Different tastes abound when it comes to cooking fish
I am asked frequently by guide customers how I like to cook my fish. I think most anglers like to have some options when it comes to preparing a fish dinner. Most of us enjoy trying new ways to enjoy our catch. When this discussion occurs, I share my favorite walleye preparation, and am usually reciprocated with another option they have found to be their favorite way of enjoying fish.
Fish can be prepared so many different ways. Fish can be boiled, broiled, baked, pan fried, deep batter fried, micro waved, and even grilled.
The most common way most men prepare fish is deep-frying in oil with some type of batter mix. Even changing types of oils, or types of batter mixes, can make a big difference in the taste of your fish. This may not be the healthiest way of eating fish, but boy is it tastes good.
My favorite recipe for walleye is a variation of a pan fry preparation. It is a healthier option, and as I get older, I have to take that into consideration. Before preparing your fish, make sure they are well rinsed. We also dry the fillets off with a paper towel before cooking. The pan is heated with a light layer of olive oil. When the oil is hot, the fillets are added and cooked for a few minutes before turning over. Once turned over, add a coating of a lemon/pepper marinate sauce (we use Lowery, I am sure there are others). Turn the fillets over again (letting the fish cook in the marinate sauce) and add shredded parmesan cheese to the fillets. Add just a little water to the pan and cover to melt the cheese on the fillets. Served with rice and a vegetable you will have a meal fit for King or Queen.
We have baked and grilled this recipe with wonderful results as well. To bake, put the fillets on tin foil, season with the sauce, seal with the foil and bake on a cooking sheet for 40 minutes at 350 degrees, remove from the oven and place fillets on a platter, sprinkle the shredded parmesan on the fillet and microwave to melt the cheese and serve.
Grilling is similar to the baking. You have to check on your fish frequently as everyone grills a little differently depending on your type of grill. My wife Mary came up with this gem of a recipe and she does a much better job of preparing our fish dinners. Have you ever noticed that some meals always taste better when someone else cooks it for you?
If you have a unique recipe you would like to share with other readers, feel free to shoot me an email at: firstname.lastname@example.org. I am also open to feedback or suggestions for "Fishing Lines." Always remember to practice catch and release, and selective harvest. Enjoy you next fish dinner.