I hope you enjoy these recipes as much as I do.
There will be more as I get them.
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Cut your Striper up into about one and a half inch squares, if you have to put two pieces together to equal inch and a half that's okay.
Dry the fish with a paper towel squeezing out excess water.
Fry up your bacon, but only half cook it, remember the beacon will finish cooking with the fish. Also the bacon needs to be soft enough to wraparound the fish without breaking. I like to use the thin stuff, the thick bacon just seems to be too much bacon.
Before wrapping spread out the fish and sprinkle some Tony's Chachere's Creole seasoning on the fish.
Wrap one piece of bacon around a peace of fish (or two small pieces) and stick a tooth pick in it to hold it together.
Use some of the bacon grease as oil when frying. Remember don't over cook the fish, it will come out rubbery and fish tasting. Use a med. high heat. Start on the fish ends, touch the pan and remove quickly to sear the fish so it won't sick. Then just cook all sides until done...
Sturgeon is also good with this recipe. Although cut the Sturgeon into a little smaller pieces...
Start with a skinned Striper fillets and cut off the red meat on the skin side of the fish. Then cut out the rib bones, after that cut the fillet in half just behind where the ribs ended. The back half of the fillet cut down the center (lateral line). The piece above the ribs, laying flat, cut it in half making it half as thick. You want your pieces not to be more than 1/2 inch thick.
Now beat a couple of eggs for an egg wash. then dry your fish with a paper towel, removing all excess water so the fish is good and dry.
Pour out some potato buds (inst. mashed Potatoes) on a plate.
Then after preheating a frying pan,and melting some butter in it
(I like to use I Can't Believe It's Not Butter) you can also use a little olive oil.
Dip the fish in the egg wash and roll in the potato buds.
After placing in pan sprinkle some Tony Chachere's Creole seasoning on the fish, or you can use lemon pepper spice.
Fry until golden brown, remember don't over cook fish...
. I know what your thinking "I'm not eating raw fish". Well I don't eat raw fish either, that's bait. But this is not raw, the lemon and lime really cook the fish.
Start with 2lbs of boneless Striper, cut into 1/2 inch cubes.
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed lime juice
In a bowl large enough for everything to come, place fish, lemon and lime juice.
Refrigerate 1/2 to 1 hour while preparing everything else.
1/4 bunch cilantro (optional)
1/4 bunch parsley (if you don't use cilantro, 1/2 bunch)
everything else cut into 1/4 inch fine pieces
1 yellow onion
1 red onion
4 seeded Jalapeno's
1 large or two small apples (the apples is what makes it all come together)
1tsp salt or to taste
Mix it all together and refrigerate for about 2 hours before serving. Before serving drain off excess liquid if needed
Serve with chips like a Salsa...
First cut your Sturgeon into serving size pieces, but not more than 1/2 inch thick. If needed lay flat cutting the fillet to half
or third as thick. It's important that Sturgeon is not too thick.
Then melt some butter (I like to use I Can't Believe It's Not Butter), mix in some lemon juice, about 50-50 and mince up a couple cloves of garlic to taste.
Making sure the sauce isn't too hot but just melted. Dip your fish in the sauce and place on an oiled grill or you can fry it too.
Sprinkle on some lemon pepper or I like Tony Charhere's Creole seasoning to taste. It's very important with Sturgeon not to over cook it, it'll get tough real fast if you over cook...
Striper or Salmon is also good with this recipe....
Most all smoked Salmon I've had was too strong and the taste lingers too long. The secret in a great smoked Salmon is in the brine. Most people use a dry rub, but the secret is using a wet brine. This recipe will brine up to 16lbs of Salmon.
Marinate for 12hours min. to 48 hours max.
Start with 3qt's. water
1 cup Morton's sugar cure
2 cups dark brown sugar
1tsp Morton's sugar cure spice (comes with sugar cure)
1tsp garlic powder (or two cloves minced garlic)
1tsp liquid hickory smoke
1tsp Luhr Jensen fish seasoning
2 bay leaves
Juice from one lemon
Bring everything to a boil for a few minutes. let cool and refrigerate before starting to brine Salmon.
Removing from the brine place Salmon on smoking racks and sprinkle on lemon pepper spice let dry for about an hour, turning on a fan helps.
I like to use apple wood, many others are good but don't use something strong like hickory.
I like to smoke mine at 170 to 190 for about 2 hours. But don't over cook it, it'll just dry it out...
After filleting your salmon, skin it and cut out the rib bones. Also there is a row of bones running long way's just above the ribs. You can easily pull out these with a pair of pliers. Then lay out your fillet and cut into serving sizes.
Marinate the Salmon in Kikkoman's Teriyaki sauce with a couple of minced cloves of garlic. Marinate anywhere from a couple of hours to over night.
Spray or rub some olive oil on the grill first. Laying the Salmon on the grill paint with some Kikkoman Teriyaki GLAZE and some lemon pepper spice. Turn the Salmon one time and paint with the glaze and lemon pepper on other side. Once again don't over cook the Salmon it'll only make it taste stronger and dry it out...
In a nut shell Striper cocktail is shrimp cocktail, and it's probably the easiest recipe of all. It's great to serve at the beginning of a large meal.
Filet or fish, de-bone and cut off the red meat. You need to cut your fish into about 3/8's inch cubes.
Then you'll need a deep fat fryer basket and a pot big enough to put the basket in. Or something you can remove the fish from the water.
Fill the pot with water and bring to a boil. Then use a liberal amount of Old Bay Seasoning Crab boil and a liberal amount of salt. Let it boil for a few minutes to let the spices release into the water.
Place a hand full of the Striper cubes in the basket and cook for about a one minute (be careful not to over cook, your fish will be rubbery). Then place the fish on a paper towel to drain and cool for a few minutes before refrigerating. After chilled, serve in a small dish with some shrimp cocktail sauce.
New recipe at bottom of page