Favorite Recipes at Sandpiper Sport Fishing Charters
All fish is best when it has been kept on ice. If it cannot be eaten fresh, it should be frozen as soon as possible. While there are many great recipes, Capt. Mike recommends the following.
CAPTAIN MIKE'S FISH BOIL / POOR MAN'S LOBSTER
1 or more medium sized Lake Trout cut into 2 inch cubes
Red skin potatoes, sweet onions, and any other vegetable you like to feed your crew such as baby carrots, green beans, etc.
1/2 to 1 stick melted butter depending on preference
Dinner rolls (to soak up the extra butter, yum!)
1 gallon or more of water
1 large cooking pot and lid (a double boiler works best as it will allow the food to drain. The pot should be sufficient to cover vegetables and fish separately with water leaving 1/3 at the top free for boil).
Large cooking spoon for stirring
Pair of cooking tongs
Fill the large large pot with heavily salted water and bring it to a boil.
Drop in all the veggies.
When the water returns to a boil let the veggies cook exactly 8 minutes.
Take out the veggies and place in a bowl. Cover the bowl.
Drop the cubed fish into the pot with the water.
When the water returns to a boil cook the fish exactly 8 minutes.
While the fish is cooking melt your butter
Take the fish out and drain off the excess water. Place the fish in the bowl with the veggies. Poor the melted butter over the fish and veggies and season with the lemon pepper, (a must).
Serve the fish and vegetables hot with rolls.
CAPTAIN MIKE'S DEEP FRIED FISH
1 or more medium sized Lake Trout or Walleye cut into 1 inch cubes
1 package of Golden Dip Sea Food Seasoning or Drakes Frying Batter
1/2 gallon or more of cooking oil (should cover the fish by two inches)
Tartar Sauce, Lemon, or Ranch Dressing
1 large cooking pot and lid (a deep fryer with a drain works best
Pair of cooking tongs or draining spoon
Fix batter according to package directions.
In large pot, bring oil to 350 degrees.
Dip fish chunks to cover them with the batter and use tongs to lower them into batter. Do not delay since you want the chunks of fish to cook the same amount of time.
Cook fish chunks until golden brown. DO NOT OVERCOOK.
Remove fish and drain off excess oil. (Paper towels work great for this purpose.)
Serve fish hot. Dip in lemon juice, tartar sauce or dressing of your choice.
Eat with corn on the cob or a vegetable of your choice.
Lake Trout is also great cooked on the grill basted in a butter garlic wash.