BEST FISH RECIPES

I have more than just my best fish recipes, don't forget to check out the links below.  Many of the recipes call for white fish fillets. You may use tilapia, grouper, ocean perch, cod or haddock (more ideas below).

My Favorite Italian Food Recipes

Easy Mexican Food Recipes

Quick Easy Dinner Recipes

Fishing for a great recipe? My BEST fish Recipes will become your favorites. Fresh Blue gill recipes, crappie recipes, walleye recipes, shrimp scampi recipe, awesome fish tacos and much more.

I have listed a few great fish batter recipes that you can pick and choose from. All have one thing in common - they are delicious, and you do not need to wait until Friday to use them....

A beer batter is generally crispy, darker golden brown and thicker than others. See photo above.

If you have a bunch of fish to fry, just be certain the flour and cornstarch is in equal amounts.

BEER BATTERED FISH RECIPE

3/4 cup flour
3/4 cup cornstarch
1/2 tsp sea salt or kosher salt
1/2 tsp homemade onion powder
1/2 tsp homemade garlic powder
1 tsp baking powder
12 ounces cold ale (dark beer gives the batter a darker golden brown color), or a full bodied beer

Whisk the batter ingredients together until smooth. Cover and place in the refrigerator for at least 60 minutes. This will keep for 2 to 3 hours. You want the consistency to be a little thinner than pancake batter. Line a baking sheet with paper towels to drain the fillets on.

1-1/2 lbs white fish fillets
flour to dredge fillets in
hot oil to fry fish in; approximately 365-375 degrees

Don't forget:
malt vinegar
lemon wedges
tartar sauce, recipe below

Season the fish fillets with salt and pepper on both sides and then dredge the fillets first in the all purpose flour. Dip into the chilled beer batter and let excess drip back into the bowl.

Carefully lower into the hot oil and hold it for a couple seconds so it doesn't fall and stick to the bottom of the pan. Keep oil temperature around 350 degrees. It usually takes 5 minutes to fry a piece of cod. The fish is done when it is golden brown and easily flakes when touched with a fork.

Drain fillets on prepared baking sheets and serve with malt vinegar, tartar sauce (recipe below) and lemon wedges.

I also have two homemade coleslaw recipes. One is with mayonnaise and one without.

Homemade hush puppy recipe below.

EASY HOMEMADE TARTAR SAUCE

1 cup homemade mayonnaise
1 TBS finely chopped onion
1 TBS sweet or dill relish
1 TBS pickle juice (sweet or dill)**

Mix ingredients together and chill for several hours before serving.

**You may also use fresh lemon juice instead.

Makes one cup.

QUICK AND CRISPY FISH BATTER

1 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp homemade onion powder
1/4 tsp homemade garlic powder

1/4 tsp lemon pepper (optional)
1/2 cup milk
1/2 cup water

Mix dry ingredients together, slowly add milk/water and beat until smooth.

Dredge fillets in all purpose flour first and dip fish in the batter; allowing excess to drip off. Fry until golden brown. See detailed instructions above.

This batter is also wonderful on onion rings and chicken.

Serve with spicy potato wedges and homemade aioli (garlic mayo).

LIGHTEST FISH BATTER

6 TBS flour
2 TBS cornstarch
1/4 tsp baking powder
1/8 tsp baking soda
1 egg white
1/2 tsp salt
1/4 tsp homemade onion powder
1/4 tsp homemade garlic powder
1/2 cup water
1/2 tsp dried parsley
1/2 tsp paprika

Separate the egg. Beat the egg white until light and frothy (it should NOT hold a peak). Fold in the remaining ingredients and beat just until smooth. The batter is ready.

First dredge the fish fillets in all purpose flour and then dip in batter. Fry until golden brown. See beer batter recipe for detailed instructions.





If you are trying to get your family to eat a little healthier, I've got a recipe I want to share with you that's easy to make and delicious.

To see the video for this recipe at OutdoorChannel.com, click here!

MEXICAN TILAPIA

Did someone say they wanted Mexican tonight? This is a tasty fish recipe that’s sure to please everyone.

1-1/2 lbs white fish fillets, thawed if frozen
1/2 tsp homemade taco seasoning
1 cup pico de gallo (a must)
1 cup shredded Cheddar cheese
1/2 to 3/4 cup crushed tortilla chips
guacamole, garnish black olives, garnish sour cream, garnish jalapenos, garnish lime wedges
PREHEAT oven to 400 degrees. Lightly grease a 9x12 baking dish.

Rinse the fillets well and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Squeeze lime juice over the fillets and sprinkle with taco seasoning. Salt and pepper to taste.

Bake for 10 minutes and bring out of the oven. Cover fillets with pico de gallo (or salsa if you wish). Sprinkle with freshly grated cheddar cheese and top with crushed tortilla chips. Bake for another 5 to 10 minutes or until the fish is cooked and flakes easily with a fork.

At this point, you would plate the fillets and garnish with guacamole, black olives, sour cream, jalapenos and lime wedges. Serve with Spanish or Mexican Rice.

The first of my best fish recipes is a staple at our house. You can use any fresh fish fillets for this recipe.

FRESH FISH TACOS

crappie (or blue gill) fillets
2 TBS canola oil for frying
2 TBS butter, for frying
1/2 tsp homemade chili powder
1 TBS honey
kosher salt and freshly ground black pepper
1 fresh lime
soft taco shells
cabbage slaw, recipe below

In a skillet over medium-high heat, heat the canola oil and butter for frying.

Meanwhile, dust the clean fillets with chili powder, kosher salt and then drizzle the lime juice and honey over them. Fry for 2-3 minutes, flip over and fry another 2-3 minutes. The crappie is done when it is opaque and flakes easily.

Heat the taco shells in a pan until it bubbles; flip and repeat.


TOPPINGS:
Chopped Cilantro
Homemade Salsa
Chunky Guacamole or Avocado
Red Onion Slices
Tomato Slices
homemade mayonnaise
Mango Salsa
kosher salt and freshly ground black pepper

CABBAGE SLAW

5 cups green, red or mixed cabbage, finely chopped
1/2 cup homemade sour cream
1/2 cup homemade yogurt
2 TBS fresh lemon or lime juice
1/2 tsp cumin powder
1/2 tsp dill weed
kosher salt to taste
freshly ground black pepper to taste
3 green onions, sliced thinly
1 jalapeno, seeded and finely chopped

Combine sour cream, yogurt, lime juice, cumin powder, dill weed, scallions, jalapeno, salt and pepper. Mix well. Reserve 1/2 of the mixture to top the tacos. Mix the other half with the cabbage.  I have more than just a recipe for fish tacos - check out the links below. More of my best fish recipes:

Blue Gill Recipes

Crappie Recipes

Walleye Recipes

Hearty Fish Chowder Recipes


BEST FISH SAUCE RECIPES

SEAFOOD:

Delicious Shrimp Scampi Recipe

How to Clarify Butter

Shrimp Creole Recipe

Shrimp Etouffee Recipe

Frog Leg Recipes

Turtle Recipes

More of my best fish recipes below...

My Fish/Seafood Recipes
and
Game/Meat Recipes
are featured on
OutdoorChannel.com

The following recipes are excellent for white fish fillets. Here are some examples of fish you may use for these recipes:

Halibut, Orange Roughy (Dory), Mahi Mahi, Red Snapper, Flounder, Monk fish, Sole, Tilapia, Sea Bass, Haddock, Walleye, Grouper, Ocean Perch, Northern Pike and Cod.

This is one of the best fish recipes for snapper fillets.

Spicy (you control the heat), moist and delicious.

A great combination when served with something like fresh spinach, avocado slices, red onion and tomatoes.

CREOLE SNAPPER RECIPE

snapper fillets

Cut each filet into about 4 pieces, separating the thinner pieces from the underside of the fish from the fatter pieces (which come from the top of the fish). This makes it easier when cooking.

Plate One:
3/4 cups flour, more if needed

Plate Two:
2 cups Panko bread crumbs
2 tsp homemade lemon pepper, or to taste
2 tsp homemade Cajun seasoning, or to taste
Mix these together well and put on a shallow plate.

In a bowl, whisk together:
2 eggs
1 TBS homemade onion powder
1 TBS homemade garlic powder

Pour canola oil 1/8 inch deep into a large, heavy frying pan (cast iron is perfect) and add 1 tablespoon of butter. Turn the pan on medium heat.

While this is melting and heating up, it’s time to prepare the fish.

Start with the fatter pieces that have been already separated. Gently dust them in flour and then after shaking off any excess flour, place them in egg mixture, making sure everything is covered.

Using tongs, wipe the sides of the fillets on the edge of the bowl to remove any dripping egg. Then generously coat the fish in the breadcrumbs/seasoning mixture. Repeat.

Once you have done 4 to 6 pieces of the same thickness, or enough for the first pan full, place them skin-side down first, into the pan of sizzling oil/butter.

Depending on thickness, cook for around 3 minutes or until cooked halfway through. Flip and fry one more minute. Remove and drain on paper towels. Repeat until "your fish is fried."

Serve with lemon wedges and tartar sauce.

Following is another one of my best fish recipes; this time for catfish.

I lived in the south for several years, and enjoyed this catfish very much. This recipe does not use eggs, if that is something you are looking for.

You can make it spicier or just leave out the Old Bay seasoning; it’s up to you.

FRIED CATFISH

1 lb catfish fillets, cut in strips
1 cup cornmeal
1/2 cup flour
1/2 cup cornstarch
1 tsp homemade Old Bay seasoning, or to taste
1 quart of canola oil for frying

Marinade
1/2 cup homemade buttermilk
1/2 cup water
1 TBS homemade onion powder
2 tsp homemade garlic powder
kosher salt to taste
freshly ground black pepper, to taste

In a large bowl, mix marinade ingredients together. Add the fish fillets and be sure they are covered in the buttermilk mixture. Put in the refrigerator for at least 30 minutes to marinade.

Meanwhile, in a large resealable (I've used 1 or 2 gallon bags) or paper bag, add the cornmeal, flour, cornstarch and Old Bay seasoning to taste. Shake to mix well.

Add fish pieces, a few at a time, and gently roll around gently until fillets are completely covered in mixture. Let sit for at least 20 minutes on cookie cooling racks; this prevents the breading from falling off when frying.

Warm up the oil to 365 degrees. Gently add a few fillets at a time and fry for approximately 3 minutes. Fillets should be crisp, moist and flaky. Drain on paper towels.

Serve with malt vinegar and tartar sauce. One of the best fish recipes has to have one of the best hush puppies too. See below...

Hush puppy recipes vary tremendously in different parts of the country. If you do not want them sweet, just cut the amount of sugar in half or omit it altogether.

You may want it spicier, so add more jalapenos and Cajun seasoning. Remember it’s your recipe; I’m just providing the basics.

HUSH PUPPIES

1 cup homemade buttermilk
1/4 cup vegetable oil
2 eggs, room temp
1 cup cornmeal
1 cup flour
1/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 cup minced onion
2 tsp chopped jalapenos (optional)
1/4 tsp homemade Cajun seasoning (optional)
1 quart canola oil for frying

Heat the canola oil in a large, heavy saucepan or deep-fryer to 365 degrees.

Whisk the buttermilk, vegetable oil and eggs together in a bowl. Combine the dry ingredients; cornmeal, flour, sugar, baking soda and salt in another separate bowl.

Fold buttermilk mixture, onion, jalapenos and Cajun seasoning into cornmeal mixture until just mixed.

Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes.

Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.

Transfer hush puppies to a baking sheet and keep warm in a 175 degree preheated oven if the fish is still cooking....

**You may also roll out the dough into balls to make uniform looking morsels. I don't mind if they are not perfect; they just taste so good.

This is another one of my best fish recipes, and kids love it too. Easy to prepare and a great comfort food.

CRUNCHY FISH PIE

1 TBS olive oil
1 leek, sliced
2 garlic cloves, crushed
1/3 cup flour
1-1/2 cups fish or chicken stock
6 oz (3/4 pkg) cream cheese

1-1/2 to 2 lbs firm white fish fillets, cut into thick strips 2 tsp lemon juice
1/2 tsp thyme
1/2 tsp homemade onion powder
1/2 tsp homemade garlic powder
9 sheets phyllo pastry (puff pastry works too)
vegetable or olive oil spray
salt and pepper to taste

PREHEAT oven to 400 degrees.

Heat olive oil in a frying pan, and add the garlic and onion. Saute 1 to 2 minutes until soft. Whisk in flour and cook 1 to 2 minutes. Combine stock and cream cheese – then add to onion mixture. Stir well to combine.

Bring to a boil, reduce heat, simmer for 5 minutes or until thickened. Add fish, lemon and seasonings – remove from heat. Pour into a lightly greased 8 cup baking dish.*
Make a stack with 3 sheets phyllo; spraying oil between each sheet. Cut into 8 squares and crunch up.** Place on top of fish mixture. Repeat until fish mixture is covered.

Spray top with oil and bake for 20 minutes or until golden. Serve with tossed salad.

*8-cup Baking dish or Pan:
8" x 8" x 2" square pan
9" x 2" round cake pan
9" x 5" x 3" loaf pan
9" x 9" x 1-1/2" square pan
9-1/4" x 2-3/4" ring mold
9-1/2" x 3-1/4" brioche pan
11" x 7" x 1-1/2" baking pan

You may also use ramekins for individual servings.

**Lightly scrunching the dough makes a beautiful topping and gives it a wonderful crunch too. The photo above shows casserole without the scrunching technique.

My best fish recipe for cheese crusted baked fish is loved by all who eat it.

CHEESE BAKED FISH with POTATOES

2 medium potatoes, sliced thinly
1/2 tsp homemade onion powder
1/2 tsp homemade garlic powder
salt and pepper to taste

1/2 cup bread crumbs
1/4 cup flat leaf parsley, finely chopped
1/3 cup finely grated parmesan cheese
1 tsp lemon zest
salt and pepper to taste
3 TBS olive oil, divided
1-1/2 to 2 lbs firm white fish fillets
vegetable or olive oil spray

PREHEAT oven to 400 degrees. Line a baking dish with parchment or wax paper.

Spread potato slices out evenly and drizzle with 1-1/2 tablespoons of olive oil. Season with onion and garlic powder, kosher salt and freshly ground black pepper. Bake potatoes for 15 to 20 minutes, or until tender.

Meanwhile (back at the ranch), combine bread crumbs, parsley, parmesan, lemon zest, salt and pepper to taste. Stir to combine and drizzle with remaining 1-1/2 TBS olive oil – mix until breadcrumbs are coated with oil.

Press breadcrumb mixture onto fish fillets to form an even topping. Remove potatoes from oven and place fillets skin side down on top of potatoes.

Bake for 15 minutes or until light golden brown and fish is just cooked through.

Beautiful presentation and tasty too.

Rated #1 best fish recipe in my book. You may use any white fish fillet for this recipe too.

TILAPIA RECIPE

1-1/2 to 2 lbs tilapia fillets

1/2 cup freshly shredded parmesan cheese, or parmesan-romano
1/2 cup homemade mayonnaise
1/2 cup bread crumbs

1/2 tsp homemade Old Bay seasoning, or to taste
1/2 tsp paprika
1/2 tsp homemade onion powder
1/4 tsp homemade garlic powder

PREHEAT the broiler. Spray a broiler pan with oil. (I have also used tin foil that was sprayed and place directly on the rack or on a baking sheet.

Thoroughly rinse and pat the fillets completely dry; set aside.

Arranged fillets on the broiler or foil and broil a few inches from heat (keep an eye on it) for two to three minutes; depending on the thickness of the fillets. Flip over and cook for another two to three minutes.

Meanwhile, mix the cheese and remaining ingredients together.

Bring the fish out and top each piece with cheese mixture - spreading it to cover the fillet completely. Place back in the oven and broil for another two to three minutes, or until the fish can be easily flaked with a fork.

SWEET AND SALTY BAKED FISH

four (6 ounce) white fish fillets, 1/2 to 3/4 inch thick
2/3 cup homemade honey mustard dressing
1-1/2 cups crushed potato chips
1/2 tsp homemade onion powder

PREHEAT oven to 450 degrees and line a baking sheet with foil; spray with vegetable oil.

Rinse the fillets well and pat dry with paper towels. Brush each side of the fillets with the honey mustard dressing. More fillets – then use more dressing.

You can place the chips and onion powder in a food blender and touch once or twice to process. Pour onto a shallow place and coat the fillets on both sides with the chip mixture. Place on the prepared baking sheet.

Bake, uncovered, for 6 to 8 minutes (1/2 inch thick), or until fish begins to flake when tested with a fork. If the fillets are thicker, cook another minute or two and check.

Wild Game Recipes

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