Fish Recipes

Welcome to Cookin' With SusieQ's Fried and StoveTop Fish Recipes. Will you send some of your favorite fried fish or stove top recipes? I want any fried or either stove top recipes for this page but I do get many request for crappie, do you have any that you would like to share with us? If so then send me your fish recipe(s).

This is my own recipe - SusieQ
FRIED FISH
One cup corn meal
One cup flour
Salt and Pepper to taste

Mix in bag - I use freezer bag and freeze what is left.
Add fillet fish (catfish, crappie, bass) whatever you have on hand.
Shake to coat each piece of fish well.
Fry in deep fryer until golden brown. I use a fry daddy.

These recipes were sent to me by Stump Jumper
Glazed Yellowfin Tuna
2 yellowfin tuna steaks
1/2 soy sauce
1/2 brown sugar
1/8 tsp. ginger
1/8 tsp. garlic powder
1/2 tsp. curry powder

Glaze in sauce pan add all ingredients & bring to a boil, let boil while preparing tuna, in grilled fry pan add 1 tbs. of oil on high heat sear & fry tuna approx. 4 min 1st side 3 2nd side
Use care not to break steak while flipping
Then add glaze & continue to flip tuna steaks in the glaze sauce until well coated.
Serve with rice or stuffed red peppers see non meat recipe
Enjoy Stump Jumper

Clam Chowder
6 large baking potatoes peeled & diced
1-2 lb smoked chubs
2-3 cans clams
1 cup diced onions
4 teaspoons chopped garlic
2 bay leaves
2 tbsp thyme leaves dried or 3 sprigs fresh thyme finely chopped
1 quart clam juice or 4 10 oz bottles
1 quart water
2/3 cup flour
1 quart whipping cream
salt & pepper to taste

Boil potatoes in salted water until tender & drain.
Peel skin from chubs, and carefully remove meat from bones.
Melt 2 tablespoons butter in large pot
Add onion, garlic, bay leaves & thyme
Cook over low heat until onion is tender.
Add clam juice & water bring to a boil & then simmer.
In a small sauce pan melt 2/3 cup butter using care not to burn
Add flour & stir well over low heat to make roux.
Stir roux into hot fish broth and simmer for 10 minutes stirring often.
Add cream & reserve potatoes
Then add fish and clams, salt & pepper to taste.
Simmer 15 minutes and serve with oyster crackers
Enjoy ~Stump Jumper

I have been granted permission to post this recipe from Will Borgeson
CAJUN BLACKENED FISH

Fish fillets Cajun spice mix (recipe follows)

Large cast iron skillet

CAJUN SPICE MIX

5 teaspoons paprika

1 teaspoon ground dried oregano

1 teaspoon ground dried thyme

1 teaspoon cayenne powder (more to taste)

1/2 teaspoon finely ground black pepper

1/2 teaspoon finely ground white pepper

1/2 teaspoon garlic powder (optional)

Mix spices very well, and store in an air-tight container.

Or, use a commercial Cajun spice mix such as Paul Prudhomme's.

TO PREPARE FISH FILLETS
(redfish, grouper, mahi, snapper, rockfish, etc.)
Rinse fillets and pat mostly dry with paper towel.
Leave slightly damp, as this moisture is going to adhere the spice paste to the fish. Coat fillets with spice paste.
Coat skillet with small amount of canola or other high heat oil, or oil spray (can be omitted, with slight risk of sticking depending on condition of skillet).
Get the skillet good and hot, oil should be starting to smoke.
Arrange fillets in skillet. Turn when half done.
Cooking time will depend on heat, and thickness of fillets - a minute on each side would be enough for typical rockfish ("Pacific red snapper") fillets. You want the spice coating NOT to be fully black - just darkened. Serve with lemon or lime wedges.

This recipe was sent Marla
Red Snapper a la Veracruzana
6 large red snapper fillets (or other firm, white-fleshed fish fillets)
3 Tbs. flour seasoned with salt and pepper
1/2 cup olive oil or canola oil
1 onion, finely chopped
2 cloves garlic, minced
2 cups tomato puree
1/4 tsp. cinnamon
1/8 tsp. ground cloves

3 fresh or canned jalapeqo chiles
(or other locally available hot chiles),
seeded and cut into strips

Juice of 1 lemon
1/2 tsp. sugar
12 small new potatoes, cooked and peeled
1/2 cup pimiento stuffed green olives, cut in half

Dust the fish fillets lightly with the seasoned flour.
Heat 1/4 cup of the oil in a large skillet over medium heat and sauté the fillets until golden but not completely cooked. Set aside.
Add the remaining 1/4 cup of the oil, the onion and the garlic to the skillet, and fry until the onion is transparent but not brown.
Add the tomato puree, cinnamon, and cloves and cook over moderate to low heat for 5 minutes, stirring occasionally.
Add the chiles, lemon juice, sugar, and salt and pepper to taste, and bring to a boil. Reduce the heat, add the potatoes and fish fillets and cook for an additional 5 minutes, or until the fish is firm and flakes easily. To serve, arrange the fish on a hot serving platter and cover with the sauce, surrounded by the potatoes and garnished with the olives.
Serves 6.

This recipe was sent Ron Tate
Gingered Mussels (from The Oregonian newspaper)
2 tablespoons vegetable oil
1/4 cup roughly chopped green onions
1 tablespoon roughly chopped fresh ginger
2 cloves garlic, lightly smashed
4 lbs. mussels, well-washed
1 tablespoon soy sauce

Put oil in saucepan large enough for all the mussels.
Turn heat to medium.
One minute later, add green onions, ginger, and garlic. Cook, stirring occasionally, for about a minute.
Add mussels, turn heat to high, and cover pot.
Cook, shaking pot occasionally, until all mussels open, about 5-10 minutes. Turn off heat.
Scoop mussels into serving bowl.
Add soy sauce to liquid, pour liquid over mussels, and serve with rice or French bread.
Note: Fell free to increase the amounts of ginger and/or green onions to your liking. Makes about 2 large or 4 small servings.

These recipes were sent by Glen Hisashima
Steamed Fish
Clean fish
      Green Onion
      1/2 cup Peanut Oil
      1/4 cup Soy Sauce
      Fresh Ginger (Cut Julian style)
       Cilantro (Chinese Parsely, Big leaf parsley)

Put 1/2 inch of water into a pot that fits the fish and
cut a piece of fresh ginger (3/4 to 1 inch) smash and add to the water.
When water is starting to boil add the fish and cook.
Do not turn over, about 8 to ten minutes,
depending on the size of the fish.
Place the Peanut oil in a skillet and heat up until smoking.
Start this procedure after the fish is about 3/4 done.
When fish is done carefully,
take the fish out of the pot and place on a serving platter.
Sprinkle the fish with the julian ginger, Soy Sauce and Parsley.
When Peanut Oil is smoking, carefully pour on to the ginger,
parsley and fish.
Eat the fish when hot.....

This recipe was sent by Stan Giles
Simple Batter Mix for Salmon, Cod or Halibut
Aunt Jemima Pancake Mix
Add water, mix not to thin just so it drips off beater
Dry fish with paper towel, have oil hot (375)
Fish slices should be about 1/2 inch thick
Dip fish in batter just enough to coat fish.
Place fish in batter for about 30 seconds or until golden brown.

This recipe were sent by Malinda Pater
Sweet and Spicy Mahimahi
This is for people who don't think they like fish.
You will need:
4 cups chopped baby spinach
1 medium onion, cut in thin wedges
3 Tbsp. olive oil
1/4 cup red jalapeno jelly
1 small yellow sweet pepper, cut into thin strips
1 lb. mahimahi, 3/4 to 1 inch
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. balsamic vinegar

Place the spinach in large bowl, set aside. I
n large skillet cook onion in 1 Tbsp. of the oil over medium heat, until tender and slightly golden.
Stir in 1 Tbsp.of jelly, add sweet pepper; cook and stir 1 more minute. Stir onion mixture into spinach, cover and set aside.
Then cut fish into 4 serving sized pieces, sprinkle w/salt & pepper.
In same skillet heat remaining oil over med-high heat, add fish,
cook 2 min. each side to sear.
Reduce heat to med.,cook 5 min. more or until fish flakes easily.
Transfer fish to serving plate and cover.
Add remaining jelly to skillet, cook& stir until melted,
then spoon over fish.
Just before serving toss spinach mix with the vinegar
Serve spinach and fish together
Makes about 4 servings

Fried Fish or Alligator Tail
1 c whole milk
Juice of 2 lemons
1/2 bottle Louisiana hot sauce
Salt
Fish or alligator tail
Corn meal
Salt and pepper to taste
Oil for deep frying

Combine milk, lemon juice, hot sauce and salt.
Dice fish or gator tail into small pieces and stir into milk mixture.
Allow to sit 2 to 3 hours in refrigerator.
Combine corn meal and salt and pepper and dredge the fish in it.
Heat oil to 375 degrees and deep-fry the prepared fish.
When the first piece floats to top, remove all.

Corn Crawfish Chowder
2 large white onions
2 to 3 ribs celery
1 bell pepper
1/2 c (1 stick) butter
2 lb. peeled cooked crawfish tails, divided
3 c fresh or frozen corn or 2 12-oz. cans
Cayenne pepper to taste
4 cloves garlic, minced, or to taste
1/2 tsp thyme
1/2 tsp oregano
Salt and pepper to taste
2 pints (4 c) heavy cream
1 (10 3/4-oz.) can condensed chicken broth

Chop the onions, celery and bell pepper and sauté in the butter until the onions are translucent.
Chop 1/2 lb. of the crawfish tails in a food processor. Set aside.
Add the 1 1/2 lbs. of whole crawfish tails to onions, celery and bell pepper.
Cook for 5 to 10 minutes.
Add corn and chopped crawfish tails.
Sauté for another 5 minutes.
Add your stock, or water. Let that come to a boil.
Turn to simmer for 10 minutes.
When stops bubbling, add cream, stirring constantly.
Turn off and let sit 5 or 10 minutes.
Serve.
*Garnish with finely chopped onion tops or chives, if desired.

Jim Haley's Chilean Sea Bass Stew

3 lbs. fresh Chilean Sea Bass fillet, 2" cubed (Cod,
Haddock, or Halibut)
4 whole Bay leaves
1 lb. Bacon
7 cups cold water
3 medium onions, sliced
1 head celery ½" slices
1 lb. carrots ½" slices
28 oz. can of ground peeled tomatoes
4 large potatoes, cubed
1-teaspoon salt
Freshly ground pepper to taste

Cook bacon slowly and reserve the grease.
(Eat the bacon while you cook.)
In double boiler, steam the sea bass over 4 cups of
water for 15 minutes. Reserve 3 cups of broth.
In large soup pot, sauté onions in bacon grease until
light golden brown.
Add celery, carrots and fish and stir lightly to coat.
Add 3 cups of reserved stock, 3 cups of cold water, bay leaves, tomatoes, salt and pepper.
Heat to boil, add potatoes, lower heat and let simmer for 40 minutes.
Stir occasionally. Serves 10 to 12. Enjoy!