Lewisville Fishing Recipies

Lake Lewisville Crappie Fish Recipes

Once you caught your fish you need to know the tastiest way to prepare them, so here are few of my favorite fish recipes.  Whether you like fried, baked or bar-b-q fish, I am sure you will find a great recipe you like below.  A lot of these fish recipes have been collected from my friends and family on Lake Lewisville guided fishing trips.  If you have a fish recipe you want to get added to the list, contact me and I will put it up for you,  Or just tell me about your recipe while we are out fishing, and I will do my best to get it added.

*Click the arrows below to expand each recipe.

Recommended Fish Fry's:

CAJUN TARTER SAUCE:

1 cup mayonnaise
1/2 cup sweet pickle relish
1 tablespoon horseradish Sauce
2 teaspoons cajun hot sauce
2 teaspons of Creole Mustard

Combine all the ingredients in a bowl, refrigerate and then serve.

SOUTHERN FRIED FISH:

This recipe is great for 3-4 pounds of fish fillets. Use it for Catfish, Sand Bass and Hybrids.

Fish marinade Ingredients:

  • 1 cup of Milk and or 1 -12  Oz  beer
  • Juice from one lemon or lime
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of Cajun seasoning

Batter Ingredients:

  • 4 bags of Louisiana fish fry
  • 5 Eggs
  • Yellow Mustard

Instructions:

  1. Combine all the Marinade ingredients in a bowl.
  2. Cut fish fillets into uniform chunks or strips.
  3. Soak fish fillets in the marinade for up to 4 hours.
  4. Remove fish from marinade and Pat dry with paper towels.
  5. Add the dry fillets to a clean bowl.
  6. In a separate bowl beat enough eggs to cover the fish fillets.
  7. Add the egg wash mixture to the fish.
  8. Add some yellow mustard to thicken the egg & fish mixture, this will help the fish fry stick to the fish fillets.
  9. Dump the dry Louisiana fish fry into a separate bowel.
  10. Heat about a 1/2-gallon of canola or peanut oil to frying temperature (375).
  11. Dredge the fish fillets in your favorite Louisiana fish fry, found at most super markets.
  12. Drop fish fillets one at a time in the hot oil. Do not add too many any at once.
  13. Remove the cooked fillets when they are floating and golden in color. Larger sized chunks of fish may need to cook a little longer.

Drain fish fillets on newspaper, paper towels, or a wire rack, serve promptly.

THE PAPER BAG METHOD:

No one likes the mess a fish fry creates, so when I see a neat trick that helps prevent a mess or makes clean up easier; I am all over it.  I forget where I fist saw this trick used, but I have been doing it ever since.  When you are at the grocery store picking up supplies for your fish fry, ask for some paper grocery bags.  When you get home double layer the grocery sacks placing one inside another.  Dump all of your fish fry into into the grocery sacks.  When you pull your fish out of your egg-wash, just drop them right into the paper sack.  When you have a descent amount of fish in the paper sack, roll up the top of the sack and shake it.  Pull the fish fillets out of the sack and drop them right into the hot oil. This process will result in perfectly breaded fish fillets

SOUTHERN FRIED CRAPPIE:

This recipe is great for 2 pounds of crappie fillets.

Fish marinade Ingredients:

  • 1 -12  Oz  beer
  • 1/2 teaspoon of Cajun seasoning
  • Old bay seasoning

Batter Ingredients:

  • 3 bags of Louisiana fish fry
  • 2 Eggs
  • 4 lemons

Instructions:

  1. Cut crappie fillets into finger like strips
  2. Soak crappie fingers in beer for up to four hours
  3. Pat crappie fillets dry with paper towel
  4. In a separate bowl beat enough eggs to cover the fish fillets.
  5. Add 1 teaspoon Cajun or old bay seasoning to the egg wash mixture.
  6. Add the egg was mixture to the fish fillets
  7. Heat two to three inches of oil in a Dutch oven or deep frying pan to 375
  8. Drop fish fingers one at a time in the hot oil. Do not add too many any at once.
  9. Remove the cooked fillets when they are floating and golden in color. Larger sized chunks of fish may need to cook a little longer.
  10. Drain fish fillets on newspaper, paper towels, or a wire rack, serve promptly.
  11. Dust cooked crappie fingers with old bay and serve with lemon wedges.

BAKED CAJUN CRAPPIE:

This recipe is great for 1-2 pounds, 6-8 crappie fillets

Fish marinade Ingredients:

  • 1/4 cup lemon juice or lime juice
  • 1 Half stick of melted butter
  • 4 tablespoons olive oil
  • 1/4 teaspoon onion powder
  • 1 teaspoon old bay seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt

Instructions:

  1. Place rinsed crappie fillets in marinade for 2-4 hours
  2. Butter a baking pan large enough to fit all the crappie fillets with as little overlap as possible.
  3. Place the crappie fillets in the pan in a single layer
  4. Preheat oven to 400°.
  5. Bake for 10 to 15 minutes, depending on thickness of fish, or until fish flakes easily with a fork, basting several times with Juice.
  6. Serve immediately on a warm platter

BAKED CRAPPIE CASSEROLE:

This recipe is great for 1 ½ pounds of crappie fillets.  Add some lump crab meat and small shrimp to the stuffing as an optional step.

Ingredients:

  • 1 Half stick of melted butter
  • 1 large onion thinly sliced
  • 1 box of stove topping stuffing
  • 1 package of crappie fillets
  • Old Bay seasoning

Instructions:

  1. Heat oven to 375
  2. Prepare box stuffing as directed on package.
  3. Butter a 13×9-inch baking dish, cover the bottom of the pan with half the onions.
  4. Cut crappie fillets into consistent sized large chunks.
  5. Place the crappie chunks in an even layer on the bottom of the pan.
  6. Cover the rest of the crappie fillets with the remaining onions.
  7. Poor half stick of butter over the crappie fillets.
  8. Sprinkle the crappie with old bay to taste.
  9. Cover the crappie fillets with the stuffing mixture.
  10. Bake 30-45 minutes until crappie and stuffing done.

BAR-B-Q FISH:

This recipe is great for 1-2 pounds of any kind of fish.  Use on charcoal grills, camp fires or even in the oven.

Ingredients:

  • 1 Half stick of melted butter
  • 1 large onion thinly sliced
  • 2 lemons thinly sliced
  • Old Bay seasoning
  • Heavy duty Aluminum foil

Instructions:

  1. Start a charcoal fire on a grill.
  2. Roll out a large piece of aluminum foil.
  3. In the middle place half the onion and one sliced lemon.
  4. Place fish fillets on top of onions and lemons.
  5. Sprinkle fish fillets with old bay seasoning to taste.
  6. Cover fish fillets with remaining lemons then add the remaining onions.
  7. Poor the half stick of melted butter over the fish..
  8. Fold the foil around the fish sealing it loosely.
  9. Place the package on a cookie sheet or baking pan.
  10. Place fish in smoker or grill.
  11. Cook the fish for about 15 -20 minutes until fish is flaky.
  12. Be careful not to burn yourself when opening foil, server immediately.

BACON WRAPPED HYBRID BASS:

This recipe is great appetizer, and requires a couple of large striped bass or hybrid bass fillets.  As an optional step you can wrap a slice of onion or garlic clove under the bacon with the medallion of hybrid bass.

Ingredients:

  • 2 large Hybrid/Striped bass fillets
  • 1 lemon
  • Old Bay seasoning
  • Salt
  • Pepper
  • Toothpicks
  • One package of bacon

Instructions:

  1. Cut the hybrid fillets into one inch thick medallions.
  2. Squeeze lemon juice over the medallions.
  3. Season with salt, pepper and old bay seasoning to taste.
  4. Marinate the hybrid fillets up to one hour.
  5. Wrap the hybrid fillets in bacon and stick a tooth pick through them to secure the bacon.
  6. Cook the bacon wrapped fish on a medium heat Smokey fire.
  7. Be careful not to cook to fast, or the bacon will scorch.
  8. Serve the bacon wrapped fish immediately

STUFFED FISH:

This recipe is great main course, and when you talk about stuffed fish, this is the recipe most people are referring to.  It will work with just about any kind of fish, I personally prefer to use it on c crappie fillets, flounder and channel catfish.

Ingredients:

  • 1 – 6 ounce can of lump crab meat, checked for cartilage
  • 3 table spoons bread crumbs
  • 2 table spoons shredded cheese
  • 2 table spoons butter, melted
  • 1 ½ table spoon mayonnaise
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 4 – 6oz fish filets
  • Old Bay seasoning
  • 1/2 stick of butter
  • 1 lemon

Instructions:

  1. Combine first 9 ingredients, mixing them well.
  2. Butter a baking pan large enough for the fillets
  3. Press crab stuffing mixture on top of two of the fillets
  4. Sprinkle with old bay and a little lemon juice
  5. Cover topping with the remaining two fillets
  6. Bake uncovered at 425 for 22-25 minutes or until fish flakes easily with a fork
  7. Serve immediately

SMOKED HYBRID BASS:

Hybrid bass is an excellent fish for smoking, it is firm with a mild flavor which really lends well to a smoked product.  If you like smoked fish, and you have hybrid bass or striped bass I would strongly recommend trying to smoke some.  Of course you also need a smoker, but a small charcoal grill or wood smoker will work just fine.  It is best that the blood lines or red meat be removed for this process, if you have your fishing guide fillet your fish, they most all ways will remove as much of the blood line as possible.  The trick to good smoked fish, is keeping the temperature of the grill as low as possible, but still smoking for as long as possible.  If the temperature of your smoker gets higher than 225 you have lost the battle and will end up with grilled fish instead of smoked fish.

Ingredients:

  • 4-6 nice hybrid fillets
  • Brown sugar
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder

Instructions:

  1. Get the hybrid fillets as dry as possible by patting them with a paper towel.
  2. Rub the fish with brown sugar, this will result in the fish being covered with a sugary paste.
  3. Sprinkle with salt, pepper, onion powder and garlic powder.
  4. Put the fish on foil or in a disposable baking pan.
  5. Smoke at 150 – 175 for 4-6 hours or until fish is completely dry on the outside.
  6. Serve or store, the smoked fish will last up to a week.

GRILLED HYBRID BASS:

Hybrid bass and sand bass make great grilled fish.

Ingredients:

  • ½ cup extra virgin olive oil
  • ½ cup of chopped cilantro
  • Juice from 2 limes
  • Zest from 2 limes
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  • 4 – 8oz Hybrid Bass fillets

Instructions:

  1. Combine olive oil, lime juice, lime zest in a large bowl
  2. Score the fish with sharp knife making diagonal slits
  3. Place the fish in the marinade for 2-4 hours
  4. Light a wood or charcoal fire
  5. Once the charcoal has ashed over, place the fish on the grill
  6. Grill 8 minutes on each side, or until fish starts to flake

FISH WITH STEWED TOMATOES:

This recipe is surprisingly good, and it’s healthy also.  I was skeptical at first but once I tied it I became a believer.

Ingredients:

  • 1 ½ pounds of Hybrid or Crappie fillets
  • 1 can of crushed tomatoes with basil and oregano
  • 1 can of tomato paste
  • Some fresh basil
  • Olive oil
  • Salt
  • Pepper
  • 1 small onion
  • 1 small bell pepper
  • Garlic powder
  • Onion powder
  • Italian seasoning

Instructions:

  1. Chop up onions and bell pepper.
  2. Add a few table spoons of olive oil to a large frying pan with a lid.
  3. Sautee the onions and bell peppers until soft.
  4. Drain the can of crushed tomatoes.
  5. Add the can of crushed tomatoes, and 3-4 table spoons of tomato paste.
  6. Add one half teaspoon of Italian seasoning.
  7. Mix all the ingredients together and simmer for a few minutes until combined.
  8. Season both sides of the fish fillets with salt, pepper, garlic powder and onion powder.
  9. Add fish filets to the sauce spoon some of the sauce on top of the fillets.
  10. Cover and simmer until fish flakes easily with a fork.
  11. Serve over white rice or with French bread.

STEVE’S PROFESSIONAL GUIDE SERVICE
STEVE SCHIELE: 214-629-1628

bassridge2003@yahoo.com

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