Sturgeon recipe anyone?

[brownbean]

I can use my trager grill, oven, or stove top. I'm new to this and don't know what to do. Any help?

[esoj]

Cut into 1" cubes shake in seasoned flower saute in butter till golden brown, dip in tarter sause enjoy!!!!

[12pulls]

Cut into 1" cubes shake in seasoned flower saute in butter till golden brown, dip in tarter sause enjoy!!!!

:yeahthat:Other than smoked that is my favorite way.

Another popular way that many like it cooked is cut into cubes as mentioned, boil in 7 up until they float. Lots of people refer to this as poor man's lobster.

[ChrisCurtis]

I'm new to this and don't know what to do. Any help?[/QUOTE]

new to this? don't bbq it, most newbies over cook then it's rubber. :passout:
go fool proof & deep fry in Canola oil after dredging in batter (wet or dry Pride of the West). spice it up if you want (i do a LOT!). a little Skipper's tarter (or make your own) & you're good to go!! :D

[iwanttofish]

Roll in egg then panko fry till golden brown.

cut into fish stick size pieces

[crfsteelheader]

Delicious fish fry!

Cut fish into roughly 1"x1" cubes.

1 cup all purpose flour
2 tsp dill
2 tsp lemon pepper
1 1/2 tsp garlic salt (to taste)
2 tsp cayenne pepper (to taste)
2 tsp fresh ground medium to coarse pepper
4-5 eggs beaten
1 box of panko crumbs

Mix above dry ingredients thoroughly. (Except panko)
Coat each piece of fish on all sides.
Dip in beaten egg so it is well saturated then transfer into bowl of panko. It is best to have a second set of hand helping with this as panko sticks thoroughly to egg coated finger tips!
After coated on all sides with panko set each piece on a non greased cookie sheet (pyrex works too!)
After each sheet is filled throw in the freezer for 10-15 minutes. The egg will start to freeze and keep the panko from falling off.
Then deep fry in a deep pan with about 1 1/2" of vegetable oil at 350 degrees until golden. I notice that typically the first 15 pieces or so are medium-dark brown when done. After that, they have a light golden tone. Make sure to break some thicker pieces open to ensure they are cooked all the way through.

Tarter Sauce

1-2 cups of mayo (depending on how much fish is being fried up)
Dill (to taste)
1 dill pickle finely chopped (about the size of bb's)
Taste the sauce as you slowly add ingredients until it suits your likings.

I have used this recipe for quite some time. Works awesome for sturgeon and is also amazing on rock bass, lingcod, halibut, catfish, etc. I hope you enjoy!

[Basshound]

This is one that even the pickiest will eat.
Cut into cubes @1in or slightly smaller.
Melt @ 3tbsp butter in skillet.
Cover bottom of skillet with 1 layer of fish.
Lightly sprinkle with lemon pepper and Generously sprinkle with Italian seasoning.
Cover, let simmer in butter on med to med high. Keep an eye on it. when the chunks are white with just a little pink on top sprinkle SHARP tillamook cheddar on top, cover. when cheese is good and melted its done. BAM!
Let me kow what you think if you try it.

[sarg88]

roll in half breadcrumbs half capt crunch cereal smashed up flash fry in hot oil til brown salt it and man oh man you will never look back.

[greenbuttskunk]

here's a good one I've used for years and folks always love it. You have to like a piccata sauce for this though (capers).
The fish will just get broiled with some butter, lemon, pepper. Don't overcook. Cook just until it starts to feel slightly firm.
Make a sauce to cover it afterwards.
White wine
lemon juice
capers
heat and simmer.
Then add cold thick cornstarch to thicken to a
medium thick consistancy.
pour over the fish and serve. Easy, and the sauce
really compliments the light flavor of the fish.
Enjoy!
GBS

[Pilar]

Tater Tot Sturgeon

4 oz per diner fresh sturgeon
Milk
1 tube of ritz crackers
Melted butter
Parchment paper

Cut the fish into 3/4 inch cubes. Soak fish in a bowl in the fridge in milk to just covered up for 2 hours. Preheat oven to 350. Crush crackers into dust. Coffee grinder works. Drain fish and roll in cracker. Arrange on parchment on a cookie sheet, not touching. Drop a few drips of butter on each tot.

Bake for 8 minutes should be slightly browned. Season to taste and eat immediately while still hot.

This also works for halibut.

[fishin"G"man]

Here's my favorite.... Bring me the sturgeon and I'll cook up a delight you and I will be sure to enjoy. Really.... no joke.... :D:whistle: