Captain Chuck’s

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. Saute 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

• 1- large walleye fillet or 2-4 walleye steaks
• 2- bell peppers
• 2- bags small carrots
• 2- bags small red potatoes
• 6 to 8 Sprigs of fresh cilantro
• 3- lemons
• Oregano
• Butter
• Salt
• Pepper
• McCormick lemon/pepper seasoning salt

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

• 3/4 pounds walleye fillets
• 1/2 cup milk
• 1- tablespoon water
• 1- cup crushed Italian seasoned croutons
• 2- tablespoons peanut oil
• 2- tablespoons margarine or butter

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

• 1/2 cup flour
• 1/2 cup instant potato flakes/buds
• 1/2 tsp. onion powder
• 2 eggs beaten with 1 tablespoon cold water
• 1-1/2 pounds fish fillets
• Cooking oil
• 1/2 teaspoon garlic salt
• 1/4 cup Parmesan cheese

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

• 1/2 cup Bisquick
• 1/4 cup Milk
• 1- egg
• 2- cups Cornmeal
• 2- teaspoons of your favorite Cajun seasoning
• 1/4 teaspoon salt
• 1-1/2 Lbs walleye fillets
• Oil for frying (peanut oil is great for frying fish, Skillet or deep fryer)

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

Beer Batter Fish

• 1/2 cup flour (depending on the amount of fillets)
• Salt to taste
• 12 ounces of any American Beer (more for larger amounts)
• 1/2 cup yellow cornmeal (more for larger amounts)

PREPARING THE FISH & BATTER

This recipe must begin the day before you intend to serve.

Poor beer into a large mixing bowl the day before you intend on cooking let sit out over night. To begin mix flour and beer together making batter, after batter is to desired thickness empty a generous amount of cornmeal onto a large serving plate. Dip fillets into batter then roll generously in the corn meal, Place fillets into deep fryer basket cook until done. Note: Fillets float somewhat in deep fryers while cooking, careful as not to over cook. Let stand to cool then serve.

(Peanut oil is great for deep frying fish)

Remember…Never-place-extremely-wet-meat-or-fish-into-deep fryers.

This recipe works well with most fresh water fish.

Fried Walleye or Perch with Garlic Butter

• 2- pounds walleye or perch fillets
• 2- eggs (well beaten)
• Pepper to taste
• 1/4 lb. butter
• Salt to taste
• Flour
• Cracker crumbs
• Oil for frying (peanut oil is great for frying fish, Skillet or deep fryer)

PREPARING THE FISH

Season fish with salt and pepper and dredge in flour, shaking off excess. Place beaten eggs in a pie plate. Put crumbs in a pie plate or on waxed paper. Dip the fish first in egg, then roll in crumbs. Heat the oil in a heavy skillet and fry until the fish tests done and is golden brown. Remove to a warm platter. Place the butter in the same skillet, add garlic and cook until golden. Pour over the fish. Makes 6 Servings

Oven Fried Walleye or Perch with Cheese

• 1-lb. of perch or walleye fillets
• 2-tablespoons parmesan cheese (grated)
• 1/2 cup dry bread crumbs
• 1- tablespoon butter or margarine
• 1/4 cup milk
• 1/2 teaspoon thyme

PREPARING THE FISH

Dip fillets in milk. Combine crumbs Parmesan cheese and thyme. Coat fish with bread crumbs. Lay in single layer on greased shallow baking pan. Drizzle with melted butter or margarine. Bake in pre-heated oven at 450 degrees for 12 minutes per inch of thickness of the fish measured at the thickest part or until fish flakes easily with a fork.

Blackened Lake Erie Catfish

• 3- lbs. catfish fillets (any species of catfish will be fine)
• 2- sticks of melted butter
• 1- teaspoon of red cayenne pepper
• 1- teaspoon of black pepper
• 1- teaspoon of rosemary, crushed
• 1/2 teaspoon of tarragon
• 1-1/2 tablespoons of paprika
• 1- teaspoon of salt
• 1-teaspoon of onion salt
• 1- teaspoon of garlic powder

PREPARING THE FISH

Mix butter and seasonings together. Dip fish fillets in butter mixture. Grill on a hot grill (outside). Turn only once with a long spatula. ENJOY!!!