My wife and I love experimenting with new ways to cook traditional food.
Salmon is a go-to fish for many people, but baked and smoked salmon can only get you so far.
A couple of years ago, Lyza found a Food Network recipe for salmon burgers. After a few adjustments, we came up with the recipe below. These burgers continue to be a hit in our house to this day.
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I know, I know. This isn’t exactly an “outdoors” recipe. But homemade tartar sauce is a wonderful complement to many meals prepared with your wild-caught fish.
It’s quick and easy and, once you’ve tasted it, you’ll never want to choose store-bought tartar sauce again.
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Lake trout get a bad rap.
Many people don’t consider these cold-water dwellers to be desirable table fare due to the high amount of natural fat these fish carry.
Personally, I find lakers ideal candidates for smoking because the smoke adheres to the fat and creates an incredible flavor.
But if that’s not your jam, don’t fret. You are just a few ingredients away from some delicious fish.
This recipe is simple, relatively fast, and easily adjusted to fit your tastes.
Continue reading “Deep fried lake trout bites recipe”
Whitefish is one of my favorite fish to eat. While I particularly enjoy them smoked, this recipe for Parmesan-crusted whitefish is a delectable way to turn these fierce fish into a formal meal. The contrast between the tender, flaky fish and the crispy crust is hard to match. The simple, yet flavorful cream sauce ties it all together. Read on for the recipe, as well as for tips and substitutions.
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Nathan Woelfel Outdoors 