Smoked Fish Dip

This recipe is perfect for a barbecue! Also, if you don’t have a way to smoke your fish a little secret that we use is grilled fish with a little liquid smoke added to it. That will give you the smoky flavor without all the work. Original Wheat Thins and Ritz crackers are our favorite.

1 lb smoke fish
½ Cup mayo (or miracle whip if you like a sweeter taste)
1 ¼ tsp Worcestershire sauce
3 tsp old bay seasoning
1/3 cup sour cream
½ tsp Salt and Pepper
2 tablespoons of diced sweet relish
2 squeezed lemons

  • With a fork, break up fish into shredded chunks in big bowl.
  • Combine all ingredients along with fish in bowl. Mix thoroughly. Be careful not to mix too much and turn the dip to mush.
  • Serve with any crackers of your liking!
Category: Recipes

The Captain’s Backened Fish Sandwich

This recipe is a little more effort but worth every second! This is Chris’ favorite!! Triggerfish and Grouper are our favorite fish to prepare this way. Also, you might want to do this outside, it does sizzle and smoke quite a bit while the fish is cooking. Using a grill works great.


Blacken Seasoning (Any brand will work.)
Cast Iron Skillet
2 sticks butter, melted
Kaiser Buns or Hawaiian King Buns
Louisiana Tarter Sauce


6 cups Shredded Cabbage and Carrots
½ Cup Mayonnaise
1 tsp white vinegar
1/3 cup milk
¼ cup sugar

  • Prep fish. Cut out all bloodline and trim up in a nice filet, fit for a sandwich. No thicker than ¾ in.
  • Get skillet hot. 350-400 degrees is ideal.
  • While skillet is getting hot, dip each filet into melted butter and then top your fish with blackening seasoning and flip over and also coat the bottom side. Do this to all filets.
  • Once skillet is hot, place one filet at a time on hot skillet. Cook on each side for 2 minutes.
  • Repeat until all filets are cooked.
  • Make slaw. Add all ingredients into bowl and mix together.
  • For a little extra touch, toast your buns.
  • Top bun with fresh slaw, tartar and a blackened filet.
  • Serve with a side of chips or fresh fries!
Category: Recipes

Southern Fried Fish Recipe

Hard to beat a simply southern fried fish! Chris and I cook fish at least once a week and it usually is prepared this way! Our favorite species to make this way include: Flounder, Gag Grouper, Flathead Catfish, Scamp Grouper, Mingo (Vermillion Snapper) and White Snapper.

1 Box of “Slap Ya Mama” Fish Fry or 2 Bags OR 2 bags of Louisiana Fish Fry
Zesty Italian Dressing
Peanut Oil
Gallon Zip Lock Bag
And of course your fish!

  • Prep your fish! Cut all the bloodline out. Cut into 2 x 2in chunks.
  • Throw fish chunks in bowl and top and toss in Italian dressing. You need just enough to cover the fish thoroughly. Set aside.
  • Turn on fryer. (If you do not have a fryer, you can always use the stove top and set up with your peanut oil in a frying pan.)
  • Take your gallon zip lock and empty entire box of fish fry into it. You can leave it as is or you can add some seasonings of your choice if you would like to jazz it up a bit. (We like it just as it is!)
  • Toss marinated fish chunks into gallon bag and shake it up!
  • Check oil temperature and once it has hit 350 degrees you are ready to cook.
  • Place fish chunks individually, not touching one another in oil. Rotate accordingly and cook until golden brown.
  • Pull out and place on paper towels to drain excess grease off.
  • Serve with your favorite cocktail sauce, fresh cut fries and cold beer!

This recipe is for about 3lbs of fish and feeds 6 people. If you have more fish then that and need to feed a tribe, then just double recipe. Enjoy!

Category: Recipes

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