Striper Boil

"A One Pot Meal"

 Fillet stripers and remove ALL the red meat.
Start with a large stock potand about twice the volume of water as the amount of food
you plan to cook.  Add about 1/4-cup Louisiana
Fish Fry Products brand Crawfish, Crab,
Shrimp Boil seasoning per quart of water depending on how spicy you want your food.

Bring seasoned water to a rolling boil and add the desired amount of small
new potatoes and boil about 10-minutes.  Then add the desired amount
of mini corn-on-the-cob, and boil an additional 10-minutes.

Remove the corn (if you don't want it real spicy), turn the heat off and
add chunks of striper fillets.  Cover and let stand for 10 to 20-minutes.
After about 10-minutes taste a piece of striper to see if it's as spicy as you want it.
The longer the fish stays in the water the spicier it gets.  Remove the fish and
then the potatoes with a large slotted or screened spoon being careful not
to break up the fish chunks too much.  Drizzle with melted butter and enjoy!

If you're cooking for a large crowd multiple batches can be made using the same water.


Fried Fish

Cut fillets (preferably Crappie or Walleye) into bite size nuggets about 1"x 1"

Lightly coat with equal amounts of table mustard and Louisiana Hot Sauce

Roll in self-rising white corn meal seasoned to taste with black pepper

Deep fat fry in canola or peanut oil at 365-degrees

Use a deep fry/candy thermometer - temperature IS important!

Take nuggets out as soon as they start to float up off the bottom


Cool on layers of newspaper covered with a paper towel and serve
warm with onion, Cole Slaw, Hush Puppies and Taters

Carlos' Hush Puppies

Mix 1-cup self rising flour, 1-cup self rising white cornmeal mix, 3-heaping
tablespoons sugar, 1 egg, 1-15.25-ounce can cream style corn and 1/2-cup
chopped onion in a small mixing bowl and let stand about 10-minutes

Drop by heaping teaspoons, using two spoons, (or a cookie dough
scoop works very well) into canola or peanut oil at 365-degrees

Give 'em a poke to turn over (if they don't turn themselves) and
fry until dark brown on all sides

Place on several layers of paper towels to cool

Optional Variations: Add chopped jalapeños (fresh or pickled)
and/or chopped bell peppers and/or minced garlic


Fish Sandwich

Place 4 - 6 leftover Fried Fish nuggets from above recipe in a
375-degree preheated toaster oven for 5 to 8-minutes


Spread two slices of sandwich bread or a hamburger bun with
Tarter Sauce or mayonnaise and dill pickle relish, add heated
nuggets and a slice of American Cheese


Crappie Chowder

Cook about 4-cups crappie fillets in about 8-cups of water seasoned
with 1 - 2 Tablespoons Old Bay Seasoning or Crawfish/Crab/Shrimp Boil
at just below a simmer for about 15-minutes, drain, let cool a few
minutes and chop/flake into small pieces.

While fillets are cooking, sauté about 4-cups cubed style frozen hash
brown potatoes, 1-cup finely chopped onion, 1-cup finely chopped celery
with salt and pepper to taste in ¼-cup butter or olive oil in a large skillet
or heavy sauce pan just until potatoes are tender but not mushy.

Add 1-can Cream of Mushroom Soup, 1-can Cream of Celery Soup and 2
to 3-cups milk depending on how thick you want your chowder.  Bring to
a slow simmer, stir in fish and simmer about 10-minutes, stirring
occasionally to prevent sticking.  Serve with Ritz or Oyster Crackers.

Easy Crappie Alfredo

Cook 4 medium size crappie fillets (or equivalent) in 4-cups of water
seasoned with 1-Tablespoon Old Bay Seasoning (more or less to suit
taste) at just below a simmer for about 15-minutes, drain and
keep warm until ready to serve.

While fillets are cooking, cook a small package of your favorite style of
egg noodles in a heavy sauce pan following package directions.

While fillets and noodles are cooking, heat one jar of prepared Alfredo
Sauce in the microwave in a heavy, glass, microwave-safe bowl stirring
occasionally until hot.

To Serve:

Place a serving of cooked noodles in a large, shallow bowl, flake two
cooked fillets into small, bite-size pieces and place over noodles. Cover
with heated Alfredo Sauce and serve hot with garlic bread, side salad or
steamed veggies.

Takes about 20-minutes to prepare and makes two generous servings.

Bacon-Wrapped Fish

Cut Black Bass, White Bass, Hybrid White Bass or Striper
fillets into about 1/2" x 1" nuggets

Marinate nuggets several hours or overnight in
ZestyItalian Salad Dressing

Cut a package of Hickory Smoked Bacon into thirds so
each strip makes three short pieces

Wrap each nugget with a piece of bacon and
skew with a toothpick

Place nuggets on a broiler pan and bake at 425 degrees for ten
minutes then turn over and bake 10-minutes more


Reheat leftovers in 375-degree toaster oven for about 5-minutes

Aunt Neva's Cole Slaw Dressing

Whisk 1/4-cup sugar with 1/4-cup white vinegar in a large mixing
bowl until sugar dissolves

Add 1-tsp table mustard, 1-teaspoon celery seed and
1-cup Hellmann's Mayonnaise and whisk until smooth

Stir in 1/2-cup chopped onion and a package of shredded cabbage and
carrots (or about 1-half head of cabbage and 4-carrots shredded)

Chill for several hours before serving

Blackened Fish

Dry small to medium (1/2" thick or less) fillets on a paper towel
and rub with Cajun Seasoning

Melt about 2-tablespoons butter in a very hot cast iron skillet

Butter should sizzle and smoke!

Fry seasoned fillets for about a minute on each side just until they
start to flake and are no longer opaque in the middle


Baked Fish

Dry crappie, catfish or bass fillets on paper towels and coat with olive oil
seasoned with Jamaican Jerk, Cajun or Lemon Pepper seasoning

Bake in a glass baking dish in preheated 400-degree oven for about
20-minutes or just until fillets start to flake and turn white

Cheese Cracker Baked Crappie

Dry 8 to 10 crappie fillets on a paper towel

Place about 2-cups Cheez Nips or Cheese Rits crackers, 1/2-cup
walnuts or pecans and about 1-tablespoon Cajun seasoning (more or
less to taste) into a food processor and process into a fine meal

Coat fillets with about 2-tablespoons melted butter or olive oil
and dredge in cracker meal mixture

Arrange fillets so that sides are touching but not overlapping in a
glass baking dish coated with butter, non-stick cooking spray or olive oil

Bake at 400 degrees for 20 minutes - serve hot

Crappie Dip

Steep (don't boil) about two cups crappie fillets in 6-cups water
seasoned with 2 to 3-tablespoons Louisiana brand crawfish, crab,
shrimp boil seasoning for about 20-minutes then drain and chill

Chop cooked and chilled crappie and combine with 1-cup sour cream, 1
8oz package cream cheese, 1/2-cup finely chopped celery, 1/2-cup finely
chopped onion and 1-tablespoon each lemon juice, Worcestershire
sauce and Cajun seasoning and chill

Serve with chili sauce, dip with Ritz crackers, or veggies

Also makes great sandwich spread (without the chili sauce)