Fried Whole Panfish with Parmesan Peanut Crust and Spicy Tartar Sauce

Some of my fondest childhood memories are of floating around northern Virginia lakes in a rowboat with my dad during the steamy, hot days of mid-summer. Way back before catch-and-release was the exception, rather than the rule, if we caught it – we ate it. The fish, mostly bluegill and crappie, hung over the boat on a stringer in 90 degree water. Then, drop the stringer into the rusty metal bucket full of lake water for the ride home. Today’s anglers fully appreciate the importance of keeping their catch on ice until they can be properly processed.

Frying whole, small fish sure saves time. Scale ‘em, clean ‘em and fry ‘em. This is true finger food, meant to be eaten with your hands, not a knife and fork.

6 – 8 panfish, cleaned and dressed, heads removed

1/2 cup Italian breadcrumbs

1/4 cup cornmeal

1/2 cup grated Parmesan cheese

1 cup dry roasted peanuts, finely chopped

1 tablespoon Western Style Gourmet Fish Seasoning

1/2 cup all-purpose flour

1 cup buttermilk

peanut oil for frying

Spicy Tartar Sauce

2/3 cup mayonnaise

2 tablespoons sweet pickle relish

1 teaspoon spicy brown mustard

1/4 teaspoon Western Style Cajun Campfire

1/4 teaspoon hot pepper sauce

To prepare tartar sauce, combine all ingredients and refrigerate for 1 hour.

In a shallow bowl, mix bread crumbs, cornmeal, Parmesan cheese, ground peanuts and Western Style Gourmet Fish Seasoning. Coat each fish with flour, then dip in buttermilk, then coat evenly with crumb mixture.

In a large skillet, heat 1 – 2 inches of oil over medium high heat. Add fish and fry on both sides until golden brown. Drain on paper towels and season with additional Western Style Gourmet Fish Seasoning.

-Scott Leysath, HuntFishCook TV

Pan Seared Fish with Avocado, Tomato and Butter Sauce

‘Warm weather makes me think of lighter dishes using fresh,

seasonal ingredients. Of course, we know that the

“vine-ripened” tomatoes we find in most grocery stores are

anything but ripe. They’re picked green to keep from squashing

during transport and they taste, well, green. Since the season

is young, you might consider planting a few tomato plants in the

sunniest location you can find. There’s nothing like a real,

homegrown tomato.

This recipe works with any semi-firm fish like halibut, mahi-mahi,

yellowtail, sturgeon, striper or even salmon.’

4 servings

4 6-ounce fish fillets, skin on or off

2 tablespoons olive oil

1 1/2 teaspoons Western Style Gourmet Fish Seasoning

6 tablespoons chilled butter, cut into 6 pieces

2 garlic cloves, minced

3 tablespoons onion, finely diced

1/4 cup dry white wine

2 lemons, juice only

6 medium tomatoes, quartered

1 large, ripe avocado

warm, cooked pasta or rice

1. Rub fish with olive oil. Season with Western Style Gourmet Fish Seasoning. Heat a large skillet over

medium-high heat. Add 2 tablespoons of the butter, garlic and onion. Once butter is melted, add fish

and lightly brown on one side, about 3 – 4 minutes. Flip fish over and cook for 3- 4 minutes more or

until fish is just cooked and still moist. Transfer fish to a plate, cover with foil and keep warm.

2. Add wine and lemon juice and stir to loosen bits in the pan. Bring to a boil and reduce liquid to 1 – 2

tablespoons. NOTE: If the liquid is not reduced enough, the sauce will be thin and runny!

3. Remove pan from heat and whisk in remaining butter pieces until melted. Peel, seed and roughly chop

avocado and add to the pan with the quartered tomato.

4. To serve, place fish over cooked rice or pasta and top with tomato, avocado and butter sauce.

Recipe by Scott Leysath

Chef & CoHost of HuntFishCook TV

Microwave Salmon

Ingredients:
2 or 3 small fish filets
Lemon juice
Hi Mountain Alaska Salmon Seasonings
Other seasonings to taste
A sprinkling of breading or cracker crumbs (optional)

Place fish side by side in microwaveable dish (flat with shallow sides) sprinkle with lemon juice, followed by seasonings and topped by crumbs, if you want them. Microwave on high for 2 minutes, spoon juice over fish, and microwave on high for one more minute or until fish flakes easily with a fork. Do not overcook. (Fish is cooked when flesh is no longer translucent and flakes easily). Enjoy!

From Patricia in Salcha, Alaska

SHISH KABOBS

* 2 lbs. of one or more of the following (chicken breast, pork, beef, deer, elk, antelope) cut into 1/2 inch chunks.
* 1 tsp. Western style Steak
* 1 tsp. Western style Trail Dust
* 1 tsp. Western style Cajun Cowboy or Cajun Campfire
* 2 tbsp. Worcestershire sauce
* 2 tbsp. soy sauce
* 1 large red onion, cut into 1/2 inch chunks
* 1 large red pepper, cut into 1/2 inch chunks
* 2 large green peppers, cut into 1/2 inch chunks
* 10-15 cherry tomatoes
* 10-15 mushrooms
* 1 can pineapple chunks

Mix all of the 3 Western style seasonings together in a small bowl. In a large bowl add cubed meat, veggies, pineapple. Pour Worcestershire sauce and soy sauce over the top and add ? c. of the reserved pineapple juice. Sprinkle with Hi Mountain Seasonings, mix well together. Alternate the meat, veggies, and pineapple on skewers. Place in grill basket and grill to your desire. Serve with a side salad using Hi Mountain Bleu Cheese Dressing and white rice sprinkled with Western style Gourmet Fish Seasoning.

GRILLED POTATO SPEARS

* 2 skin on baking potatoes, about 2 pounds each
* 1 t. Western style Seasoning (Steak, Deer, or Elk)
* 1/2 c. olive oil
* 2 t. Dijon mustard
* 2 T. grated Parmesan cheese

Pierce potatoes all over with fork. Microwave for 6 minutes on high until almost tender. Cool slightly. Cut potatoes in half lengthwise; cut each half lengthwise to yield 4 spears from each potato. Blend remaining ingredients in small bowl. Pour over potatoes in baking dish or zip-top plastic bag. Let stand for at least 1 hour, turning occasionally. Place on grill over the edge of hot coals; cover grill to prevent flare-ups. Grill until brown and crispy, turning occasionally and dipping in left over marinade, 15 to 20 minutes.

Makes 4 servings.

Open-faced Egg Sandwich

6 soft boiled eggs ( you’ll want your egg yolks really soft but not runny)

1 loaf French bread

Hi Mountain Sun Dried Tomato Pesto Dip Mix

Arugula

2 to 3 T sour cream

T chives

Salt and pepper to taste

Slice the French bread and grill until crisp , prepare the pesto according to directions and spread on hot bread. Place a good amount of arugula on top. Cut eggs in quarters and mix the sour cream and chives. Mix easy so you don’t break up the eggs. Place egg mixture on top and season with salt and pepper.

LEMON GARLIC PEPPER PORK CHOPS

1/4 cup lemon juice 2 tablespoons vegetable oil 3-4 tablespoons garlic pepper 1 teaspoon salt

1/4 teaspoon dried oregano 6 (4 ounce) boneless pork loin chops

DIRECTIONS:

1.	In a large resealable bag, combine lemon juice, oil, garlic pepper, salt, and oregano. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
2.	Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
3.	Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

Teriyaki Ribs

1 lg. pkg of pork ribs

1 bottle of Teriyaki Sauce (Soy Vay works best)

2-3 T. Hi Mountain Steak Rub.

Marinate ribs in Teriyaki sauce for at least 30 minutes prior to cooking. Sprinkle on Hi Mountain Steak Rub when putting them on the grill or in the oven. Cook until slightly crispy on the outside.