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Hi Ben,
Great topic ! If it gets heaps of interest I might put a Recipes forum on the main page. Anyhoo.... I don't eat fish but I have a recipe here for Fish Tacos I'm going to try one day. It was in the 1st issue of Kayak Fisherman magazine last year & is from Karen Ezell from http://www.kayakfishinggear.com
Ingredients: 12 fish fillets, cut 4cm x 8cm, 12 corn tortillas, oil for frying.
White Sauce: 1/2 cup mayonnaise, 1/2 cup plain yogurt.
Batter: 1 cup flour, 1 cup beer, dash garlic powder, dash black pepper.
Add On's: 1/2 head lettuce (shredded), 4 limes (cut into wedges), grated cheese.
Salsa: 1 clove garlic (minced), 6 ripe tomatoes (peedled & diced), 1/2 onion (minced), 2 tablespoons Coriander leaves (chopped),2 jalapeno chilies (seeded & diced), 1/4 teaspoon pepper.
Prepare salsa by mixing garlic, tomatoes, onion, coriander, chilies, salt & pepper. Cover & let stand for 1 hour.
Mix together mayonnaise & yogurt in a small bowl & set aside in the fridge.
Mix flour, garlic powder & pepper. Stir into beer & mix until well blended. Wash fish fillets & dry well on a paper towel.
Heat oil in a deep skillet to 375°F. Coat the fish in the batter then fry without touching each other (the fish, not you & the missus
) in the hot oil turning once until crispy & golden brown.
Heat the tortillas 12 at a time in the microwave, oven or in a frypan.
On each warm tortilla layer the fish, white sauce, lettuce, grated cheese, salsa & a squeeze of lime.
Great topic ! If it gets heaps of interest I might put a Recipes forum on the main page. Anyhoo.... I don't eat fish but I have a recipe here for Fish Tacos I'm going to try one day. It was in the 1st issue of Kayak Fisherman magazine last year & is from Karen Ezell from http://www.kayakfishinggear.com
Ingredients: 12 fish fillets, cut 4cm x 8cm, 12 corn tortillas, oil for frying.
White Sauce: 1/2 cup mayonnaise, 1/2 cup plain yogurt.
Batter: 1 cup flour, 1 cup beer, dash garlic powder, dash black pepper.
Add On's: 1/2 head lettuce (shredded), 4 limes (cut into wedges), grated cheese.
Salsa: 1 clove garlic (minced), 6 ripe tomatoes (peedled & diced), 1/2 onion (minced), 2 tablespoons Coriander leaves (chopped),2 jalapeno chilies (seeded & diced), 1/4 teaspoon pepper.
Prepare salsa by mixing garlic, tomatoes, onion, coriander, chilies, salt & pepper. Cover & let stand for 1 hour.
Mix together mayonnaise & yogurt in a small bowl & set aside in the fridge.
Mix flour, garlic powder & pepper. Stir into beer & mix until well blended. Wash fish fillets & dry well on a paper towel.
Heat oil in a deep skillet to 375°F. Coat the fish in the batter then fry without touching each other (the fish, not you & the missus
) in the hot oil turning once until crispy & golden brown.Heat the tortillas 12 at a time in the microwave, oven or in a frypan.
On each warm tortilla layer the fish, white sauce, lettuce, grated cheese, salsa & a squeeze of lime.
G
Guest
·That Sounds Good Phil Nice and simple I will have to try that when i start catching fish.Thanks for the Recipe it will be good to get some more .I wonder if any one smokes fish as i heard that imparts a nice flavour if any one uses that method that would be interesting.
Regards Benjamin
I will have to try that when i start catching fish.Thanks for the Recipe it will be good to get some more .I wonder if any one smokes fish as i heard that imparts a nice flavour if any one uses that method that would be interesting. Regards Benjamin
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1,025 Posts
I have a few ways .
1.cut the fillets into smaller peices, dip them in egg, throw them into a bag with bread crumbs or flour in it and shack. Throw them in the deep fryer.mmmm lovely
2. Put the fillet in tin foil and throw in butter, onion, tomato,lemon and a bit of ginger (sometimes) and either put in the oven or on the BBQ.
Or just bake the whole fish .As long as they are not overcooked they are very nice indeed.
1.cut the fillets into smaller peices, dip them in egg, throw them into a bag with bread crumbs or flour in it and shack. Throw them in the deep fryer.mmmm lovely
2. Put the fillet in tin foil and throw in butter, onion, tomato,lemon and a bit of ginger (sometimes) and either put in the oven or on the BBQ.
Or just bake the whole fish .As long as they are not overcooked they are very nice indeed.
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1,681 Posts
BBQ Squid Salad
Ingredients
2 or 3 squid hoods sliced into rings
1 lemon (grated for zest or rind)
4 cloves crushed garlic
1 teaspoon hot paprika
1 teaspoon ground cumin
3 tablespoons pesto
1/4 cup balsamic vinegar
1/3 cup olive oil
Method
Mix all ingredients and cover, place in fridge to marinate. Drain and cook on heated and oiled BBQ, keep warm. Place remaining marinade in heat proof dish and bring to the boil. Serve with a salad (Greek salad works well) of your choice using the heated marinade as dressing. Tell yourself you do great work, both at sea and in the kitchen
source: womens weekly barbequed seafood (possibly the kayak fishers edition :wink: )
Ingredients
2 or 3 squid hoods sliced into rings
1 lemon (grated for zest or rind)
4 cloves crushed garlic
1 teaspoon hot paprika
1 teaspoon ground cumin
3 tablespoons pesto
1/4 cup balsamic vinegar
1/3 cup olive oil
Method
Mix all ingredients and cover, place in fridge to marinate. Drain and cook on heated and oiled BBQ, keep warm. Place remaining marinade in heat proof dish and bring to the boil. Serve with a salad (Greek salad works well) of your choice using the heated marinade as dressing. Tell yourself you do great work, both at sea and in the kitchen
source: womens weekly barbequed seafood (possibly the kayak fishers edition :wink: )
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412 Posts
We use our smoker for over half of our fish dinners.
Works particularly well for oily fish like Tailor, Spanish Mackerel and Spotted Mackerel although Snapper is another one we smoke regularly.
With the Mackerel I use the tail end fillets... they're thinner.
I don't do anything tricky but you should always leave the skin on... keeps the fillet moist and passes on the good Omega oils.
I have a twin metho burner model. You don't need to put much sawdust , just enough to cover the flame area. A bit of cracked pepper over the flesh side and 9 or 10 minutes in the smoker (skin side down) and it's done... beeeuuwweediifull.
Works particularly well for oily fish like Tailor, Spanish Mackerel and Spotted Mackerel although Snapper is another one we smoke regularly.
With the Mackerel I use the tail end fillets... they're thinner.
I don't do anything tricky but you should always leave the skin on... keeps the fillet moist and passes on the good Omega oils.
I have a twin metho burner model. You don't need to put much sawdust , just enough to cover the flame area. A bit of cracked pepper over the flesh side and 9 or 10 minutes in the smoker (skin side down) and it's done... beeeuuwweediifull.
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3,576 Posts
I have to agree about the smoker Billybob, I was introduced to smoking fish about a year ago by a mate, and I now smoke all the salmon, snapper and trout I catch. A really simple and tasty dip can be made from smoked Australian salmon fillets (about 4 fillets from medium sized fish) with a block of Philadephia cream cheese, a few cloves of garlic and 1 small onion lightly fried, and some chives or spring onions. Basically you just beat everything together until the consistency is right, adding more smoked fish if you like a fishier/smokier dip.
Another favorite of mine is simple grilled fillets - works well for garfish, whiting, flathead, flounder, gummy shark or pretty much any fish or fish fillet that's not too thick. I melt some butter, add a clove or two of garlic and salt and pepper, and paint it on the fillets with a pastry brish before grilling them for about 5 mins each side.
Bewdiful!
Another favorite of mine is simple grilled fillets - works well for garfish, whiting, flathead, flounder, gummy shark or pretty much any fish or fish fillet that's not too thick. I melt some butter, add a clove or two of garlic and salt and pepper, and paint it on the fillets with a pastry brish before grilling them for about 5 mins each side.
Bewdiful!
Fellas... your recipes sure sounds like they're nice eating... Can't wait to land my first fish on my very first yak and give a go at some of your 'not-so-secret recipes'.
Anyway, here's one of my 'secret' dishes that I my usually serve to friends...
Baked Whole (any fish - preferably large enough for the oven) in Ginger and Oyster Sauce
... pre-heat oven to 190 degrees
1- chop ginger into short thin strips (much lake grated mozzarella)
2- pour/cover fish with oyster sauce (generously) inside and outside
3- sprinkle ginger strips onto fish evenly inside and outside
4- wrap marinated fish with aluminum foil and place in oven
5- cook until fish is tender (roughly 15-20 minutes). try not to over-cook as this will dry up the fish.
6- when the fish is cooked, the juice can be use as a gravy... pouring onto outside
Bon Appetit.
Can't wait to land my first fish on my very first yak and give a go at some of your 'not-so-secret recipes'.Anyway, here's one of my 'secret' dishes that I my usually serve to friends...
Baked Whole (any fish - preferably large enough for the oven) in Ginger and Oyster Sauce
... pre-heat oven to 190 degrees
1- chop ginger into short thin strips (much lake grated mozzarella)
2- pour/cover fish with oyster sauce (generously) inside and outside
3- sprinkle ginger strips onto fish evenly inside and outside
4- wrap marinated fish with aluminum foil and place in oven
5- cook until fish is tender (roughly 15-20 minutes). try not to over-cook as this will dry up the fish.
6- when the fish is cooked, the juice can be use as a gravy... pouring onto outside
Bon Appetit.
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421 Posts
Good topic.
A very simple BBQ recipie for flattie fillets and one of my favs. Is a couple fillets skin on, dipped in olive oil then sprinkled with masterfoods cajun spice mix, salt and cracked pepper. Wack them on the hot grill plate for a couple of mins a side.
aaahhhh my mouths watering thinking about it.
A very simple BBQ recipie for flattie fillets and one of my favs. Is a couple fillets skin on, dipped in olive oil then sprinkled with masterfoods cajun spice mix, salt and cracked pepper. Wack them on the hot grill plate for a couple of mins a side.
aaahhhh my mouths watering thinking about it.
G
Guest
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I like BBQd fish. Most fish just need to be filleted and thrown on, skin still on. Do skin side first. until it has plenty of colour. then the other side until it is just cooked. The skin adds flavour, even if you don't eat it. Some fish are good with a teriyaki marinade - BBQd the same way. Small bream end snapper can be BBQd whole.
Last week I had grilled kingfish head, while in Manila. I can't wait to grill/BBQ one myself.
Whiting fillets tossed in flour then pan fried in butter
Firm white fillets done tempura style
Then there are Indian curries, Singapore baked fish, Indonesian grills with heaps of chillis (sambal ulek) and more.
I like fish
Last week I had grilled kingfish head, while in Manila. I can't wait to grill/BBQ one myself.
Whiting fillets tossed in flour then pan fried in butter
Firm white fillets done tempura style
Then there are Indian curries, Singapore baked fish, Indonesian grills with heaps of chillis (sambal ulek) and more.
I like fish
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828 Posts
Bigger fish like snapper on the bbq score both sides of the fish make a marinade consisting of olive oil, lemon, oregano, salt and pepper. drizzle marinade over fish, stick in fridge to marinate for a while. Place on hot bbq plate and put a deep tray over the top so the heat rises and gets caught and cooks the top of the fish as well. Turn once after about 15 minutes and cook for a further 10-15 deending on size of fish.
Small fillets of fish: squeeze a lemon over fillets drizzle a bit of salt then one by one dip into self raising flour to cover fish. Add a little bit olive oil to a pan and shallow fry for a few minutes either side. The lemon is absorbed into the fish and is sensational.
Milt,
Small fillets of fish: squeeze a lemon over fillets drizzle a bit of salt then one by one dip into self raising flour to cover fish. Add a little bit olive oil to a pan and shallow fry for a few minutes either side. The lemon is absorbed into the fish and is sensational.
Milt,
Joined
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1,433 Posts
hi fellas,
A chinese friend showed me how he does most of his. he merely places fillets in a bowl, sprinkles liberally with equal parts of soy sauce amd worcestershire sauce, stirs the lot in,covers and leaves for about 20 minutes and then cooks in any way you like (i prefer flour - egg& milk -bread crumbs & deep fry) -----outstanding.
regards,
hairymik
Natureline
Wanderer
Osprey
Mermaid
A chinese friend showed me how he does most of his. he merely places fillets in a bowl, sprinkles liberally with equal parts of soy sauce amd worcestershire sauce, stirs the lot in,covers and leaves for about 20 minutes and then cooks in any way you like (i prefer flour - egg& milk -bread crumbs & deep fry) -----outstanding.
regards,
hairymik
Natureline
Wanderer
Osprey
Mermaid
Joined
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47 Posts
I know a few delicious recipes for preparing Australian Salmon if anyone is interested. Lots of people think this is a rubbish fish for eating, but I reckon if it is fresh, and properly prepared it is one of the best around - great in curry, fish cakes, as sashimi etc. I could post the recipes and instructions if anyone wants 'em.
G
Guest
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Yes pleasekeep_it_simple said:
! Over the past two or three months, from my yak, I've been getting more salmon trout (juvenile salmon, 30 - 35 cm long) than I've been able to eat & have been supplying friends & family with fresh salmon. And that's with a WA bag limit of 4 fish per trip. I've been cooking them in foil with some vegies, garlic, ginger sauce, lemon, etc in varying combinations. I've also been poaching them on a vegetable & chicken stock/soup. Plus the usual fillets tossed in seasoned flour & fried. I don't have any set recipes and just choose the cooking method depending on what's in the cupboard/fridge. I must get a smoker and add some variety with that.So I, for one, would welcome seeing some tried and true recipes for salmon. It won't be long before the shools of adult salmon start moving along the coast around here. I've seen people catching 'em of the beach and just throwing them back as they don't like eating salmon. Tastes pretty damn good to me.
Dave.
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1,626 Posts
I have been catching a lot of Taylor recently and for some reason I always though I didn’t like the taste so I’ve been throwing them back.
Yesterday I caught a 35cm Taylor it put up a great fight so I though bugger it I’m going to eat you :twisted: I bled it straight away and paddled home.
I didn’t do anything fancy just added butter rolled in foil (I didn’t even have any lemon) and threw on the pan for 20 min.
I must say I was pleasantly surprised it tasted great. I won’t be throwing and future legal Taylor back I can tell you that.
Any good Taylor recipes let me know.
Yesterday I caught a 35cm Taylor it put up a great fight so I though bugger it I’m going to eat you :twisted: I bled it straight away and paddled home.
I didn’t do anything fancy just added butter rolled in foil (I didn’t even have any lemon) and threw on the pan for 20 min.
I must say I was pleasantly surprised it tasted great. I won’t be throwing and future legal Taylor back I can tell you that.
Any good Taylor recipes let me know.
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828 Posts
the same applies Tailor as they are very similar to Aussie salmon. If its a kilo or so in size i bake them, scale and gut them, then fill with onions slices of lime and marinate the fish with the usual salt pepper oregano lemon or lime etc. Put in a baking tray add a bit of water and olive oil cover so the fish doesn't dry out and bake until ready, turning once.
Milt,
Milt,
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