Longleaf™ Grill » Fish

Alligator Stew

bjc — Mon, 12 Oct 2009 17:54:07 +0000

Coat the alligator with flour combined with salt and pepper. Brown in hot oil in a Dutch oven. Add the tomatoes, water, green onions, celery, onion, bell pepper and parsley and mix well. Cook, covered, over medium heat for about 30 minutes. Add more water if needed. Served over hot cooked rice. Makes 8 to 10 servings.

Ingredients

4 cups alligator meat, cut into small serving pieces
1/2 cup self-rising flour
salt and pepper to taste
1/2 cup vegetable oil
1 (10-ounce) can diced tomatoes with green chiles
1 cup water
1/2 cup sliced green onion tops
1/2 cup chopped celery
3/4 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 tablespoon parsley flakes

Fried Alligator

bjc — Mon, 12 Oct 2009 17:49:25 +0000

Remove all of the fat from the alligator. Cut the meat into 1/2-inch cubes.

Combine the alligator and milk in a bowl and let stand for 45 minutes. Remove from the milk and coat with flour combined with seasoned salt. Fry in hot oil in a skillet until golden brown. Drain on paper towels. Serve hot. Makes 6 servings.

Ingredients

2 pound alligator
2 cups milk
2 cups self-rising flour
1 tablespoon Lawry’s seasoned salt
peanut oil for deep-frying

Smoked Crappie Ball

bjc — Mon, 12 Oct 2009 17:46:14 +0000

Flake the fish with a fork. Combine the fish, lemon juice, Worcestershire sauce, cream cheese, and onion in a bowl and mix well. Shape the mixture into a ball. Roll in the pecans, then parsley. Serve as a spread for crackers. You may substitute smoked bass for crappie. Makes 32 servings.

Ingredients

1 pound smoked crappie
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
8 ounces cream cheese
1/4 cup finely chopped onion
1/2 cup chopped pecans
1 tablespoon parsley flakes

Gilley’s Sac-a-Lait (Crappie)

bjc — Mon, 12 Oct 2009 17:42:13 +0000

Season one side of each fish with salt and cayenne pepper. Place seasoned side down in a greased baking dish. Score the top of the fish. Cut the lemon into halves and squeeze about 1 tablespoon lemon juice over the scored side. Broil for 8 minutes. Juice the lemon and combine remaining juice with 2 tablespoons margarine in a saucepan. Cook over low heat until the margarine melts. Spoon the sauce over the fish. Broil the fish for 6 to 8 minutes longer or until it flakes easily. Makes 4 servings.

Ingredients

4 (1-pound) sac-a-lait, cleaned
dash salt
dash cayenne pepper
1 lemon
2 tablespoons margarine

Fried Crappie Fillets

bjc — Mon, 12 Oct 2009 17:37:44 +0000

Combine the fish and sour cream in a bowl and refrigerate for 1 hour. Combine the baking mix, black pepper, cayenne pepper, salt and garlic salt in a bowl and mix well. Coat the fish with the mixture. Fry in hot oil in a skillet until golden brown. Drain on paper towels. Makes 6 to 8 servings.

Ingredients

8 crappie fillets
1 cup sour cream
2 cups baking mix
dash black pepper
dash cayenne pepper
dash salt
dash garlic salt
1 cup peanut oil

Robbie’s Catfish Gumbo

bjc — Mon, 12 Oct 2009 17:34:51 +0000

Heat a large cast-iron dutch oven or soup pot until it smokes. Add the peanut oil and heat. Sift the flour into the hot oil. Reduce the heat. Cook until the mixture is chocolate brown, stirring constantly. Add the onions, celery, bell pepper and garlic and cook until tender. Add the stock and crab meat and mix well. Reduce the heat and simmer for 30 minutes. Add the catfish, shrimp and green onions and simmer for 15 minutes longer. Add the salt and cayenne pepper. Serve over hot cooked rice. Makes 10 to 12 servings.

Ingredients

1 1/2 cups peanut oil
1 1/4 cups flour
2 cups chopped onions
1 cup chopped celery
1/2 cup diced bell pepper
6 garlic cloves, crushed
1 gallon fish stock, heated
1 pound crab meat
2 pounds catfish fillets, cut into 1-inch cubes
1 pound peeled shrimp
1 cup sliced green onions
salt and cayenne pepper to taste

Catfish and Spaghetti Casserole

bjc — Mon, 12 Oct 2009 17:28:55 +0000

Drain the mushrooms, reserving the liquid. Heat 2 tablespoons oil in a saucepan over medium-low heat. Add the flour, salt and pepper and mix well. Add the milk and mushroom liquid gradually, stirring until smooth. Cook until thickened, stirring constantly. Add the cheese, pimentos, mushrooms and fish and mix well. Spoon half the spaghetti into a greased baking dish. Top with half the fish mixture. Repeat the layers. Combine 1 tablespoon oil with the bread crumbs in a bowl. Sprinkle over the casserole. Bake at 350 degrees for 30 minutes or until top is browned. Makes 4 to 6 servings.

Ingredients

1 (4-ounce) can mushroom pieces
2 tablespoons vegetable oil
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups milk
1 cup shredded Cheddar cheese
2 tablespoons chopped pimentos
2 cups flaked cooked catfish
2 cups cooked spaghetti
1 tablespoon vegetable oil
1/2 cup dry bread crumbs

Catfish Potato Cakes

bjc — Mon, 12 Oct 2009 17:19:01 +0000

Skin the fillets and chop finely. Combine the fish, eggs, flour, onion, parsley, salt, nutmeg, pepper and potatoes in a large bowl and mix well. Spoon 1/3-cup portions of the fish mixture onto a hot greased griddle or skillet. Flatten slightly with a spatula. Fry until browned on one side. Turn and brown on the other side. Total cooking time will be 6 to 8 minutes per cake. Drain on paper towels and keep warm. Serve with applesauce and sauerkraut. Makes 12 cakes.

Ingredients

1 pound catfish fillets
3 eggs, beaten
2 tablespoons flour
2 tablespoons grated onion
1 tablespoon parsley, chopped
1 tablespoons salt
dash nutmeg
dash pepper
2 cups grated fresh potatoes

Smoky Broiled Bream

bjc — Mon, 12 Oct 2009 17:13:04 +0000

Melt the margarine in a saucepan and add onion salt, garlic salt, pepper, Worcestershire sauce, vinegar, onion and lemon juice and mix well.

Arrange the fish in a greased pan or grill basket. Broil for 12 to 15 minutes, basting every 5 minutes with the margarine mixture and turning twice. Makes 8 to 10 servings.

Ingredients

1 cup (2 sticks) margarine
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 teaspoon vinegar
1 large onion, chopped
juice of 1 lemon
21 bream

Buttermilk Bream

bjc — Mon, 12 Oct 2009 17:07:37 +0000

Combine the flour, salt, pepper, eggs, buttermilk and lemon juice in a large bowl and mix well. Place the fish in the mixture and let stand for 20 minutes. Fry in hot oil in a skillet until brown. Makes 10 to 15 servings.

Ingredients

3 cups flour
1 teaspoon salt
2 teaspoons pepper
2 eggs
1 quart buttermilk
juice of 1 lemon
12 bream or bream fillets
vegetable oil for frying