Captain Doug's Recipes

Below are some tasty recipes for cooking your catch from Captain Doug. We hope you enjoy them and please return often to see the new ones that we add from time to time.

Carl's Popcorn Butter Chinook
Captain Doug's Recipes >>

Ingrediants:

1 large box of Ritz Crackers

4 or 5 eggs for egg wash

Pepper to taste

4 small bottles of Orville Redenbacher's popcorn butter oil (you'll find it in the popcorn isle at the store)

4 large Chinook Salmon Fillets (Cut into 1 1/2 Chunks)

Put whole box of Ritz Crackers into a  food processor and grind until fine, about 2 or 3 minutes will do, you want them very fine so they will stick to fish. Put the cracker meal into a 1 gallon size ziplock bag. Add pepper into bag to tase. Mix eggs in separate bowl for egg wash.

Put the Salmon Chunks into the egg wash and then into the bag of cracker crumbs.

In a large skillet heat the popcorn butter oil to between 325 to 350 degrees, the oil should only be 1 inch deep, just enough to cover HALF of the salmon chunks.

Place the Salmon Chunks into the oil and cook about 3 to 5 minutes per side, cook just long enough to get the chunks a nice golden brown color, turn and get other side brown. Drain Chunks onto paper towel covered plate.

TIP: I cook these outside on the side burner of the grill to keep the smell of popcorn out of the house. Carl used to cook these on the Coleman Stove out back for the same reason. If you like a strong smell of popcorn for about a week, by all means cook them in the house. 

Enjoy, Capt. Doug

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