Pikeslayer Posted January 10, 2015 Report Share Posted January 10, 2015 Got my first whitey today and have never cooked/baked one. Would appreciate some OFC recipes. Thx, Slayer Link to comment Share on other sites More sharing options...
misfish Posted January 10, 2015 Report Share Posted January 10, 2015 Well done Simon. I just cut mine in 1" strips. Coat with fish crisp and fry. Link to comment Share on other sites More sharing options...
chris.brock Posted January 10, 2015 Report Share Posted January 10, 2015 Not the healthiest way to go, but I like deep fried with an English style fish and chips beer batter Link to comment Share on other sites More sharing options...
misfish Posted January 10, 2015 Report Share Posted January 10, 2015 Not the healthiest way to go, but I like deep fried with an English style fish and chips beer batter Thats why I use fish crisp. It repels the oil off. But I do like your way Chris. Link to comment Share on other sites More sharing options...
Fisherman Posted January 10, 2015 Report Share Posted January 10, 2015 A bit of PAM on aluminum foil on a cooky sheet, lay the fillets down, baste with a stiff mix of mayo, real lemon juice and dill, bake for about 25 minutes at 325. Don't forget to trim the dark mud line off the skin side. Link to comment Share on other sites More sharing options...
manitoubass2 Posted January 10, 2015 Report Share Posted January 10, 2015 I caught/cooked my first one last year and it was delicious! I gutted mine and cut out the blood line. stuffed with 3 garlic cloves, an onion and some potatoe chips. I cant remember exactly the temps though??? Oh I baked it lol Link to comment Share on other sites More sharing options...
bigugli Posted January 10, 2015 Report Share Posted January 10, 2015 Left whole, scaled and gutted. Rub cavity with salt and butter. Make a standard poultry stuffing, but add a can of crab meat or cocktail shrimp to the mix. Stuff the cavity and truss it shut. Drizzle lemon juice on outside. Wrap in foil. Bake in oven at 350F for at least 20 minutes. Link to comment Share on other sites More sharing options...
Pikeslayer Posted January 10, 2015 Author Report Share Posted January 10, 2015 Definetly leaning toward baked so far. Mud line for sure will be trimmed. Link to comment Share on other sites More sharing options...
tender52 Posted January 11, 2015 Report Share Posted January 11, 2015 My recipe is fillet it. leave the skin on. This may sound stupid, but 3 drops of lime spaced out per fillet, a light dusting of cayenne pepper, pinch of onion salt. Tent in tinfoil, bbq 400F on top rack 20 min. Link to comment Share on other sites More sharing options...
Big Cliff Posted January 11, 2015 Report Share Posted January 11, 2015 Smoked! Link to comment Share on other sites More sharing options...
Pikeslayer Posted January 11, 2015 Author Report Share Posted January 11, 2015 Smoked! Out for more with Troy today Cliff. Got get more than one to bring to Lindsay;) Link to comment Share on other sites More sharing options...
fish_fishburn Posted January 11, 2015 Report Share Posted January 11, 2015 Im with cliff- smoked Link to comment Share on other sites More sharing options...
Big Cliff Posted January 11, 2015 Report Share Posted January 11, 2015 Out for more with Troy today Cliff. Got get more than one to bring to Lindsay;) Boy have I got some treats lined up for your next visit Working on making bacon now! Link to comment Share on other sites More sharing options...
NAW Posted January 11, 2015 Report Share Posted January 11, 2015 I have to say fried up line Misfish stated is my favourite way. Never tried smoked, but would really love to. I have also backed the fillets on a cookie sheet. But a point I might add about baking Try using parchment paper. Nothing sticks to that stuff. No Pam needed. When I bake them I usually try different things. Store bought rubs. Italian dressings, home made rubs or maronades. Google "ginger glaze" and see what comes up. Tatsty Link to comment Share on other sites More sharing options...
Motojoe Posted January 11, 2015 Report Share Posted January 11, 2015 You can try to clean the fish first, put some olive oil, layer Fish Crisp-Jamaican Jerk slices of lemon, wrap with two layers of Tin Foil. Put in Oven for 20 mins( depends how big is the fish ). Oven - will smell very good, Grill - will have BBQ taste. Link to comment Share on other sites More sharing options...
akaShag Posted January 11, 2015 Report Share Posted January 11, 2015 BBQ fillets, skin on, or smoked. Either way, leave the skin on, and skin DOWN for the whole process. I don't think there is any bad way to eat whitefish, it is just lovely. Doug Link to comment Share on other sites More sharing options...
wallacio Posted January 11, 2015 Report Share Posted January 11, 2015 (edited) This recipe is amazing. Simple but very tasty! https://www.pinterest.com/pin/488218415827842660/ Edited January 11, 2015 by wallacio Link to comment Share on other sites More sharing options...
akaShag Posted January 11, 2015 Report Share Posted January 11, 2015 back to wallacio, and warning to other users: that link just attempted to do a malicious attack on my computer, detected by Norton 360.............. Link to comment Share on other sites More sharing options...
wallacio Posted January 12, 2015 Report Share Posted January 12, 2015 Thanks...I saw that after I posted. Fixed with a link to a different site with the same recipe. Link to comment Share on other sites More sharing options...
irishfield Posted January 12, 2015 Report Share Posted January 12, 2015 Just fillet it like any other fish.. EXCEPT... you MUST then cut the dark meat (blood line and muscle) off all the pieces. Then coat / batter / how ever you like your pickerel or any other fish and deep fry. Tastes like anything else if you get rid of that dark mush! Link to comment Share on other sites More sharing options...
Freshtrax Posted January 12, 2015 Report Share Posted January 12, 2015 Battered and cooked like cod! Looks like the whitefish are cooperating this year! Of course I don't live near the lake any more. Link to comment Share on other sites More sharing options...
Sinker Posted January 13, 2015 Report Share Posted January 13, 2015 I find the trick with whities is to eat them fresh. Once you freeze them, they just arent the same. Even when they freeze on the ice I find they arent as good. I usually batter and deep fry them. S. Link to comment Share on other sites More sharing options...
Pikeslayer Posted January 13, 2015 Author Report Share Posted January 13, 2015 Smoked! This recipe is amazing. Simple but very tasty! https://www.pinterest.com/pin/488218415827842660/ Thanks...I saw that after I posted. Fixed with a link to a different site with the same recipe. Just fillet it like any other fish.. EXCEPT... you MUST then cut the dark meat (blood line and muscle) off all the pieces. Then coat / batter / how ever you like your pickerel or any other fish and deep fry. Tastes like anything else if you get rid of that dark mush! I find the trick with whities is to eat them fresh. Once you freeze them, they just arent the same. Even when they freeze on the ice I find they arent as good. I usually batter and deep fry them. S. Got 3 more Sunday my friend. Time for a trip to Sturgeon Thx Wallacio. Big fan of JO. Going to try that with fillets from 1/2 the fish. For sure Wayne. Gonna deep fry the other 1/2. Dang!! Their cleaned & frozen but I've learned that baking partially frozen/thawed, results is much better after freezing?? Results to be posted. Link to comment Share on other sites More sharing options...
Algoma Guy Posted January 13, 2015 Report Share Posted January 13, 2015 I think there was a post that said lather it in mayo. I totally agree but take it a step further and add mustard and cheese. Dosent sound or look good but it tastes amazing. It's great for kids or people who don't like a fishy taste. Either bake or wrap in foil and bbq it. Mud line removal is a must. Also don't forget to remove the pin bones especially from larger whiteys. Link to comment Share on other sites More sharing options...
Dara Posted January 13, 2015 Report Share Posted January 13, 2015 I like them stuffed and baked. Bread in 3/4" cubes, celery, salt and pepper, a couple squirts of lemon juice, diced onion. bake uncovered whole with skin on. Get rid of the mud line when you peel the skin off. The crispy part of the stuffing is good but it gets mushy towards the middle Link to comment Share on other sites More sharing options...
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