top of page

Fish Recipes

There's nothing better than a meal of fresh fish! I often get asked at the end of a fishing trip, what should I do with this bag of fillets you just handed me? I thought I'd share a couple of my favorite ways to prepare fish. I typically clean fish to provide a boneless fillet. I usually try to cook fresh, refrigerated, unfrozen fish within 3 days. If I freeze them, I simply put them in a ziplock freezer bag, remove as much air as possible, mark the bag, and freeze. A better option would be vacuum sealing if you don't think you'll eat them within a couple of months. Here are a few of my favorites!   

Classic Fried Fish

Still one of my favorites! 

Use a cast iron pan over an open fire, the propane burner, or the good old stovetop with your favorite frying pan.


Many great breading options available but one of my favorites is the Original Recipe Shore Lunch.

I prefer to use extra light olive oil, but other vegetable oils and shortenings will work.


Heat enough oil to cover about half of the thickness of fillets to 350 degrees. 

I simply rinse fillets, pat dry, and coat them with dry batter mix in a zip lock bag or small container with cover. Some prefer to dip in egg or milk prior to breading.

Carefully place fillets in heated oil. Avoid overcrowding. Fry about 3 or 4 minutes on each side, depending on thickness of fillet, until done. Fish is done when it flakes easily with a fork.

Remove fish from pan, put on a plate with a couple paper towels, and enjoy! 

Blackened Baked Fish

Simple and delicious! 

Preheat oven to 425 degrees

Spray a baking dish with no stick cooking spray

Place fillets in dish and baste lightly with melted butter on both sides

Generously apply Chef Paul's Blackened Redfish Magic to both sides of filet.


Bake at 425  degrees for 20 to 30 minutes until fish flakes easily with a fork. 

Baked Panko Fish

This is a recipe I developed with a little trial and error that makes a delicious, crunchy, baked fish. It's best to use thicker fillets from Walleye, Pike, Bass or larger Crappie

due to the thick crunchy breading. 

Preheat oven to 425 degrees. Coat a large shallow metal cookie sheet with 4 tbsp. of Extra Light Olive Oil. Rinse fillets in water and pat dry with paper towel. Coat fillets with Original Shore Lunch. Dip fillet in beaten egg and roll in Kikkoman Plain Panko Japanese Style Bread Crumbs. Place on oiled cookie sheet and bake approximately 15 minutes, flip fillets over and cook another 10 to 15 minutes, until fish flakes easily with a fork. Enjoy with your favorite tarter or cocktail sauce!

bottom of page