat excessive water dry with paper towel or napkins
Cut into roughly “3-bite” size strips; be sure to remove any stray bones
Season both sides of fish

• Make tinfoil boat/packet large enough to be sealed with all fish and lemon/orange
• Cut 1 tbs of butter into two pieces and put in bottom of tin foil packet
• Cut lemon or orange into thin round slices rind and all; line bottom of packet with 2-4 pieces covering entire bottom
• Add fish evenly on top of lemon slices
o This is when I add some parsley; I don’t add it to both sides
• Add some more lemon slices on top of fish
• 1 more tbs of butter on top of lemon slices
• Seal tinfoil packet and bbq over medium flame for approximately 15 - 20 minutes (Depending on fillet thickness)
• After 15 minutes open tinfoil packet carefully (It will be hot) and test fish, it should all be pretty much paper white and fall apart with the touch of a fork

Serve hot, in tortilla with any desired taco fixings… I usually just use a little cheese and salsa. I want to be able to taste the fish!
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PostPosted: Mon Sep 19, 2005 9:41 am
TerryF


Posts: 75
Location: El Sobrante

Very easy recipe

Baked Striper in Italian Salid dressing

can be done whole or in steaks and can leave skin on or remove skin depending on your preferance

clean and dress remove scales if leaving skin on
rinse well in cold water and pat dry and put into a tub or large bowl laying flat and put in refrigerator

Make up the Marinade

Get 2 to 3 packs of Good Season Italian mix
perpare as normal add about a table spoon of Paprika
mix well
pour on to the fish making sure then intire fish is covered and put back in refrigerator for at least
4 to 6 hour a full day is best

Cooking
preheat oven to 375 degrees
place the fish in a large baking pan or cook sheet

You can if you perfer putting foil on the pan first with a little flour to prevent sticking

now spinkle a small amount of the marinade over the fish add any addtional seasoning ( salt , pepper, Mrs Dash , ETC . I put garlic cloves into cavity area

Place pan etc into oven turn oven down to 350 degress bake for about 45 minute to an hour until the flesh or skin is a golden brown during the cooking process sprinkle little more of the marinade over the fish 2 time during cooking.

this recipe also works for other species fresh ans saltwater have not tried on shark yet

Goes good with tossed salid pasta and dinner rolls

_________________
TerryF

The Need For Speed >>>>Varoom>>>
And The Hot Pursuit Of Bigger Fish


Last edited by TerryF on Mon Sep 19, 2005 12:22 pm; edited 1 time in total
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PostPosted: Mon Sep 19, 2005 11:41 am
2d


Posts: 564

my current fav:

salt and pepper two striper or rock cod filets
dip in egg wash and coat with panko bread crumbs
deep fry until golden
let rest

mix mayonaise, mustard, relish (and other spices/herbs to taste).

fry four slices bacon until crispy.

toast two hamburger buns

slice tomato and lettuce.

build yourself a FBLT. add tobasco directly to the fish and spread mayo/mustard mixture on the toasted buns. serve with fries.
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PostPosted: Mon Sep 19, 2005 12:50 pm
TerryF


Posts: 75
Location: El Sobrante

BBQ Shark Steaks

Clean and dress remove skin
cut up into 1" to 1 1/2" steaks
put in pan or bowl use your favorite bbq sause
marinade for 2 to 3 days cook on grill until done

goes good with a pasta salid french bread or rolls

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TerryF

The Need For Speed >>>>Varoom>>>
And The Hot Pursuit Of Bigger Fish
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PostPosted: Mon Sep 19, 2005 4:19 pm
tacofish


Posts: 16

Striper Ceviche

Ceviche - supposedly born in Peru or Ecuador.

Here's A quick recipe that's just too good to not post.

Ingredients:

Two pounds of previously frozen Striper
1 lrg container of Safeway, Fresh, Pico De Gallo (found in produce section)
1 bunch of cilantro
*4 medium lemons
*4 limes
2 medium jalepenos (seeds removed)
(*Substitute 6 medium lemons without lime)
Garlic salt & pepper to taste

1. Squeeze the juice out of lemons/limes into a small container. Remove any seeds.

2. slice the thawed Striper in 1/4 - 1/2 inch chips and place into large container. Thinner the better.

3. Combine and mix juice to the fish. Refrigerate and mix every 15 minutes until fish becomes opaque (Approx 2 hours depending on thickness of fish slices).

4. Minch the Jalepenos.

5. Wash and chop the Cilantro including stems.

6. Add the remaining ingredients. Refrig for another 1/2hour. DO NOT DRAIN!

7. G-salt and pepper to taste.

Serve with tortilla chips.

Hint: Use a spoon to top Ceviche on chips. The chips will break if used to scoop. Spoon also allows the sauce to be added to the chip.

BTW: Why Previously Frozen Striper? Not all parasites will die in the citric acid. I'm pretty sure that they all die after being frozen. Something to do with cells bursting under the thawing process.

_________________
A jerk on one end waiting for a jerk from the other end...
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PostPosted: Mon Sep 19, 2005 6:28 pm
phishinpat


Posts: 293

I actually go the po' man lobster from another site. Actually, I've seen it on two or three sites.

Wash and Cut your fish in 1" cubes, put aside.
cube of butter(i used two, had a lot of fish)
Bout a can worth of 7-up
tbl spoon of fresh minced garlic

Bring 7-up to low boil, then put in butter. reduce to a good simmer. put in about 4-5 cubes of fish at a time. cook for about 3-5 minutes then turn over to repeat. The cubes should float when they are done.

Serve as is or as meat for fish tacos. Or serve with sour dough bread w/ spinach dip.
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PostPosted: Mon Sep 19, 2005 6:37 pm
phishinpat


Posts: 293

Cambodian style ceviche(more like a salad)

thinly slice your fish(halibut, striper, salmon)
4-6 limes
salt, to taste
fresh minced garlic, table spoon
bout half a head lettuce, shredded
1 slivered ripe mango
fresh roasted peanuts, crushed
fresh mint leaves and basil
fine chopped jalapeno
bean sprouts are optional

Squeeze a juice from limes over the fish. Put aside for a few hours. While the fish sit in the fridge, you can start roasting your peanuts, mincing your garlic and so on.

Take the fish out and drain some of the lime juice, not all. Then mix all of your ingredients together, except for the mint, basil and peanuts, they will go on last, just sprinkled on.

Served as an appitizer with cripsy tostada shells, or thin tortillia chips. Or can be used as a main dish served with rice and other dinner dishes. To me it is best served with BBQ korean ribs or steak.
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PostPosted: Tue Sep 20, 2005 3:53 pm
unclesteve


Posts: 433

My Recipe is super simple...

Raw w/ Hot Sauce,
Hot Pepers & Garlic for finger snacks...!

YUMMY
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PostPosted: Tue Sep 20, 2005 4:10 pm
grammar police


Posts: 441

unclesteve wrote:
My Recipe is super simple...

Raw w/ Hot Sauce,
Hot Pepers & Garlic for finger snacks...!

YUMMY


Even bat ray? What fish species pertain to this recipe? Razz
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PostPosted: Tue Sep 20, 2005 4:29 pm
unclesteve


Posts: 433

Hahaha,

GP, if you down we can have smelt sashami style...! You gonna come to the Delta this Friday..?
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PostPosted: Tue Sep 20, 2005 4:39 pm
grammar police


Posts: 441

unclesteve wrote:
Hahaha,

GP, if you down we can have smelt sashami style...! You gonna come to the Delta this Friday..?


This Fri. I work. every other Fri. I am off. I don't think I will be able to make it.

Next fri. if you get something together I may be down!
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PostPosted: Tue Sep 20, 2005 6:40 pm
phishinpat


Posts: 293

grammar police wrote:
unclesteve wrote:
My Recipe is super simple...

Raw w/ Hot Sauce,
Hot Pepers & Garlic for finger snacks...!

YUMMY


Even bat ray? What fish species pertain to this recipe? Razz


KingFish, of course...!
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