Catch, Clean, Cook!

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GULF COAST FISH & SHRIMP FRY

1lb cleaned Gulf Shrimp

2lbs skinless Flounder, Trout, Sheepshead or Drum Filets

1 22oz Louisiana Fish Fry-Blue box

1 64oz Peanut Oil

1 bag Jalapeno Hush Puppies

1 Bag Frozen Fries

In 2 separate deep fryers, equally portion the Peanut oil and heat to 375 degrees, lightly moisten fish with water, coat with Louisiana Fish fry mix. Deep fry fish and shrimp 4 mins and place fish on paper towel. Fry hush puppies and fries in second deep fryer. Fresh Lemon and cocktail sauce.

REDFISH ON THE HALFSHELL

3lbs Redfish filets Halfshelled

1/4 cup Olive Oil

1 Lemon

Cajun or blackened fish Seasoning 

Clean Redfish and place scale side down on tinfoil wrapped cookie sheet. Heat oven to 450 degrees. Coat Redfish meat side in olive oil and season generously. Slice Lemons thin and place 2 lemon slices on each filet, Bake at 450 degrees for 18-20 minutes. This recipe also works well over a hot charcoal grill; Meat side down for 2-3 minutes, flip and finish over coals until flaky.

TROUT CAKES

6 small-medium boneless, skinless, Speckled Trout or any mild, white fish filets

2 slices white bread, crusts removed and crumbled

2 tbsp mayonnaise

2 tbsp OLD BAY Seasoning

2 tsp Parsley flakes

1/2 tsp yellow Mustard 

1 egg, beaten

1 tbsp butter

Pre-cook the fish in a glass dish or tinfoil lined cookie sheet, top fish with small chunks of butter and bake at 350 degrees for 10 minutes until meat is flaky, let cool and crumble for lump consistency. 

Mix bread, Old Bay, mayo, parsley, mustard, egg into large bowl until well blended. Slowly stir in cooked fish lump, shape into 4-6 patties. Broil for 10 minutes without turning or pan fry in hot butter until golden brown on both sides. Sprinkle a little Old Bay on top if needed. Serve with sliced Lemon. Trout Cakes can also be frozen for later use prior to cooking.