Smoke fish recipes from George Gratz

George uses a Brinkman electric smoker grill.

Recipe # 1 Easy Smoke Fish !!!

Sprinkle fish filets with Lowerys seasoned salt.
Sprinkle with dill weed.
Smoke in smoker until done to your preference. I usually smoke 2 racks of filets for 90 minutes.

Recipe # 2 (This recipe can be cut to accommodate smaller quantities of fish).

For 5lbs of fish filets.
1 gal of water.
1 cup of salt.
1/4 cup of lemon juice.
1/2 cup of brown sugar.
1 tbl spoon of garlic juice.
1/4 cup of soy sauce.
Tabasco sauce to taste ( 4 shakes ).
1 tlb spoon of onion juice ( sub onion powder 4 shakes).
Mix ingredients to dissolve.
Add fish fillets and cover in refrigerator and soak for 5 hours.
Rinse fish with clear water.
Air dry on rack until glossy.
Smoke in smoker until done, at least 90 minutes. Time is dependent on amount of fish.

Cajun Fried Walleye

1/2 cup of Drakes fish batter
1/4 cup milk
1 egg
1 cup cornmeal
2 tsp. Cajun seasoning
1/4 tsp. salt
1 1/2 pounds of walleye

Whisk together the Drakes, milk and eggs in a medium bowl. Mix the cornmeal, Cajun seasoning and salt in a shallow dish. Dip the fillets into the wet batter first, then roll fillets in the cornmeal mixture.

Fry the fillets in hot oil until golden brown.

Beer Batter Perch

1 lb. perch
1 1/2 cup of flour
1 egg, beaten
1/2 tsp. salt
1 can beer

Mix flour, egg and salt together in a large bowl. Add beer until a pancake like batter consistency is obtained. If batter is too thin, thicken with additional flour. Coat fillets with batter and fry in hot cooking oil until golden brown.

Hush Puppies

1 1/2 cup of white cornmeal
1/2 cup of sifted flour
2 1/2 teaspoon baking powder
1 tsp salt
1/4 teaspoon pepper
1/3 cup finely chopped onion
1/2 cup milk
1 egg, beaten
3 tablespoon melted butter

Mix dry ingredients together. Add remaining ingredients and stir until blended.

Drop mixture by tablespoons into hot oil, and fry for 2 - 3 minutes or until golden brown.

Baked Fish

1/2 cup of butter or margarine
2/3 cup of crushed saltine crackers
1/4 cup of grated Parmesan cheese
1/2 teaspoon of basil leaves
1/2 teaspoon oregano
1/2 teaspoon of salt
1/4 teaspoon of garlic powder
1 LB of yellow perch or walleye fillets

Preheat oven to 350

Melt butter or margarine in a 13 x 9 inch baking pan in preheated oven. In a bowl, combine cracker crumbs, Parmesan cheese, basil, oregano, salt, and garlic powder. Dip fish fillets into butter, then coat with crumb mixture. Arrange fillets in baking pan. Bake at 350 for 25- 30 minutes or until fish flakes apart easily with a fork.

Fried Bass

1 1/2 pounds of smallmouth bass fillets
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup flour
butter or margarine
1 cup or more sliced fresh mushrooms
1/4 cup green onions
2 tbls. dry white wine
1 tbls. lemon juice

Place flour on a plate. Sprinkle fillets with salt and pepper, then dredge lightly in flour.

Melt 2 tbls. butter or margarine over medium heat. Fry the fillets until golden brown on each side and remove to a plate, keeping them warm. If necessary add more butter or margarine to the skillet and add mushrooms and green onions. Cook for 3 minutes, stir in wine and lemon juice. Pour this mixture over the fish and serve.

Breaded Walleye

4 to 6 walleye fillets
2 cups of pretzels
1 cup of instant mashed potatoes
peanut oil
1 egg
1/4 cup of milk
1 tsp. lemon or lime juice

Crush pretzels in blender to a fine power. Place in a bowl. Blend dry instant potatoes to fine power and add to pretzels. Place coating in a plastic bag. Fill large skillet with peanut oil until 1/3 full. Heat oil on medium high setting. Mix egg, milk and lemon or lime juice in a bowl. Dip fillets in egg mixture, then shake in pretzel mixture in bag. Fry in skillet, 2 to 3 minutes per side.

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