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Doug's Brown and Potata's:

2-3 Browns(w/or w/out heads) or fillets

3 diced potato's

Lemon Pepper Salt

Cavenders "All Purpose Greek Seasoning"

Grill Mates Mesquite and Montreal Chicken Seasoning

1/2 stick of butter

Place 1/2 stick of butter into fring pan on medium-low heat and melt,covering the entire pan.

Take a 1 gallon freezer bag and place even thin layers of all seasonings thourghly across the bottom.Dump in your diced potato's,shake,and place in pan.Cook the tater's until just about done.

Place your trout into the bag to collect the rest of the seasonings,and set into the fring pan,cook until fish is completely cooked.

Eat and enjoy.(A picture of this image is on our home page)

Baked Steel Head:

3lbs Trout fish fillets

2 cups diced celery

1 cup diced onions

1 Red bell pepper diced

1 Green pepper diced

2 cans Italian Stewed Tomatoes

The fish with the common name Steelhead Trout is a species of Salmon. This fish is not a member of the Trout genus. Any recipe for Salmon or Trout would be suitable. If the fish is over 3 lbs. it would improve the flavor if the fish is skinned. This fish will generally have a high fat content-skinning will help in eliminating the extra fat while the fish is cooking.

Stuffed Bass:

2/3 c. orange juice

1 small carrot, grated

1 tsp. minced ginger

1 tbsp. plus 1 tsp. butter

1 tsp. soy sauce

1 c. stuffing mix

1 green onion, chopped

2 fillets of bass (8 oz. each)

Preheat oven to 275. Heat most of the orange juice (reserve a tablespoon or so), carrots, 1 tbsp. butter, soy sauce, and ginger until it boils. Stir in stuffing mix and onion. Let stand 5 minutes, then fluff with a fork. Place the fillets in a baking dish you can cover. Spoon half of the stuffing mixture onto half of each fillet. Fold the fillets over to loosely enclose the stuffing. Pour the remaining orange juice over the fillets and place a dot of butter on each. Place in oven for 6 minutes, turn, then heat for another 4. (An alternative is to put in the microwave for 3 minutes on high.) Garnish with a twist of orange or lemon peel.

Killer Cat Nugs:

2 lbs. of Catfish Fillets

1 c. flour

1/2 c. corn meal

1 1/2 tsp. seasoned salt

1 tsp. baking powder

1/2 tsp. lemon pepper

2 eggs, beaten

1 1/4 c. buttermilk

1/4 c. butter pecans or almonds

1 serving Zippy Cream 'n Pickle Sauce

Thaw catfish if frozen. Cut Catfish into pieces approximately 1 1/2 x 1 1/4 inches. In a large bowl sift together flour, corn meal, seasoned salt, baking powder & lemon pepper. Add eggs and milk; blend into a smooth batter. Stir in pecans or almonds. Dip Catfish into batter. Let excess batter drip off and place on was paper. Fry in deep-fat, 375 degree for 3 t6o 5 minutes until golden brown and catfish flakes easily when tested with a fork. Drain on absorbent paper. Serve with Zippy Cream ‘N’ Pickle Sauce.

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