Good Eating.

[DonkeyHodey]

Here’s the end of my fall open-water fish.  (I can't wait 'til I can start casting again; Perhaps that's blasphemy to say during the heart of hard water season...)

These were mostly perch with one or two sunnies.

 

I adjusted my usual recipe:  Made a pulverized dry batter of 1 part peanuts, 2 parts goldfish crackers, 1 part whole wheat crackers, 2 parts flour.

Dusted the fillets well and pan-fried in corn oil.  Seasoned with a sprinkle of Cavenders.

 

(First time I’ve tried peanuts in a fry-batter and The “critics” (wife and 2 kids) gave it definite two thumbs up!)

Doesn’t look like there’s been much talk of recipes so perhaps this will start a thread as I'd love to hear if others here have "secret ingredients" to savor up their fishies.

[eyeguy 54]

Nice. I pulled three eyes out of freezer from September last week. Made 8 patties. First time. Really good!

[Patrick Bennett]

how do you make patties out of fish?

 

[eyeguy 54]

Pic enclosed

[eyeguy 54]

Spoon squished in an old Tupperware burger thing

[Mike89]

and they taste great too!!

[eyeguy 54]

Really good with the stuffing mix. 

[rumeye]

You talking like stovetop mix in box ?

[eyeguy 54]

I used this. Maybe three cups.smashed it up good.  Didn’t measure. I just added till it got to where I liked it. 

Edited February 12, 2020 by eyeguy 54

[eyeguy 54]

Forgot to mention I don’t eat these on a bun. 

[rumeye]

Thanks yeah I would not put on bun either wow those look yummy.

[eyeguy 54]

When I fry the spray a little olive oil in the pan. Lay it in then olive oil on top with pepper so when I flip it there is a little more oil hitting the pan. Time to fry up lunch.  A little miracle whip for dip. 

Edited February 12, 2020 by eyeguy 54

[rumeye]

Your killing me

[eyeguy 54]

[smurfy]

i've often thought about fish burgers..........just cant get myself to do it with all those added ingredients.  guess i like my plain fish fillet to much!!!!!!

[eyeguy 54]

I love em dunked in peanut oil best but glad I tried this. A bit of work at the start but a very easy fry up option later in a pan. Probably great on a bun also but plenty carbs already in the patty so I won’t even try it that way. The 2 pounds of fillets I used gave me 8 very nice patties. Flash froze then into a couple baggies. Got 3 left. I do venny burgers that way also. Flash freeze about 20. 

[DonkeyHodey]

1 hour ago, eyeguy 54 said:

I do venny burgers that way also.

So do you do straight ven, or use a similar mix (egg/oil/spice/etc...)

[eyeguy 54]

Half course ground pork half venny. Just had one for lunch. 1/2 Tsp Montreal per pound. Tsp olive oil per pound. Pretty basic and dang good. Pepper when frying. 

[rcjoutdoors]

Macadamia nuts also make a great coating for fish. I had some trout coated in it and fell in love.

[DonkeyHodey]

Venison Stir Fry.  (amazingly easy.  diced steak in a little olive oil, ginger seasoning, veggies, rice noodles and bottle of stir-fry sauce.--the Kikkoman "green" bottle is always a winner)

 

I've found stir-frying steaks is a fantastic way to keep the venny from drying out or getting tough as sometimes happens with grilling or pan-frying.

 

*?Wuhan flavored.

[eyeguy 54]

Looks great! We do it this way quite often. Or in crock pot. Mmmmm

[IceHawk]

WOW that does look good ! Well as we are in the hunker down mode pretty much we all will be improvising our meal plans with items mainly on hand. Maybe we can come up with some great meal ideas to help each other out.

[eyeguy 54]

 Good idea Chris. Always like new food things to try. A basic recipe we love is the boxed potatoes with 4 venny brats laid on top. So easy and so good !  Veggies on the side of course.