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Discussion Starter · #1 ·
As a Colorado greenhorn my local fish meals have only been walleye and one smallmouth that was 6 yr. old Eli's best catch last summer that he just had to keep. The walleye were great floured & fried and also baked with miso/mayo sauce. The smallmouth was...well...OK, but once was enough.

With each return trip to CO my experience broadens and I hope to sample more species for the table. Any suggestions on some of your favorites and ways to prepare them?

I've allready noted "1eyeRed"'s crispy critter brook trout and think I'll pass on "Nawanda"'s raw fish guts.

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I am not big on fried to bake it...they make a product called oven fry for the shake and bake in the baking aisle...a mixture of spices and is crunchy...dip the fish in the mixture and bake at 400 on a PAM spray greased sheet of foil on a cookie sheet...comes out crunchy, tasty, easy clean up in about 15 to 20 minutes based on thickness of fillet...totally healthy with no oil...people always ask for can also bake it at 450 for about 12 minutes...I do this when I throw some Ore Ida crispy crowns into bake for 17 minutes at the same temp and have fish and fries...or a microwaved baked potato and salad...complete tasty dinner in under 20 minutes with little or no mess...

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10,699 Posts
If its not cooked over the campfire its CRAP!
I'll give you a trout recipe since trout are one of the most common fish in Colorado.
Step one catch a trout
Step two gut the trout
Step three remove the head
Step four wash the trout
Step five sprinkle lemon pepper seasoning on th inside of the fish and stuff with onion
Step six rub butter on outside of the fish or spray with pam
Step seven sprinkle outside of fish with seasoning
Step eight wrap each fish with 1-2 peices of bacon
Step nine butter a piece of foil or spray it with pam
Step ten wrap it up and place it in the coals of your fire for about ten minutes maybe more depending on size
Step eleven fry some potatoes up
Step twelve eat

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173 Posts
I usually deep fry or pan fry the catfish i catch. My family love it that way. But there is a recipe in a book i have that i am really wanting to try myself this summer. It's called Cajun Battered Catfish. It goe's like this...

Cajun Battered Catfish

2-3 lb of catfish fillet
1 cup prepared mustard
2 eggs, slightly beaten
1 tsp Louisiana hot sauce
1/2 cup corn flour
1/2 cup cornmeal
1/2 cup flour
1/2 cup italian bread crumbs
1 tsp salt
1 tsp of garlic powder
1 tsp black pepper
1 tsp paprika

In a bowl, combine mustard, eggs, and hot sauce. In another bowl combine the remaining ingredients, except fish. Brush fish with mustard mixture untill well coated; dip into dry mixture. Fry fish until golden brown in Olive Oil.

With other fish i usually just bake it, maybe add some sqeezed lemon to it, fish seasoning, coat the pan in Olive oil.

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316 Posts
trout tacos
1. fry trout in a cast iron skillet on high heat in butter for 7 min per side
2.remove bones from trout
3.put de-boned meat back in pan on med heat with what ever spicy seasonings you want to re cook it in I like to use cholua souse ,onions,jalepenos for about 5 min
4. put in eaither corn or flour tortillas with lettuse cheese sour cream avacodos
5.get a beer and sit down
6. get your grub on
7.get another beer
hope you all enjoy this one i know i do

· Premium Member
2,214 Posts

I have this great recipe that I got from the February 2005 In-Fisherman issue.
Pg. 73

Crappie BLT Sandwich with Herb Mayo

To Serve One...
- 2 slices good sandwich bread
- herb mayo (see below)
- iceberg lettuce
- 2 slices thick bacon, cooked
- sliced fresh tomatoes
- 1 crappie fillet
- 1/2 c. flour
- salt, pepper and cayenne buttor or bacon fat for frying crappie

* Combine the flour, salt, pepper and cayenne. Dust each crappie fillet in the flour mixture.
* Toast the bread and spread with the mayo. Layer on the tomato, lettuce and bacon.
* Heat the butter or bacon fat in a saute pan until almost smoking. Saute the crappie about 4 or 5 minutes on each side until crisp and golden.
*Place crappie on top of the bacon and finish with a dallop of herb mayo.

Herb Mayo:
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 tbsp. salt
1/2 tsp. white pepper
1 egg
few drops of Tabasco sauce
few drops of Worcestershire sauce
1 1/2 c. olive oil
2 tbsp. mixed chopped herbs: parsley, taragon, chives

Put all the ingredients exept the oils in the bowl of a food processor fitted with a metal blade. Process. Then, with motor running, pour in the oil in a slow, steady stream. Thin the mayo with a few drops of warm water if it gets too thick. Stir in the herbs; add salt, pepper and lemon to taste.

Happy Fishing Fellas!! ;D

· Registered
91 Posts
Discussion Starter · #7 ·
Hey, Thanks everybody! All the suggestions for fish grinds sound well worth trying. A few questions:

Koni, are you sure thats a whole cup of mustard?!

1eyeRed, are raw eggs safe to eat in CO?

And Zman, that oil free crunchy bake sounds like the ticket for us older folks who gotta be careful about too much fried food. I started the walleye fry with an inch of oil in a big pot and only had a little black sludge left in the pot at the end.

Now if the fish will only cooperate...

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2,214 Posts

I aint too sure if raw eggs are safe in Colorado. Tell you the truth, I never even knew that location or state would matter when it comes to raw eggs.

I bet it's a risk though. I usually like my morning fried eggs not so cooked to where the yolk is still in liquid form and never had a problem yet.

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474 Posts
Low cholesterol tip...remove the egg yoke.

The egg yoke is high in cholesterol and will cause your breading to soak up extra fat from the grease/oil. Removing the yoke will greatly reduce the overall fat of your fish-dish wether it is just the egg wash or in the batter itself.

Easy trout Hemmingway

1. First clean the fish keeping the head, skin and tail intact.

2. Lay one side of the fish on a plate of dry corn meal coating skin lightly. Wet sides with water if needed. (coat other side side next).

3. Stuff the inside with chopped green onion and lemon (I go with half lemon/half onion...use your own preference and spices.)

4. Grill or bake as desired. I reccomend grilling in a pan/skillet using a dab of butter over a campfire. If in a hurry skip steps 2 and 3. ;D

My name is Matt and I'm a fishaholic.
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