Archive for April 2014

Cajun Fish Bites

Ingredients:

2 lbs. fish fillets cut into bite-sized pieces
Salt & pepper to taste
1 cup pancake mix
1 cup plain breadcrumbs
2 Tbsp Cajun seasoning (add more if desired)
¼ cup water
1 egg
Vegetable oil for frying

Directions:

Heat about half of an inch of oil in a large, deep skillet over medium heat (about 360°F). Salt and pepper fish pieces to taste then cut into bite-sized pieces. Combine pancake mix, breadcrumbs and Cajun seasoning in a large, plastic food storage bag. Whisk water and egg in shallow bowl. Dip fish in egg wash. Transfer fish to bag and shake to coat with dry ingredients. Fry in hot oil for 4-6 minutes, or until golden brown, turning once. Remove to plate layered with paper towel. Serve with horseradish dipping sauce.
Dipping sauce

½ cup heavy cream
½ cup horseradish (partially drained)
1 tsp salt
1/8 tsp pepper

Whisk cream in medium bowl until thickened, but not yet holding stiff peaks. Gently fold in other ingredients. Transfer to serving bowl and chill at least 30 minutes prior to serving.

Submitted by Ralph Carr

Lima Lake 4/12/14

Me and my boy met up with Eric and his son and headed over to Lima Lake. The water was pretty choppy and the wind howling but the sun was shinning bright and it turned into a beautiful day. Both mine and Eric’s boy cuaght their first trout ever.

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Submitted by Scott Fuqua

Rough Day of Fishing 4/10/14

Decided to go over to Lima today and try my luck with some trout fishing, since they did the release over there today. When I got there around noon Lima lake was packed so I walked around to the north side of the lake and had winds that were gusting up to 40 mph in my face. I managed to land one decent sized trout on corn.

After no luck after about and hour or so I decided to stop and get some minnows and head over to Schoonover Lake and see If my luck would change for the better. Managed to catch a smaller one that swallowed the hook and the wind was worse than what it was over at Lima lake. Called it quits shortly after that and headed home.

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Submitted by Scott Fuqua

Coleslaw

This is one of my favorite side dishes to make when we have a fish fry. Goes great with fish and chips.

Ingredients:
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)

Directions:

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, milk,lemon juice, sugar, salt and pepper. Toss dressing into cabbage mixture, mix together thoroughly and let chill.

Submitted by Jennifer Fuqua

Sicilian Saugeye

Ingredients:

2-4 medium-sized saugeye fillets or 1-2 large fillets (walleye or sauger can be substituted with this recipe)
Extra virgin olive oil for baking

For the sauce:

3 Tbsp extra virgin olive oil
1½ tsp dried tarragon
1 Tbsp chopped capers
1 garlic clove, pressed
Salt and pepper to taste

Directions:

Lightly coat the bottom of a baking dish with extra virgin olive oil. Place saugeye fillets on the bottom of the pan. Bake uncovered in a 325ºF oven for about 30 minutes. While the fish is baking: in a small saucepan combine the extra virgin olive oil, tarragon, chopped capers, garlic, salt and pepper; heat mixture over low heat, stirring occasionally. Remove fish from oven, when fish pulls apart easily with fork it is done. Let the fish rest for three minutes. Plate the fish, drizzle warmed sauce over the fish.

Submitted by Ralph Carr