SM Link

Outdoor Cooking and Wildlife Recipes



Other Game Birds
Venison (deer, elk, moose)
Other Big Game
Small Game (rabbit, squirrel, etc.)
Goose / Duck
Camping Food (Game / Non-game)
Dutch Oven Recipes
Kids Can Cook

Fish Recipes

Beer Battered Perch

2 lb. Fish fillets
1/4 C. lemon juice
1 1/4 C. flour
1 tsp. salt
1 tsp. paprika
1-12oz. bottle beer
Frying oil (vegetable oil)

Fill a deep saucepan or fryer 1/3 full of oil. Heat oil to 400 degrees.
Cut fish into serving size chunks. Sprinkle fish with lemon juice.
In a bowl sift together 1 cup flour, salt and paprika. Add beer gradually, beating until batter is smooth.
Put 1/4 cup flour in a flat dish and dip fish fillets to coat both sides.
Draw each piece of fish through the beer batter and make sure it is coated well.
Fry for four minutes and only flip once.
The Outdoor Campus Fish Cooking Class
return to index

Aluminum Foil Trout Fillet

Serves - 1
1 tsp. garlic (chopped)
Parsley (chopped)
Salt (to taste)
Black Pepper (to taste)
1 Lemon
Aluminum Foil

Spread out a 12" x 12" sheet of heavy duty aluminum foil. Onto the foil, place a trout fillet.
Sprinkle on top 1 tsp. chopped garlic, a few pea sized pieces butter, chopped parsley, salt, and black pepper.
Cut up a large lemon into wedges and squeeze the juice from one wedge onto the fish.
Fold the foil into an envelope-like packet. Be sure all the edges are sealed to keep in the steam as it cooks.
Place the packet on the grill or onto a bed of hot coals. Cook about 8 minutes, turning every three minutes.
Serve with the remaining lemon wedges.
The Outdoor Campus Fish Cooking Class
return to index

Baked Walleye Pike

With fresh-caught fish, the simplest preparation is the best.
Serves 4
1 C. milk
1 1/2-2 lbs. walleye pike fillets (whitefish or pickerel fillets work too)
1/2 C. breadcrumbs
1/2 tsp. salt
1/2 tsp. fresh-ground black pepper
1 tbsp. chopped fresh parsley
1/4 lb. (1 stick) unsalted butter, melted
Lemon wedges, for garnish

Pour the milk over the fish fillets in a bowl. Let the fillets soak for 30 minutes.
Preheat the over to 350 degrees.
Lightly butter a baking dish.
Combine the breadcrumbs, salt, pepper, and parsley on a plate.
Drain the milk for the fish and dredge each fillet in the seasoned breadcrumbs.
Place the fillets in the baking dish and drizzle with the melted butter.
Bake the fillets, uncovered, for 20 to 25 minutes, or until the fish flakes easily with a fork.
Garnish with lemon wedges, and serve.
The Outdoor Campus Fish Cooking Class
return to index

Cajun Style Blackened Catfish Fillets

Serves -4
In a bowl combine:
1 tsp. thyme
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. black pepper
salt to taste
red pepper to taste

Lay out 4 fillets onto a plate and sprinkle both sides with the dry mixture.
Then melt 3 tablespoons unsalted butter and pour onto another plate. Heat a heavy cast iron skillet.
Dip the seasoned fillets into the butter (both sides) and place into the hot skillet. The skillet needs to be quite hot.
Sear the fillets until they blacken, about 4 minutes per side.
NOTE: Quite a lot of smoke will be generated so have your fan on high, your kitchen windows open, or cook outdoors.
Serve with lemon wedges, red rice and black beans.
The Outdoor Campus Fish Cooking Class
return to index

Grilled Catfish with Green Onion Horseradish Sauce

Whether you catch your own or buy milder-tasting farm-raised catfish, grilling them brings out their flavor.
Serves 6
1/2 cup chopped green onions, white part and some green part
1/2 cup sour cream
1/2 cup prepared horseradish
6 6-8 oz. catfish fillets
2 tablespoons Fireworks Rub

Fireworks Rub:
4 tablespoon chili powder
4 tablespoon ground cumin
4 tablespoon ground coriander
1 tablespoon ground cinnamon
2 tablespoon packed brown sugar
1 tablespoon salt
1 tablespoon red pepper flake
2 tablespoon fresh-ground black pepper

Stir together the green onions, sour cream, and horseradish in a small bowl.
Cover and refrigerate until the catfish are grilled.
Preheat a charcoal or gas grill to medium-high heat.
Sprinkle the fillets on both sides with the rub.
Place the fillets in a fish basket, preferably, or on a will-oiled grill grate.
Grill the fillets for about 3 minutes per sides, or until they flake easily with a fork.
Transfer the fillets to individual plates, top with a dollop of the sauce, and serve.
The Outdoor Campus Fish Cooking Class
return to index

Grilled Walleye Pike with Tomato- Basil Sauce

Celebrate the bounty of the lake and the garden.
Serves 4
2 tablespoons unsalted butter
1 large tomato, peeled, seeded and chopped fine
2 tablespoons chopped fresh basil
White pepper, preferably fresh ground to-taste
Fresh lemon juice to taste
Four 8-ounce walleye pike fillets or whitefish or pickerel fillets
1 tablespoon canola oil or safflower oil

Preheat a charcoal or gas grill to medium heat

Make the sauce:
Whisk together the butter and tomato in a small saucepan over medium heat until the butter is melted.
Whisk in 1/4 cup water then taste.
Season to taste with the basil, white pepper, and lemon juice. Reduce the heat to low and keep the sauce warm as the fish is grilled.

Brush the fish fillets on both sides with the oil.
Place the fillets in a fish basket, preferably, or on a well oiled grill grate.
Grill for 3 minutes on each side, or until the fish is opaque and flakes easily with a fork.
Transfer the fillets to individual plates, top with the sauce, and serve.
The Outdoor Campus Fish Cooking Class
return to index

Plated Perch

This recipe uses a rustic and primitive cooking method that is fun try in a cabin as well as at home.
Serves 2
2-8 oz. fresh lake perch fillets (any thin whitefish, such as sole)
2 tablespoons unsalted butter
1/2 teaspoon salt, preferably sea salt
1/2 teaspoon white pepper
2 tablespoons dry white wine
Juice of 1/2 lemon
Lemon wedges and watercress sprigs, for garnish

Select 4 large heatproof dinner plates.
Trim the fish fillets to make sure they fit within the circumference of the dinner plates.
Select 2 saucepans that are smaller in circumference than the dinner plates.
Fill the saucepans nearly full with water, bring to a boil over high heat, than reduce the heat to a simmer.
Generously butter the center of each dinner plate. Arrange the fish fillets on 2 to the plates.
Sprinkle the fillets with the salt and white pepper, and then drizzle them with the wine and lemon juice.
Invert 1 of the remaining plates over 1 of the plates with the fish so that the fish is sandwiched between 2 plates.
Repeat the process with the remaining plates.
Place each "sandwich" directly on top of a pan of simmering water and cook for 8 to 10 minutes.
Using oven mitts to protect your hands, remove the "sandwich" from the pan and the top plate from the bottom plate.
The fish is done when it is opaque and flakes with a fork. Garnish with lemon wedges and watercress, and serve.
 The Outdoor Campus Fish Cooking Class
return to index

Salmon Steak

Serves - 3 to 4
2 to 2 1/2lbs. salmon fillet
1/4 cup lemon juice
2 tablespoon butter (melted)
2 teaspoons marjoram leaves
2 teaspoons onion salt
1/2 teaspoon lemon pepper
Snipped parsley (optional)
1/2 teaspoon dill
1/2 teaspoon tarragon

Bearnaise Sauce
1/2 cup butter
2 egg yolk
3 tablespoon tarragon or vinegar cider
1 teaspoon dried tarragon

To prepare:
Blend first 8 items together.
Brush both sides of salmon with mixture and place in a greased pan.
Bake in an oven at 350 degrees about half of an hour, or until done. Do not turn.
After baking sprinkle with paprika.

To prepare Bearnaise Sauce:
Melt butter (heat about 1 minute), add the vinegar and tarragon.
Beat in egg yolks with a fork. Heat, stirring until creamy and thickened.
Serve with salmon.
The Outdoor Campus Fish Cooking Class
return to index

Trout Almandine American Style

Serves 4
In a self sealing bag combine:
1/4 cup sliced almonds
1/8 teaspoon salt
1/4 teaspoon cumin
1/4 cup flower
1/8 teaspoon pepperUsing a rolling pin, crush the ingredients and spread onto a plate.

In a bowl combine:
1/4 cup water
1/4 cup white wine
1/8 cup fish sauce (can be found in the Asian food section of your market)
1 tablespoon lemon juice
1/4 cup minced parsley
1 lemon thinly sliced

Set this mixture aside.

In a hot cast iron skillet, melt 1-tablespoon butter.
Dip 4 trout fillets in buttermilk, then dredge in the almond/spice mixture.
Add to the hot pan. Saute the fish for 3-4 minutes on each side.
Remove the fish from the pan and transfer to a warm platter.
To the hot pan add 1-tablespoon butter and lower heat.
Add 1/4 cup sliced almonds, saute the nuts until just barley golden brown.
Stir in the wet mixture, bring just to a boil and use this to spoon over the warm fillets.
Garnish with sprigs of fresh parsley.
The Outdoor Campus Fish Cooking Class
return to index

Sunflower- Crusted Trout

Create a fish-dish that is crunchy and crisp on the outside, tender and flavorful on the inside.
Serves 4 to 8
8 fresh trout fillets
1/4 cup salted sunflower seeds
1/4 cup all-purpose flour
1/2 teaspoon fresh-ground black pepper
1/2 cup sunflower oil or canola oil

Rinse the fish fillets and pat them dry.
In the bowl of a food processor, chop the sunflower seeds to a fine meal.
Scrape the sunflower seed meal onto a plate and combine with the cornmeal, flour, and pepper. Dredge both sides of each fillet with the flour mixture.
Heat the oil in a cast-iron skillet over medium-high heat.
Add the fillets and pan-fry them, turning them once, for about 3 minutes on each side, until they are browned and crisp but not overcooked.
Serve hot.
The Outdoor Campus Fish Cooking Class
return to index

How to Grill the Perfect Fish Filets

Fillets are the hardest part of the fish to grill, the problem is that fish fillets tend to stick to the grate and crumble when turned. The secret is to use a fish or vegetable grate with lots of small holes that fits on top of the grill. The grate holds the fillet flat so that pieces won't fall between the bars when you turn them.

Skinless Fillet Method
Preheat the grill to high
When ready to cook, place the grate on the grill and preheat for 5 minutes.
Brush the fish fillets with oil or melted butter and season with salt and pepper.
Generously oil the fish grate of the grill grate.
Arrange the fillets on the grate and cook until browned on the bottom and starting to turn opaque on the top, 3 to 6 minutes.
If the fillets are fragile avoid turning them. Instead cook with the grill covered.
For other more sturdy fillets, brush with oil or melted butter and cook until browned on the second side, 3 to 6 more minutes.
When done, the fish should break into firm flakes when pressed with a finger.

Skin-on method
This works well for fillets of oily fish, like bluefish and salmon.
Preheat the grill to medium-high
When ready to cook the fish, brush the skin of the fish with oil or melted butter.
Place the fillets, skin side down on the grate and cover the grill.
Cook the fish until the skin is darkly browned and crackling crisp and the meat flakes easily when pressed with a finger, 6 to 12 minutes.
If the skin starts to burn before the fish is cooked put the fillet into a piece of aluminum foil.
The topside will cook by the trapped-in heat.
return to index

How to Grill the Perfect Fish Steak

Steaks cut from firm, meaty fish like salmon, swordfish and tuna are delicious when grilled.
Cover the grill when cooking thick fish steaks to help speed up the cooking process.
Start with the freshest possible fish.
If you like your fish rare in the center, cut the steak 1"-2" thick.
If you like it cooked through, cut the steaks 1/2" thick.
When grilling salmon steaks, leave the bones in, they help hold the fish together.
Preheat the grill to high.
When ready to cook, brush the fish steaks on both sides with oil or melted butter and season.
If the steaks have been marinated in a mixture of oil, butter or coconut milk it is not necessary to oil again.
However oil the grate and place the fish on right after that has been done.
Arrange the fish steaks on the hot grate, all facing the same direction.
Cover the grill and cook the steaks on one side for about 2 minutes, if desired use a long spatula to rotate the 90 degrees to create a crosshatch of grill marks.
Carefully turn the steaks over, using the spatula and cook the other side rotating 90 degrees after 2 minutes and cover the grill again.
Tuna tastes best served rare or pink in the center, salmon should be cooked through.
To test the steaks for doneness, gently pierce the steak in the center with a knife; if should look cooked through... or, press the fish with your finger, when properly cooked the area around where you pressed should break into firm flakes.
If there is a center bone, the fish should pull away easily.
return to index

How to Skin and Bone Fish Filets

Fish fillets can be grilled with or without the skin. Some skin can be very tasty when grilled, but if a recipe calls for the skin to be removed here is how to do it.
Lay the fillet, skin side down, on a cutting board on the edge closest to you.
The narrow end (tail) to the left (or right if you are left-handed).
Holding the tail with your left (or right) hand, use a long slender knife and make a cut through the tail meat but not through the skin.
The cut should be made about 1/2 inch in from the end so you have a small piece to hold on to.
Gradually bring the knife blade parallel to the cutting board and cut toward the head of the fillet, using a sawing motion pinching the skin between the knife and the board.
The fillet will come away cleanly from the skin.
Then remember to check the fillet for any remaining bones by running your fingers over the top of the fillet. Pull out any bones you may find.
The Outdoor Campus Fish Cooking Class
return to index

Baked Fish (It Doesn't Taste Like Fish)

2 lbs. of lean fish
1 c. sour cream
1 c. mayonnaise
1 package Hidden Valley original ranch dressing mix (dry)
1 large can of French friend onions, crushed

Mix sour cream, mayo and Hidden Valley mix together.
Roll dried fish fillets in mixture, then roll in crushed French fried onions.
Bake 20-25 minutes in 350 degree oven.
Cover pan with aluminum foil or baking lid to trap juices.
Test for doneness by inserting a fork at the thickest part.
If a whole fish, test at the backbone between the head and the dorsal fin. Twist the tines. The fish is done when it flakes easily.
By Vicki Rath, The Outdoor Campus-East volunteer
return to index