Fish Recipes Venison Recipes - Turkey Recipes - Wild Fowl Recipes Baked Walleye with Salsa Baked Perch Orange Chili Walleye w/Noodles Walleye Stir-fry Baked Italian Walleye Baked Yellow Perch Pan-fried Walleye Mustard-Broiled Walleye Mustard-Crusted Saugeye Lime Salmon Broil Fish Reuben Cheesy Walleye Bake Baked Fish Broiled Fish Snacks Potato Coated Walleye Potato Fried Bass Fancy Fried Bass Perch Chowder Cajun Fried Walleye or Bass Dill Baked Walleye Sautéd Steelhead Steaks Walleye Chowder Yellow Perch- Cocktail Style Pan Fried Perch Broiled Walleye or Bass Salmon Parmesan Orange Walleye Seasoned Walleye Perch Skillet Supper with Orzo Panfish Chowder Deep Fried Fish Puffs Succulent Frog Legs Everyday Bluegills Cajun Catfish with Shrimp and Red Pepper Sautéd Walleye with Herb Butter Sauce Easy Fried Panfish Baked Walleye with Pecans Gratin of Saugeye Catfish Cakes Baja Fish Tacos Crabby Fish (Crab-topped Walleye) Oven-fried Walleye Fish and Spinach Salad Walleye with Citrus Panko Coating Walleye With Garlic & Wine Sauce Seafood Enchiladas Mustard & Dill Plank-Grilled Salmon Fried Rice with Fish Walleye Florentine **Fish Cooking Tips     Baked Perch 1 lb of perch fillets (substitutable with other types) Cooking spray 2 TB Italian style bread crumbs 1 tsp. parsley 1 ½ cup parmesan cheese ½ stick of melted butter   Preheat oven at 450°F. Spray baking pan with cooking spray. Create one layer of fillets on bottom of pan, covering the entire bottom. For the topping, mix bread crumbs, parsley, and parmesan cheese. Using a basting brush, spread melted butter on top of fish, and then spread topping covering all of the fillets. Bake fish for 12-15 minutes, depending on the size of the fillets; fish are done when they are white and flakey when tested with a fork. Return to Top   Baked Walleye with Salsa Walleye fillets Southwestern chilies 1 Grape fruit 1 Orange Medium onion Garlic salt Salt Pepper Fresh cilantro Parmesan cheese (optional)   Preheat oven at 475°F. Placing walleye fillets in a baking dish, allow it to cook for 5 minutes per side. When flipping to second side, add garlic salt for flavor. Prior to cooking the fillets the chilies needed to be roasted over a griddle until the skin blistered, then allow them to steam in a sealed plastic bag for approximately 20 minutes. After they are steamed, peel the skin and the seeds off and dice the remaining flesh. While the fish is cooking, peel, quarter, and de-seed a grapefruit and an orange, cutting their slices into smaller pieces. To make the salsa, mix one chopped onion, the grapefruit, orange, chilies, salt, and pepper. After the fish is done cooking, allow it to slightly cool before topping it with the salsa and fresh cilantro. (Adding parmesan cheese to the top is optional). Return to Top   Walleye Stir-fry   No stick spray Cube sized walleye Water chestnuts Soy sauce White wine Bag of frozen vegetables Stir-fry sauce Cashews (optional) Cut walleye fillets into cube size, allowing for ease of cooking and eating. Spray the bottom of a frying pan, skillet, or electric wok with non-stick spray. Combine soy sauce to taste, fish, water chestnuts, and a splash of wine in pan. Cover and simmer for 5 minutes at medium heat. The fish will be done when they are a similar color to the water chestnuts. Pour in bag of frozen vegetables, cover pan again and simmer for 5 more minutes. Add stir-fry sauce, letting it site for 5 minutes to permeate food. Add to a bed of rice or chow mien noodles. Garnish with nuts (optional). Return to Top  Baked Italian Walleye   Olive oil Walleye fillets Diced tomatoes Parsley Basil Italian seasonings Garlic Parsley salt Salt and Pepper (to taste) Grated cheese Coat the bottom of a baking pan with olive oil; create one layer of fillets on the bottom of the pan. Into a mixing bowl, combine tomatoes, parsley, basil, Italian seasonings, garlic, parsley salt, and salt and pepper. Pour mixture on top of the fillets in pan. Bake fish at 350ºF for 15 minutes uncovered. Remove pan from oven and top fish with grated cheese. Place back into the oven for 5-8 minutes, allowing the cheese to melt and the fish to finishing cooking. However, do not let the fish overcook; when it pulls apart easily with a fork, it is done. Return to Top  Baked Yellow Perch   Cooking spray 2 TB bread crumbs (Italian style optional) 1 tsp parsley 1 ½ cup parmesan cheese ½ stick of butter 1 lb fish fillets   Preheat oven at 450ºF. Grease the bottom of a baking pan with cooking spray. Melt butter in a small bowl. Mix bread crumbs, parsley, and parmesan cheese in a small mixing bowl. Brush the melted butter onto the entire surface of the fillets, and then place them into the pan. Sprinkle topping mixture evenly over the fillets. Bake the fillets for 12 -15 minutes, until the fish is flaky when tested with a fork. Return to Top  Pan-fried Walleye Walleye fillets milk or “Half and Half” for breading bread flour – (light coding) spinach 1 tablespoon butter balsamic vinegar ½ squeezed lemon mince garlic   Garnish:  ½ cup almonds 1/3 cup white wine 4 oz (canned) mushrooms 1 teaspoon cilantro Bread walleye by dipping first in milk or Half & Half and then covering in bread flour. Begin by pan frying fillets in butter. Always cook the biggest fillets first. While fish is browning, sautée spinach with butter, balsamic vinegar, lemon juice and mince garlic in a separate pan. Add ingredients to taste. When fillets are cooked, place them on a bed of sautéed spinach. Cook almonds, white wine, mushrooms and cilantro in fish pan and then spoon mixture on top of fish. Return to Top  Mustard-Broiled Walleye   1 ½ pounds walleye 2 tablespoons oil 2 tablespoons mayonnaise 1 tablespoon Dijon mustard Fresh lemon juice to taste ¼ cup chopped parsley Freshly ground pepper to taste Grated parmesan cheese   Preheat broiler. Place walleye in single layer on lightly greased broiler pan. Brush fish lightly with oil. Combine mayonnaise, mustard, lemon juice, parsley, and pepper; spread mixture onto fish. Broil walleye for 3 to 8 minutes, or until topping is browned and fish flakes easily when tested with a fork. About one minute before the fish is completely cooked, sprinkle a bit of parmesan cheese on the top of the fish. The cooking time will vary depending on the thickness of the fillets. Place fish on heated platter; serve at once. Return to Top  Mustard-Crusted Saugeye Saugeye (or walleye) fillets Flour Salt Pepper Dijon mustard  Clean fillets, rinse with water, pat dry. Roll fillets in Dijon mustard, coat in flour. Place on greased baking sheet, bake at 425 until fish flakes (10 to 12 minutes) with a fork. Return to Top  Lime Salmon Broil 1 pound salmon fillets or steelhead, skin on ¼ cup butter 1 cups brown sugar 1/2 cup fresh lime juice ½ cup soy sauce minced garlic salt and pepper to taste   Melt 1/4 butter and gently sauté the garlic. Stir in the lime juice, brown sugar, and soy sauce. Let the sauce cool and add salmon or steelhead filets. Marinate for at least an hour.  Put fillets on a shallow greases baking dish or broiler pan, skin side up. Broil for 5 minutes then carefully turn and baste with marinade (reheat if it has coagulated). Broil for another 5 minutes or until the fish flakes easily with a fork. Cooking time will vary with thickness or the fish. Excellent served with Oriental noodles. Serves 2. Return to Top Fish Reuben   Rye bread Sliced sharp cheddar cheese Cole slaw Tartar sauce Breaded fried or baked fish Butter or substitute   Assemble ingredients to taste on rye bread. Heat sandwich in pan or on griddle until bread is lightly brown and the cheese is melted. Return to Top Cheesy Walleye Bake    10 oz fresh Asparagus spears, cut into 1-inch pieces (2 ½ cups) 1 ½ lbs. Walleye, or substitute, fillets (6 oz each), skin removed ¼ cup plus 2 tablespoons margarine or butter, divided 1 medium onion, finely chopped (1 cup) 1/3 cup all-purpose flour 1 cup milk 1 1/3 cups shredded Cheddar cheese ¼ teaspoon salt ¼ teaspoon pepper 1 cup crushed soda crackers   Heat oven to 350 F. Spread asparagus evenly over bottom of 10 x 6 inch baking dish. Arrange fillets, slightly overlapping, on top of asparagus. Set aside   In 1-quart saucepan, melt 3 tablespoons margarine over medium-low heat. Add onion. Cook for 3-5 minutes, or until tender. Stir in flour. Cook for 2 minutes, stirring constantly. Blend in milk. Cook for 3-5 minutes, or until mixture thickens and bubbles, stirring constantly. Add cheese, salt and pepper. Remove from heat. Stir until cheese is melted. Spoon cheese sauce mixture evenly over fish fillets.   In 1-quart saucepan, melt remaining 3 tablespoons margarine over medium heat. Remove from heat. Add cracker crumbs, stirring to coat. Sprinkle crumb mixture evenly over cheese sauce.   Bake for 40 to 45 minutes, or until sauce is hot and bubbly and fish is firm and opaque and just begins to flake. Let stand for 10 minutes before serving.   4 to 6 servings Return to Top      Baked Fish   1/4 cup butter Dash of wine or cooking sherry 1 cup grated Swiss cheese 1 pound of fish fillets (or more) 1/2 cup bread crumbs 1/2 teaspoon garlic powder 1 teaspoon chopped parsley 1/4 cup melted butter Lemon wedges Put butter and wine in a long, glass baking dish. Place in the oven at 400 degrees F until butter is melted. Lay fillets in the pan in a single layer. Mix cheese, bread crumbs, garlic powder, parsley, and melted butter. Top the fillets with this mixture. Return to the oven and bake until the fish flakes easily with a fork, in about 10 minutes. Squeeze a little lemon juice over the top and serve with lemon wedges on the side.   Return to Top    Potato Coated Walleye 1/2 cup flour 1 tsp. Paprika 1/2 tsp. Salt 1/4 tsp. Pepper garlic powder parsley 2 beaten eggs 1 cup instant potato flakes oil for frying 1 1/2 pounds walleye fillets   Combine flour and seasonings in a shallow bowl. Put potato flakes on a plate. Dredge fillets in the flour mixture, then dip in eggs, then roll in potato flakes. Heat about 1/2 inch of oil in a large skillet. Fry fillets a couple minutes per side, until golden brown, and drain on paper towel covered plate. Serve with lemon wedges or tartar sauce.   Return to Top    Fancy Fried Bass 1 1/2 pounds smallmouth bass fillets 1/4 tsp. salt 1/8 tsp. pepper 1/2 cup flour butter or margarine 1 cup or more sliced fresh mushrooms 1/4 cup green onions 2 tbls. dry white wine 1 tbls. lemon juice   Place the flour on a plate. Sprinkle fillets with salt and pepper, then dredge lightly in flour. Melt about 2 tbls. butter or margarine over medium heat. Fry the fillets until golden brown on each side and remove to a plate, keeping them warm. If necessary add more butter or margarine to the skillet and add mushrooms and green onions. Cook them for about 3 minutes then stir in the wine and lemon juice. Pour this mixture over the fish and serve.   Return to Top    Cajun Fried Walleye or Bass 1/2 cup Bisquick 1/4 cup milk 1 egg 1 cup cornmeal 2 tsp. cajun seasoning 1/4 tsp. salt 1 1/2 pounds walleye or bass fillets oil for frying   Whisk together the Bisquick, milk and egg in a medium bowl. Mix the cornmeal, cajun seasoning and salt in shallow dish. Dip the fillets into the wet batter first, then dredge in the cornmeal mixture. Fry the fillets in hot oil until golden brown, turning once. Drain on paper towels and serve. Ranch dressing makes a great dipping sauce for this.   Return to Top  Sauteed Steelhead Steaks   3 tbls. olive oil 4-8 steelhead steaks, about 1 inch thick 1 cup chopped onion 2 cloves garlic, minced 1 tsp. basil 1 tbls. parsley 2 ripe tomatoes, peeled, seeded and chopped 1/2 tsp. Salt pepper to taste Heat oil in good sized skillet. Add the steaks and saute for 2-4 minutes, turn and finish cooking. Remove the steaks and keep them warm. Add onions, garlic and seasonings to the skillet and cook for about 2 minutes then add the tomatoes. Arrange the steaks over the mixture, cover and cook over a medium low heat for about 10 minutes, until the fish flakes easily with a fork.   Return to Top  Yellow Perch, Cocktail Style water salt 1/4 of a lemon, sliced 1 pound of perch fillets, cut into bite sized pieces seafood cocktail sauce Boil water with salt and lemon added in a 3-quart pan. Reduce the heat to about medium and add the perch pieces. Cook for several minutes, until fish is opaque and beginning to curl up. Remove the fish and drop it into iced water. When fish has cooled completely, drain and serve with cocktail sauce as you would shrimp.   Return to Top  Broiled Walleye or Bass 1/4 cup lemon juice 1/4 cup lime juice 1 tsp. minced garlic 1/4 tsp ground ginger 1 tbls. brown sugar 1/4 tsp. pepper 1/2 tsp. Salt 1/2 tsp. Dill weed 1 1/2 pounds fillets Combine all ingredients except fish and mix well. Place fillets in a large ziplock bag and pour the marinading mixture over them. Push out air and seal the bag. Refrigerate for at least 3 hours, turning the bag over midway. Spray the broiler ban with nonstick cooking spray. Remove the fillets from marinade and place them on the pan. Broil for 8-10 minutes, until fish is firm and opaque, and easy to flake with fork.   Return to Top Orange Walleye walleye or other firm fish fillets 1 orange, quartered butter sesame seeds garlic powder onion powder parsley Parmesan cheese (optional) Rub the bottom of a glass bake dish with a small amount of butter or margarine. Lay fillets in one layer in the dish. Squeeze 2 or 3 orange quarters over the fish, then sprinkle sesame seeds, garlic powder, onion powder and parsley over the top. Sprinkle a little Parmesan cheese over the top if desired. Bake in a hot oven, 425 degrees for 10 - 15 minutes, or until fish flakes easily with a fork. Return to Top  Perch Skillet Supper with Orzo 1 1/2 cup orzo 1 cup minced onions 1 tbsp. minced garlic 1 tsp. olive oil 6 to 10 med. size perch fillets 3/4 cup white wine or defatted chicken broth 1/2 tbsp. salt 1/2 tsp. red-pepper flakes 1/2 tsp. dried dill 1/2 cup minced parsley 1/2 cup grated Parmesan cheese Juice from one lemon Cook orzo in a large pot of boiling water (follow package directions). Fry perch fillets in olive oil about half way done and place on paper towel to dry. Drain pan of old oil. In the same pan with 1 tbsp. olive oil, over med.-high heat, cook onions and garlic for 5 min.Cut perch into small cubes and add to pan. Cook, stirring, for 5 min.Add lemon juice, wine, salt, pepper flakes, and dill and bring to boil and cook for 2 - 3 min. Add cooked orzo, parsley, and Parmesan. Toss well. (This dish is particularly good the next day, just warm and add lemon juice.)   Return to Top  Deep-fried Fish Puffs 1/2 pound cooked and flaked panfish or other fish 1/2 small onion 2 ounces self rising flour 1/2 teaspoon chopped parsley and/or other favorite herbs or spices Salt and pepper 2 eggs milk cooking oil Mix fish, onion, flour, seasons, and eggs. Add sufficient milk to make a soft consistency. Heat oil until hot. Drop in tablespoons of the fish mixture. Fry until golden brown.   Return to Top  Everyday Bluegills  20 bluegill fillets 1/2 cup catsup 1/2 cup milk 1 heaping tbsp. horseradish 1 egg dry breading (Drakes, Frying Magic, or other) vegetable or peanut oil Lightly beat the egg and mix it with the milk. Soak the bluegill fillets in milk/egg mixture while preparing breading and oil. Pour 1/8 of an inch of oil in electric skillet and heat to 375 degrees. Place breading mixture in a large zipper-style bag. Add 6 or 8 fillets, close top, and shake until fillets are evenly covered. Drop coated fillets in hot oil and cook for 3 to 3 1/2 minutes on each side. Continue cooking more fillets. Serve hot with a dipping sauce of the catsup and horseradish. Bluegills may be served as an appetizer or entré.   Return to Top  Sautéed Walleye with Herbed Butter Sauce Butter (softened) Fresh dill (chopped) Fresh parsley (chopped) Chives or marjoram Tomato (diced) Walleye *Add desired coating to fish Add dill, parsley, and chives (or marjoram) to softened butter. Mix well. Add fresh ground pepper - set mixture aside. Sauté walleye in butter. Cook 2 minutes per side or until golden brown. In separate pan, sauté diced tomatoes in their own juices. Once warm, remove tomatoes onto serving dish, leaving tomato juice in pan. Add butter herb mixture to tomato juice and melt together. Place walleye onto bed of tomatoes, drizzle herb butter sauce over all. Garnish.   Return to Top  Baked Walleye with Pecans 4-walleye fillets Spinach - wilted 1 cup chopped pecans 1 cup of mayonnaise 1 tablespoon lemon juice 1 garlic clove, minced 1/2 teaspoon ground mustard 1/4 teaspoon pepper 1/2 teaspoon salt Wilt spinach, drain and spread on a sheet of aluminum foil. Arrange fillets on top of spinach, set aside. Mix together, the mayonnaise, lemon juice, minced garlic clove, ground mustard, salt and pepper and spread over the wallege fillets. Cover with the chopped pecans. Fold aluminum foil making sure all edges are sealed.Bake at 375 for 20-25 minutes or until fillets flakes easily with fork.   Return to Top  Broiled Fish Snacks 1 cup of fish, cooked and flaked 1/4 cup diced green pepper 1/4 cup diced onion 4 or 5 green olives, finely chopped 1/2 cup of your favorite grated cheese 1/2 teaspoon minced parsley Salt and pepper to taste 1/4 cup mayonnaise Mix all the ingredients. Spread about a tablespoon on cocktail rye bread slices or your favorite cracker. Place on a cookie sheet and put under the broiler until cheese starts to bubble. You can dress them up by putting a tiny piece of tomato or pimento and a small slice of olive or green pepper on each. The recipe makes about four servings.   Return to Top  Potato Fried Bass oil 1/2 cup flour 1/2 cup instant potato flakes/buds 1/2 tsp. garlic salt 1/2 tsp. onion powder 1/4 cup Parmesan cheese 2 eggs, beaten with 3 tbls. cold water 1 1/2 pound fillet, bass or your favorite Mix the first five ingredients in a shallow bowl. Beat the eggs and water and put in a separate shallow bowl. Heat about 1/4 inch of cooking oil in a large frying pan. Dip the fillets in the egg mixture then roll in flour mix to coat lightly and fry in hot oil. Cooking time will vary with the thickness of the fillets. Turn when the frying side becomes golden brown. Test to see when fish flakes easily with a fork for doneness. This is a very crispy, light batter. Tasty served with tarter sauce or a picante sauce.   Return to Top Perch Chowder 4 slices bacon 1/2 cup chopped onion 1/2 cup diced carrots 1/2 cup chopped celery juice from half a lemon 1 pound perch (or other fish) 1 can cooked potatoes, diced 1 cup water salt and pepper 1 cup milk 1 can creamed corn Cook the bacon and reserve two tablespoons of bacon drippings. Place the drippings in a large pan that has a cover. Add onion, carrot, and celery to the pan and cook for about five minutes, stirring. Stir in the fish, potatoes, lemon juice, water, salt and pepper. Bring to a boil, then reduce heat and simmer, covered for about 10 minutes. Blend in the milk and the corn. Stir and heat - do not boil - until heated through. Sprinkle each serving with the crumbled bacon.   Return to Top  Dill-Baked Walleye 1 1/2 pounds walleye fillets 1/8 cup diced green onions 3 tablespoons butter, melted 2 tablespoons lemon juice 1/2 teaspoon dill weed 1/4 teaspoon salt 3 tablespoons butter 3 tablespoons plus 1 1/2 teaspoons flour 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup milk Heat oven to 450 degrees. Spray non-stick oil in a 13X9 bake dish. Arrange the fillets in the dish. Combine melted butter, diced green onions, lemon juice, dill, and salt and spread over the fillets. Cover with foil and bake for about 25 minutes, until fish is firm and opaque. Drain the liquid from the fish into a 2-cup measure and cover the fish with foil to keep it warm. Add water (or a mixture of water and white wine) to the liquid until you have 1 1/3 cups. Melt 3 tablespoons butter in a saucepan and stir in flour, salt and pepper. Blend in the cooking liquid mixture and milk. Cook, stirring constantly until mixture thickens and bubbles. Pour over the fish and serve.   Return to Top Walleye Chowder  1 pound walleye fillets, cut into 3/4 inch pieces (any other firm or smoked white fish will work) 6-8 oz. piece of salt pork 1 3/4 cups chopped onion 1 1/2 cup chopped celery 1 teaspoon dried thyme 1/2 cup crushed saltine crackers 1 1/2 pounds potatoes, peeled, cut into 1/2 inch pieces 2 cups bottled clam juice (or-chicken stock) 1 1/2 cup half and half 1/2 cup whipping cream (or 1/2 cup more half and half) 1/4 cup chopped fresh dill (or dried dill to taste) Stir salt pork in heavy dutch oven or medium stock pot on medium to low heat about 20 minute until rendered. Discard pieces. Add chopped onion, celery and thyme, simmer until golden brown. Add finely crushed crackers and stir 3 minutes or until browned. Add clam juice or chicken stock, potatoes and bring to boil. Reduce heat and simmer about 15 minutes or until potatoes are tender. Add walleye and simmer for another 5 minutes or until cooked through. Add half and half and cream and let simmer another 5 minutes. Do not boil. Mix in dill. Season with salt and pepper to taste. Serves 6.   Return to Top Pan-fried Perch Place perch fillets in a bowl of iced water. Make a dredging mixture by mixing 2/3 flour to 1/3 corn meal. Heat about half an inch of cooking oil in a large deep skillet until a drop of water added to the skillet sizzles. Put flour mixture in a flat pan or on a plate. Dredge fillets in the flour mixture and fry until nicely golden, turning once. This is a good recipe for people who like a very light coating of batter.   Return to Top Salmon Parmesan   1 1/2 pounds salmon fillets (preferably skin on) 1/2 cup French dressing 2 tbsp. lemon juice 1/4 tsp. Salt 1 small can french-fried onions 1/4 cup grated parmesan cheese Preheat oven to 350 degrees. Wash the fillets and cut in serving size pieces, then place in a shallow dish. Mix the dressing, lemon juice and salt. Pour the sauce over the fish and let stand in refrigerator for at least an hour, turning once. Remove the fish from the sauce and place in a greased shallow baking dish. Crush the french-fried onions and mix with the parmesan then sprinkle over the fish. Bake for 25 - 30 minutes or until fish flakes easily with a fork.   Return to Top Seasoned Walleye 3/4 pounds walleye fillets 1/2 cup milk 1 egg, beaten 1 tablespoon water 1 cup crushed Italian seasoned croutons 2 tablespoons margarine or butter 2 tablespoons peanut oil Place fish in a small bowl with milk. Stir to coat and place in refrigerator for 30 minutes. In another bowl mix egg and water. Drain milk and add egg wash to the fillets. Chill for 15 minutes then drain and dredge the fillets in the crushed croutons. Fry the fillets in oil/butter mixture at a medium heat for three - four minutes (or until golden), turning once.   Return to Top  Panfish Chowder  4 slices bacon 1/2 cup chopped onion 1/2 cup diced carrots 1/2 cup chopped celery 1 pound yellow perch (or other fish) cut in 1-inch chunks 1 can cooked potatoes, diced 1 cup water salt pepper 1 cup milk 1 can creamed corn Makes 4 servings Cook the bacon and reserve two tablespoons of bacon drippings. Place the bacon drippings in a large pan that has a cover. Add onion, carrot and celery to the pan and cook for about 5 minutes, stirring constantly. Stir in the fish, potatoes, water, salt and pepper. Bring to a boil, then reduce heat and simmer, covered for about 10 minutes. Blend in the milk and the corn. Stir and heat - do not boil - until heated through. Sprinkle each serving with the crumbled bacon.   Return to Top  Succulent Frog Legs 8 - 10 bullfrog legs 4 tablespoons lemon juice 2 tablespoons butter 2 tablespoons olive oil 1 glove garlic or minced garlic) Add lemon juice to bowl of water and soak frog legs several hours. Add olive oil to skillet. Pat frog legs dry with a paper towel and place in skillet. Cook over medium heat turning once after undersides are golden brown. Sprinkle diced chives over frog legs. Add 2 tablespoons of cooking wine to oil. Cover and steam several minutes until golden brown. Serves three to four people.   Return to Top  Cajun Catfish with Shrimp and Red Bell Pepper  2 catfish fillets (between 4-6 ounces each) 8 - 12, medium to small shrimp, peeled and deveined 1 red bell pepper, julienned Cajun spice (available in most grocery stores) 1 T olive oil 1 T peanut oil Your favorite rice Fresh chopped parsley for garnish (if desired) Prepare rice before starting catfish - this dish comes together quickly. Place oil in pan or electric skillet over medium high heat. Sprinkle Cajun seasoning to taste on filets (do not dredge). When oil is hot place fillets in pan, adjust heat as necessary. Cook 3-4 minutes then turn. Add shrimp and peppers about one minute after flipping. Cook another 3-4 minutes, making sure not too over cook the shrimp. Remove pan from heat. Spoon rice onto middle of the plate then place catfish on the rice followed by shrimp and bell peppers. Garnish with chopped parsley.   Return to Top  Beer Battered Fish Beat 2 eggs and add one can of beer. For the dry mix use a 1:1 ratio of Jiffy Corn Muffin Mix and Frying Magic. Deep-fry the fish using olive oil or corn oil. The dry mix can also be seasoned with salt and pepper if desired.   Return to Top  Easy Fried Panfish 30-50 bluegill or crappie fillets 1½ cups flour ½ cup corn meal 2 tablespoons seasoning salt 2 teaspoons garlic powder Vegetable oil Tartar sauce: 1 cup mayonnaise ¼ cup sweet pickle relish 1 tsp. lemon juice ½ tsp. Worcestershire sauce Heat oil to 350 degrees in an electric skillet or deep fryer. (For a stove top skillet, use ½ inch of oil and a deep fry thermometer to maintain desired temperature). While the oil is heating, mix all the tartar sauce ingredients together in a small bowl. In a one-gallon zip top bag, thoroughly mix the flour, corn meal, seasoning salt, and garlic powder. Add 8-10 filets to the bag with flour mix, seal, and shake to coat evenly. Remove filets, gently shake off excess flour, and place in hot oil. Cook until light golden brown. Total cooking time will be 2-4 minutes depending on size and thickness of filets. If pan frying, turn filets over half way through cooking time. Remove filets from oil using a slotted spoon, and place in a pan lined with paper towels. If desired, place the uncovered pan in a 225 degree oven to keep warm while subsequent batches of filets are being prepared. Serve with tartar sauce.   Return to Top Gratin of Saugeye 1½ lb saugeye fillets Salt and pepper 2T capers and juice 2 red peppers 1/3 C bread crumbs ¼ C parmesan cheese 2-3 cloves of garlic, minced 1/2t thyme Cooking oil Mix bread crumbs, parmesan cheese, and thyme, set aside. Roast red peppers under a broiler, turning them as the skin blackens. Place peppers into a paper bag for 5 minutes, making sure the bag is closed (this will help with the skin-removal process). Remove peppers from bag, and pull the blackened skin off of peppers. Remove seeds and stems, slice into thin strips. Cut saugeye into bite-sized pieces (about 1-inch). Season the fish with salt and pepper. Heat oil in a pan, Sauté fish for 5-10 minutes or until cooked through, adding garlic during the last few minutes of cooking. Remove pan from heat and add peppers, capers, and half of the bread crumb mixture. Stir well, and spoon into a shallow baking dish. Sprinkle the rest of the bread crumbs over fish, and place under broiler until browned.   Return to Top Catfish Cakes 2 catfish fillets (approximately 1 lb) diced 1 egg 1T lemon juice 1/3 C onion, chopped very fine 1/3 C green pepper, chopped very fine ¾ C Bisquick or other pancake mix Salt and pepper Oil for frying** In a large bowl, mix together fish, onion, green pepper, adding desired amounts of salt and pepper. Mix whisked egg and lemon juice to the fish mixture. Add Bisquick. Form into patties and fry in heated oil. Makes 12 two-inch catfish cakes. **Patties can also be broiled on a lightly greased cookie sheet. Flip once so patties can brown on both sides. Bake for 10-15 minutes at 400 after broiling. Tarter sauce: Mayo Sweet or dill pickle relish Salt & pepper Worcestershire sauce Hot sauce Lemon juice Mix all ingredients to taste.   Return to Top  Baja Fish Tacos 10-15 small fish fillets, (suggested fish - crappie, bluegill, yellow perch) 1 can spray-on olive oil 1 c. bread crumbs 1 c. milk Garlic powder Salt ½ package Taco Seasoning Mix Package of small, soft, white corn tortillas Baja sauce: ½ c. mayonnaise ½ c. plain yogurt ¼ c. chopped fresh cilantro 2 tbsp lemon juice ½ package Taco Seasoning Mix 2 tbsp salsa Toppings: Chopped tomato Shredded cabbage Preheat oven to 375-degrees. First, prepare the fish. In a medium-sized bowl, combine bread crumbs, garlic powder, ½ of the taco seasoning mix, and salt to taste. Dip individual fillets in milk, and transfer to bread crumb mixture until completely coated on all sides. Place on a cookie sheet, lined with aluminum foil. Repeat until all fillets have been breaded. Spray all sides of breaded fillets with a light coating of olive oil. Place in pre-heated oven for 10 to 15 minutes or until golden brown and slightly crispy.