Top 10 Reasons To Fish New Brunswick

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July 14, 2011 Comments (0) Fishing Tips, Fishing Type

Two Delicious Fish Recipes

Wanted to offer up two delicious fish recipes that will be a welcome addition to your camp-cooking repertoire. They’re easy and as tasty as can be. Might even want to make you reconsider your next fish fry. Okay maybe not.


The words “fish fry” make me a little weak in the knees. They are the words that have kept me sitting in a johnboat in pouring down rain when I’ve wanted to go home. Because the thought of a big, blazing hot pile of cornmeal covered catfish, hushpuppies and fries is worth all the work that goes into making it happen. But now and then it’s nice to throw a changeup.


So these are two recipes you can try next time you have a mess of fish. Now keep in mind that “recipe” is a loose term when I’m the one giving it. So don’t expect any precise measurements.


Cedar Planked Fish


Procure some cedar planks that are between ½ inch and an inch thick. You need them wide and tall enough to leave a couple of inches around your filets. Get a nice pan fish (works incredibly well with bluegill) and take off a filet but leave the tail and skin on.


Soak your cedar for a couple of hours, and then mount your seasoned fish on with a nail at both ends. Then just prop the plank up close to hot coals from a fire. You don’t need to flip it. Just watch it and wait for the meat at the thickest part of the filet to get flaky. Un-plank and enjoy.


Beer Braised Fish


Start out with a big fire. Actually, you can probably use your lunch fire to make this for supper. You really just need a nice pile of red hot coals. Charcoal briquettes work if you’re doing this at home.


Use a whole cleaned fish for this. A walleye or a rainbow trout is just about perfect. Take a piece of aluminum foil that’s twice as big as your fish. Dribble in some olive oil then thrown on a layer of green onions. Then add your fish, making sure you seasoned the cavity. Then crack open a beer and pour about a third of it over the top of the fish. What you do with the rest of the beer is between you and the lake.


Seal up the foil into a pouch and toss it on the coals. After about 15 minutes, the onions will be nice and charred and the beer will have steamed the fish to perfection.


So don’t stop frying fish. But these recipes are a nice change once in a while. What’s your favorite way to cook a fish?






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