Needed: 1. Skinned Perch fillets. (You can also use Blue Gills, Snapper, Grouper, etc.) 2. Deep fryer or large frying pan 3. Peanut oil 4. Panko Bread Crumbs 5. Zatarains Garlic Fish Fry mixture. 6. one or two eggs
A. Dredge perch fillets in Zatarains Garlic Fish Fry and then dip it into the beaten egg and then roll in the Panko Bread Crumbs.
B. Fry the fillets until golden brown.
C. Remove, drain and eat while still warm.
Note: The Panko Bread Crumbs is an addition that I started to use a year ago and if you thought your perch was good before, this should blow your taste buds away.
~Recipe provided by Captain Kevin Westrate
Paula’s Oven Cooked Salmon Strips
Cut salmon fillet into strips.
Roll the salmon strips in flour and then dip into beaten egg white and then roll in a mixture of Italian bread crumbs and Parmesan cheese.
Place the strips on a cookie sheet that has been greased with olive oil.
Bake in preheated oven at 450 degrees for 15 to 20 min.
Make a dipping sauce. with: 1/3 cup of plain yogurt 1/3 cup of mayo 1 T. Dijon mustard 2 T. flat chopped parsley
~Recipe Provided by Captain Ron Westrate
Captain Ron’s Charcoal Broiled Fish
Fillets of Trout (or Salmon) Basting Sauce 1. 1/4 lb melted butter 2. 1/8 cup of lemon juice 3. 8 T Worcestershire sauce 4. 2T Soy sauce 5. 4-8T brown sugar 6. Teriyaki sauce from the marinade
Lay fillets on a hot grill (skin side down). After 2 to 4 min. turn fillets over and peel off and discard the skin. Baste constantly to keep the fish from drying. When you suspect the fillets are 1/2 done, cut the fillet in half and check (meat will flake easily). If half done turn the fillet and cook and baste the same length of time on the other side.
Optional: Fillets may be marinated before cooking by placing fillets skin down in a flat pan and sprinkle with Teriyaki sauce liberally. Let stand for 1 hour. Use the Teriyaki sauce in the basting sauce.
Note: Capt. Kevin uses honey in place of the brown sugar and Teriyaki sauce that has pineapple in it.
~Recipe Provided by Captains Ron & Kevin Westrate
Saugatuck Fish Boil
Serves 6 to 12 people. 6 to 8 medium potatoes-unpeeled 1 to 2 cups of salt 6 to 10 lbs fish steaks --onions and carrots (optional)
add 3/4 to 1 cup of salt to 4 to 8 qts of water. Bring to boil. Add the potatoes and boil for 15 min. Add onions and carrots to the boiling water if desired. Keep the water boiling and add another 1/4 cup of salt (if you are using 8 qts. of water). Boil for 10 minutes Add the fish (in a colander or cheese cloth) and boil for 15 to 20 min. or until the fish flakes apart easily. Remove and drain the food. Serve the fish with drawn butter.
It is essential that the water keep boiling, if it cools for any length of time the fish will brine. The purpose of the salt is to raise the boiling pt. of the water, it does not salt the fish or food unless the water stops boiling.
~Recipe Provided by Captain Ron Westrate
Perch Cocktail (appetizer)
1 pound perch fillets 2 tablespoons salt 1 cup ketchup 1 1/2 teaspoons horseradish
Bring 2 quarts water to a rapid boil, add salt. Drop 1/2 pound of perch into boiling water. Boil for 3 to 4 minutes, remove from pot and place on paper towels. Repeat this process with the remaining 1/2 pound of fish. Make sure water is at a full boil when dropping the fish into pot. Chill perch for 1 hour or till firm, in refrigerator. Mix ketchup and horseradish together for cocktail sauce, serve with fish. Tastes like shrimp!
~Recipe provided by Captain Mike Peel (known as our radio personality). Courtesy of Roxanne's Kitchen!
Pat’s Creole Seasoned Salmon
Take one salmon fillet and rub liberally with olive oil. Sprinkle McCormick Creole seasoning over the fillet and rub into the fillet. Grill until the fillet flakes easily.
~Recipe provided by Captain Ron Westrate
Join one of our Coast Guard-licensed Captains for a thrilling day fishing for King and Coho Salmon, Steelhead, Lake Trout and Brown Trout on Lake Michigan. You will enjoy being on one of their comfortable, safe and well-equipped fishing boats while you try to catch the trophy of a lifetime! And afterwards, the crew will fillet and bag your catch for the trip home. The Saugatuck/Holland Area Charterboat Association (SACA) is dedicated to promoting sportfishing in the Greater Saugatuck area, including Saugatuck, Douglas and Holland on the gorgeous sunset coast of Michigan. Why wait? Come to Saugatuck & Holland - enjoy our fantastic fishing and explore one of the most charming port cities in the world! Call 877-952-4554 or 877-777-7435 today to book a trip with one of our experienced captains! Enjoy the trip of a lifetime charter fishing Lake Michigan from the beautiful ports of Saugatuck and Holland.