Delicious Fish Recipes - 3

Fried Bluegill

INGREDIENTS
2 pounds Bluegill
garlic salt
black pepper
peanut oil
yellow cornmeal

DIRECTIONS
Mix ingredients in plastic bag, using your own estimate for the quantity. Fry in hot oil until crisp.
Drain on paper towels.

Baked Bluegill

INGREDIENTS
2 pounds Bluegill
2 tablespoons melted butter
¾ cup lemon juice
¾ cup Italian salad dressing
salt and pepper to taste

DIRECTIONS
Clean the fish (scale and remove entrails) with heads remaining intact. Adjust the broiling rack of
your oven to hold the fish about 4 inches from the heat. Preheat the broiler and broiling pan. Brush
the fish liberally with lemon juice inside and out, then sprinkle with salt and pepper. Coat the bottom
of the broiling pan with melted butter, then arrange the fish. Baste with Italian salad dressing.
Broil for 4 or 5 minutes or until the fish starts to brown. Turn, baste, and broil the fish for an
additional 4 minutes, or until they flake easily when tested with a fork.

Quick and Easy Fried Crappie

INGREDIENTS
1/3 pound Crappie fillets per person
2 cups dry Pancake Mix
Salt
Oil for frying
Lemon and Pepper seasoning
Cocktail Sauce

DIRECTIONS
Wash and dry fish. Dip fish into water. Sprinkle with salt and lemon pepper. Coat lightly with
pancake mix. Fry in deep fat for four or five minutes, or until fish flakes easily.

Beer Battered Catfish

INGREDIENTS
3 lb. catfish
¼ cup cornmeal
¼ cup flour
2 eggs, beaten
1 12-ounce beer
¼ cup minced onion
3 cups vegetable oil
salt and pepper to taste

DIRECTIONS
In a medium mixing bowl blend flour, cornmeal, salt, and pepper together. In a separate medium
mixing bowl beat egg well, add beer and minced onions, mix well. Cut the catfish into 2 inch cubes
or strips. Heat the vegetable oil. Roll the catfish into the flour mixture, then dip into the beer-egg
mixture, then back into the flour mixture. Place flour and dipped catfish into the deep-fry, cook until
golden brown.

Roasted Carp with Onion

INGREDIENTS
1 pound of carp
1 cup grated onion
1/4 cup dried parsley
Oil
Lemon juice
Salt
Caraway seeds
Cumin (optional)

DIRECTIONS
Cut up cleaned carp into large sections. Cut out small pockets in the carp meat. Sprinkle with salt.
Mix grated onion with parsley and a little oil. Rub this mixture over the carp. Fill the holes also with
a little of this mixture. Spread caraway seeds over the meat, pour some lemon juice on top. Roast
in the oven at 350 degrees F. for about 30 minutes or until done. Serve with potatoes, roasted,
mashed, or fried.

Southern Grilled Bass

INGREDIENTS
1 1/2 lbs. bass fillets
1 qt. mayonnaise or salad dressing
6 oz. soy sauce

DIRECTIONS
Fillet bass leaving skin and scales on, but bone completely. Mix mayonnaise and soy sauce until
the color of the mixture matches a new copper penny. Cover entire surface of each bass fillet with
mixture. Place on charcoal grill, skin-side towards heated coals. Do not turn. When edges turn up
and scales flake, remove and serve.

Grilled Striped Bass with Salsa

INGREDIENTS
2 (1 1/2 pound) striped bass fillets
1/2 cup cracked black peppercorns
1/2 cup fresh lime juice
1 bunch cilantro leaves, chopped
1/2 cup olive oil

Salsa:
1 pound Roma tomatoes
6 to 8 garlic cloves, peeled
1 to 2 jalapeno chiles, stemmed, seeded if desired
1/2 yellow onion, peeled
1 teaspoon coarse salt
Pinch of freshly ground black pepper
1/4 cup extra virgin olive oil
1 avocado, diced
2 bunches collard greens, washed, untrimmed

DIRECTIONS
Combine marinade ingredients in a glass or ceramic baking dish. Whisk to combine. Marinatethe
bass for 1 hour in the refrigerator. After marinating, preheat grill or broiler. Meanwhile, prepare
salsa: Preheat the broiler. Place the tomatoes, garlic, chilies and onion on a baking tray. Tuck the
garlic underneath the vegetables to avoid blackening. Broil, turning frequently, until well charred,
15 minutes. Set aside to cool. Transfer roasted ingredients to a food processor fitted with the metal
blade or blender and puree until smooth. Season with salt and pepper. Whisk in the olive oil and
add the avocado. Set aside. Blanch greens in a large pot of boiling, salted water, just until the
water returns to a boil. Refresh with iced water and drain. On a large baking sheet, arrange
greens, overlapping to form 2 rectangles as long as each bass and more than twice as wide. Place
each bass in the middle of each rectangle and wrap with greens so that only the head and tail are
exposed. The dampness will make them cling. Transfer the bass to grill, reserving marinade. Cook
the bass for 7 to 8 minutes per side, blacken. Don't be concerned about greens sticking. To serve,
place the bass on a serving platter. Serve with the salsa.

Stuffed Pike in a Fresh Corn Cake Batter

INGREDIENTS
Corn Cake Batter:
1 1/2 Cups Biscuit Mix
1 Egg
1 1/3 Cup Milk
2 Cups Fresh or Frozen Sweet Corn
1/2 Cup Uncle Buck's Seasoned Corn Meal Breading Mix

Cheese Filling:
Package Cream Cheese, Softened
1/2 Tsp. Cajun Spice
1 Cup Finely Shredded Sharp Cheddar
1 Tsp. Dried Basil

DIRECTIONS
For the batter, combine ingredients in blender. Process, but stop while corn is still lumpy.
Then make the cheese filling. Mix together all ingredients. Chill until mixture begins to firm up again
somewhat. Thinly slice pike fillets to cook quickly. Place a couple of generous spoonfuls of filling in
middle of each piece of fish, and fold fish over filling. Keep ready beside stove.
Heat heavy pan on stove. Add some oil for frying. Pour a portion of batter in hot pan. Place filled
fillet on batter, and top with more batter. Cook until batter begins to brown. Turn very gently and
cook other side. Fish inside cakes should be cooked, if sliced thinly enough.

Poached Carp

INGREDIENTS
2 lbs/1 kg carp
1 onion
1 carrot
1 parsley root
2-3 pepper berries
1 bay leaf
2 tablespoons lemon juice
2 tablespoons oil
2-3 potatoes
salt

DIRECTIONS
Clean, wash, salt the carp and let it sit for 10-15 minutes. In the meantime, set the vegetables to
boil with 1 qt. of water, some salt, pepper and bay leaf. Let boil until the vegetables are tender.
Then remove from heat, add the quartered potatoes and let boil for a few minutes. Then add the
pieces of carp. Let everything simmer, covered, until the fish and potatoes are done. After the carp
has cooled off, remove from the pot and place in the middle of a platter, surrounded by vegetables
and potatoes. Mix the oil with the lemon juice and 2-3 tablespoons of the poaching liquid and pour
over the fish and vegetables. Then spread some chopped parsley on the top.

Walleye Supreme

INGREDIENTS
1 pound walleye
8 ounces cheddar cheese, grated
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup
1 medium onion, diced

DIRECTIONS
Preheat oven to 350 degrees F. Place fish in shallow baking pan; place diced onion and cheese
evenly on fish. Mix sour cream and soup in a bowl and spoon onto fish. Bake in preheated oven 30
to 35 minutes. Serves 4.

Cheesy Walleye Casserole

INGREDIENTS
2 (10 oz.) packages frozen chopped spinach, drained and thawed
2 pounds walleye fillets, cut in 3 to 4-inch pieces
1 medium onion, chopped
2 Tablespoons butter, melted
1 (10 oz.) can cream of Shrimp soup
1/2 cup milk
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1/8 teaspoon curry powder
dash of pepper
1/4 cup grated parmesan cheese
1/2 cup saltine cracker crumbs

DIRECTIONS
Spread the spinach in greased 13 x 9 x 2-inch baking dish. Place the Walleye pieces on top. Saut?
the onion in butter until tender. Stir in the soup, milk, Swiss cheese, Cheddar cheese, curry powder
and pepper. Cook over low heat, stirring until the cheese melts. Spoon over the fish. Top with the
cracker crumbs and Parmesan cheese. Bake at 350 degrees for 30 minutes.