At this point in the year we can fish or we can hunt, in the few seasons that have opened. With what Nebraska has to offer, it doesn’t take long for the freezer to fill up.
Most of the anglers I know have laid in quite a haul of fish fillets through the spring and summer. It may be a case of needing to make room for the additional game that will be coming that they need to eat some of the fish. Here are a couple recipes I’ve used in my camps and had excellent reviews on them.
This is a very easy recipe for any fishing camp.
8 Large walleye fillets
1 Large can spicy V-8 Juice (64 oz)
2 Tablespoons Tabasco Sauce
4 Cups cornmeal
½ Pound lard
Place the walleye fillets and V-8 Juice into a large zip-lock bag. Add the Tabasco Sauce.
Seal the zip-lock bag and set in a refrigerator or on ice for 6-8 hours. Turn several times to make sure all fish fillets are allowed to soak in the mixture.
Heat the lard up in a large skillet until hot. Remove the fish from the V-8 mixture, roll in the cornmeal and pan fry. This walleye has a spicy taste to it that is something really different. This recipe will feed 4-6 people.
A true Nebraska favorite, fried bluegill fillets are very simple to make.
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2 Cups of crushed seasoned croutons
1 Teaspoon of salt
1 Teaspoon of Lemon Pepper seasoning
1/2 Cup of lard or bacon grease
Crush the croutons place in a gallon Zip-Lock bag. Add in the salt/lemon pepper seasoning and mix thoroughly. Whip the eggs in a medium size bowl.
Coat the bluegill fillets in egg and let the excess egg drip off. Place the fillets in the crump bag, close and shake to fully coat all sides of the fish. Heat a small frying pan and melt the lard or bacon great, heat until it is hot! Fry the bluegill fillets for a minute or son on each side or until golden brown. I bet you can’t make these fast enough to keep up with your camp mates.
Grilled Bacon-wrapped Dove Breasts
Now for one of the first seasons that has opened…dove, I have something special for that as well. This is a very tasty recipe of mine that has been featured in a national hunting magazine and a couple of TV hunting shows I appeared on in 2006 and 2011.
16-20 Dove breasts
1 Pound jalapeno pepper jack cheese
1 Pound of bacon
1 Box of toothpicks
Fillet off the dove breast meat, clean and pat dry. Lay the breast flat, slice into it horizontally, and create a pocket in the middle of the meat. Insert a piece of jalapeno pepper jack cheese in the pocket. Wrap the stuffed breast in bacon and pin it with a toothpick or hold several wrapped breast together with a long skewer. Place on a grill over a low heat and turn several times until the cheese has melted and the bacon begins to get crispy. This recipe will serve 4-6 hunters and they will ask for more!