Guides know how to catch plenty of fish — and cook them, too
Ron Matson kisses a redfish, one of the species he recommends for Ron’s Coconut Fish, which he says makes great leftovers. John Goodspeed / For the Express-News
ROCKPORT — Guides catch a lot of fish. They also eat a lot of fish. So they know how to cook fish — and they all have their favorite recipes.
Just ask, and they will be happy to share their secrets, which range from their own touches to traditional recipes to all-out originals.
Here are a few taken during chats on a recent trip to Rockport:
Capt. Ron Coulston
Coulst
on, of Ron’s Guide Service (361-557-0555, ronsrockportfishing.com), is a San Antonian who moved to Rockport 10 years ago to be a full-time guide. He said he learns something every day, such as a tip from a Louisiana guide on how to de-bone a trout — slice an inch-long nick between the bones and pull apart. “It cleanly pulls the bones out and leaves more meat than filleting with a knife,” he said.
Pico de Gallo Trout
- 4-6 speckled trout fillets
- 1 white onion, finely chopped
- 4 ripe plum tomatoes, seeded and finely chopped
- 2-3 jalapeños, seeded and finely chopped
- Half cup chopped cilantro
- 1 tbsp limejuice
- Salt and pepper to taste
Combine ingredients, cover and refrigerate for one hour. Spray cookie sheet with Pam. Lay trout fillets on sheet, salt and pepper to taste. Spoon pico de gallo over fillets. Bake in 400-degree oven for 15 minutes.
Capt. Jerry Lindsey
Lindsey, of Hook, Line & Sinker Charter Services (361-727-0910, hook-line.net), favors spicy marinade with Louisiana Hot Sauce. “Don’t use Tabasco sauce. It’ll make it too hot. The Louisiana Hot Sauce just seasons it,” he said. He has no need for a thermometer when checking the temperature of his frying oil — he uses a kitchen match.
Jerry’s Hot Fried Fish
- 4-6 redfish fillets (or any kind of fish)
- 1 bottle Louisiana Hot Sauce
- 2 cups corn meal
- Kitchen matches
- Tongs
Layer fish in bowl, covering each layer with hot sauce. Cover and marinate in refrigerator 3-4 hours. Heat fryer on propane burner. Test for proper heat with kitchen match held by tongs. Dip match head into oil. When match ignites, it’s hot enough, probably around 400 degrees. Roll fillets in corn meal. Fry fish until they float, 1-2 minutes.
Capt. Ron Matson
Matson, of Reel ’N With Ron Guide Service (361-790-3845 or e-mail reelnwithron@att.net), said he embellished a recipe for Coconut Shrimp he got from a restaurant in the Florida Keys by adding pineapple juice. “It is so good that, once you do it, you hardly ever want to deep-fry fish any other way,” he said. “The best part is that leftovers are very good the next day, either cold or re-heated. I like to eat them cold on the boat — a great lunch out on the water.”
Ron’s Coconut Fish
- 4-6 fish fillets — redfish, black drum or any kind, or shrimp
- 1 box (8 ounces) McCormick Tempura Seafood Batter Mix
- Half 20-ounce can crushed pineapple; reserve juice
- 2 handfuls shredded coconut, or to taste
- Half cup cold water
- Quarter cup pineapple juice
Cut fish into strips about three-quarter-inch wide and half-inch thick. Combine ingredients. Batter should be consistency of pancake batter. Thin if needed with pineapple juice, but batter won’t stick to fish if too thin. Dredge fish strips in batter and fry.
Capt. Charlie Newton
Newton, of Redfish Charters (361-729-8220, redfishcharters.com), admits his wife comes up with his recipes, which are posted on his website. “But it’s obvious that I try them all out — a lot. And I really like them,” he said with a laugh while patting his belt-straining belly.
Stuffed & Wrapped Redfish Fillets
- 3 redfish fillets trimmed to about 1×3-inch pieces
- 1 pound thick-sliced bacon
- 2 8-ounce packages cream cheese, cut into half-inch strips to almost cover fish
- 12 jalapeños, or as needed, sliced in half lengthwise and deseeded
- Old Bay Seafood Seasoning (or your favorite)
Sprinkle fish with seasoning. Set cream cheese on fish pieces. Put jalapeños cut side down on the cream cheese. Wrap each with bacon, overlapping as needed and tucking ends on bottom. Place on foil-lined pan with sides so grease won’t run out. Sprinkle with seasoning again. Bake at 350 degrees for 20-25 minutes until fish flakes easily.
Capt. Doug Stanford
Stanford, of Pirates of the Bay Charters (361-523-9452, piratesofthebay.com), likes to remove any fishy taste by cutting the red lateral line out of fillets and soaking them in water. He also likes to keep it simple. “This is easy, easy, easy,” he said. “The seasoning will make a pink goo, and the corn meal sticks a lot better. It will add a little spice, but it really marinates the fish.”
Doug’s Spicy Fried Fish
- 4-6 fish fillets, redfish, trout, catfish or any kind, including shrimp
- Tony Chachere’s Original Creole Seasoning or Tony Chachere’s Lite Seasoning (lower sodium)
- 2 cups corn meal
Bone and trim fillets. Cut out the red lateral line. If fillets are fresh, soak in tap water for eight hours in refrigerator. If frozen in bag of water, no need to soak, just let defrost. Drain water and pat dry. Put fillets in bowl and coat with seasoning. Mix and add more seasoning until fish is pink all over. Marinate in refrigerator for 30 minutes. Add about quarter cup seasoning to corn meal and mix. Roll fillets in cornmeal and fry.
John Goodspeed is a freelance outdoors writer. Email john@johngoodspeed.com.
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