You have found my best fish recipes. Many of the recipes below call for white fish fillets. You may use
these baked fish recipes for tilapia, grouper, ocean perch, cod or haddock. Many more types of fish are suggested below.
I love to fish (just relaxing in the boat is wonderful) and when you bring home a bunch of keepers, there will be no doubt as to what to cook.
Offering fish dinner ideas for blue gill recipes, crappie recipes, walleye recipes, shrimp scampi recipe, awesome fish tacos, cod fish recipe, baked fish recipes and much more below.
I have listed my homemade fish batter recipes that you can pick and
choose from below. All have one thing in common - they are delicious, and you
do not need to wait until the end of the week to use them (Friday fish fry).
A beer batter is generally crispy, darker golden brown and thicker than others and will soon be one of your best fish recipes. See photo above.
If you have a bunch of fish to fry, just be certain to use this best fish recipe and just a note: the flour and cornstarch is in equal amounts for this fried fish recipe.
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
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.
I cannot offer you my best fish recipes without my homemade hush puppy recipe. They are a must when you are having a fish dinner and you will find the 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.
If you are trying to get your family to eat a little healthier, I've
got another one of my best fish recipes that I want to share with you that's easy to make and delicious.
See video at the link below.
Mexican Tilapia Video on OutdoorChannel.com
Did someone say they wanted Mexican tonight? This is a tasty fish recipe that’s sure to please everyone. Don't like fish? Use chicken breast or tenders.
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.
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
My next best fish recipe is a healthy meal and a staple at our house. You can use your favorite white fish fillets for this recipe. I really love grilled fish and you may change this to a grilled fish 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.
Chunky Guacamole or Avocado
Red Onion Slices
kosher salt and freshly ground black pepper
JALAPENO YOGURT SLAW
This cabbage slaw is a must with this best fish recipe. I love the jalapeno in this.
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. If you want this sweet, just mix sugar into the yogurt mixture. I have more than just a recipe for fish tacos - check out the links below.
are featured on
World Fishing Network.com
Check them out now!
Delicious Shrimp Scampi Recipe
More of my best fish recipes below...
are featured on
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. These puppies are perfect with any of my best fish recipes.
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.