Home

About Risky Business

FAQ about fishing

Fishing Rates

Contact Captain Rick

Pictures from the Risky Business

Recipes

Deep Fried Lake Trout

2 Cups Flour
1 cup crushed Corn Flakes
1 tablespoon Montreal Steak seasoning
1 tablespoon baking soda
1 ½ teaspoon Lawry’s seasoned salt
1 teaspoon dill weed
*2 tablespoons Vinegar

Mix all ingredients together well with the exception of the vinegar. Cut your fish fillets into 1 ½ inch squares. Now add water to the mix until you get the consistency of a light pancake batter. Right before you dip the fish chunks into the batter add your vinegar and stir one more time. Cook in vegetable oil.

I like to play around, this is what I came up with.

Grilled Salmon

1/4lb Butter
1/2 tsp pepper
1 tsp garlic powder
1-1/2 tsp Worchestershire Sauce (I actully use twice that amount)
1 tsp Onion Powder
1 tsp salt
1/2 tsp paprika

Simmer all the above on the stove for 5 minutes or so. Coat the fish and throw on a hot grill. Flip and put on more sauce.

Grilled Salmon (II)

Salmon Filets (works with trout, too!)
Lemon Juice
Garlic Powder
Garlic Flakes (minced, dried)
Onion Powder
Onion Flakes (dried)
Basil
Thyme
Lemon “PAM” or Pats of Butter

Rinse filets. Lay filets skin side down on cookie sheet. Pat dry with paper towels. Sprinkle lemon juice on fish until thoroughly coated. Generously sprinkle fish with garlic powder & flakes and onion powder & flakes. Sprinkle VERY SPARINGLY with basil and thyme. Sprinkle with a little more lemon juice to moisten the dried spices. Let fish sit for at least 30 minutes. Right before grilling, spray fish with Lemon PAM or top with pats of butter.

Preheat the grill. VERY IMPORTANT: The grill must be HOT!!

Place filets skin side down on the grill. That’s all. No turning, no flipping. Cooking time can vary from 15 – 30 minutes, depending on the size and thickness of the filets. The edges will start to look “burnt” and the meat will start to “separate”.

When the filets are done, use a spatula (hamburger flipper) right in between the meat and the skin. The meat will come right off the skins. Remove the skins after the grill has cooled.

Fish Boil

Salmon or Trout

2 lb. red potatoes

1 lb. onions

4 quarts water

1 cup salt

Bring water and salt to boil.  Add potatoes.  Bring back to boil for 12 minutes.  Add onions.  Bring back to boil for 10 minutes.  Add fish.  Bring back to boil for 8 minutes.

Serve with melted butter,  make sure to use real butter not margarine.

Drain and enjoy!!!