Here are some ways that you can enjoy the fresh fish you catch from a Salty South Fishing Charter. You don’t have to do a lot to these fresh Louisiana fish to make them taste great. We’ve included some simple recipes that let the fish do all the talking, to some more elaborate recipes from great Louisiana Chefs. Enjoy!
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Perfectly Grilled Fish
- 1 stick (8 tablespoons) butter, melted
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- ½ teaspoon minced garlic
- ½ teaspoon paprika
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon salt
- ¼ teaspoon cayenne
- ¼ teaspoon hot sauce
- 6 (6 to 8 ounce) fish fillets, preferably trout or redfish, or any firm, white fish
Combine the butter, olive oil, lemon juice, garlic, paprika, Worcestershire sauce, salt, cayenne and hot sauce in a small saucepan over medium heat. Whisk until the butter is melted. Remove from heat and cool for several minutes. Put the fish in a shallow bowl and pour the butter sauce over the fillets and let stand for about 30 minutes.
Remove the fish from the marinade. Reserve the marinade. Place the fish either directly on the grill or in a grill basket, over a medium fire. Close the lid. Cook for 5 to 8 minutes, depending on the thickness of the fillets. Turn, then brush with the reserved marinade and cook for another 5 to 8 minutes or until the fish flakes easily with a fork.
SOURCE – nola.com
Perfect and Simple Grilled Louisiana Drum
- 1 Pound Louisiana Drum (about 4 large fillets)
- 1 ½ teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- Good quality olive oil, about ½ cup
- Additional coarse sea salt
- 1 or 2 lemons cut into wedges
- ½ cup chopped parsley, optional
- Rinse the fish and lay it onto paper towels. Use the paper towels to pat the fish dry and place the fillets on a wire rack (a baking or cooling rack placed inside of a baking sheet works great to catch any drips and spills).
- Sprinkle half the salt and half the pepper over the fish. Carefully drizzle half of the olive oil over the seasoned fish. Using a pastry brush or your fingers, evenly distribute the oil all over that side of the fish. Flip the fish over on the rack and repeat with remaining salt, pepper, and oil. Let the fish rest and marinade while you fire up the grill.
- Turn your grill on to high and allow it to heat for 5 to 10 minutes until the grill is very hot. Carry the fish out and open the lid to the grill, it should be very hot. Use a brush to scrap the grill grate clean and then lower the temperature to low. Place the fish on the grill, close the lid, and leave the fish to cook with the lid closed, without turning for 7 to 10 minutes (chances are really good your fish will be done right at 7 minutes unless it is very thick, check it 7 minutes!).
- The fish should be white and flakey when you test it with the end of a paring knife. Using a metal spatula remove from the grill.
- Sprinkle with additional sea salt and lemon juice before serving and then serve with additional lemon slices and chopped parsley to suit individual tastes (the first squeeze of lemon isn’t optional, it makes it amazing, but additional lemon and parsley are up to you or your guests. I didn’t feel like this tasty dish needed anything extra because it was excellent as it was).
SOURCE – Bless this Mess
Grilled Louisiana Drum/Redfish on the Half Shell
- 6 (7 oz.) fillets of Louisiana black drum or Redfish, skin and scales on, with pin bone removed
- 1 1/2 tsp. kosher salt
- Scant 1 1/2 tsp. ground black pepper
- Scant 1 1/2 tsp. red pepper flakes
- 4 garlic cloves, very thinly sliced
- 1/2 cup good quality extra-virgin olive oil
- 1 Tbsp. coarse sea salt
- 1/2 cup chopped Italian parsley
- Two large lemons, halved
- Rinse the fish fillets and pat them dry with paper towels. Place the fillets on a baking sheet season with the salt, pepper and red pepper flakes.
- Top the fillets with the sliced garlic and drizzle with half of the oil. Use your fingers to distribute the oil and seasonings evenly over fish, and then set the fish aside to marinate while you heat the grill.
- Fire up your grill to a medium-high setting. (If you are using charcoal, the coals should be mostly white.)
- Place the fillets scale side down on the hot grill.
- Cover the grill and cook the fish without moving for 7 to 10 minutes, until it is just cooked through; it will flake easily when tested with a paring knife. (You can also cook the fish “on the half-shell” on an oiled baking sheet in a 475°F oven for 6 to 8 minutes.)
- Using a metal spatula, transfer the fillets to serving plates and top with sea salt and parsley, a little extra olive oil, and lemon juice.
SOURCE – FROM DONALD LINK’S LOUISIANA VIA LOUISIANA SEAFOOD
Cajun Seared Fish Filets
- 2 filets of your favorite fish
- 2 tablespoons Louisiana Fish Fry Cajun Blackened Seasoning
- 1/2 stick of butter divided into 2/2 tablespoon portions
Sprinkle Louisiana Fish Fry Cajun Blackened Seasoning on both sides of the fish filets. In a large sauté pan, bring 2 tablespoons butter to a simmer. Place filets into skillet and sauté for 2-3 minutes until just starting to brown. Flip filets and cook for another 2-3 minutes until desired doneness is achieved. With heat off, add the remaining 2 tablespoons of butter and let melt slowly; swirling pan from side to side. Serve on top of a bed of dirty rice made with Louisiana Fish Fry Dirty Rice Mix for some “Louisiana Lagniappe”. Serve and Savor!
SOURCE – Louisiana Fish Fry
Gulf Fish Lyonnaise
- 4 large russet potatoes
- 6 (5 to 6 oz.) Louisiana fish fillets, speckled trout, snapper, catfish, flounder
- Salt and pepper to taste
- 1 cup flour
- 2/3 cup milk
- 2 medium eggs
- 1/4 cup vegetable oil
- Peel potatoes and cut into a fine shoe string size using a mandoline. They should be about 2 inches long by 1/8 inch wide and 1/16 inch thick. Place in bowl of cold water. Rinse until water runs clear.
- Check fish to be free of bones and trim if necessary. Fish is best if it is an even thickness. Season fish and dust in seasoned flour, shake away any excess flour.
- Mix milk and eggs together and season. Dip fish in egg wash and set aside.
- Drain potatoes, using a clean dishtowel and squeeze any excess water out of potatoes.
- Place a thin layer of potatoes on work surface; enough to coat one side of the fish. Place fish on top of potatoes and coat topside of fish. Form potatoes around fish with hands. Repeat with remaining fish.
- In a large skillet over high heat, add half the oil and heat for about 2 to 3 minutes or just until starting to smoke.
- Using a spatula, pick up fish and gently place in pan.
- Add two more pieces and reduce heat to medium high. Fish might stick at first, but don’t move it. As the potatoes cook, the starch will turn to sugar and the fish will come free from the pan.
- Using your spatula, form fish by pushing any loose potatoes up against the fish, breaking away any excess potatoes. If potato starts to burn, turn heat down to medium.
- Cook for about 5 to 6 minutes or until crust is golden and crisp.
- Gently flip. Shape fish again with spatula and break away any loose strings.
- Cook 4 to 5 minutes more until golden and crisp.
- Flip again and re-crisp opposite side about 30 seconds. Remove and season. Place on a rack to keep warm. Wipe pan and repeat with remaining fish.
Chef Folse's Fish Soft Tacos
- 18 (½” x 3”) strips Louisiana Black Drum, Redfish or other mild whitefish
- 6 (8-inch) warm flour tortillas
- 2 cups flour
- 1 tbsp Creole seasoning
- 1 tsp baking powder
- 1 (12-ounce) bottle local beer
- salt and black pepper to taste
- granulated garlic to taste
- vegetable oil for frying
- 1 cup tartar sauce
- ½ cup spicy ketchup
- 1 cup thinly shaved red cabbage
- 2 tomatoes, diced
- 1 cup chopped fresh cilantro
- 3 limes, halved
- In a large bowl, create a tempura batter by combining flour, Creole seasoning, baking powder and beer. Whisk constantly until well blended and smooth. Season to taste using salt, pepper and granulated garlic. Cover with clear wrap and allow to sit at room temperature 30 minutes.
- When ready to cook, remove clear wrap from bowl. Warm tortilla shells in 300°F oven or wrap shells in dampened cloth and when ready to serve, microwave 30 seconds to 1 minute or until heated through. Set aside and keep warm.
- In a Dutch oven or a home-style deep-fryer such as FryDaddy®, heat oil to 350°F according to manufacturer’s directions. Working in batches, dredge fish in batter, allowing any excess to drip back into bowl, then carefully drop into hot oil. Do not overcrowd. Fry until fish is golden brown and floating, 3–5 minutes.
- Using a slotted spoon, remove fish and drain well on paper towels. Allow oil to return to 350°F between batches.
- Arrange warm tortillas on a work surface and slather with tartar sauce and spicy ketchup. NOTE: This ketchup can be found at your local stores or create your own by adding a few drops of Louisiana hot sauce to regular ketchup.
- Top each tortilla with 3 strips of fish and an equal amount of cabbage, tomatoes and cilantro. You may also wish to serve it with your favorite taco accompaniments such as refried beans, guacamole or sour cream. Squeeze limes over warm tacos, roll up and serve with a glass of ice-cold local beer.
SOURCE – Chef John Folse via WAFB
Sesame Oven-Fried Fish
- 1 pound fish fillets
- 1/4 cup skim milk
- 1/2 cup fine dry bread crumbs
- 1/4 cup yellow cornmeal
- 1 tablespoon toasted sesame seeds
- 1 tablespoon Mrs. Dash
- 1/4 teaspoon dry mustard
- 1/8 teaspoon garlic powder
- Dash of pepper
- Chopped parsley
- Thaw fish if frozen. Measure thickness of fish. Pour milk into a shallow dish. Combine crumbs, cornmeal, seeds, Mrs. Dash, mustard, garlic powder and pepper.
- Dip fish in milk, coat with crumb mixture.
- Spray a 9- by-13-inch baking pan with nonstick coating. Place fish in pan. Sprinkle with parsley.
- Bake in 450-degree oven until golden and fish flakes easily, 4 to 6 minutes per 2-inch thickness.
SOURCE – NOLA.COM
Nathaniel Burton's Stuffed Flounder
- 6 (1-pound) flounder
- salt and black pepper to taste
- granulated garlic to taste
- ¾ cup melted butter, divided
- 1 cup minced onions
- 1 cup minced celery
- ½ cup minced red bell peppers
- ½ cup minced green bell peppers
- ¼ cup minced garlic
- 1 cup (70–90 count) shrimp, peeled and deveined
- 1 cup white wine, divided
- 1 cup heavy whipping cream
- 1 cup shellfish stock
- 1 pound lump crabmeat
- 2 cups seasoned Italian bread crumbs
- ½ cup water
- Preheat oven to 375°F. To prepare the fish, thoroughly clean, scale and remove heads from 6 flounder (or have your seafood supplier do it). Using a sharp paring knife, cut a slit down center of dark side of flounder from head to tail. Following rib bone, cut a pocket down each side of fish.
- Season flounder well inside and out with salt, pepper, and granulated garlic then set aside.
- In a large sauté pan, heat ¼ cup butter over medium-high heat. Add onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted, stirring occasionally. Add shrimp and cook 5–7 minutes or until pink and curled.
- Deglaze with ½ cup of wine and reduce to half volume. Pour in cream and stock, bring to a rolling boil then reduce to simmer. Cook until sauce is reduced by half.
- Gently fold in crabmeat then season to taste with salt, pepper and granulated garlic. Sprinkle in just enough bread crumbs, 1 cup at a time, to absorb liquid and hold mixture together, mixing until a stuffing consistency is achieved. Remove from heat and adjust seasonings if necessary.
- Place flounder on a large cookie sheet with 1-inch lip and divide stuffing evenly among fish. Stuff each slit generously. If desired, add a slice of lemon and a dash of paprika on top of stuffing in each pocket.
- Add remaining wine, melted butter and ½ cup water to bottom of cookie sheet and bake 25–30 minutes or until fish flakes easily and stuffing is heated through. Serve immediately.
SOURCE – WAFB
Deep Fried Speckled Trout
- Trout Fillets
- Yellow Mustard
- Cajun Seasoning
- Fish Fry or Cornmeal with Salt
- Oil (preferably peanut oil)
- Marinate the fish fillets in the yellow mustard.
- Heat the oil in a deep fryer or medium skillet to 350 degrees.
- Put the Fish Fry or Cornmeal with Salt in a plate. Add Cajun seasoning to the mix to your liking. Then dredge the marinated fish in the fish fry or cornmeal mixture until lightly coated.
- Place the fish gently into the hot oil, then raise the heat to high (but not where it is burning).
- Put a lid on the pot. You will hear the fish sizzling while steam escapes between the lid and the pot. When the sizzling and steaming stop, the fish are done.
- Remove promptly and drain on layered paper towels or newspaper.
SOURCE – Bayou Woman