Hooky Charters
Recipes

United We Stand

We are located in Waukegan Harbor just 30 minutes north of Chicago.  We provide you with all the equipment necessary to catch the "Big Ones"! 

Hooky charters is an Illinois fishing charter service with 20 years on the lake. Capt. John is a Coast Guard licensed expert Captain with more than 20 years of experience fishing Lake Michigan for Salmon and Trout.

The years of experience Capt. John has on the lake not only increases the safety of your group but also ensures a safe and bountiful fishing trip. 

Grill about l lb of Trout or Salmon fillets per person

Ingredients:
skinned Trout or Salmon fillets
onions(vidalia if available)
butter, parsley and lemon pepper
Optional: If you like a sweet apple flavor, marinate fillets in apple juice overnight in the fridge.

Griling:
1. Start grill and bring to medium heat.
2.wash and pat dry your fillets.
3. Place fillets on aluminum foil that is sprayed with non stick spray (pam) or lightly coated in oil and season by sprinkling lemon pepper and a dash of salt over the fillets.
4. Slice thin strips of butter or margarine and place on fillets.
5. Thinly slice onions and place on top of the fillets.
6. Loosely place foil over the top of the fillets and place on grill.

Grilling time will vary and is depending on your grills temperature and the thickness of your fillets, but 20 minutes on the grill is average. The Fish is done when it easily flakes with a fork.
5. Using a spatula, arrange your fillets on a platter and garnish with parsley. ladle hot drawn butter over your fish and ENJOY!!

Trimmings: Cole slaw, pickles, garlic bread and potatoes. Don't forget the apple pie with a scoop of vanilla ice cream for desert!

To Serve 4

Ingredients:
1 pound, 6 ounces of salmon fillet from the tail part
3 1/2 ounces of flour
3 whole eggs
7 ounces of grated almonds
8 ounces of butter
Seasoning of choice according to taste (fish seasoning)

Preparation:
After the tail part has been filleted, divide the two fillets lengthwise in two. Salt the fish, dip it in the flour, the eggs, and the grated almonds.Carefully!.

Serve about 1/2 lb. of fish per person

Ingredients:
Garlic Salt, Drakes fish mix, Cajun Spice (Uncle Bucks), Seasoning salt.

Preparation: Slice fillets down the middle into 1/2 inch strips. Next cut across the fillet strips making them into smaller serving size pieces. (If you prefer a milder flavor, marinate the cut pieces in a bowl of milk overnight in the fridge). Put Drakes mix, Several tablespoons of Cajun Spice, dash of garlic salt, seasoning salt and pepper in a zip lock bag and mix. Next put the cut up fillets in the bag and shake the bag so that all fillets are coated evenly.

Frying:
1. Heat a skillet on medium heat and add butter.
2. Place coated fish in skillet and fry till crispy on both sides.

Trimmings: Cole slaw, potato salad and corn on the cob.