After a long day of fishing out on New Melones Lake Marina, it’s hopeful you have caught a bag load of fish. Now that you’re home with all your fish, what to do with them? You may have your classic go-to recipe, but we’ve dug up some good ones you should give a try. All these recipes are for fish you can catch right at New Melones Lake Marina.
Pan Fried Bass with Lemon Garlic Herb Sauce
This classic but tasty recipe was found on Food Network. You’ll need these ingredients:
- 4 Bass with the skin removed
- Salt and Pepper
- 1 cup flour
- 4 tablespoons unsalted butter
- 1 tablespoon garlic (thinly sliced)
- ¼ cup mild fresh herbs (basil, parsley, oregano)
- 2 tablespoons fresh lemon juice
First, you will take your bass fillets and season them with salt and pepper. Take a saute pan and heat it on top of the grill. Once hot, you’ll add 2 tablespoons of butter and heat. Dredge your bass fillets in flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Take the fish from the pan. Add the rest of the butter to the pan and let it melt. Once the butter is hot, add the garlic to the pan. Fry the garlic until it gets golden brown, then add the herbs and remove from the pan from the heat. Carefully add the lemon juice and season with salt and pepper. To serve, place your fillet on a plate and then spoon the lemon garlic herb butter over the fish. Try serving with rice and fresh veggies.
Rainbow Trout Baked in Foil with Tomatoes, Garlic & Thyme
This delicious recipe was found on Cooking.nytimes. For this twist on foil baked trout, you’ll need the following ingredients:
- Extra virgin olive oil (for the foil)
- 4 small rainbow trout (boned)
- Salt and pepper
- 1 pound ripe tomatoes (peeled, seeded and chopped)
- 2 garlic cloves (minced)
- 1 tablespoon extra virgin olive oil
- 4-8 sprigs of fresh thyme
- Fresh parsley or thyme (chopped for garnish)
- Lemon wedges for serving
Step 1 – First preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and then open them out flat.
Step 2 – In a bowl combine the tomatoes, garlic, 1 teaspoon of olive oil and salt and pepper to taste. Take the mixture and spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top and then fold the two sides of the trout together. Drizzle ½ teaspoon of olive oil over each fish.
Step 3 – Ensure each trout is in the middle of each square, and then fold the foil up loosely. Grab at the edges and crimp together to make a packet. Take the packet and place it on a baking sheet and bake for 10 to 15 minutes, check the trout after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
Step 4 – Take each packet and place on a plate. Very carefully cut across the top to open it, taking care to not let the steam from inside burn you! Gently remove the fish from the packet and pour the leftover juices over it. Sprinkle with parsley or thyme and serve with fresh lemon wedges.
Kokanee Salmon Cakes
For this interesting take on Kokanee Salmon, we pulled a recipe from Sporting Chef. For this recipe, you need mashed potatoes. You’ll first peel and then boil 2 medium potatoes for 30 minutes. Smash the potatoes and then cool in the fridge. The recipe also calls for cooked Kokanee. You can cook it however you prefer, hot-smoked, poached, sauteed, broiled or grilled – just enough so that it is cooked, but not overcooked. This recipe calls for the following ingredients:
- 1 ½ cups mashed potatoes (see above note)
- ½ cup yellow onion (finely diced)
- 2 green onions (minced)
- 2 garlic cloves (minced)
- 2 tablespoons butter
- 2 cups cooked Kokanee Salmon
- 2 eggs
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning OR ¼ cup fresh herbs
- ½ teaspoon salt
- Pinch or two of freshly ground black pepper
- 3 tablespoons vegetable oil
Heat butter in a small saute pan over medium-high heat. Saute yellow and green onions and garlic for 2 to 3 minutes. Place into a bowl and combine with fish, eggs, lemon juice, seasonings (or fresh herbs), salt and pepper and the cooled mashed potatoes. Form the mixture into patties about 3 inches wide and ½ inch thick. Heat oil in a large skillet and brown the patties on both sides, about 3 minutes each, over medium heat.
Crappie Fish Fry
This flavorful recipe was found on Genius Kitchen. The premix you will make needs to be refrigerated for at least an hour but up to five days, so plan accordingly. The ingredients you’ll need are:
- 1 pound of crappie fillets (cut into fingerlike strips)
- 12 ounces of ale or any full-bodied beer
- 1 ½ cups cornflour
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 cup flour
- Fresh peanut oil or canola oil
Empty the beer into a large bowl. Add in the cornflour, salt, paprika, and cayenne to the bowl. Whisk together until you have a light and frothy batter. Refrigerate this mix for at least an hour but up to five days. In a deep fryer, or deep skillet, heat at least 2 inches of oil to 375 degrees Fahrenheit. Dredge your crappie fillets in flour and shake off any excess. Then dip them into the beer batter making sure they are coated well. Fry in oil until perfectly golden and then drain the excess oil off with paper towels. Serve with lemon wedges and your choice of tartar sauce and hot sauce.
You won’t be disappointed with this delicious recipe found on Taste of Home. To complete this recipe you’ll need the following ingredients:
- ¼ cup butter (melted)
- ½ cup dry bread crumbs
- ⅓ cup grated Parmesan cheese
- 2 tablespoons fresh parsley (minced)
- 1 teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon pepper
- 1 pound of Bluegill
Preheat your oven to 350 degrees. In a shallow bowl place the butter. In a separate shallow bowl, combine the bread crumbs, cheese, and seasonings. First, dip your bluegill in the butter and then coat with the crumb mixture. Place in a greased 15x10x1 baking pan. Bake uncovered for 20 minutes or until the fish flakes easily with a fork. Enjoy!
Cajun Pecan-Crusted Catfish
This delightful twist on a catfish recipe will have your tastebuds soaring. For this recipe found on Eating Well you will need the following ingredients:
- ½ cup nonfat buttermilk
- ¼ teaspoon hot sauce (such as Tabasco) OR ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon garlic salt
- 2 cups cornflakes
- ½ cup pecan pieces
- 1 pound catfish fillets (about 1 inch thick, cut into 4 portions)
Preheat your oven to 375 degrees and line a baking sheet with foil. Blend buttermilk, hot sauce (or cayenne), oregano, chili powder and garlic salt in a shallow dish. Pulse cornflakes in a food processor until coarse crumbs are formed. Transfer to a large plate. The pulse the pecans in a food processor until coarsely chopped. Mix the pecans with the cornflake crumbs.
*If you don’t have a food processor, you can crush the cornflakes by placing them in a sealable bag and crush with a rolling pin; and chop nuts with a knife.
Dip each catfish fillet in the buttermilk mixture, then dredge in the cornflake mixture making sure to coat both sides. Then transfer to the prepared baking sheet. Bake the catfish for 25 minutes, or until it flakes easily with a fork. Serve immediately and enjoy!