Written by the author and chef behind Venison and a Minneapolis-based catering services company specializing in wild game, Fish takes readers through Jonathan Wipfli’s techniques for efficiently processing and cleaning game fish, as well as a raft of 50 contemporary recipes for dishes and accompanying sides. Addressing the most popular freshwater game fish pursued by North American outdoors enthusiasts—
including walleye, pike, catfish, trout, salmon, bass, panfish, and more—Fish puts a new foodie-friendly spin on game fish cookery.

All the recipes and accompanying accoutrements and sides are beautifully photographed and presented. The result is a game fish cookbook like no other, whether you’re new to fishing or a veteran enthusiast.

Jon Wipfli is a Midwest native dedicated to cooking with local and sustainable ingredients. As a graduate of the French Culinary Institute of New York, he has travelled the country developing an extensive cooking repertoire. Jon has worked in the kitchens of restaurants such as Marlow and Sons, Cookshop, and as a sous chef at James Beard Award-nominated The Bachelor Farmer. After a decade of cooking in restaurants, he moved on to form The Minnesota Spoon, through which he offers personal chef and catering services as well as technique-based cooking lessons for all ages. Jon is also a regular food writer for The Growler magazine. 

Fish: Recipes and Techniques for Freshwater Fish is available at Amazon.com and Indigo.

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Blackened Catfish with Corn Succotash

Yield: Serves 4

 

When corn is in season, embrace it. There are a thousand ways to make a delicious succotash; this one is all about lightly sautéing a bunch of farmer’s market veggies and lightly seasoning them. Topping the delicious succotash with blackened catfish adds a punchy protein to what is otherwise a light dish. You’ll find it balances perfectly.

 

INGREDIENTS FOR THE BLACKENING MIX

3 tablespoons (54 g) kosher salt

1 tablespoon (8.5 g) smoked paprika

1 tablespoon (6 g) ground white pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon mustard powder

1 teaspoon dried oregano

1 teaspoon dried thyme leaves

 

INGREDIENTS FOR THE SUCCOTASH

Grapeseed oil, for sautéing

1 large white onion

2 garlic cloves, sliced

1 tablespoon (3 g) minced fresh thyme leaves

4 ears corn, shucked, kernels cut from the cob

2 small zucchini, minced

1 cup diced green beans, blanched

1 large tomato, diced

Fresh basil leaves, torn, for garnishing

Juice of 1 lemon

Kosher salt

Freshly ground black pepper

 

INGREDIENTS FOR THE FISH

Four 6-ounce (170 g) catfish fillets

4 tablespoons (48 g) Blackening Mix

 

To make the succotash: In a large sauté pan or skillet over medium heat, heat 1 tablespoon (15 ml) of grapeseed oil. Add the onion, garlic, and thyme. Lightly sweat until the onion is translucent (it should not brown), 4 to 5 minutes.

Add the corn. Gently cook until the corn just starts to soften, about 3 minutes.

Add the zucchini and green beans. Gently cook until they are tender, about 3 minutes.

Toss in the tomato to heat. Finish the succotash with torn basil and a squeeze of fresh lemon juice. Taste and season with salt and pepper. Keep warm while making the fish or reheat quickly before plating.

To make the fish: Season both sides of the fish liberally with blackening mix. Heat a large cast-iron skillet over high heat until it just starts to smoke. Add enough grapeseed oil to lightly coat the bottom of the pan and decrease the heat slightly. Add the fillets to the hot skillet. Let them blacken for about 3 minutes. Flip the fish and finish cooking, 3 to 4 minutes more.

To serve: Place the warm succotash on a plate and top with the blackened fish.

Recipe reprinted with permission from Harvard Common Press.