Clients ask me all the time, “how do you cook your fish?” My answer is always prefaced by talking about proper handling and preparation. Keep fish alive or cool them down immediately after catching. Do not let the fish get warm before filleting. I bleed the fish out before filleting. I run a knife into the area between gills and put them in a pail of cool water until I fillet them.

Hint on preparing fish fillets:

Always remove any dark flesh and the lateral line from fish fillets. These are the fatty areas that contain contaminants and give fish that “fishy” taste.

Deep Fried Fish Cakes

2-3 lbs. boneless fillets
1 cup biscuit mix or pancake flour
½ medium onion chopped
¾ cup milk
2 eggs
½-1 tsp. salt depending on preference
dash of pepper
½ tsp. of paprika

Preparation:

Cut fish into ½ inch squares or chunks. Beat eggs, milk, mix and spices. Stir in fish and onions. Add mix or milk until it is the consistency of potato salad.  Heat peanut oil in large fry pan or deep fryer to 375°. Drop fish mixture by tablespoons into hot oil.  Fry until golden brown.

Cracker Crumb Fried Fish

2-3 lbs. boneless fillets
40 saltine crackers
½ teaspoon salt
dash of pepper
1 egg
½ cup milk
½ cup butter

Preparation:

Wash and pat dry fillets. Mix egg and milk. Use blender or food processor to grind saltine crackers into a coarse flour.  Put cracker crumbs in a brown paper or plastic bag.  Heat ¼ cup of butter in a fry pan over medium heat until bubbling. Dip fish fillets in egg mixture and shake in cracker crumbs until well coated.  Fry fish until golden brown, turning once.

Tartar Sauce for Fish

1 Cup mayonnaise or Miracle Whip
2 Tbs. sweet pickle relish
1 Tbs. yellow mustard

Combine all ingredients and chill.

Beer Batter For Fish

2-3 lbs. boneless fillets
Don’s Chuck Wagon Onion Ring Mix
Beer (Hint: Use a light beer for a subtle beer taste.)
Peanut Oil

Preparation:

Wash and pat dry fillets. Mix onion ring mix and beer to a heavy cream consistency. Heat peanut oil in a deep fryer or fish cooker to 350 degrees. Dip fish fillets in batter until well coated. Allow excess to drain off. Carefully place battered fish in hot oil. Fry fish until golden brown.