Let Capt. Fisher make you dinner tonight! Here are some of the Capt. and crews favorite recipes.

-Rockfish/Striped Bass-
-Bluefish-
-Croaker-
-Spanish Mackerel-

 

 

Fresh Fried Croaker


  1. Soak Boneless Croaker fillets in some ice water, sprinkle in some salt. I do this with all my fish before cooking, it helps to clean the fillet.
  2. House Autry Seafood breader seems to go well with Croaker. Put some breader in the bottom of a ziplock bag.
  3. You can bread 1 or 2 fillets at a time, just take one out of the soaking water let some drip off and then place in Bag with breader, shake or pat the fillet from outside the bag.
  4. Gently place in hot oil on stove top with fork. Repeat with other fillets.
  5. You'll know when it is time to turn over as the crust forms and browns.
  6. When they are done remove from oil & drain on paper towel.
  7. They taste best when served on a small Martin's Potato Roll, tartar or cocktail sauce.

    -Helpful hint: when pan frying use only enough oil to set fillets in and have oil to half the thinckness of the fillet. Heat oil on Medium Settings. The oil is hot enough, when a sprinkle of breader instantly bubbles and fries.


 

Rockfish Bites


  1. Soak your fillets in salty, icy water.
  2. Remove from water & cut into 1" -1 1/2" x 2 1/2" strips.
  3. Place them back into water for now.
  4. Put some flour into a ziploc bag.
  5. Now take your fish bites out of the water (a few at a time) and batter them in your flour.
  6. Fry them in hot oil on the stove top, season them with salt and pepper while frying.
  7. Enjoy them with tartar, seafood cocktail or try our favorite, aioli sauce.

 

Capt. Fisher's Oven Baked Rockfish or Bluefish


  1. Using a deep glass casserole dish, smear butter across the bottom and sides of pan.
  2. Place fillets in dish.
  3. Peel and dice 2 or 3 potatoes into small quarter sized pieces & place around the fillets.
  4. Add a little water to dish to keep from drying out the fish (General rule of thumb is about 1/3 the thickness of fillets).
  5. Add a few dashes of Lemon or Lime juice.
  6. Add a small amount of butter here and there.
  7. Sprinkle salt and pepper over everything, followed by Paul Prudhomme Seafood Magic Powder (one of my favorites). Cover the fish and potatoes with the Magic Seafood Powder.
  8. Last ingredent is Bacon. I like to use quality hickory smoked bacon, cut into 1/2" pieces with the fat trimmed away. Place these little piceces all over your fish.
  9. Cover with aluminum foil & bake @ 350 for 35-50 minutes. time will vary depending on the thickness of your fillets. It will flake apary with fork when done.
  10. Enjoy!

 

Smoked Bluefish


(Courtesy of Harry Wells)
This is one of my favoirte ways to eat bluefish, also once smoked they keep very well in the freezer for up to a year!

  1. Mix the following together in a large bowl
    • 1 cup of Kosher salt
    • 1 cup of vinegar
    • 1 cup of brown sugar
    • 1 gallon of water

  2. Now place your bluefish fillets in this solution/brine & refrigerate overnight.
  3. Next morning take out your fillets & pat dry. Now place on cooking sheet and add some pepper and allow to set for an hour or so.
  4. Lastly using a charcoal grill, heat you charcoal when ready place your fillets on & add some water soaked hickory chips to you charcoal. Allow to smoke for a couple of hours.
  5. Now enjoy!

 

Grilled Spanish Mackerel


For this you will need hinged basket with a long handle, which can be found in the grilling supplies @ Lowes or Home Depot.

  1. Soak your fillets in icy salty water to get them clean.
  2. Lay your fillets in the basket.
  3. Rub some melted butter on your fillets.
  4. Now season with pepper and Paul Prudhomme Seafood Magic Powder.
  5. Close the hindged basket and your ready to take them to the grill.
  6. These days, I truly prefer charcoal grill but still use gas when in a rush. Whichever you choose to use just lay you basket over the grill on medium heat.
  7. Keep close watch when it's white about halfway through the fillet then flip the basket & finish up cooking the other side untill fillet flakes at the touch of a fork.
  8. Now enjoy and remember to come back when you're ready for more Mackerel. July through August are the best months to load up on Spanish Mackerel.