Recipe Pages
Trout	Bass	Catfish and Misc	Salmon
Northern Pike, Muskie,Walleye & Gar			Crappie, Perch, Bluegill & Other Panfish

Baked Catfish	Fried Catfish	Blackened Catfish
Cajun Fried Fish	Cajun Fish and Rice	Seafood Au Gratin'
Fish Fillets	No-Burn Fish	Fish Chowder
Fish and Vegetable Soup	Fish Whatever

Baked Catfish Fillets with Horseradish Sauce
1 1/2 lb Catfish fillets 2 Egg whites 1 tb Grated onion 1/4 teaspoon Dry mustard 2 tablespoons Butter or margarine 1 cup Milk	1 tb Lemon juice 2 tablespoons Sour cream 1 Clove garlic 1/4 teaspoon White pepper 2 tablespoons Flour 4 teaspoons Prepared horseradish
Arrange fish on baking pan sprayed with nonstick cooking spray (PAM). Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375°F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, horseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish.

Classic Fried Catfish
1/4 teaspoon Garlic Powder 3/4 cup Yellow Cornmeal 4 Catfish Fillets 1/4 cup Flour	2 teaspoons Salt Vegetable Oil 1 teaspoon Cayenne Pepper
Combine cornmeal, flour, salt, cayenne and garlic powder. Coat catfish with mixture, shaking off excess. Add 1" layer of oil to a large skillet. Heat to 350°F. Add catfish in single layer and fry until golden brown, about 5 to 6 minutes depending on size. Remove and drain on paper towels.

Blackened Catfish
4 ea catfish fillets (4 to 5 oz. each) 1 tsp Paprika 1/2 tsp crumbled dried sage 1/2 tsp ground cumin 1/2 tsp garlic powder 1/2 tsp granulated sugar	1/2 tsp Salt 1/4 tsp Ground red pepper (cayenne) 1/4 tsp Onion powder Nonstick cooking spray (PAM) 1 tsp Olive oil Lemon oil
Put paprika, sage, cumin, garlic powder, sugar, salt, red pepper and onion powder in a 1-gallon food-storage bag. Close bag and shake until well blended. Place 1 fillet in bag at a time and shake until lightly coated. Coat large nonstick skillet with cooking spray. Add oil and heat over medium-low heat until hot. Add catfish fillets, skinned side up, and cook 4 to 5 minutes until lightly blackened. Carefully turn with spatula. Cook 4 to 5 minutes longer, or until fish feels firm and is opaque at the thickest part. Serve with lemon slices.

CAJUN FRIED FISH
2 cups cornmeal 3 lbs. fish [white meat fish works best, though any is good] cut in fillets or pieces. 1 tsp chili pwder 1 tbsp garlic powder 1 tbsp onion powder	1 tsp cayanne pepper 1 tblsp salt 3 eggs 1 cup vegetable oil Large iron skillet.
Mix all dry ingredients in large bowl and set aside Heat oil in skillet to 350°F Scramble eggs in bowl Dip fish into egg then into cornmeal mix. Put into hot oil. Flipping when it is golden brown.

CAJUN FISH and RICE
1-1.5 lbs. Firm White Fish Fillets / Steaks 1 Cup Sliced Mushrooms 1/2 Cup Sliced Red/Green Pepper 1/2 Cup of Celery 1/2 Cup Chopped Onion 1 Can (14.5 oz.) Whole Tomato with juice 3/4 Cup Chicken Broth 3/4 Cup Raw Long Grain Rice	1 Tsp. Paprika 3/4 Tsp. Dried Thyme Leaves 3/4 Tsp. Salt 1/2 Tsp. Dried Red Pepper Flakes 1/4 Tsp. Black Pepper Chopped fresh parsley for garnish Lemon Slices
In a 2 1/2 to 3 quart casserole or baking dish, combine mushrooms, peppers, celery, onion, tomatoes and juices, broth, rice paprika, thyme, salt and red and black pepper. Cover and bake at 400 degrees Fahrenheit for 25 minutes. Stir vegetable and rice mixture. Place fish over ingredients in casserole. Spoon some sauce over fish. Cover. Continue baking additional 25 minutes or until rice is tender and fish flakes easily. Garnish with fresh parsley and lemon slices, if desired.

Seafood Au Gratin'
1 lb. Fresh Cod 1/2 lb. shrimp peeled and deveined. 1/2 cup butter or margarine 4 cloves garlic 1 small onion	2/3 cups flour 2 cups milk one cup cream or half and half salt to taste 1 lemon juice only 3 cheeses mozzarella, chedder and parmesan, all grated, to cover top.
melt butter in microwave 1 minute add chopped onion and garlic microwave 1 minute add flour microwave for 3 minutes slowly add cream wisk each time add lemon juice cut cod into small pieces Add all fish bake for 40 minutes 325°F. Top with 3 cheeses last 20 minutes Serves six

Fish Fillets
1 pound of fish fillets Milk Butter or Margerine	Salt and pepper 1 small onion
Place fish in a oven safe dish. Slice the onion thin and spread out on top of the fish. Add about 1 tbsp Butter or Margerine broken up over the onions. Barely cover with milk Salt and pepper to taste. Bake in oven 325--350 degrees for about 30 minutes.

No-Burn Fish
2 fish fillets (flounder, cod or striper is best but will work with any flaky fish) 1 medium onion 1 lemon 3 tab sweet butter (approx. 1 teaspoon each)	Paprika Garlic powder Salt and pepper
Cut half the onion into round slices and arrange them in the center of a sheet of aluminum foil. Add 1 tab butter and the juice from half the lemon. Place one fish fillet over the onion slices. Cut 2 or 3 more round onion slices and place them on top of the fish fillet. Add 1 tab of butter. Place the second fish fillet on tip of the first. Cut the remained of the onion into round slices and lay them over the top of the second fillet. Add 1 tab butter and the juice from the other half lemon. Sprinkle with paprika, garlic powder, salt and pepper to taste. Fold up the aluminum foil over the fish taking care to make sure the edges are securely wrapped and sealed to form a tight package. Place the fish package in a pre-heated oven at 350 degrees for 20-25 minutes. Alternatively, place the fish package under a broiler or on hot BBQ coals for 10-15 minutes per side. When done carefully unwrap the aluminum foil (watch out for the steam!). Server with tartar sauce and fresh lemon, corn, tossed salad and Italian bread. NOTE: The time to cook is approximate. Thicker fillets will require more time to cook. The beauty of this recipe is that so long as the aluminum foil is properly sealed, for all intent and purpose, the fish can't be over cooked. Also, the lemon juice, butter and natural juices make it virtually impossible to burn the fish.

New England Fish Chowder
3-4 slices of bacon or salt pork 1 large onion clove garlic butter or bacon fat 4 cups potatoes, peeled and cut into slices or small chunks, water to cover	3/4 lb. fish fillet, cut into bite-sized pieces flour 3-4 cups milk salt and pepper tsp. of butter paprika
For best color and flavor, fry out slices of bacon or salt pork. Saute large onion and garlic cloves in butter or bacon fat. Add potatoes and water to cover. Cook over medium heat until just tender. Cut filets into bite-sized pieces and dredge in flour. Add to potatoes and simmer ten minutes or until fish is done. Slowly add three to four cups of milk, salt and pepper, a tsp. of butter, and paprika. Set aside for thirty to sixty minutes for best flavor.

Fish and Vegetable Soup
1 pound skinless fish fillets, cut into 1 inch chunks. 6 cups chicken broth 1 cup sliced carrots 1 cup sliced fresh mushrooms 2 onions cut in eighths 2 cups fresh broccoli pieces 2 tablespoons cornstarch	1/2 teaspoon basil 1/2 teaspoon oregano 1/8 teaspoon pepper 1 peeled tomato 2 tablespoons sliced, pimento stuffed olives
In a large stew pot, combine broth and vegetables. Cook on medium heat for 5 minutes, then reduce heat. Mix cornstarch with 1/4 cup water. Add to hot liquid, stirring constantly while soup simmers. Add remaining ingredients and cook for 5 to 8 minutes. Serve immediately. Makes 8 servings.

Fish Whatever
One large fish, scaled and gutted 1 onion, thick sliced 4 cloves garlic, chopped 1 large can chopped stewed tomatoes	2 large potatoes, peeling and quartered 1 tablespoon oregano 1 tablespoon basil salt and pepper to taste
Mix tomatoes, garlic, spices and place in bottom of roasting pan. Add onion slices and potatoes. Place fish on top and spoon a little of the tomato over all. Bake 305°F until fish flakes easily and potatoes are cooked. Baste occasionally during baking Serve with potatoes, spoon tomato mixture over all.