Pan Fried Trout

• 1 egg
• 2 tablespoons fresh lemon juice
• 2/3 cup cornmeal
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 whole pan-dressed trout
• 1 lemon, cut in wedges
• butter
• fresh lemon juice

Slightly beat egg and 2 tablespoons lemon juice in shallow dish. On foil mix together cornmeal, salt and pepper. Dip skin-side of trout in egg mixture, then in cornmeal. Place 2 lemon wedges inside each trout. Close with wooden picks. Melt 1/4 cup butter in skillet, add 2 tablespoons lemon juice. Over medium heat fry as many trout as skillet will accommodate, about 8 minutes on each side. Add additional butter and lemon jucie as needed. Serves 4.

Source: The Wildlife Chef (MUCC)

Grilled Salmon or Lake Trout

• 1 large onion, cut in slices
• Salmon or lake trout fillets
• 1/8 c. lemon juice
• 1/2 c. brown sugar
• 1/2 stick margarine or oleo

Cut a large onion into 1/4 to 1/8 inch thick slices. Place on aluminum foil. Place fish fillets on top of the onion. Mix together the lemon juice, brown sugar and melted margarine. Brush on fish fillets and place the foil with the fish on it, on the grill to cook. Turn once, brushing mixture on fish after turning. Cook until fish is flaky. Discard onion slices.

Source: Michigan County Lines

Baked Coho

• 2 lbs. Coho
• 1/2 c. salad oil
• 2 T. lemon juice
• 1 clove garlic, cut up
• 1 c. herb seasoned stuffing mix (Stove Top Stuffing, etc.), rolled to crumbs
• 1/2 c. Parmesan cheese
• 1/4 c. chopped parsley

Cut Coho steaks into 2-inch pieces. Place in shallow dish. Combine oil, lemon juice and garlic and pour over fish. Set for at least 30 minutes, turning once. (Can even be left for several hours.) Remove fish and save sauce for basting. Combine seasoned stuffing, cheese and parsley. Roll fish in this mixture and place on foil-lined cookie sheet. Drizzle sauce over fish. Bake in 500 degree F. oven for 15 to 20 minutes.

Source: Michigan County Lines

Catfish Cakes

• 1-1/2 lbs. catfish fillets
• 2 eggs, beaten
• 1 large potato, peeled, cooked and mashed
• 1 large onion, finely chopped
• 1 to 2 tablespoons chopped fresh parsley
• 2 to 3 drops hot pepper sauce
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried basil
• 2 cups finely crushed butter-flavored crackers
• Cooking oil
• Tartar sauce, optional

Poach or bake catfish fillets. Drain and refrigerate. Flake cooled fish into a large mixing bowl. Add eggs, potato, onion, parsley, hot pepper sauce, garlic, salt, pepper and basil; mix well. Shape into eight patties; coat with cracker crumbs. Heat a small amount of oil in a large skillet. Cook patties, a few at a time, until browned on both sides and heated through. Serve with tartar sauce if desired. Yield: 8 servings.

Source: A Taste Of Home

Oven Fried Fish

• 1/4 c. butter, melted
• 1-1/2 tablspoons lemon juice
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon basil
• 1/8 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 lb. firm fish fillets (cod or haddock), cut in serving pieces
• 1/3 cup dry bread crumbs
• Vegetable oil

Combine butter, lemon juice, sugar and spices. Dip fish in butter/spice mixture; roll in bread crumbs. Spread enough oil to lightly coat shallow glass baking dish; arrange fish in single layer. Spoon the remaining butter/spice mixture over fish. Bake, uncovered, at 450 degrees F. for 15 minutes, or until fish flakes easily with a fork. Yield: 3-4 servings.

Source: The Best of Country Cooking

New England Seafood Chowder

• 1 lb. whitefish, skin and bones removed
• 1 cup diced celery
• 1 large onion, chopped
• 5 medium potatoes, peeled and cubed
• 3 Tbsp. all-purpose flour
• 1/3 cup cold water
• 2 cans (6 1/2 oz. each) minced clams, liquid reserved
• 1 can (4 oz.) tiny shrimp, drained
• 1 can (6 oz.) crabmeat, drained
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. butter or margarine
• 1 can (12 oz.) evaporated milk
• 1/2 jar (1oz.) pimiento, drained
• Fresh chopped parsley

In a large Dutch oven, place fish and enough water to cover. Cook over medium heat until fish flakes with a fork, about 10 minutes. With a slotted spoon, remove fish and break into bite-size pieces; set aside. Measure cooking liquid and add enough additional water to equal 4 cups. In the liquid, cook celery, onions and potatoes until tender. Combine the flour and cold water to make a paste; stir into chowder. Cook and stir until mixture boils. Add reserved fish, clams with liquid. shrimp, crabmeat, salt, pepper, butter, milk and pimiento. Heat through, stirring occasionally. Garnish with parsley. Yield: 3-1/2 quarts.

Source: The Best Of Country Cooking

Beer Batter For Smelt

( Flavor is improved by use of milk in their preparation before cooking. Soak 5-6-in. fish in milk for 1/2 hour before frying. )

• 1 Tbsp. dried oregano
• 1 Tbsp. seasoned salt
• 1 tsp. seasoned pepper
• 1 tsp. garlic salt
• 1 tsp. paprika
• 1 cup flour
• 1/2 cup lemon juice
• Beer--enough to thin batter to the consistency of pancake batter

Mix all ingredients. Flour fish before dipping in batter. As batter is used, add more beer to maintain consistency .

Note: This batter may also be used for other fish, onion rings or chicken.

Grilled Striped Bass

• 4 striped bass fillets, skin on
• 1 to 1-1/2 tsp. lemon pepper
• 1/2 cup olive oil

Combine all ingredients and place in resealable plastic bag. Seal bag and refrigerate for 30 minutes. Grill fillets for 10 to 20 minutes over medium heat, turning once. Fish are done when they flake easily with a fork and are opaque. To serve, drizzle 1/4 cup melted butter combined with 1/2 tsp. garlic powder with parsley over finished fish.

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