Island Spring Fishing
Island Spring is one of the prime locations on the island to have as your home base for a fishing trip! Cruise Lake Mindemoya in one of our rental boats and you will have a day to remember. The lake is known for its perch,
• Boats and motors available on-site for rental.
• Boats are fully equipped (life jackets).
• Within half and hour of other local lakes known for pickerel, whitefish, bass and trout.
• Less than an hour drive to salmon fishing.
• Fishing Licensed available locally.
• Most local lakes have public boat launches.
1 1/2 cups all-purpose flour
2 tablespoons paprika
1/2 teaspoon salt
1 cup milk
1/2 cup butter
4 fresh lake perch fillets
1 Mix flour, paprika, and salt together and set aside.
2 In a small bowl, blend the egg and the milk.
3 Heat butter in a large frying pan.
4 Dip perch fillets in egg wash first and then into the flour mixture.
5 Carefully place them into the hot butter in the frying pan and brown on both sides.
6 Remove from the butter and drain on a paper towel to absorb excess butter.
7 Serve immediately.
3 lbs pickerel
3 tablespoons butter
salt and pepper, to taste
1/2 lemon, juice of
1/4 cup water
1 Preheat oven to 450°F.
2 Wash and clean fish.
3 Place in baking dish and dot with butter; season with salt and pepper.
4 Add lemon juice and water; bake about 20 minutes or until fish flakes easily with a fork.
2 lbs skinless white fish fillets
2 small onions, sliced
1 tablespoon butter
3 tablespoons white wine
1 dash salt
1 dash pepper
1 clove garlic, minced or pressed
1/3 cup dry white wine or 1 1/2 tablespoons lemon juice
3/4 cup whipping cream
1/2 teaspoon dried oregano leaves or 1 -2 teaspoon chopped fresh oregano
1/3 cup grated cheddar cheese
1/3 cup grated parmesan cheese
2 tablespoons breadcrumbs
1/2 lb cooked shrimp
1 In heavy pan, saute onion in butter & 3 Tbsp of white wine over medium heat, do not brown.
2 Spread onion over bottom of a shallow baking dish.
3 Arrange fish fillets over onion in dish overlapping thin edges.
4 Sprinkle with S& P, and add garlic.
5 Pour 1/3 cup of dry white wine (or lemon juice) over fish.
6 Add whipping cream or milk and oregano.
7 Cover with foil and bake at 425 degrees for about 10 minute.
8 Uncover, add Cheddar, Parmesan and breadcrumbs.
9 Distribute shrimp evenly over the top.
10 Bake, uncovered, for another 10 minutes or until top is golden brown, cheese is melted and fish flakes easily.
Lemon Thyme Rainbow Fillets
1 lb rainbow trout fillet
1/4 cup all-purpose flour
1 teaspoon grated lemon rind
1/2 teaspoon dried thyme
salt and pepper
2 tablespoons lemon juice
2 teaspoons vegetable oil
1 Divide fish into 4 equal pieces if necessary.
2 In shallow bowl, combine flour, lemon rind, thyme, salt and pepper.
3 Dip fish into lemon juice; dredge in flour mixture, turning to coat.
4 In nonstick skillet, heat oil over medium-high heat; cook fish, turning once, for 6 to 8 minutes or until flakes easily when tested with fork.
4 lbs northern pike fillets, chopped meat from
5 potatoes, peeled,boiled and mashed
6 green onions, chopped
1 large onion, chopped
1/2 green pepper, diced
3 cloves garlic, minced
2 eggs, beaten
1/4 teaspoon Tabasco sauce
1 tablespoon salt
1 teaspoon black pepper
1 cup flour
1/4 cup cooking oil
1 Mix ingredients well and shape into cake patties.
2 Dip the cakes into flour, and fry in hot oil until brown.
Honey Ginger Grilled Salmon
1 teaspoon ground ginger
1 teaspoon garlic powder
1/3 cup reduced sodium soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1 1/2 lbs salmon fillets
1 In a large self-closing plastic bag, combine first six ingredients; mix well.
2 Place salmon in bag and seal tightly.
3 Turn bag gently to distribute marinade.
4 Refrigerate 15 minutes or up to 30 minutes for stronger flavor.
5 Turn bag occasionally.
6 Lightly grease grill rack.
7 Preheat grill to medium heat.
8 Remove salmon from marinade; reserve the marinade.
9 Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.
10 Brush with reserved marinade up until the last 5 minutes of cooking time.
11 Discard leftover marinade.