Who likes to eat bass!?

[Stew]

It's very hard to beat fried Yellow Perch, Walleye, Crappie, and White Bass.

As for Largemouth Bass, I've found the smaller ones from cleaner waters superior. Older fish from muddier waters here in Florida take on a somewhat muddy flavor.

Here's a recipe:

Coating
Mix together in a large bag one cup each of white flour, fine-ground corn meal, Hungry Jack instant mashed potatoes, plain bread crumbs, one T. each of black pepper, paprika, onion powder, and garlic powder, and t. salt. Note that Hungry Jack instant mashed potatoes works best because they are powdered and not flaked, but flakes work well also.

Egg Wash
Whisk together in a large bowl three eggs, a half-cup milk or water, a half-cup buttermilk, 2 tsp salt, 1 T lemon juice.

Procedure
Place fish in egg wash and let sit for a few minutes. Pull out a few pieces at a time, let drip a few seconds, and place them in the coating and coat thoroughly until all is done.

Optional: once all is done, begin taking a few pieces at a time and placing them in a bag into which you have placed only some white flour or corn flour. Briefly coat and shake off, you are just filling in any small gaps in the coating.

Now fry in about 350 degree hot oil.

Optional: for a fabulous treat, add about a tsp of key lime oil per cup of regular fry oil into the fry oil. It's available in specialty stores such as organic groceries. This gives just a hint of lemon flavor.

Enjoy!

[bamabassman]

making me hungry, hahahahaha.

[nofearengineer]

I just recently tried out McCormick's Beer Batter mix from the grocery. I wouldn't have believed it, but it makes perfect fried fish, the kind of coating like Long John Silvers has, only you can make it a bit lighter if you want. Finally, a fish fry I can make well.

[BassinID]

NFE, My personal favorite is so damn easy its not even funny. I get a box of Krusteaz (like a cheep, yet better shake and bake). Add a cup of it, and your favorite seasonings(I use cajun, salt, pepper, onion and garlic powder) to a gallon ziplock bag and insert wet fillets(I brine mine in salt water for at least 4 hours before frying). Shake until coated and fry at 300 in batches. Makes great fish without any hassle.

[MallenManson]

Originally Posted by WTL

Salmon? Really? Atlantic Salmon?

Might need to pay you a visit sometime if so. I have an affinity for Salmon fishing. My personal best atlantic salmon is only about half a foot, but I still had a blast.

Atlantic, Pink, Coho & Chinook

Honor, Michigan, which is 5 miles from me has a Coho Festival every year. They even have a Coho Queen. Not sure if that's really an honor or not (no pun intended or implied)

[MallenManson]

Originally Posted by nofearengineer

I have found Atlantic Salmon not to be that tasty, which makes sense, as it is not really related to the Pacific salmon species, which are indeed fine table fare.

As far as Southern/Atlantic species go, I've had most, and while I do confess a fondness for flounder and redfish, they really are no match (and nothing else is either) for walleye. All perch are flaky, white fleshed, and walleye is just the biggest true perch, so you get the biggest, most satisfying fillets.

That being said, I haven't tried any raccoon or 'possum, Bama (or should I say Jed? )

Yep. Perch are very tasty fish. I ran into a guy a few weeks back who told me about a spot where you can nail 14 inchers all day long. Pretty sure he was lyin

[Bassboss]

Ya, I wonder if anyone's noticed at all yet eh bro?

I release 90-95% of MY and I urge him to do so too, but he's still only letting go 50% of his catch.

Well ya, we're bros! Give 'em a good bassfishin.com welcome!

[BigBassin144]

Originally Posted by Christopherkeene9

Us Southern guys have a lot tastier things to eat such as: Yfin tuna, gator, swordfish, dolphin, grouper, snapper, trout, redfish, shall I keep going?

True, if you're lucky enough to live far enough south.

Originally Posted by MallenManson

Trout are abundant up north as well. Not to mention salmon

Yep. We've got some Steelhead we're gonna smoke.

Originally Posted by MallenManson

Yep. Perch are very tasty fish. I ran into a guy a few weeks back who told me about a spot where you can nail 14 inchers all day long. Pretty sure he was lyin

Perch are one of my favorites. I don't know if he was lying, but if he's not, get him to tell ya where! I'll drive to northern MI or a limit of 14" + perch!

BB

[MallenManson]

Originally Posted by BigBassin144

True, if you're lucky enough to live far enough south.



Yep. We've got some Steelhead we're gonna smoke.



Perch are one of my favorites. I don't know if he was lying, but if he's not, get him to tell ya where! I'll drive to northern MI or a limit of 14" + perch!

BB

He told me exactly where, which is why I'm pretty sure he was lyin!

[Stew]

Something to go with your fish:

~ STEW'S WORLD-RENOWNED SMOTHERED FOIL-WRAPPED POTATOES ~

Each person I have served this to has felt it is the tastiest potato dish they have ever had.

Recipe is for one serving. Simply multiply for more. All amounts are "more or less."

~ Materials ~
- 1 16x16 heavy duty foil square

~ Ingredients ~
- 1 unpeeled medium-small to medium red potato, chopped into 3/4 inch cubes
- 2 T chopped onion
- 1/2 T chopped green bell pepper
- 1/2 T chopped red bell pepper
- 1 T frozen sweet corn, thawed, or equivalent fresh cut from the cob
- 1/2 - 1 T cooked chopped bacon or ham
- 1 T sour cream
- 1 T butter
- 1 slice Velveta or American, Colby, Monterrey Jack, or Cheddar cheese, or equivalent amount shredded
- 1 T water or broth
- Sprinkle of fresh chopped parsley
- Stew's World-Renowned All-Purpose Seasoning (see below, recommended) or substitute prepared seasoning salt but do not over salt

~ Assembly ~
Place foil sheet flat. Place potato cubes on center of sheet. Add in order: water or broth, sprinkle of seasoning, corn, chopped bacon, onion, bell pepper, sprinkle of fresh chopped parsley, sour cream, butter, cheese, and another sprinkle of seasoning. Fold tightly shut, upward, in shape of a square. Repeat for additional servings.

~ To Cook ~
Option 1: Place in covered hot grill for 15-25 minutes. Test for doneness.
Option 2: Place in hot oven for 15-25 minutes. Test for doneness.
Option 3: Throw in hot coals from an open fire for 15-25 minutes. Test for doneness.

Serve foil pack and allow diners to unfold and eat from the foil. Goes well with just about anything, even eggs and meat for breakfast.

--------------------------------------

~ STEW'S WORLD-RENOWNED ALL-PURPOSE SEASONING ~

6 T paprika
1 - 2 T smoked paprika (available from http://www.saucenspice.com/badiasmokedpaprika2oz.aspx or Hispanic grocery or specialty store)
1 - 2 T salt
4 T garlic powder
4 T onion powder
2 T black pepper
1 T Old Bay Seasoning - http://www.oldbay.com
2 t white pepper
1 t red (cayenne) pepper, up to 2 T or more for extra heat
2 t sugar
1/2 t annatto powder (available from http://www.badia-spices.com/ or Hispanic grocery http://www.mexgrocer.com/4746.html or other specialty store) (optional)

Mix ingredients well and place in a shaker.

Excellent on nearly everything as an all-purpose seasoning. Try it on steaks and chops, as a BBQ rub, as spice for a fish fry mix, on grilled or broiled fish or seafood, burgers, corn-on-the-cob, etc!

[MallenManson]

How bout Stew's World Renowned Stew?

[Stew]

Originally Posted by MallenManson

How bout Stew's World Renowned Stew?

Here ya go!

~ Stew's World-Renowned BBQ Brunswick Stew ~

Despite the fact that this is an absolutely fabulous recipe, this dish will in many ways be only as good as the barbecued, slow-smoked meats, and sauce, that goes into it. This dish is the perfect way to use leftover barbecued meats. I often store barbecued leftovers in the freezer until I have enough to make a pot of this. However, since the meats will simmer in a stew, it is perfectly acceptable to start out with cheap cuts and BBQ them especially for this dish. This recipe is awesome served either as a meal with cornbread or as a side or appetizer with barbecue or seafood.

~ PREPARATION ~

Begin with the following leftover or especially prepared, barbecued, slow-smoked meats:

- 1 whole chicken, 1 lb pork, and 1 lb beef
OR
- 3 lbs mutton or goat
OR
- 3 lbs rabbit, squirrel, or other small or large game, either separate or in combination

Cut cooked barbecued meats into manageable sized chunks, add to large stock pot and just cover with water.

Now add:

- 2 bay leaves. If mutton, goat, or game was used add 4 to 6. The stronger the meat the more bay leaves.

Now slow boil meat and bay leaves together for about 1 1/2 to 2 hrs or until meat will easily shred.

Remove meat from stock and set meat spread flat out on a plate in a refrigerator to cool. Return stock to heat and add:

- 1 T Stew's World-Renowned Seasoning (see above) or use comparable but avoid types with smoke flavoring added
- 1 small box frozen okra or comparable amount fresh. Puree in a blender with a small amount of water or fine mince with a knife before adding. If you dislike okra, don't worry. It will completely integrate into the stock with the rub and be undetectable as okra in the final dish.

Boil stock, rub, and okra puree over medium heat for 30-45 minutes while preparing below ingredients.

Now prepare and add:

- 1 fresh, medium tomato, diced, with juice
- 2-3 one-second pours of Worcestershire sauce
- 1 one-second squirt of yellow mustard
- 1 small can of tomato paste
- 5 to 20 splashes of Louisiana style hot sauce, not Tabasco
- 3 ham and/or beef and/or chicken bouillon cubes. Use one of each if possible.
- 12 oz of quality tomato-based barbecue sauce. Note whether the sauce is sweet-style, vinegar-style, or well-rounded. Try to use a well-rounded variety. See adjustments below if this is not possible. Avoid whiskey flavored or mustard-based sauces for this dish.

As dish returns to a simmer, de-bone and shred meat, and then add it to pot and stir in well.

Now add to pot:

- 1 T white or cider vinegar if barbecue sauce was sweet-style
OR
- 1 T sugar plus one squirt of honey or molasses if barbeque sauce was vinegar-style
OR
- Omit each if well-rounded sauce was used
- 1 small bag frozen lima beans or same amount fresh, not dried
- 1 and 1/2 small bags frozen corn or comparable amount cut fresh off the cob
- 4 medium red or white boiler potatoes, skin on, cubed to make approximately 3/4-inch cubes
- 3 medium carrots, unpeeled, sliced into approximately 1/3-inch wide slices
- 1 large onion, chopped to make approximately 3/4-inch pieces
- 1/2 green bell pepper, chopped to make approximately 1/4-inch pieces
- 1 strip of bacon or piece of salt pork
- Additional water, if needed, to just cover ingredients

Stir together well and bake, covered, in a 300 degree oven for 2 1/2 hrs, stirring occasionally and gently until thick and done. Cooking may also be done stove-top, but constant vigilance must be exercised to avoid burning. When done, remove from heat and refrigerate overnight to allow flavors to meld. Re-heat and serve the next day.

[MallenManson]

You're my hero!!!!!!!!!!!!!!!!