By Henry Sinkus
A various choice of recipes areas an emphasis on quick-and-easy arrangements whereas sharing vintage and up-to-date innovations for clean fish starting from tilapia and catfish to trout and walleye.
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Additional info for 100 Fast & Foolproof Freshwater Fish Recipes
Apply breading to the fish according to package directions and place perch in the baking dish. Bake at 325 degrees for 10-15 minutes or until the golden brown. I SIMPLE ACCOMPANIMENT TO THIS H S 1 IS Of E l BAKED HOME FRIES. BUTTER I H U A R T BAKING BISH. I I I 3 MEDIUM BAKING POTATOES sliced 3/8 inch thick, season with salt and pepper and dot with butter, bake uncovered in a 325 degree oven for 2 1 4 0 MINUTES OR UNTIL GOLDEN BROWN I I I FORK TENDER. ENTREES 6 3 SUCKER BURGERS WITH PEPPER AND ONION SERVES 6 INGREDIENTS 3 cups cooked sucker, flaked ■ 1 cup finely processed cracker crumbs * 2 large eggs, beaten % cup green pepper, chopped ¥2 cup onion, chopped VA cup butter * 4 slices bacon, chopped salt and pepper to taste canola oil DIRECTIONS In a medium pan, melt the butter and saute the green pepper and onion for 3-4 minutes.
Cover and refrigerate 1 hour. Divide the spring mix among 4 individual salad plates. Arrange equal portions of tomato and zucchini on each plate. Top with 1 ounce of the dressing and equal portions of the flaked smoked trout. Serve immediately with extra dressing on the side. 3 6 100 FAST a FOOLPROOF FRESHWATER FISH RECIPES CRAYFISH WALDORF SALAD SERVES 4 INGREDIENTS V2 cup dried cranberries ¥2 cup apple juice 2 tablespoons cream sherry 1 tablespoon lemon juice m 1 large red apple, unpeeled, cored and cut into small pieces m 2 cups crayfish tails, cooked, peeled and chopped 1 cup celery, chopped Va cup walnut pieces ¥2 cup mayonnaise lettuce leaves DIRECTIONS Soak dried cranberries overnight in the apple juice and sherry.
Add celery salt to the stock as desired. After the stock has cooled, pour into 1-quart containers, leaving 1 inch for expansion. Cover and freeze. Yields about 3¥2 quarts. SOUPS, STEWS a CHOWDERS 5 3 HENRY'S BOUILLABAISSE SERVES 6 INGREDIENTS 12 ounces boneless, skinless catfish fillets, cut into lV2-inch pieces ■ 12 ounces boneless, skinless salmon fillets, cut into lV2-inch pieces ■ 1 2 ounces crayfish tails, cooked and peeled • 4 ounces spicy chorizo sausage, thinly sliced * VA cup olive oil s 2 tablespoons butter ■ 1 medium onion, peeled, quartered and thinly sliced " 2 medium carrots, peeled and thinly sliced s 1 fennel bulb, trimmed of any yellow or brown outside stalks, cut in half and thinly sliced (reserve fronds for garnish) ■ 1 15-ounce can stewed tomatoes, chopped ■ 1 medium zucchini, quartered and sliced " 5 cups low sodium chicken stock DIRECTIONS In a 4-quart stockpot, heat the oil.