NC Angler Fishing Recipes

I make fish cakes out of them. I bake the fillets and flake the meat and mix with Zatarans fish breading, add a couple of eggs make patties then bake them. I usually have more than I can eat at on time so I freeze them. I put them on cookie sheet in the freezer just until frozen, then I vacum pack 4-6 cakes in each pack. When I want to eat them I thaw them out and put them on a panni press, fryinf pan and brown them . Use just enough of the breader to hold together . We love them.

enjoy
Eddie

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FAAN, REDXANGLER ,BAG,There is nothing - absolutely nothing - half so much worth doing as simply messing about in boats.

Japanese Ginger Fish

I got this recipe from a chef at a Scuba Diving conference in the mid 1980's in Raleigh. Folks who don't like fish will eat this. I've seen it many times and have prepared it with much success.

Firm fish fillets. I bet spanish would be great. Tallapia is an excellent choice when nothing is biting. Sea Mullet would be awesome!

Mix a marinade of white wine1/2 cup, soy sauce1/2 cup, prepared (wet) garlic 1 heaping tablespoon, and ginger root sliced and bruised a bit 1 heaping tablespoon.

Marinate fish for no more than 30 min. Let em drip off a bit, woody stuff too, then shake em up in PURE Corn Starch...nothing else. Fry them quickly in peanut oil and serve hot, with rice and a light stir fry. You will very likely enjoy this. Most people do. It tends to leave your kitchen smelling fragrant for a while though. I'm not sure why it generates more aroma than other recipes but it does. Sho is fine eatin!

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Relay 4 Life
May the sea lice of a thousand striper infest your fishbox!

Thanks for the recipes guys. Can't wait to try them.

Here's a recipe for grilled Mackerel:

1 Spanish Mackerel, cleaned and split. Place fish in a container (about 9 by 13 in.) and pour the ginger-soy sauce (recipes follow) over the fish. Marinate about 30 minutes; turn once.

To make the Ginger Soy marinade, in a small bowl, combine 1/3 cup soy sauce with 1 tablespoon mirin (Japanese sweet rice wine) or sherry, 1 clove garlic (minced or pressed), and 2 tablespoons grated fresh ginger.

Lift fish from sauce (set sauce aside) and place on grill about 6 inches above a solid bed of hot coals. Cook until well browned on one side, about 10 minutes depending on thickness of the fish. Turn and cook until brown on second side, basting several times with reserved sauce. Season to taste with salt and pepper.

Here's an alternative marinade if you don't like Soy-Ginger or you just want to change it up; Lemon-garlic marinade: in a small bowl, combine 1/3 cup lemon juice, 1 large clove garlic (minced or pressed), 1 tablespoon olive oil or salad oil, and 1/2 teaspoon dry oregano leaves.

Normally I would use poached bluefish for fish salad but that is due to my sister trying to find a good recipie for bluefish. As usual she succeded and I think leftover grilled spanish would be an even better canidate for fish salad. I use celery, onion, lemon juice, mayo, salad cubes and a small splash of worechestershire sauce. amounts always vary with amount of fish so I'm afraid that is as close as I can get to a recipie but you can start off like you would normally make tuna salad and make adjustments by taste. I like to chop everything fine and make it more like a spread but that is up to you. If you ever get some smoked AJ it is awesome in fish salad. For baked try lemon pepper seasoning with a little butter and finely sliced onion with a good splash of lemon juice on each fillet. Hint: try these suggestions at your own risk as they may be part of the reason I'm still single. AL