BUSCH MOUNTAIN FISHING GUIDE SERVICE

Austin’s Fish Recipes

Catching the fish is only half the fun. These are some of Austin Kennedy’s recommended ways to prepare the species we regularly catch around Beaver Lake, the White River and the Ozarks—from smoked trout and crispy walleye to blackened striper, crappie tacos and whole fried perch.

Catch it. Cook it. Enjoy it.

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FROM THE WATER TO THE TABLE

Trout Recipes

Smoked, grilled, baked and Austin’s smoking brine

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Technique

Austin's Trout Smoking Brine

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Ingredients

  • 4 cups cold water
  • 1/3 cup kosher salt
  • 1/3 cup brown sugar
  • 2 tbsp maple syrup
  • 1 tbsp black peppercorns, cracked
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 bay leaves
  • zest of 1 lemon

Directions

Dissolve salt and sugar in 1 cup warm water. Add remaining cold water and seasonings; chill completely. Submerge trout in the refrigerator: thin fillets 4–6 hours, thick fillets 6–8 hours, whole pan-size trout 8–10 hours. Rinse quickly, pat very dry, then refrigerate uncovered on a rack 2–4 hours until the surface is tacky. That pellicle helps smoke adhere. Keep fish refrigerated while brining and drying.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Smoker • 225°F

Ozark Applewood Smoked Trout

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Ingredients

  • 2 lb brined trout
  • 1 tbsp olive oil
  • 1 tsp coarse black pepper
  • 1/2 tsp garlic powder
  • lemon wedges

Directions

Start with Austin's Trout Smoking Brine. After the pellicle forms, brush lightly with oil and season. Smoke skin-side down over apple or cherry wood at 225°F until flaky and 145°F in the thickest part, usually 60–120 minutes depending on thickness. Rest 10 minutes. Serve warm or chill for dip.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Grill

Garlic-Herb Grilled Trout

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Ingredients

  • 4 trout fillets
  • 2 tbsp olive oil
  • 2 tbsp melted butter
  • 2 garlic cloves
  • 1 tsp dill
  • 1 tsp parsley
  • lemon zest
  • salt and pepper

Directions

Heat grill to medium-high and oil the grates. Mix oil, butter, garlic, herbs and zest. Pat trout dry, season, brush with mixture and grill skin-side down 4–6 minutes. Turn only if needed and finish 1–3 minutes to 145°F. Squeeze fresh lemon on after cooking.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Oven • 400°F

Lemon-Dill Baked Trout

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Ingredients

  • 4 trout fillets
  • 3 tbsp butter
  • 1 garlic clove
  • 1 tbsp dill
  • 1 lemon
  • 1 tsp Dijon
  • salt and pepper

Directions

Place trout skin-side down in a lightly greased dish. Mix melted butter, garlic, dill, Dijon and lemon zest; spoon over fish. Bake at 400°F 10–14 minutes, depending on thickness, to 145°F. Finish with lemon juice and fresh dill.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Busch Mountain Favorite

Smoked Trout Dip

Creamy smoked trout with fresh dill, lemon and the Busch Mountain smoking method.

View Smoked Trout Dip Recipe

FROM THE WATER TO THE TABLE

Walleye Recipes

Grilled, fried, baked, blackened and tacos

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Grill

Brown-Butter Grilled Walleye

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Ingredients

  • 4 walleye fillets
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp garlic
  • 1/2 tsp smoked paprika
  • lemon
  • salt and pepper

Directions

Brown butter gently until nutty, then mix with oil, garlic and paprika. Pat fillets dry and season. Grill on an oiled fish basket or foil over medium-high heat 3–5 minutes per side, brushing with brown butter, until 145°F. Finish with lemon.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Fryer • 350°F

Busch Mountain Crispy Fried Walleye

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Ingredients

  • 2 lb walleye
  • 1 cup cornmeal
  • 3/4 cup flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 2 eggs
  • 1/2 cup buttermilk
  • frying oil

Directions

Cut fish into portions. Whisk eggs and buttermilk. Combine dry ingredients. Dip fish wet, then dredge dry. Rest 5 minutes. Fry at 350°F in batches 3–5 minutes until crisp and 145°F. Drain on a rack, not paper towels, and salt lightly while hot.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Oven • 425°F

Parmesan-Herb Baked Walleye

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Ingredients

  • 4 walleye fillets
  • 1/2 cup panko
  • 1/3 cup Parmesan
  • 2 tbsp melted butter
  • 1 tsp parsley
  • 1/2 tsp garlic powder
  • lemon

Directions

Mix panko, Parmesan, butter and seasonings. Place seasoned fillets on a greased sheet pan and press topping onto fish. Bake at 425°F 10–14 minutes to 145°F. Broil briefly only if more browning is needed. Serve with lemon.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Skillet

Cast-Iron Blackened Walleye

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Ingredients

  • 4 walleye fillets
  • 2 tbsp melted butter
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp thyme
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • black pepper

Directions

Combine spices. Brush dry fillets with butter and coat generously. Heat cast iron until very hot. Add a thin film of high-heat oil and cook 2–4 minutes per side until darkly crusted and 145°F. Ventilate well. Finish with a small pat of butter and lemon.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Tacos

Walleye Tacos with Creamy Ozark Slaw

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Ingredients

  • 1 1/2 lb walleye
  • 8 corn tortillas
  • 2 cups shredded cabbage
  • 1/3 cup mayo
  • 2 tbsp lime juice
  • 1 tsp honey
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • cilantro
  • pickled onion

Directions

Season walleye with paprika, cumin, salt and pepper; grill or pan-sear until 145°F, then flake. Mix cabbage, mayo, lime and honey. Warm tortillas. Fill with walleye and slaw; top with cilantro and pickled onion.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
FROM THE WATER TO THE TABLE

Striped Bass Recipes

Grilled, fried, baked, blackened and tacos

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Grill

Garlic-Lime Grilled Striper

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Ingredients

  • 4 striped bass fillets, red meat trimmed
  • 2 tbsp olive oil
  • 2 garlic cloves
  • zest and juice of 1 lime
  • 1 tsp oregano
  • 1/2 tsp cumin
  • salt and pepper

Directions

Trim the dark red bloodline for a cleaner flavor. Marinate fish with oil, garlic, lime zest, oregano and cumin for 20 minutes. Grill over medium-high heat 3–5 minutes per side to 145°F. Add lime juice after cooking.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Fryer • 350°F

Crispy Buttermilk Fried Striper

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Ingredients

  • 2 lb striper, bloodline trimmed
  • 1 cup buttermilk
  • 1 cup flour
  • 1/2 cup cornmeal
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne
  • salt and pepper
  • oil

Directions

Soak trimmed pieces in buttermilk 20–30 minutes. Combine dry coating. Dredge well and rest 5 minutes. Fry at 350°F until golden, 3–5 minutes depending on thickness, and 145°F inside. Drain on a rack.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Oven • 400°F

Roasted Striper with Tomato-Herb Butter

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Ingredients

  • 4 striper fillets
  • 2 tbsp butter
  • 1 cup cherry tomatoes
  • 1 tbsp parsley
  • 1 tsp basil
  • 1 garlic clove
  • lemon
  • salt and pepper

Directions

Place trimmed fillets in a baking dish with tomatoes. Mix softened butter, herbs, garlic and lemon zest and spread over fish. Bake at 400°F 12–16 minutes to 145°F. Spoon roasted tomato juices over the fillets.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Skillet

Smoky Blackened Striper

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Ingredients

  • 4 striper fillets
  • 2 tbsp butter
  • 1 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp thyme
  • 1/4 tsp cayenne
  • salt and pepper

Directions

Trim bloodline and pat very dry. Brush with butter and coat with spices. Sear in very hot cast iron 3–4 minutes per side, depending on thickness, until blackened outside and 145°F inside. Serve with lime.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Tacos

Southwest Striper Tacos

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Ingredients

  • 1 1/2 lb striper
  • 8 tortillas
  • 1 avocado
  • 1 cup cabbage
  • 1/2 cup corn
  • 1 jalapeño
  • 1 lime
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • cilantro

Directions

Trim bloodline. Season fish with chili powder, cumin, salt and pepper; grill or sear to 145°F and flake. Char corn. Fill warm tortillas with cabbage, fish, corn, avocado and jalapeño. Finish with cilantro and lime.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
FROM THE WATER TO THE TABLE

Crappie Recipes

Fried, baked, blackened and tacos

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Fryer • 350°F

Light & Crispy Fried Crappie

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Ingredients

  • 2 lb crappie fillets
  • 3/4 cup cornmeal
  • 3/4 cup flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp celery salt
  • 2 eggs
  • 1/3 cup milk
  • oil

Directions

Whisk eggs and milk. Mix dry coating. Dip fillets, dredge and shake off excess. Fry at 350°F 2–4 minutes until crisp and 145°F. Because crappie fillets are thin, work quickly and avoid overcooking.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Oven • 425°F

Pecan-Crusted Baked Crappie

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Ingredients

  • 2 lb crappie
  • 1/2 cup finely chopped pecans
  • 1/2 cup panko
  • 2 tbsp butter
  • 1 tsp Dijon
  • 1/2 tsp garlic powder
  • salt and pepper

Directions

Mix pecans, panko, melted butter and garlic. Brush fillets lightly with Dijon, season, then press on crust. Bake at 425°F 8–12 minutes to 145°F. Serve immediately.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Skillet

Blackened Crappie with Lemon Butter

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Ingredients

  • 2 lb crappie
  • 2 tbsp butter
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne
  • 1/2 tsp thyme
  • lemon

Directions

Season dry fillets with spice mix. Sear in a hot lightly oiled skillet about 2 minutes per side, adjusting for thickness, to 145°F. Melt butter with lemon zest in the warm pan and spoon lightly over fish.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Tacos

Crispy Crappie Tacos with Lime Crema

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Ingredients

  • 1 1/2 lb crappie
  • 8 tortillas
  • 2 cups cabbage
  • 1/2 cup sour cream
  • 2 tbsp lime juice
  • 1 tsp honey
  • cornmeal coating
  • cilantro

Directions

Lightly cornmeal-coat crappie and pan-fry until crisp and 145°F. Stir sour cream, lime and honey. Warm tortillas and layer cabbage, crappie and crema. Finish with cilantro and extra lime.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
FROM THE WATER TO THE TABLE

White Bass Recipes

Fried, grilled, blackened and tacos

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Fryer • 350°F

Ozark Fried White Bass

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Ingredients

  • 2 lb white bass, red meat trimmed
  • 1 cup cornmeal
  • 1/2 cup flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup buttermilk
  • oil

Directions

Trim the dark lateral meat. Soak fillets in buttermilk 20 minutes. Dredge in seasoned cornmeal mixture and fry at 350°F 3–4 minutes until crisp and 145°F. Drain on a rack and serve hot.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Grill

Citrus-Herb Grilled White Bass

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Ingredients

  • 4 white bass fillets, red meat trimmed
  • 2 tbsp olive oil
  • orange zest
  • lemon zest
  • 1 tsp parsley
  • 1/2 tsp garlic
  • salt and pepper

Directions

Brush trimmed fillets with oil and season with citrus zest, parsley, garlic, salt and pepper. Grill in a fish basket over medium-high heat 2–4 minutes per side to 145°F. Finish with fresh citrus juice.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Skillet

Blackened White Bass with Honey-Lime Butter

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Ingredients

  • 4 white bass fillets
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 2 tbsp butter
  • 1 tsp honey
  • lime

Directions

Trim dark meat. Coat fillets with spice mix and sear in a hot skillet 2–3 minutes per side to 145°F. Stir butter, honey and lime zest together and add a small amount over the hot fish.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Tacos

Citrus White Bass Tacos

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Ingredients

  • 1 1/2 lb white bass
  • 8 tortillas
  • 2 cups cabbage
  • 1 orange
  • 1 lime
  • 1 avocado
  • 1/4 red onion
  • cilantro
  • 1/2 tsp cumin

Directions

Trim dark meat. Season with cumin, salt and pepper; grill to 145°F and flake. Toss cabbage with orange and lime juice. Fill warm tortillas with fish, citrus slaw, avocado, onion and cilantro.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
FROM THE WATER TO THE TABLE

Perch Recipes

Whole fried and tacos

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Fryer • 350°F

Whole Fried Perch

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Ingredients

  • 4 cleaned whole perch, scaled and gutted
  • 1 cup cornmeal
  • 1/2 cup flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup buttermilk
  • oil
  • lemon

Directions

Pat cleaned perch very dry and score each side 2–3 shallow cuts. Dip in buttermilk, then seasoned cornmeal mixture, including the cavity. Fry carefully at 350°F, turning once, until deeply golden and the thickest flesh reaches 145°F, generally 5–8 minutes depending on size. Drain on a rack and serve with lemon. Watch carefully for bones when eating whole fish.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.
Tacos

Crunchy Perch Tacos

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Ingredients

  • 1 1/2 lb perch fillets
  • 8 tortillas
  • 1 cup cornmeal
  • 1 cup cabbage
  • 1/3 cup mayo
  • 1 tbsp lime
  • 1 tsp hot sauce
  • tomato
  • cilantro

Directions

Lightly cornmeal-coat perch and shallow-fry until crisp and 145°F. Mix mayo, lime and hot sauce. Warm tortillas and fill with cabbage, perch, tomato and sauce. Finish with cilantro.

Austin’s Tip: Start with cold, dry fish and do not cook past the point you need. For food safety, cook fish to 145°F in the thickest portion.

Ready to Catch Dinner?

Book a Busch Mountain guided fishing trip and put one of Austin’s recipes to work with your own catch.

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