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Oldgunner's fish recipes
COONASS
Member Posts: 2,068 ✭✭✭✭✭
Warning Cajun recipes are like fine shooting guns.....Its really up to the handler..............
New Orleans Style Catfish
2 lbs. catfish steaks
1/2 tsp. salt
dash of pepper
2 cups of cooked rice
2 tbl. grated onion
1/2 tsp. curry powder
6 thin lemon slices
1/2 cup butter or margarine
chopped parsley
Placed in a well greased oblong dish. Sprinkle with salt and pepper. Combine rice, onions, and curry power and spread over fish. Top with lemon slices and dot with butter. Cover and bake at 350 deg. for 25-35 minutes or until fish flakes easily when forked. Remove cover the last few minutes of cooking to allow slight browning. Sprinkle with parsley.
Fish Courtbouillon
3 lbs. fish
2 stalks of celery, chopped
1 cup of butter or oleo
1 can tomato paste
1 tbl. sugar
garlic powder
season all
hot sauce
1 large onion chopped
1 cup of green onions chopped
1 bell pepper chopped
1 can tomato sauce
lemon juice
salt and pepper
paparika
parsley flakes
3 cups of water
Sprinkle fish with lemon juice and season with hot sauce, pepper and salt. Do this overnight or several hours before cooking. Cook onions, bell pepper, celery, in butter until wilted. Add tomato paste and stir constantly. Cook until practically brown. Add tomato sauce and cook for 1 hour. Add water and cook for 30 more minutes. Add sugar and remainder of seasonings. Stir well and pour over fish and garnish with parsley flakes. Bake in oven at 375 deg. for 1 hour and 15 min. Should serve 8
Fish Courtboullion
3 onions
4 onion tops
3 cloves of garlic
2 sm. cans tomato paste
1/4 cup salt
2 stalks of celery
1 handfull of parsley
1 can of Ro-tel tomatoes
3 qts. water
1/4 cup of cayenne pepper
4 lbs. fish
Chop up first 5 ingredients and place on side, ready to use. 3 onions, 2 stalks of celery, 4 onion tops, 1 handfull of parsley, and 3 cloves of garlic. Use large black pot and make a roux, using 1 cup oil and about 1 cup flour. Do this slowly, stirring constantly, and when well browned, add tomatoes and tomato paste, do this slowly and bring to brownish and red finish. Add 3 qts. water, stir almost constantly adding salt and pepper as you stir. Pour in first 5 ingredients and stir, let simmer 30 min. Add 4 lbs. of fish of your choice, cook on low fire for 20 min. Then turn off fire, let it set for 20 min. Will serve approx. 10 adults. Serve over rice.
Caution! Overeating any of the above will create a belly like no other.
Coonass
We Live in a World of Give And Take, But A Lot Of People Won't Give What it Takes.
New Orleans Style Catfish
2 lbs. catfish steaks
1/2 tsp. salt
dash of pepper
2 cups of cooked rice
2 tbl. grated onion
1/2 tsp. curry powder
6 thin lemon slices
1/2 cup butter or margarine
chopped parsley
Placed in a well greased oblong dish. Sprinkle with salt and pepper. Combine rice, onions, and curry power and spread over fish. Top with lemon slices and dot with butter. Cover and bake at 350 deg. for 25-35 minutes or until fish flakes easily when forked. Remove cover the last few minutes of cooking to allow slight browning. Sprinkle with parsley.
Fish Courtbouillon
3 lbs. fish
2 stalks of celery, chopped
1 cup of butter or oleo
1 can tomato paste
1 tbl. sugar
garlic powder
season all
hot sauce
1 large onion chopped
1 cup of green onions chopped
1 bell pepper chopped
1 can tomato sauce
lemon juice
salt and pepper
paparika
parsley flakes
3 cups of water
Sprinkle fish with lemon juice and season with hot sauce, pepper and salt. Do this overnight or several hours before cooking. Cook onions, bell pepper, celery, in butter until wilted. Add tomato paste and stir constantly. Cook until practically brown. Add tomato sauce and cook for 1 hour. Add water and cook for 30 more minutes. Add sugar and remainder of seasonings. Stir well and pour over fish and garnish with parsley flakes. Bake in oven at 375 deg. for 1 hour and 15 min. Should serve 8
Fish Courtboullion
3 onions
4 onion tops
3 cloves of garlic
2 sm. cans tomato paste
1/4 cup salt
2 stalks of celery
1 handfull of parsley
1 can of Ro-tel tomatoes
3 qts. water
1/4 cup of cayenne pepper
4 lbs. fish
Chop up first 5 ingredients and place on side, ready to use. 3 onions, 2 stalks of celery, 4 onion tops, 1 handfull of parsley, and 3 cloves of garlic. Use large black pot and make a roux, using 1 cup oil and about 1 cup flour. Do this slowly, stirring constantly, and when well browned, add tomatoes and tomato paste, do this slowly and bring to brownish and red finish. Add 3 qts. water, stir almost constantly adding salt and pepper as you stir. Pour in first 5 ingredients and stir, let simmer 30 min. Add 4 lbs. of fish of your choice, cook on low fire for 20 min. Then turn off fire, let it set for 20 min. Will serve approx. 10 adults. Serve over rice.
Caution! Overeating any of the above will create a belly like no other.
Coonass
We Live in a World of Give And Take, But A Lot Of People Won't Give What it Takes.
Comments
Bartman
We are boring here- I roll them in flour/meal spiced with only salt and pepper and fry on cast iron skillet with a little bacon grease.
I remember some trout we cooked in Colo. with nothing but flour and grease- sure was good. We were probably starving is why!
There are no bad guns, only bad people.
A great recipe for an often overlooked species of easy to catch fish.
Skin and filet two 4 to 5 lb mudfish and soak in ice water until the filets firm up.
After filets are firm, feel for any fine bones that may have been missed.
mix 2 teaspoons of salt with 2 cups of whole milk in a bowl large enough to hold the filets. Place the filets in the bowl and place bowl on the ice in your beer cooler.
Soak for 30 minutes while you start a small camp fire and down a few beers.
Slice two sweet onions, two green peppers and two medium Irish potatoes. Slice the onions and peppers about 1/4" thick and the potaoes as thin as possible. Place the vegetables, in this order, on a thin dried cypress plank (about 6" wide by 10 - 12" long is perfect for this) peppers first, followed by onions and finally the potatoes.
Start a small camp fire and while waiting for perfect coals, down several brews. When you can place your hand about 4" from the coals and count to 5 slowly, before jerking your hand away, the fire is ready.
Remove the filets from the milk and place on the plank with the onions, peppers and potaoes. Wrap the front of each plank and its contents with aluminum foil and place about 4" from the camp fire. Food side to the fire. DO NOT PLACE THE PLANK IN THE FIRE!
Cooking time may vary due to the camp fire but generally it takes 35 to 50 minutes, ample time to consume several more beers. A little charring on the plank generally means supper is ready.
The rest is easy, remove the foil, scrape away the mudfish and vegetables and enjoy the cypress plank with a few more beers!
NOTE:
You can substitute oppossum for the mudfish and get similar results. Thanks for the good recipes Oldgunner
Worry is the interest humans pay on the debt of miscalculation.
goodeaten
coonass
We Live in a World of Give And Take, But A Lot Of People Won't Give What it Takes.
Start with boneless (important that they be boneless!) filets of a non-oily type fish. We usually do this with Walleye, or Yellow Perch if they are big enough to make decent sized filets. Should work equally well with bass or bream, I would think, if ya'll don't have Walleyes down south in Cajun country.
Line a cookie sheet with tin foil and lightly oil the tin foil. Place filets on tin foil and put a layer of crushed potato chips on the fish. (Any kind of chips will do, we have tried plain, barbeque, dill pickle, salt and vinegar, and many other flavors, all good.) Put a layer of shredded cheddar cheese on top of the chips.
That's it. Just place in a 375 degree oven for 8 to 10 minutes, depending on thickness of filets, and enjoy. I always figure that they are done when the cheese starts to get dark brown around the edges.
Great reheated the next day (if there are any leftovers, that is, everybody who has ever tried this has loved it!) Just zap in the microwave for a minute or so, place between two slices of bread slathered with yer favorite condiment. Best hot fish sammitch in the world!