• 1/2 lb cooked or flaked panfish
• 1/2 small onion
• 2 oz. self-rising flour
• 1/2 tsp. chopped parsley or other herb

• salt and pepper to taste
• 2 eggs
• milk
• oil for frying

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.

Serves as appetizer

• 1/2 lb cooked or flaked panfish
• 1/2 small onion
• 2 oz. self-rising flour
• 1/2 tsp. chopped parsley or other herb

• salt and pepper to taste
• 2 eggs
• milk
• oil for frying

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.

Serves as appetizer

• 1/2 cup flour
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. pepper
• garlic powder

• parsley
• 2 eggs, beaten
• 1 cup instant potato flakes
• 1/ 1/2 lbs. walleye fillets
• oil for frying

Combine flour and seasonings in a shallow bowl. Put potato flakes on a plate. Dredge filets 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.

Serves 2-4

• 1.5 gallons water
• 1.25 cups salt

• 5 lbs trout fillets
• 1 lb hickory chips

Dissolve salt in one gallon water. Place fish in salt water and marinate in refrigerator for one hour.

Remove trout, rinse and dry thoroughly. In two quarts water, soak hickory chips for several hours or overnight. Store in cool place while soaking.

Use a covered grill (charcoal, gas or electric); low heat. Cover heated coals with 1/3 of the hickory chips. Place fish, skin-side down, on well-greased grill about 4 to inches from coals. Close grill hood and open vent to circulate smoke. Add additional hickory chips as necessary.

Smoke trout at 105ºF to 175º F approximately 1 hour or at 200ºF 30 to 40 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork.

Serves 6

• 1/2 cup bread crumbs
• 1/2 cup minced parsley
• 2 Tbsp. minced chives
• 1 tsp. minced thyme
• 2 tsp. minced basil

• salt and pepper to taste
• 4 center-cut pieces of striped bass
  (each 1/2 lb and about 1 1/2 inches thick)
• 2 Tbsp. olive oil

Preheat oven to 350ºF. In a small bowl, stir together the bread crumbs, herbs, and salt and pepper to taste. Place the fish pieces on waxed paper. With your hands, generously rub the oil on both sides of the fish. Sprinkle the bread crumb-herb mixture evenly on the fish, then pat it so that it sticks.

Place the fish on a rack in a roasting pan. Roast until the fish just flakes, 10 to 15 minutes. To crisp the top, turn the oven to broil and place the fish under the broiler for about 2 minutes. Serve immediately.

Serves 4

• 1/2 cup buttermilk
• 1/2 cup water
• salt and pepper to taste
• 1 lb. catfish fillets, cut in strips

• 1 1/2 cups fine cornmeal
• 1/2 cup all-purpose flour
• 1 tsp. seafood seasoning like Old Bay
• 1 qt. vegetable oil for deep frying

In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.

In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.

Heat oil in deep fryer to 365º F. Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Serves 2

• 3 1/2 oz. sun-dried tomatoes
• 2 Tbsp. olive oil
• 1 large yellow onion
• 1 green bell pepper
• 2 (8 oz) bottles clam juice
• 2 (14 oz) cans diced tomatoes
• 1 cup dry red wine
  (or use broth or tomato juice)
• 4 garlic cloves crushed

• 4 Tbsp. fresh herbs (thyme, rosemary, basil)
• 2 bay leaves
• 1/2 cup kalamata olives, sliced
• 1 (15 oz) can navy beans, drained and rinsed
• 1 lb. firm fish cut into 2- to 3-inch chunks
• 2 tsp. fennel seeds, lightly crushed
• salt and pepper to taste
• 1/2 cup grated parmesan cheese

In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water. In a large pot, saute onion and green pepper in oil until softened.

In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives. Simmer 20 minutes

Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle with cheese.

Serves 8

• water
• salt
• 1/4 of a lemon, sliced

• 1 pound of perch, 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.

Serves 2-3

• 1/2 cup vegetable oil
• 1/2 cup white wine vinegar
• 1 tsp sugar
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried Italian seasoning

• 1/4 tsp garlic salt
• 1/4 tsp onion powder
• 1/8 tsp paprika
• 1/8 tsp pepper
• 4 salmon steaks, about 1" thick

In shallow bowl, blend oil, vinegar, sugar, parsley flakes, Italian seasoning, garlic salt, onion powder, paprika and pepper. Place fish in plastic bag. Pour marinade over fish. Seal bag. Refrigerate 1-1/2 hours, turning bag over two or three times.

Set oven to broil and/or 550. Grease broiler pan. Remove fish from marinade. Reserve marinade. Arrange fish on broiler pan and baste with marinade. Broil 4 to 5 inches from heat for 5 minutes and turn. Baste with remaining marinade. Broil until fish flakes easily in center, about 5 minutes.

Serves 4

• 2 lbs. flounder fillets
• 6 slices (1/2 oz. each) cooked ham
• 6 slices (1/2 oz. each) Swiss cheese
• 1 tsp grated orange rind
• 1/4 tsp white pepper
• bread crumbs

• 1 egg, beaten
• 1 tbsp margarine or butter
• 1 tbsp all-purpose flour
• 1 cup milk
• 1/4 cup Parmesan cheese

Place 1 slice each of ham and cheese in the center of each fillet. Cut to fit. Sprinkle orange rind and pepper evenly over each fillet. Roll the fillets and secure with wooden toothpicks. Gently dip rolled fillets in beaten egg, then coat with bread crumbs. Place in 12" x 8" x 2" baking dish. Melt margarine (or butter) in sauce pan over medium heat; blend in flour. Slowly stir in milk and cook until thickened. Pour sauce over fish and top with Parmesan cheese.

Bake at 350° F for 20 minutes or until fish flakes easily.

Serves 6

• 1lb salmon steaks
• 1/2  cup barbeque sauce

• 2 tbsp brown sugar
• 1 green onion, sliced

Mix barbecue sauce, brown sugar and onion. Place salmon on greased grill over medium-hot coals or on rack of broiler pan 3 to 5 inches from heat.

Grill or broil 4 minutes on each side. Brush generously with barbecue sauce mixture. Grill an additional 2 to 4 minutes or until salmon flakes easily with fork, turning once and brushing with remaining barbecue sauce mixture.

Serves: 6

• When batter frying fish, make sure the batter is cold; it will prevent soaking up too much oil.
• Make sure your oil is hot by dropping in a small piece of bread; it should brown within a minute.
• Never be afraid to experiment with recipes. Change the seaonings to reflect your personal tastes.
• To keep fried fish crispy while cooking, place cooked pieces in warm oven on a wire rack over a paper towel lined plate.
• Spend the extra time making sure no bones remain in your fillets. Nothing puts off the appetite more quickly than finding bones in your fish.
• Leftover fish? Cut it into bite sized pieces and add it to a salad.
• Try the microwave if you're dieting. Fish cooks quickly and tastes great with just lemon juice and seasoning. Watch the fish carefully, the microwave cooks it quick.
• Fish are delicate. Do not cook your fillets too long or at too high of a temperature. This will make the fish tough and rubbery. Cook the fish only until it flakes easily at the touch of a fork.
• Basting lean fish such as walleye and bass when broiling will help keep them from drying out.