Aldeer.com Forums Alabama Deer Talk AL Fishing Talk Cooking fish.

My mom dries the filets really good, then brushes on a thin layer of melted butter. Rolls it in pulverized saltine crackers. I mean almost a powder not much thicker than corn meal. Coat the filets real heavenly, then cook it on a foil covered pan in the oven. Good stuff!

I use a foil covered bread pan on my gas grill medium heat for 10-15 minutes with lid closed. Put olive oil on fish blackening seasoning or Greek seasoning, lemon juice and butter in pan to help keep it moist. Quick and easy tastes great.

beat me too it.

That's how I do mine. Love a blackened crappie or catfish taco. Yes, the Magic seasoning is my favorite. Others are okay but seem to be to spicy for my taste.

We fry a lot, air fry a lot, and blacken a lot. An important part of the ritual of fishing is eating the fish, and we usually eat fish a couple of times a week, so I'm always looking for new ways to cook them. I've developed a microwave recipe that works very well with crappie or bass fillets, and it's quick and easy.

One of my favorite dishes is fish and shrimp stew, and that makes enough for several meals. I often make it before going to the camp and then just have to warm it up for a great meal during hunting season.

David Rainer wrote a column a couple of weeks ago about the winning recipe for a contest. It was blackened bass and grits with crawfish cream sauce. I tried it and it was pretty good, but too much trouble. I made it a second time and just used shrimp and rice instead of grits, and I liked that better and it was much easier.

I don't make it to the Sipsey often, but the best way I found to cook those 1.5 lb rainbow trout was to stuff them and cook them on the pellet grill about 12 minutes. But that's a much different sort of fish from what we usually eat.

Nothing beats a 10" redeye that's fried whole.

I’m glad yall do it right on the high heat. A lot of people just put the blackening seasoning on it and cook it in a pan in butter. Not blackening at all. High heat, make a dark crust, outside.

Fried or baked. Either way

I like to grill/blacken bass, stripe are delicious grilled.
We fry crappie, catfish and bream.

My family loves the way I cook them on the grill, and it could also be done in the oven. We do everything this way, which includes bream, bass, catfish, crappie, and trout. I fillet all but the trout, those are left whole.

Place fish on a sheet of aluminum foil. For us that's 3 large fillets, 4 to 5 small fillets, or 2 whole trout.

Season with salt, pepper, garlic powder, onion powder, and lemon pepper seasoning. I also do one where instead of lemon pepper I use old bay seasoning.

I then add chopped bell peppers, any color works just fine, I usually just use what we got on hand. I've also used canned green Chiles in the past.

Add a splash of lemon juice. Can be squeezed or from a bottle ive done it both ways.

Then add some butter. Usually I place slices along the fish which is usually 3 to 5 slices.

Wrap up the foil. I double mine and I make sure the fish stays flat.

In a preheated oven or grill I add the foil packs of fish and cook at 350° to 375° for 20 mins. I also rotate the foil packs halfway through, around the 10 to 15 min mark.

My family loves these and it has totally replaced fried fish for us. We usually serve with rice and steamed broccoli.

[img]https://imgur.com/a/To3K1MR[/img]

I finally got around to trying Chef Paul's "Redfish Magic" this weekend (on a fresh speck)....that'll be my go-to from now on

Best there is. No doubt. But I use a lot of different ones. But always have this one on hand.

I think it’s the best there is too.

The first ingredient listed on all the commercial brands is Salt. That's ok, but I prefer to salt Blackened Fish to taste. My taste.
Plus, they want to charge you like it's something special. It's not. Ya'll gonna sell me a 2.75 oz bottle for how much ?



25$ Amz. Chef Paul steps on your spices with Salt.

me too