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.
4 trout, each 8 or 9 inches long
flour, salt, and pepper
1/4 cup butter or margarine
1/4 cup slivered almonds
3 tablespoons butter or margarine
Dredge trout in flour, salt, and pepper. Fry them in 1/4 cup butter or margarine until done. Remove to a platter. To the frying pan add 3 tablespoons butter or margarine and 1/4 cup slivered almonds. Cook the almonds until the butter is browned. Pour butter-almond mixture over the fish and serve immediately.
2 lbs. bass (cooked)
1 lb. hash browns (thawed)
1/2 cup green pepper (chopped)
1/2 onion (chopped)
1/2 lb. bacon (cooked, crumbled) saving grease
Lemon pepper
Chili powder
Garlic powder
Salt and pepper to taste
Take oil from bacon, put into sauce pan.
Sautee onion and green pepper.
Set aside.
Add hash browns, fry till slightly browned.
Add lemon pepper, chili powder, garlic powder, salt and pepper, and fish.
1/4 cup mayonnaise
1/4 cup prepared brown mustard
1/2 cup dry bread crumbs
1/4 cup shredded coconut
1/4 cup chopped mixed nuts
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 pound whitefish fillets
1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2 In a small bowl, blend mayonnaise and brown mustard. In a medium bowl, mix dry bread crumbs, shredded coconut, chopped mixed nuts, sugar, salt, and cayenne pepper.
3 Dip fish in the mayonnaise mixture, then in the bread crumb mixture. Arrange coated fish fillets in the prepared baking dish.
4 Bake 20 minutes in the preheated oven, until fish is easily flaked with a fork.
Makes 4 servings
When cooking fish, to test for doneness, poke it with a fork at its thickest point and take a look (poke the piece of fish that you plan to serve yourself, or garnish it well to hide the poking). Perfectly cooked fish is nearly opaque (except for tuna and salmon, which can be served quite deliciously rare in the center if very fresh), and should be very moist. It should flake in large chunks if at all. Fish that easily flakes and looks slightly dry is overcooked. Undercooked fish looks raw.
