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Stott’s Fishing Adventures is a “unique” Pacific Northwest Sport Fishing outfitter.
3314 Meadowlark Drive
Lewiston Idaho 83501
(208) 503-3878
mel@fishstotts.com

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Recipes From Stotts Fishing

We are happy to share some of our family secret recipes from Stotts Fishing with our anglers. Besides the great fishing that we have, our anglers enjoy our BBQ lunches. There’s a lot that went into developing our fishing brand. Making sure that our loyal fishing clients are treated first class, critical! Providing them a different kind of experience, most important.

BBQ Shoreline Lunch

Serving them a hot BBQ shoreline lunch, different! Our family is surrounded by some great cooks. Lisa adds some Southern charm to her potato salad and sticky brownies. Mel Jr. got his cooking apprenticeship in Elk and Deer camps. Uncle Pete loved to Smoke fish on his Traeger grill.

Great Cooks on board

Guides and wives have embraced this part of our service. Our guided trips are a full 8 hours of fishing, on top of our wonderful beach lunch. When we sought out to be different, our lunches added that dimension to the word different. Just ask our clients that fish with us!

Enjoy our recipes from Stotts Fishing.

Cowboy
Bean Casserole
Recipe from Mel Jr.

BBQ Cowboy Beans

  • ½ Lb Maple sugar Bacon
  • 1 Medium Red Onion Chopped
  • 1 Lb Hamburger
  • 2 Can Green Chilies
  • 1 Lg. Can Bush Baked Beans
  • ½ Cup ketchup
  • ¼ Cup Mustard
  • ½ Cup molasses
  • ½ Cup brown sugar
  • 1 Tbsp garlic powder
  • 1 Tbsp chili powder
  • 2 Tbsp steak seasoning
  • 1 Tbsp Liquid Smoke
  • 2 Tbsp vinegar
  • 1 Tbsp onion powder
Cooking Instructions
  • Cut the bacon into small pieces and cook in large pot or skillet until done
  • Dice the red onion and add to the cooked bacon along with green chiles
  • Add the garlic powder, steak seasoning, onion powder, and chili powder to the pot and cook until the onions are tender.
  • Place the burger and cook until brown.
  • Next add the beans, molasses, brown sugar, ketchup, mustard, liquid smoke, and vinegar to the pot and cook on low heat for approximately 2 more hours. Don’t let the beans boil as this is a slow process to allow flavors to kick in. This is a great Winter dish and goes well with any BBQ
  • Finally add your favorite hot sauce for more heat!!
Sweet Potato Crusted
Walleye
Recipe from Mel Jr.

Cilantro Lime Vinaigrett

  • 1 cup cilantro
  • 1 medium clove garlic
  • 2 limes – juiced makes ¼ cup
  • ½ cup light olive oil
  • 1 TBL mayonnaise
  • 1 TBS salt
  • ½ TBS pepper
  • ½ TBS sugar

Walleye Fillets 1 Pound

  • 1 lb. walleye fillets
  • 2 medium sized sweet potatoes shredded
  • 1 egg plus 2 egg whites
  • ½ cup flour seasoned
  • 2 TBS canola oil
  • 2 TBS butter
Cooking Instruction

Salad

  • Mixed greens
  • 4 oz. feta cheese
  • 1 cup green beans (blanched)
  • Grapes (handful)
  • Cherry tomatoes (handful)
  • 1 Avocado (sliced)

Directions

  • Combine vinaigrette ingredients into blender or food processor and pulse until combined.
  • Refrigerate until ready to use
  • Prepare salad
  • Add flour to pie plate and season with salt and pepper. In a bowl, whisk together 1 egg plus 2 egg whites
  • Preheat oven to 375°. Heat a large skillet to medium high heat and add 1 TLB butter plus 1 TSP oil or until the entire bottom is covered.
  • Eyeball size and shape of each piece of fish then add thin layer or shredded sweet potatoes to the pan.
  • Quickly dredge the fish into flour mixture, then egg wash and set on top of the sweet potato in the pan. Repeat with each piece of fish. Cook for 4-5 minutes on just the one side and remove from pan
  • Add another thin layer of the shredded sweet potato to the pan and cook the other side of fish, just removed. Place entire skillet into the over and allow fish to cook for 6-7 minutes or until done.
  • When fish is fully cooked, remove from oven and serve over mixed salad. Top with cilantro lime vinaigrette and enjoy!
Bacon or Sausage
Egg Bites
Recipe from Lisa Stottlemyre

Sausage & Bacon Egg Bites

  • ½ Lb Sausage
  • 10 Eggs
  • 1 TSP Salt
  • 1 TSP Pepper
  • ½ Cup Coconut Flour
  • ½ Cup melted butter
  • 1 Pint Cottage Cheese
  • 1 Tsp Baking Powder
  • 2-4 oz. can chopped chilies
  • 1 Lb. Shredded Jack Cheese
Cooking Instructions
  • Brown Sausage until done
  • Beat Eggs till light
  • Add flour, salt, baking powder, cottage cheese, jack cheese & butter blending until smooth
  • Stir in chilies
  • Pour into buttered 13×9 dish or muffin pan
  • Bake at 350° for 35 minutes or until center is firm
  • Finally add your favorite hot sauce
Lisa's Famous
Banana Bread
Recipe from Lisa Stottlemyre

Banana Bread

  • 3 Ripe Bananas
  • 2 Eggs
  • 1 3/4 Can Flour
  • 1 ½ Cup Sugar
  • 1 Cup chopped walnuts
  • ½ Cup vegetable oil
  • ¼ Cup buttermilk
  • 1 Tsp baking soda
  • 1 Tsp vanilla
  • ½ Tsp salt
  • 1 can cream cheese icing (adds flavor)
Cooking Instructions
  • Mix all the wet ingredients together in large bowl
  • Add mashed bananas, dry ingredients and nuts. Mix well
  • Pour mixture into loaf pan, bake at 325° for 1 hour 20 minutes
  • Check after 1 hour, time depends on oven type and pan use
  • Loaf pan works better than cake type pan
  • Typically bread takes 1 hour 5 or 10 minutes
  • Frost when bread is cooled. (This adds more flavor)
Stotts
BBQ Rub
Recipe from Mel Jr.

All Purpose BBQ Rub

  • 1 Tlb Black Pepper
  • 1 Tlb Hickory Smoked Salt
  • 2 Tlb Onion Powder
  • 1 Tlb Cayenne Pepper # 50 Heat
  • 2 Tlb White Sugar
  • 1 Tlb Chili Powder
  • 2 Tlb Garlic Powder
  • ½ C. Brown Sugar
  • 1/8 C. Hungarian Paprika
  • 1/8 C. Smokey Paprika
Cooking Instructions

This rub is a sweet & spicy taste. The heat can be adjusted with the Cayenne Heat index. To sweeten the rub, add more sugar. This rub is suited for slow cooking temperatures and really good on Pulled Pork, Baby Back Ribs, Brisket, and even smoked fish. This is our spice that we use on our burgers on our guided fishing trips. This is one of our favorite Recipes from Stotts Fishing

Salmon or Steelhead
Chowder
Recipe from Uncle Pete
  • 4 Jars Clam Nectar
  • 4 Jars Clams
  • 1 ½ Lb Bacon
  • 1 Onion
  • 1/3 Cup Flour
  • 1/4 Cup White Wine
  • 5 Sticks Butter
  • 4 Quarts Half & Half
  • 2 Jars Smoked Steelhead or Salmon
  • 6 Green Onions – Chopped
  • 3 Packs Garlic instant Mashed Potatoes
  • 2 Stalks Celery- Chopped
  • 3 Tsp Garlic Powder
  • ½ Cup White Wine
Cooking Instructions
  • Cut the bacon in small pieces and cook in a large pot until brown
  • Add chopped celery, butter, onions & cut up salmon or steelhead   and cook until onions and celery are tender.
  • Add all remaining ingredients except the green onions and cook slowly until you get the right consistency of thickness that you like.
  • Make sure you don’t boil it too hard
  • Add a little hot sauce to spice it up and enjoy