Captain Chuck's
Fresh Water Seafood Recipes

You don’t need to live near Lake Erie to eat great fresh water seafood! Try our top-rated recipes for walleye, steelhead, yellow perch, catfish, bluegill, crappie, and smallmouth bass. ENJOY!!!

Walnut Crushed Walleye

Dip both sides of the Walleye in the liquid. Then transfer the Walleye to the bowl containing the crumb mixture, pat the crumb mixture Onto the small Walleye pieces. Air dries the crusted Walleye for 10 - 15 Minutes on a wire rack. This will help firm the coating prior to cooking.

Heat the oil in a large skillet (that can be placed in the oven). Sauté the Walleye pieces until golden brown, about 2-3 minutes per side. Turn only Once carefully. Transfer the skillet to a preheated oven at 450.

Yellow Perch Pancake Batter

• 12- Lake Erie Yellow Perch filets (about 1 pound)
• 1- cup flour
• 1- cup pancake mix (dry)
  
• 1- egg
  
• 1- can 7-UP Soda (you may substitute a similar clear soda)
• canola oil for frying
  
  

PREPARING THE FISH

Combine the pancake mix, egg, and 7-up in a small bowl, beat till well mixed. Refrigerate the batter for at least 30 minutes. Remove skin from the Yellow Perch filets and wash with cold water. Dry the filets with paper towels. Put the flour in a plastic bag. Add the perch filets to the plastic bag and shake to coat the filets with flour.

In a large frying pan, heat the canola oil, 1-1/4 inch deep, to about 375 degrees. Take the floured filets and dip one-By- one, into the batter to coat, and carefully place the filet into the hot oil. Fry filets till golden brown on both sides. Serves two.

Onion Sour Cream
Potato Crusted Bluegill

• Bluegill fillets about 2 lbs.
  
• 1- cup flour
  
• 1- egg
  
• 2- cups Green Onion / Sour Cream Potato Chips (crushedcoarsely)
  

PREPARING THE FISH

Remove skin from the Bluegill fillets and rinse with cold water. Remove bones from the fillets. Dry the fillets with paper towels.

Place potato chips in a plastic bag and crush (not too fine, coarse is best). Spread the crushed potato chip crumbs from the bag onto a plate. Put flour into the same plastic bag. Beat the eggs in a shallow bowl.

Put the Bluegill pieces into the plastic bag with the flour and shake to coat. Dip Bluegill pieces into the beaten egg and then press firmly into potato chip crumbs to adhere. Coat both sides.

Place coated pieces in a greased baking dish. Bake at 400 degrees for 15 minutes or until the filets flake. Serves four.

Fried Bluegill Parmesan

• 1- pound Bluegill
  
• 16- ounces crushed saltine crackers
  
• 1-1/2 teaspoon parsley flakes
  
• 1-1/2 teaspoon sweet basil
  
• 1-1/4 teaspoon oregano
  
• 1-1/8 teaspoon garlic powder
  
• 1-1/2 cup parmesan cheese, grated
  
• 1- egg
  
• 1-1/2 tablespoon milk
  
• 1-1/4 cup flour 1-1/2 cup butter-flavored crisco
  

PREPARING THE FISH

Pat the fish fillets dry with paper towels. Dredge the fish in flour, and shake off the excess. Mix the egg and milk in a bowl. In a separate bowl, mix the crackers and seasonings.

Dip the fish in the egg mix, then in the cracker mix. In a frying pan, heat 1/2 cup butter-flavored Crisco to 425° to 450°. Place the breaded fish fillets in the oil, skin side up. Fry until golden brown.

Mustard Fried Bluegill

• 12- Bluegill
  
• 1-16-oz. carton sour cream
  
• cup prepared mustard
  
• cups yellow cornmeal
• salt and pepper to taste peanut oil for frying
  

PREPARING THE FISH

Clean and scale the bluegill, remove the entrails and clean with cold water. Coat fish with first two ingredients and let stand for 20 minutes in refrigerator.

Season the cornmeal with salt and pepper, before dredging the fish in the mixture. Deep fry the fish in hot peanut oil, using either a cast iron skillet or fish fryer.

Corn Meal Crusted Crappie

• Crappie filets (about 1 pound)
  
• 1- cup yellow com meal
  
• 1/4 cup all purpose flour
  
• 1-1/2 teaspoon salt
  
• 1-1/2 teaspoon pepper
  
• 1- teaspoon paprika
  
• 2- eggs corn oil for frying
  

PREPARING THE FISH

Combine Corn Meal, flour and spices in a small bowl, mix well. Beat the eggs in another bowl. Remove skin from the Crappie filets and wash with cold water. Dry the filets with paper towels. Dip one by one, the crappie filets into the corn meal mixture and set aside. Then dip one by one, into the egg and dip again into the corn Meal mixture to get a thicker coating.

Place the coated filets on a plate, cover with plastic wrap and refrigerate for 30 minutes to one hour (this will help bind the coating to the filets).

In a large frying pan, heat the corn oil, 1-1/4inch deep, to about 375 degrees. Carefully place the chilled coated filets into the hot oil. Fry filets till golden brown on both sides. Place cooked filets on a paper towel to drain excess oil.
Serves two.

Cajun Crappie

• Crappie filets (about 1 pound)
  
• 1-1/3 cup yellow com meal
  
• 1 -1/2 cups all purpose flour
  
• 1-1/4 teaspoon salt
  
• 1-1/2 teaspoon black pepper
  
• 1-1/2 teaspoon onion powder
  
• 1-1/4 teaspoon garlic powder
  
• 1/2 teaspoon paprika
  
• 1- teaspoon dried parsley flakes
  
• 1-1/2 teaspoon dried oregano
  
• 1-1/4 teaspoon cayenne pepper
  
• 1- egg
• 1-1/2 cup of milk Corn oil for frying
  

PREPARING THE FISH

Combine corn meal, 1 cup of flour and spices in a small bowl, mix well. Beat the egg and milk in another bowl. Remove skin from the crappie filets and wash with cold water. Dry the filets with paper towels.

Put the cup of flour in a plastic bag. Add the crappie filets to the plastic bag and shake to coat the filets with flour. Dip one by one, into the egg and then dip into the Corn Meal, flour, and spice mixture.

In a large frying pan, heat the corn oil, 1-1/4 inch deep, to about 375 degrees. Carefully place filets into the hot oil. Fry filets till golden brown on both sides. Place cooked filets on paper towels to drain the excess oil. Serves two.

Baked Dilled Steelhead

• 2- Lake Erie Steelhead filets about 2 lbs
  
• 2- tablespoons butter or margarine
  

Dill Sauce:

• 1- cup mayonnaise
  
• 2- teaspoons dill weed
  
• 1- teaspoon dijon mustard
  
• 1- tablespoon lemon juice
  

PREPARING THE FISH

Remove skin from the Steelhead filets and wash with cold water. Dry the filets with paper towels. Coat the bottom of baking pan with the butter or margarine.

Mix the Dill Sauce ingredients in a small bowl. Place the filets skin side down in the baking dish. Coat the filets with the Dill Sauce mixture. Bake at 375 for 15 minute or until the filets flake. Serves four.

Barbecued Steelhead Steaks

• 4- Lake Erie Steelhead steaks, 3/4 of an inch thick
  
• 1-14 cup melted margarine or butter
  
• 2- teaspoons soy sauce
  
• 1- tablespoon lemon juice
  
• 1- clove of garlic, crushed
  

PREPARING THE FISH

Combine the liquid ingredients and crushed garlic, mixing well. Brush the steelhead steaks with the mixture. Place the steaks on a well oiled grill (olive oil works well), over hot coals.

Grill the steaks for 5 minutes, and then turn for another 5 minutes. Baste the steelhead steaks frequently. Serves four.

Italian Style Steelhead with Pasta

• 2- Lake Erie Steelhead filets about 2 lbs.
  
• 4- tablespoons olive oil
  
• 1-large onion
  
• 1-1/6 ounce can diced tomatoes (not seasoned)
  
• 2- cloves garlic, crushed
  
• 1- teaspoon basil
  
• 1- teaspoon oregano
  
• 1- tablespoon sugar
  
• 1-1/2 cup white wine
  

PREPARING THE FISH

Remove skin from the steelhead filets. In a large skillet, heat the olive oil and sauté the onion till tender. Add the steelhead filets, sauté for 4 minutes in a bowl and combine the garlic, basil, oregano, diced tomatoes, sugar and wine. Stir to mix. Add the mixture covering the steelhead filets.

Cover and simmer for 10 minutes stirring the sauce occasionally.
Serve over pasta. Serves four.

Glazed Steelhead

• 2- Lake Erie Steelhead filets about 2 lbs.
  
• 2- tablespoons butter or margarine
  
  Glaze:
  
• 1-1/4 cup butter
  
• 1-1/4 cup brown sugar
  
• 1- teaspoon dill weed
  
• 1- teaspoon lemon juice
  

PREPARING THE FISH

Remove skin from the steelhead filets. Place steelhead filets on a greased broiler pan. Brush with glaze. Broil 6 inches from heat for 5-6 minutes per side. Baste the filets with the glaze during cooking.

Remove and serve with remaining glaze. In a small sauce pan, melt the butter. Stir in the brown sugar, dill and lemon juice, stirring constantly. Remove from heat when the sugar melts. Serves four.

Loosely cover and cook on Low for 4 to 5 hours. Stir in the milk and cover tightly; cook another 1 to 2 hours.

Fish Chowder

This recipe is best if Lake Erie Walleye or Yellow Perch is used.

• 1- tablespoon vegetable oil
  
• 1-large onion, chopped
  
• 1/4 teaspoon garlic powder
  
• 1- (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
  
• 1- (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
  
• 1- 1/2 (10.75 ounce) cans milk
  
• 1/4 teaspoon dried dill weed, crushed
  
• 1/2 pound medium fresh or thawed frozen shrimp, shelled and deveined
  
• 1/2 pound fresh or thawed frozen firm Lake
  Erie walleye or Yellow Perch filets, cut into 1-inch pieces*
  
• Chopped fresh parsley
  

PREPARING THE CHOWDER

Heat oil in saucepot. Add onion and garlic powder and cook until tender. Add soups, milk and dill. Heat to a boil. Add shrimp and fish. Cook 5 minutes over low heat or until done. Garnish with parsley.

Steelhead Chowder

• 3- tablespoons butter
  
• 3/4 cup chopped onion
  
• 1/2 cup chopped celery
  
• 1- teaspoon garlic powder
  
• 2- cups diced potatoes
  
• 2- carrots, diced
  
• 2- cups chicken broth
  
• 1- teaspoon salt
  
• 1- teaspoon ground black pepper
  
• 1- teaspoon dried dill weed
  
• 2 to 4 Lake Erie Steelhead filets depending on the size of filets
  
• 1- (12 fluid ounce) can evaporated milk
  
• 1- (15 ounce) can creamed corn
  
• 1/2 pound Cheddar cheese, shredded
  

PREPARING THE CHOWDER

Melt butter in a large pot over medium heat. Sauté onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. Stir in steelhead filets, evaporated milk, corn, and cheese. Cook until heated through.

Fish Salad

• Left over Fish - (from that family fish fry).
  
• Mayonnaise to taste (Hellmann’s is best)
  
• Sweet Pickles, chopped or relish
  
• finely chopped celery
  
• finely chopped onions
  
• Salt to taste Amount of ingredients will depend on the amount of left over fish.
  

PREPARING THE SALAD

Break the leftover fish up into small pieces with a fork. The sweet pickles or sweet pickle relish, celery, onion and salt to taste, and then add Enough mayonnaise to make a spread. (A slight bit of mustard may be added as well, depending on your pallet.

Excellent as a sandwich spread or a snack with crackers.

Hushpuppies

• 6- cups peanut oil
  
• 1- 1/2 cups self-rising cornmeal
  
• 1/2 cup self-rising flour
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1- small onion, chopped
  
• 1- cup buttermilk
• 1- egg, lightly beaten
  

PREPARING THE BATTER

Using a deep pot, preheat oil for frying to 350 degrees F. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended.

Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process. Makes 35 about hushpuppies.

Cajun Fried Lake Erie Catfish

• 2- med. catfish fillets
  
• 1- teaspoon of garlic powder
  
• 1- teaspoon of paprika
  
• 1/2 teaspoon of onion powder
  
• 1-teaspoon of black pepper
  
• 1/2 teaspoon of ground cumin
  
• 1/2 teaspoon of cayenne pepper
  
• Peanut oil

PREPARING THE FISH

Cut fillets in half. Combine dry ingredients. Rub fish with peanut oil; sprinkle generously with herb mixture to coat fish well on both sides. Bake in 375°F oven for 15-20 minutes, or pan fry. For best results, barbecue on grill 10 minutes (each fillet) with grill top down.

Campfire Smallmouth Bass

• Vegetable oil
  
• 2- cups of all purpose flour
  
• 1- of cornmeal
  
• 1- freezer bag
  
• 1- cup of milk (Hole milk is best)
• Salt & pepper to taste
  
  

PREPARING THE FISH

8 – Lake Erie Smallmouth bass fillets (as fresh as fresh can be) Combineall dry ingredients in the freezer bag and just shake the tar out of it. Soak the bass fillets in a bowl of milk for 1 or 2 minutes.

One at a time, put the fillets in the freezer bag and shake thoroughly. Take two of the fillets and place them in a frying pan coated with vegetable oil.

Fry to a lovely golden brown.

Blackened Lake Erie Smallmouth Bass

• 2- teaspoons of paprika
  
• 1- teaspoon of garlic salt
  
• 1- teaspoon of dried thyme leaves, (crushed)
  
• 1/2 teaspoon of black pepper
  
• 1/4 teaspoon of ground (red) pepper
  
• 3- tablespoons of butter
  
• 4- skinless smallmouth bass
  
• Lemon halves
• Dill sprigs
  

PREPARING THE FISH

A barbecue grill or a large cast iron skillet can be used. (Grilling – pre-heat grill) Combine all seasonings in small bowl and mix well.

Melt butter in small saucepan over medium heat and pour into pie plate. Dip smallmouth bass into melted butter, evenly coating both sides. Sprinkle both sides of smallmouth bass with seasoning mixture.

Place on grill or into cast iron skillet and cook covered for approximately 6 to 8 minutes or until it is blackened and flakes easily. Turn halfway through grilling or cooking time.

Serve with lemon and garnish with dill sprigs.

Walleye or Perch With Vegetables

PREPARING THE FISH

Preheat oven to 350 degrees. Grease the bottom of the dish with butter. Lay fillets or steaks in middle of dish. Roll two lemons until they're very soft. Cut them in half and squeeze fresh lemon juice on top of the fish generously. Slice one lemon and lay round slices on top of fish. Slice bell peppers and lay these on top of fish and the lemons. Put one sprig of the fresh cilantro inside each of the bell peppers. Sprinkle entire fish with oregano and the McCormick lemon/pepper seasoning salt.

PREPARING THE VEGETABLES

Boil or steam the carrots and potatoes for about 5 minutes. Place vegetables around entire fish filling in your dish. Lay small pats of butter on top of carrots and the potatoes. Sprinkle them with salt, pepper and oregano.

Place entire dish in oven and bake for about 15-20 minutes. Fillets should turn white in color and flake easily when probed with a fork.

This recipe is also very good using trout or Steelhead Salmon!

Seasoned Perch or Walleye

PREPARING THE FISH

Place fish in a small bowl with milk. Stir to coat and place in refrigerator for 30 minutes. In another bowl mix egg and water. Drain milk and add egg wash to fillets. Chill for 15 minutes then drain and dredge the fillets in the crushed croutons. Fry the fillets in oil/butter mixture at a medium heat for three to four minutes (or until golden), turning once.

Potato Fried Fish

PREPARING THE FISH

Mix the first five ingredients in a shallow bowl. Beat the eggs and water in a separate shallow bowl. Heat about 1/4 inch of cooking oil in a large frying pan. Dip the fillets in the egg mixture then roll in flour mix to coat lightly and fry in hot oil. cooking time will vary with the thickness of the fillets. Turn when the frying side becomes golden brown. When fish flakes easily with a fork, it's done. This is a crispy, light batter.

Cajun Fried Walleye or Perch

PREPARING THE FISH

Whisk together the Bisquick, milk and egg in a medium bowl. Mix the cornmeal, Cajun seasoning and salt in shallow dish. Dip the filets into the wet batter first, then dredge in the cornmeal mixture. Fry the fillets in hot oil until golden-brown, turning once. Drain on paper towels and serve. Ranch dressing makes a great dipping sauce for this.

Makes 1 serving