Recipe Type: Salmon/Steelhead
Submitted: 11/4/2010
Recipe Type: Salmon/Steelhead
Submitted: 11/13/2007
This recipe is for the brave, because if done right, you will gasp for air...I am sure you could use this recipe for other fish but salmon/steelhead seem to work the best...
Recipe Type: Walleye
Submitted: 3/3/2007
Recipe Type: Perch/Panfish
Submitted: 2/15/2006
N/A
Recipe Type: Salmon/Steelhead
Submitted: 10/6/2005
Great with chicken or shrimp too
Recipe Type: Walleye
Submitted: 4/26/2005
Stumbled on this idea. Bought some pecan meal and didn't know how to use it until I was cooking up some fish .... and got the idea. Hope you enjoy.
Recipe Type: Salmon/Steelhead
Submitted: 11/19/2004
This is a great recipe for this i am 15 and i love to cook and your family will love this one if you like it tell me at Robert@elizabethboro.com and pass it along if you dont like it please tell me thank you all. And remember it is awesome to cook
Recipe Type: Perch/Panfish
Submitted: 7/30/2004
Recipe Type: Perch/Panfish
Submitted: 7/19/2004
Recipe Type: Salmon/Steelhead
Submitted: 11/19/2003
just try it, its amazing
Recipe Type: Salmon/Steelhead
Submitted: 11/19/2003
Recipe Type: Salmon/Steelhead
Submitted: 11/25/2002
Recipe Type: Salmon/Steelhead
Submitted: 10/1/2002
We have tried a number of different variations and the people who inhabit Poor Richards East have liked this best so far.
Recipe Type: Salmon/Steelhead
Submitted: 9/20/2002
Recipe Type: Salmon/Steelhead
Submitted: 8/20/2002
Recipe Type: Perch/Panfish
Submitted: 8/6/2002
This is just something I found to be the best batter mix i've ever tried. I've found that Poor Richards bait shop and Walmart (fishing section of store) are the only places I can find Surelunch batter.
Recipe Type: Walleye
Submitted: 7/10/2002
After serving, have a blessing and add a moment
for the enjoyment of the world series,
for what Ted Williams added,
and for all of those from September 11 2001. (2tomatos, like the 2 red sox)
GOD Bless!!!! e- mail hal FISHNJONAHS@urea
Recipe Type: Walleye
Submitted: 6/7/2002
Popular in northern Manitoba, Canada.
Recipe Type: Salmon/Steelhead
Submitted: 1/10/2002
Recipe Type: Salmon/Steelhead
Submitted: 11/11/2001
This is one of the best recipes we have ever found for salmon and stellies.
Recipe Type: Walleye
Submitted: 10/17/2001
Recipe Type: Salmon/Steelhead
Submitted: 10/10/2001
Recipe Type: Salmon/Steelhead
Submitted: 10/5/2001
I LIKE IT HOPE YOU WILL TO.
Recipe Type: Walleye
Submitted: 9/3/2001
Recipe Type: Salmon/Steelhead
Submitted: 8/26/2001
I tried this with salmon but I would imagine u can use any type fish. If u like Mexican food this is one for u to try. ENJOY!!!!!!!
Recipe Type: Walleye
Submitted: 8/26/2001
This recipe is one of many that I have. Years of fishing and camping have made a cookbook of recipes that I have learned. Many by trial and error. Remember any recipe that calls for chicken can be made with fresh fish.
Recipe Type: Walleye
Submitted: 7/8/2001
Recipe Type: Perch/Panfish
Submitted: 6/27/2001
Recipe Type: Salmon/Steelhead
Submitted: 4/4/2001
JUST SOMTHING I CAME ACROSS ONE DAY
Recipe Type: Walleye
Submitted: 3/17/2001
Saw this recipe on In-Fisherman about 6 years ago. The bran cereal adds a kinda sweet taste to it. Delish!
Recipe Type: Other
Submitted: 2/26/2001
Recipe Type: Other
Submitted: 2/26/2001
Recipe Type: Perch/Panfish
Submitted: 2/25/2001
Also,you can try crushed-up corn flakes, rice or corn checks, salted pretzels, cheese crackers or crackers. There all good. Hint, A food processor works great to crush up whatever you are useing for the dry mixture.
Recipe Type: Salmon/Steelhead
Submitted: 2/22/2001
This is a quick and easy recipe I use on trout,
salmon and steelhead. Fillets work too, and for
smaller trout just put the whole fish in the pack.
Bones and skin come right off. Good for camping and
cookouts.
Recipe Type: Salmon/Steelhead
Submitted: 8/9/2000
Recipe Type: Other
Submitted: 7/11/2000
This recipe was originally submitted on the old FishErie site by
M. Affronte.
Recipe Type: Other
Submitted: 7/11/2000
Crushed cheese crackers also work great instead of pretzels. I like using a food processor to crush my pretzels or cheese crackers. This recipe is also is great with pan fish.
This recipe was originally submitted on the old FishErie site by
Recipe Type: Walleye
Submitted: 7/11/2000
This was given to me by a good friend Dan and Carol Pausa of Chicago.
This recipe was originally submitted on the old FishErie site by
Jim Carey.
Recipe Type: Walleye
Submitted: 7/11/2000
This recipe was originally submitted on the old FishErie site by
Ray Price of
Go 4 It Charters
Recipe Type: Walleye
Submitted: 7/11/2000
This recipe is the one used by me when my brother-in-law takes us out, and we get some fish.....
This recipe was originally submitted on the old FishErie site by
Joe Fitzpatrick.
Recipe Type: Walleye
Submitted: 7/11/2000
This recipe was originally submitted on the old FishErie site by
Tony Williams.
Recipe Type: Other
Submitted: 7/11/2000
This recipe takes away any strong fishy flavor that is carried by the oils in the fish. Try it. Bon appetite.
This recipe was originally submitted on the old FishErie site by
Matt Szustak.
Recipe Type: Perch/Panfish
Submitted: 7/11/2000
This recipe was originally submitted on the old FishErie site by
Jeff Rothgeb.
Recipe Type: Perch/Panfish
Submitted: 7/11/2000
This recipe was originally submitted on the old FishErie site by
Rob Chambers.
Recipe Type: Salmon/Steelhead
Submitted: 7/11/2000
Tip, try fish on Ritz crackers, and cream cheese.
This recipe was originally submitted on the old FishErie site by
Chris M..
Recipe Type: Salmon/Steelhead
Submitted: 7/11/2000
Use for salmon patties or in any recipe for canned fish. This recipe is also excellent for pike and lake trout. Bones will dissolve during cooking and the French dressing eliminates any heavy fish taste. It also forms its own liquid, this is why no w
Recipe Type: Salmon/Steelhead
Submitted: 7/11/2000
If desire a lower fat blend, use 2 percent milk in place of Half & Half. Also use fat-free Parmesan cheese, increasing to 1 cup instead of 1/2 cup as sauce will thicken better.
This recipe was originally submitted on the old FishErie site by
Recipe Type: Salmon/Steelhead
Submitted: 7/11/2000
If you cook fish in the oven, try using a large casserole or chafing dish. If you cook it on the grill, double wrap it, alternating the side that the foil or paper seals on if possible (this may not be possible with larger fish).
A fish that weigh
Recipe Type: Salmon/Steelhead
Submitted: 7/11/2000
Can't remember where this recipe came from but it is very tasty.
This recipe was originally submitted on the old FishErie site by
Terry Marci.
Recipe Type: Other
Submitted: 7/11/2000
This is a recipe I came up with while experimenting. Its now the only way I will cook most of my fish.
This recipe was originally submitted on the old FishErie site by
Terry Marci.
Recipe Type: Salmon/Steelhead
Submitted: 7/11/2000
Comments: I don't remember where I found this recipe but it turns out great and my husband loves it!!!
This recipe was originally submitted on the old FishErie site by
Terry Marci.
Recipe Type: Salmon/Steelhead
Submitted: 7/11/2000
Ideal for 6 to 10 lb. Steelhead and Coho. This recipe is low salt and reduces the fishy taste. The smoked fish will keep for up to 2 weeks in the refrigerator. It can also be wrapped in wax paper and frozen in freezer bags.
Trout/Salmon
Recipe Type: Walleye
Submitted: 7/11/2000
Recipe taken by permission from the "The Bucket" published by the
SONS of Lake Erie.
Recipe Type: Perch/Panfish
Submitted: 7/10/2000
Recipe taken by permission from the "The Bucket" published by the
SONS of Lake Erie.