Fish
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| Sprinkle inside cavity of trout with salt and lemon juice. Dip trout in heavy cream, then in mixture of grated Parmesan cheese, cracker crumbs and finely chopped green onions. Arrange trout in shallow baking pan. Place tomato slice on each one and sprinkle with salt and pepper. Dot with butter and add about 1/4 cup dry vermouth for 4 trout. Bake in 375 degree oven until tender; about 30 minutes. |
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CANNED SUCKER
( Added: Thu Jun 09 2005 Hits: 116)
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| Soak fish in salt water for 1 hour. Rinse with clean cold water, drain cut into 4 inch pieces. Pack fish into 1 quart jars leaving 1 1/2 inches from jar top. Add to
each quart 2 tablespoons red vinegar and 1 teaspoon salt. Seal jars and pressure cook for 1 hour and 45 minutes at 10 pounds. |
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FISH CASSEROLE
( Added: Thu Jun 09 2005 Hits: 106)
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| Melt butter in bottom of baking dish. Arrange a layer of fish in pan. Sprinkle with flour, salt, pepper and parsley. Repeat with a second layer of fish, flour, salt,
pepper and parsley. Cover with light cream. Sprinkle cracker meal on top of all and bake in 350 degree oven for 40 minutes or until nicely brown. |
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FRIED FISH
( Added: Thu Jun 09 2005 Hits: 107)
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| Salt fish and shake in a bag of pancake flour to cover pieces well. Let set 20 minutes. Mix pancake flour with milk. Beat egg with 7-UP and add to flour and milk
mixture. Mixture should be thin. Thin down by adding more 7-UP. Cover fish with batter; drop into hot fat, 400 degrees. Cook 4-6 minutes. |
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| Rinse filets and pat dry with paper towel. Crush crackers fine. A food processor work very well. Beat egg with milk, pepper, and garlic powder. Dip filets in
egg mixture, then in cracker crumbs. Place fish in medium hot peanut oil. Peanut oil can stand a high heat than other oils. Fillets should fry until golden brown and
fish flakes. Strain cooled oil and save for the next fish fry. |
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| Dip fish into egg; roll in flour. Melt shortening in pan over medium heat. Brown six fillets at a time. Season fish with salt, pepper and paprika. Reduce heat to
low. Cover and cook 20 minutes. Remove fillets to a platter. Combine tomato paste, milk and cornstarch; add to drippings in pan. Bring to a boil and pour over
fillets. |
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