Dave's Fish & Aquatic Cookbook

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Dave's Fish & Aquatic Cookbook 1-3-95 David J. Ruhland 221 South Walnut St. Reedsburg, WI 53959 Recipes: ---

Batter Fried Frog Legs Truite Nantaise

Fish Casserole Southern Style Perch Fried Fish

Canned Sucker

Normandy Lodge Walleye Fried Frog Legs

Southern Fried Gator Tail Bass With Bacon-Baked Bluegill Delight

Bohn's Beer Battered Walleye Bohn's Crispy Fried Perch

Bohn's Northwoods Fried Crappies Bohn's Secret Hushpuppies

Bohn's Traditional Shorelunch Feast Crappie Hushpuppies-Gourmet Crappie-Baked With Lime Crappie-Crispy Cracker Crappie-Crunchy Crappie-Grilled

Crappie-Hot Sauce Cajun Crappie-Lemon Fried Crawfish-Mock Lobster Eel-Zucchini Casserole Fish Baked In Milk

Fish Boil, Door County Style Fish Fillets-Rolled

Fish Packages Fish Soup

Fish-Canned-Mock Salmon Fish-Oven Fried

Frog Legs 'n' Eggs Frog Legs-Cajun Frog Legs-Scalloped Pickled Fish

Pickled Fish (Port Wine)

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Pickled Pike From Uncle Dave's Kitchen Salmon-Barbequed

Snails-Stuffed Escargots

Trout With Browned Butter And Fresh Sage Trout-Baked Turtle Stew Turtle-Darrel's Fried Turtle-Steve's Barbeque Walleye-Pan-Fried

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Batter Fried Frog Legs

2 pounds frog legs 1 egg, beaten 1/2 teaspoon salt 1/2 cup cornmeal 1/8 teaspoon pepper 1/2 cup cooking oil

Mix the egg, cornmeal, salt and pepper together to form a batter. Dip the frog legs into the batter, then fry in the oil in a large heavy skillet for 25 minutes, turning so they brown evenly on all sides.

Source: Cookbook USA Date Published: 1-14-96

Truite Nantaise

6 trout

salt and pepper 1 cup dry white wine 1/3 cup butter or margarine 1 cup drained sliced mushrooms 2 shallots or chopped green onions 1/3 cup flour

1 cup heavy cream

Place trout or other fish in a greased shallow pan, side by side in a single layer. Sprinkle with salt and pepper and pour wine over fish. Bake in 350 degree oven for 30 minutes, until fish flakes. Place trout on a serving platter and keep warm. Pour pan juices into a measuring cup until you have 1 cup. heat butter in saucepan and saute mushrooms and shallots for 2 minutes. Stir in flour. Gradually stir in fish juice and heavy cream. Stir over low heat until sauce bubbles and thickens. Season to taste with salt and pepper. Pour sauce over trout and serve garnished with parsley sprigs.

Fish Casserole

1/4 pound butter 2 pounds fish fillets 2 tablespoons flour salt and pepper dried parsley 1 cup cream

1/2 cup cracker meal

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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Date Published: 1-14-96

Southern Style Perch

12 fillets of perch 2 eggs, well beaten 3 tablespoons flour 5 tablespoons shortening salt and pepper

paprika

1/2 cup tomato paste 1/2 cup milk

1 teaspoon cornstarch

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 biol and pour over fillets.

Fried Fish

salt

8 small pieces fresh fish 1 cup pancake flour 3/4 cup milk

1 egg 1/4 cup 7-UP

Salt fish and shake in a bag of pancake flour to cover pieces well. Let stand 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.

Source: Cookbook USA Date Published: 1-14-96 Canned Sucker suckers red vinegar salt

Soak fish in salt water for 1 hour. Rinse with clean cold water, drain, cut ino 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. Source: Cookbook USA

Normandy Lodge Walleye

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Saltines, crushed, powder fine 1 egg, beaten

3 tablespoons milk pepper to taste

1/4 teaspoon garlic powder (optional) peanut oil

Rinse fillets and pat dry with paper towel. Crush crackers fine. A food processor works very well. Beat egg with milk, pepper, and garlic powder. Dip fillets in egg mixture, then in cracker crumbs. Place fish in medium hot peanut oil. Peanut oil can stand a higher heat than other oils. Fillets should fry until golden brown and fish flakes. Strain cooled oil and save for the next fish fry.

Fried Frog Legs

6 frog legs salt and pepper lemon juice 1 egg

cracker crumbs

Skin frog legs, wash in cold water, then dry legs. Season with salt and pepper and lemon juice. Beat the egg; add seasonings and dip the legs in beaten egg. Roll legs in cracker crumbs and fry in deep fat at 390 degrees for 2-3 minutes.

Southern Fried Gator Tail

1 egg

salt to taste garlic salt to taste oil, enough for frying 1/2 teaspoon Accent 1/2 to 3/4 cup milk pepper to taste flour Gator tail

Skin gator tail. Clean and wash meat. Cut meat into 4-inch pieces. Beat egg and milk together. Mix salt, pepper, garlic salt, Accent and flour together. Heat oil for frying. Dip gator tail into egg mixture and then into flour mixture and place into hot oil. Cook until gloden brown. Don't knock it until you've tried it.

Bass With Bacon-Baked

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1/2 cup cornmeal 1 teaspoon salt 1 teaspoon paprika 6 slices bacon

Dip pieces of bass in mixture of cornmeal, salt and paprika. Place coated pieces in oiled baking dish and top with bacon slices. Bake at 350 degrees for 20-30 minutes, until fish is done and bacon is crisp. Date Published: 1-17-95 Bluegill Delight 10 medium bluegills 1/2 teaspoon salt 1/4 teaspoon pepper

1 tablespoon seafood seasoning 1/4 cup water

1 egg

2 tablespoons mayonnaise Crackermeal

Place cleaned bluegills in a pressure cooker and sprinkle salt and pepper and seafood seasonong over them. Add water and cook for 5 minutes after pressure starts to steam. Remove from the heat and allow to cool. After cooling, peel skin and scrape meat from bones in a bowl, adding eggs and mayonnaise and enough crackermeal to hold them together when you make cakes. Fry in about 1/4-inch of hot grease.

Bohn's Beer Battered Walleye

4 to 6 walleye fillets 3/4 cup beer 3/4 cup flour 3/4 teaspoon salt 2 eggs, separated

1 1/2 teaspoons vegetable oil 1/4 teaspoon garlic powder shortening for frying

Let beer stand at room temperature for 45 minutes, until it goes flat. Beat egg whites until stiff. In a separate bowl, beat the beer, flour, salt, oil and egg yolks together until smooth. Fold in egg whites. Dip each fillet in the batter separately and fry in melted shortening about 5-7 minutes (until brown).

Serves 4

Source: Greg Bohn; South Hazelhurst, WI Date Published: 4-5-95

Bohn's Crispy Fried Perch

perch fillet 1/2 cup flour

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1/2 teaspoon paprika 1/4 cup cornmeal

salt and pepper to taste

Mix the above ingredients (except perch) in a bag. Shake fish fillets until well coated. Fry in a large pan with 1/2 cup butter and 1/2 cup shortening until golden brown.

Bohn's Northwoods Fried Crappies

3 pounds crappie fillets 2 tablespoons flour 4 eggs, beaten

2 cups self-rising cornmeal black pepper to taste oil or shortening

Combine cornmeal, flour, and pepper in shallow bowl. Beat eggs in separate bowl. Dry fillets with paper towel. Dredge each fillet in eggs, then in cornmeal mixture, back in eggs and in cornmeal. Let coated fillets set a few minutes before cooking. Fry in hot oil until golden brown. Source: Greg Bohn; South Hazelhurst, WI

Bohn's Secret Hushpuppies

2 tablespoons flour 1 cup milk

2 eggs, beaten

2 cups self-rising cornmeal

2 tablespoons finely chopped green pepper 2 tablespoons brown sugar

2 tablespoons finely chopped onion oil or shortening

Combine cornmeal, flour, sugar, onion and green pepper. Gradually beat in milk and eggs. Set aside for 5 minutes. DO NOT STIR. Drop small spoonfuls in hot oil. Fry until golden brown. Drain on paper towels. Makes about 20 hushpuppies.

Bohn's Traditional Shorelunch Feast

4 to 6 walleye fillets or 25 panfish fillets 3/4 cup Bisquick or flour

1/2 cup Ritz crackers (fine crumbs) 1/2 teaspoon salt

1/4 teaspoon garlic salt 1 teaspoon onion flakes 1/4 teaspoon pepper stale beer

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hot Crisco oil

Mix the above ingredients, except oil. Add stale beer to turn everything into a smooth batter. Coat fillets and fry in hot oil to a golden brown. Serve your fish with potatoes fried with bacon and onions, coleslaw, apple sauce, lemon wedges, and plenty of rye bread. Enjoy your catch! Serves 4

Source: Greg Bohn: South Hazelhurst, WI Date Published: 4-5-95

Crappie Hushpuppies-Gourmet

1/2 pound crappie fillets 1 large onion, chopped 1 egg

1 cup self-rising flour 2 cups self-rising corn meal 5 dashes tabasco sauce 1 can beer (regular, not light)

Poach crappie fillets in water until they flake. Crumble crappie fillets and mix with all other ingredients. With a tablespoon, scoop globs of the mix and drop into 3/4 teaspoon of hot oil. Turn the hushpuppy over when the bottom browns.

Source: George D. Warner Jr.; Lauderdale, Miss. Date Published: 03-30-96

Crappie-Baked With Lime

2 1/2 pounds crappie fillets 1/4 cup butter

2 tablespoons lime juice 1/4 cup chopped onion

1/8 teaspoon bottled hot pepper sauce 1 lime, cut into small wedges

Preheat oven to 400 degrees. Lay fish fillets on a long piece of aluminum foil and spoon onion on top of each fillet. Melt butter in a small sacue pan and stir in lime juice and hot pepper sauce. Drizzle butter mixture over fish. Arrange lime slices on fillets and cover with another sheet of aluminum foil, pinching edges together to seal. Bake on a cookie pan for 20 minutes or until fillets flake.

Source: Jim Borino; Hastings, Neb. Date Published: 03-30-96

Crappie-Crispy Cracker

8 crappie fillets

3 cups crushed cracker crumbs 1 1/2 cups self-rising flour cold water

salt and pepper to taste peanut oil

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Crush crackers by placing them in a gallon zip-lock bag and rolling them woth a rolling pin. Then spread crumbs on a cookie sheet. Mix cold water with flour to make a batter the

consistency of pancake batter. Dip fillets in batter then place on cookie sheet. Salt and pepper to taste, then with your hands pat cracker crumbs on top of fillets. Let stand for 30 minutes, then deep fry in peanut oil.

Source: W. P. Black; Gore Springs, Miss. Date Published: 03-30-96 Crappie-Crunchy 8 crappie fillets 1/2 cup flour 1 teaspoon salt

1/2 teaspoon ground black pepper 1/8 teaspoon cayenne

2 eggs

1/2 cup finely crushed almonds 1 cup crushed cornflakes

Combine flour, salt, pepper and cyenne in a bowl. Beat eggs in a different bowl and set aside, then mix almonds and cornflakes in a third bowl. Lightly coat both sides of the fillets with the flour mixture, then dip in the beaten eggs, allowing excess to drip off. Next, dredge the fillet in the almond and cornflake mixture, pressing the coating into the fish. Carefully place the fillets into hot oil and fry until the crust turns golden brown.

Source: Michael Huff; Nashville, Tenn. Date Published: 03-30-96

Crappie-Grilled

1 pound crappie fillets

1 tablespoon Old Bay seasoning mixed in 1 cup water 1/2 cup melted butter

2 tablespoons lemon juice Lemon pepper seasoning Dill seasoning

Marinate crappie overnight in the Old Bay and water mixture. Pat fillets dry and season with lenon pepper and dill seasoning. Melt butter and add lemon juice. Place the fish in a long-handled wire grilling basket that has been sprayed with a non-stick cooking spray. Cook on a barbecue grill, brushing with butter and lemon sauce. Grill 10 minutes on each side.

Source: Madeline Schenatzki; Ocala, Fla. Date Published: 03-30-96

Crappie-Hot Sauce Cajun

2 pounds crappie fillets 1/2 cup prepared mustard

1 tablespoon Louisiana Hot Sauce 1 tablespoon Worcestershire sauce 2 cups flour

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1 tablespoon garlic powder 1 tablespoon black pepper

In a bowl mix the mustard, hot sauce and worcestershire sauce. In another bowl, mix the flour, onion powder, garlic powder and black pepper. Dredge the fillets in the mustard mixture, then through the flour mixture. Leave the fillets in the flour mixture for 5 to 10 minutes to keep the batter and fillets from separating while frying. Fry in 1/8 inch of hot oil for 2 to 4 minutes per side.

Source: Jeff Penney; Tupelo, Miss. Date Published: 03-30-96

Crappie-Lemon Fried

1 1/2 pounds crappie fillets 1 cup all-purpose flour

2 teaspoons grated lemon peel 1/2 teaspoon salt

1/4 teaspoon pepper 1 cup water

vegetable oil

In a bowl, combine flour, lemon peel, salt and pepper. Slowly blend in water, then refrigerate for 30 minutes. Heat oil to 375 degrees. Coat fish with flour, then dip in chilled batter. Fry fish a few pieces at a time, turning occasionally, until light golden brown (about 3 minutes).

Source: Kathy Travaline; Bridgeton, NJ Date Published: 03-30-96 Crawfish-Mock Lobster 4 quarts water 2 teaspoons salt 1 onion, chopped 1 stalk celery, chopped

1/2 teaspoon dill weed, chopped 30 to 36 large, live crawfish

Combine ingredients and heat to boiling. Drop in live crawfish and boil hard for 5 minutes. Turn off heat and let crawfish cool in the water. Remove and discard water and vegetables. Before serving, pull out tail fin and intestinal vein. Reheat and serve in the shell with melted butter on the side.

Eel-Zucchini Casserole

To clean freshly caught eels, fasten the eel to a firm surface. (Nail eel head to a board). Cut around the skin just below the head. Using a pair of pliers, peel the skin off the entire length of the body. Remove the head, cut the body open, and remove the entrails. Wash well. Remove the fins with a pair of scissors and cut off flesh on both sides of the backbone, forming 2 boneless fillets. Discard backbone and cut fillets into 3-inch pieces. One eel will serve 2-3 persons.

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2 to 3 immature zucchini, 6-8 inches long 1 medium onion, thinly sliced

4 tablespoons cooking oil salt and pepper

2 fresh tomatoes, cut into eighths

Saute eel, zucchini, and onion in cooking oil until the onions are transparent and the eel is browned. Salt and pepper to taste. Add tomatoes. Lower heat, cover and simmer 30-40 minutes. Srir occasionally, being careful not to break up vegetables.

Serves 4

Fish Baked In Milk

6 whole fish, cleaned and scaled 3 cups hot milk

salt and pepper 3 tablespoons flour

4 tablespoons butter or margarine

Wash fish and wipe dry. Place in baking pan and cover with hot milk. Bake at 350 degrees for 20-30 minutes, depending on thickness of fish. Remove fish to platter, sprinkle with salt and pepper. Thicken milk in pan with flour and season with butter and salt and pepper. Pour sauce over fish.

Serves 6

ate Published: 1-17-95

Fish Boil, Door County Style

3 tablespoons salt

14 small onions, whole, skinned 18 small new red potatoes, unpeeled large bag tiny peeled carrots

3 1/4 pounds lake trout or cod, cut 2-inch chunks melted butter

Boil onions and carrots for 30 minuts in a big kettle of water with 3 tablespooons salt added. Add potatoes and boil 8 minutes. Add fish, bring to boil, cooking 12 minutes after it reaches boiling point. Remove everything from pot and serve in large bowls with lots of melted butter. Note: Before fish is totally thawed, cut in chunks for easier handling.

Source: Wisconsin State Journal Date Published: 5-4-96

Fish Fillets-Rolled

1 tablespoon butter or margarine 1 small onion, finely chopped 6 to 8 fish fllets

salt and pepper

2 cups tomatoes, canned or fresh 1/2 cup fresh mushrooms

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1 cup water

2 tablespoons butter or margarine 2 tablespoons flour

Melt butter or margarine in skillet. Saute chopped onions for 2 minutes over low heat, stirring constantly. Spread onion over bottom of skillet. Season fish fillets with salt and pepper and roll them up, jelly-roll style. Arrange rolls in skillet over onions. Top with tomatoes, mushrooms, and water. Simmer 10 minutes, until fish is cooked. Remove fish to platter and cook tomato sauce until it thickens. Season with salt and pepper and thicken with butter and flour that have been blended. Pour over fish on platter.

Serves 6

Fish Packages

1 whole, medium-size fish, clean and scale 1/2 teaspoon salt

1/8 teaspoon pepper

1/2 small onion, thinly sliced

1/2 medium tomato, peeled and sliced 1 teaspoon lemon juice

1 teaspoon cooking oil 1 tablespoon snipped parsley 4 stuffed olives, sliced

Rub fish with salt and pepper and place on a double thickness of cooking foil. Cover fish with onion and tomato slices and sprinkle with lemon juice, oil, and parsly. Top with olive slices. Wrap foil around fish and seal. Bake at 400 degrees or grill 4 inches from coals 20-30 minutes. Make 1 package for each Serving.

Fish Soup

8 to 10 small fish, cut into 1-inch chunks 4 quarts water

5 sprigs parsley 2 carrots, sliced 2 stalks celery, sliced 1 medium onion, chopped 2 lemon slices

2 teaspoons salt 1/8 teaspoon pepper 1 cup cream 2 egg yolks

3 tablespoons chives, minced

In a soup kettle, simmer fish chunks, water and vegetables 1 hour. Add lemon slices and simmer 5 minutes more. Strain stock and season to taste with salt and pepper. blend cream, egg yolks, and chives. Pour hot soup over mixture and stir well.

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Fish-Canned-Mock Salmon

1 teaspoon salt 1 tablespoon vinegar 1 tablespoon cooking oil 2 tablespoons catsup

Use suckers or carp skinned, cleaned and washed. Cut into easy packing sizes and pack into pint or quart jars depending on the amount you can use quickly. This recipe is for pints, so for quarts just double the ingredients.

To each pint jar of fish add the above ingredients.

Cook in a pressure cooker for 90 minutes at 10 pounds pressure. Let pressure go down without opening pressure release.

Fish-Oven Fried

1/2 cup cooking oil 8 medium fish, cleaned 1 egg, well beaten 1 cup cracker crumbs

Pour oil in baking pan. Heat in a 350 degree oven. Dip fish in beaten egg, then in cracker crumbs, and arrange in preheated baking dish. Bake until brown, about 20 minutes. Serves 8

Frog Legs 'n' Eggs

6 large eggs

12 hind legs from Leopard or Bull frogs 1/4 cup onion, chopped

1/4 cup green chili, chopped 1/2 cup cheese, grated salt and pepper paprika

2 tablespoons oil

Skin legs and cut meat off of bone. Cube meat into small pieces and rinse in cold water. Add a dash of salt, pepper and paprika.

Heat oil in a skillet. Saute onions until tender, add meat from frog legs and brown lightly. Break eggs into pan, stirring constantly and add green chili. Remove pan from heat, sprinkle grated cheese on top. Serve hot.

Serves 4

Source: Linda Locklar; Silver City, New Mexico Date Published: 12-31-94

Frog Legs-Cajun

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3 eggs

12 ounces seasoned bread crumbs 1 teaspoon yellow mustard juice of 1 lemon

salt and pepper

1 tablespoon cayenne pepper 2 tablespoons garlic powder

Preheat oil to 350 degrees. Mix eggs, mustard and lemon in one bowl. Mix dry ingredients. Dip legs in egg mixture, roll in bread crumbs, coat well. Deep fry for 3 minutes or until dark golden brown.

Serves 4

Source: Stephen Lee; New Orleans, Louisana Date Published: 12-31-94

Frog Legs-Scalloped

The hind legs of the frog have a delicate fishy-chicken taste. The tender meat is eaten like a chicken drumstick, which it resembles. To clean frog legs, remove the legs from the body and cut off the feet. Peel off the skin. Only the hind legs are eaten.

8 pairs frog legs 1/2 cup flour salt and pepper

1/2 cup butter or margarine 3 cups milk

Dredge frog legs in flour that has been mixed with salt and pepper. Arrange the legs in a baking pan in which butter or margarine has been melted, turning each piece over to coat with butter on both sides. Pour milk into bottom of pan. Bake at 350 degrees for 1-1 1/2 hours, until legs are brown and gravy has formed in bottom of pan.

Serves 4

Pickled Fish

Step 1: 1 Qt. fish fllets (cut-up) 1/2 Cup pickling salt 4 1/2 Cups white vinegar. Mix salt and vinegar, pour over fish.

Make sure all fish is covered (make more brine if needed). Let stand in refrigerator for 5 days.

This solution will dissolve any heavy bones.

Step 2: 1 Pt. white vinegar 1 Cup sugar

1 Tbsp. pickling spices

Rinse, layer fish and 2 medium onions.

Mix vinegar, sugar and spices, heat well but don't boil, stir occasionally. Let cool to room temp.. After cooling, mixture can be strained to get spices out, if you prefer to do so.

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Refrigerate for 4 days (Best after 6 days).

Source: Donald G. Schultz; Reedsburg, Wisconsin Date Published: 12-27-93

Pickled Fish (Port Wine)

Step 1: 1 Qt. fish fillets (cut-up) 1 Cup pickling salt

4 Cups white vinegar

Mix salt and vinegar, pour over fish.

Make sure all fish is covered (make more brine if needed). Let stand 5 days in refrigerator.

1 Tbsp. pickling spices 1 Cup white port wine

Rinse, layer fish and 2 medium onions.

Mix wine, vinegar, sugar and spices, heat well but don't boil, stir occasionally. Let cool to room temp..

After cooling, mixture can be strained to get spices out, if you prefer to do so. Pour over fish and onions.

Source: Donald G. Schultz; Reedsburg, Wisconsin Date Published: 12-27-93

Pickled Pike From Laurie Jo's Kitchen

1 pound Northern Pike, cubed 2/3 cup pickling salt

2 cups white vinegar

1 cup sugar (Dave uses 1/2 cup) 1/2 cup white sherry

1 small box pickling spices onions, sliced

Place 1 pound of pike in 2/3 cup pickling salt mixed with 1 cup vinegar. Leave in refrigerator for 5 days. Stir once daily to mix brine. This solution will dissolve any heavy bones.

Wash pike with cold water until clear. Soak for about an hour in cold water. Heat, but don't boil, 1 cup vinegar, 1 cup sugar, 1/2 cup sherry

and 1/4 of a small box of pickling spices. Spices should be bagged and remain in the solution until it has cooled to room temperature.

Alternate layers of pike and onion in sterilized jars. Add a couple dashes of spices and fill jars with the above solution.

Seal jars and refrigerate for at least 3 days before tasting.

Flavor improves up to 6 days. Keep pike refrigerated. Fish should be firm, but tender. Source: Laurie Jo

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Pickled Pike From Uncle Dave's Kitchen

Step 1: 1 Qt. fish fillets (cut-up) 1 Cup pickling salt

4 Cups white vinegar

Mix salt and vinegar, pour over fish. Let stand 5 days in refrigerator. Make sure all fish is covered (make more brine if needed).

1 1/2 Tbsp. pickling spices 1 Cup white sherry

onions, sliced

Rinse, Alternate layers fish and onions.

Mix wine, vinegar, sugar and spices, heat well but don't boil, stir occasionally. Let cool to room temp..

After cooling, mixture can be strained to get spices out, if you prefer to do so. Pour over fish and onions.

Keep pike refrigerated. Fish should be firm, but tender. Source: David J. Ruhland; Reedsburg, Wisconsin Date Published: 12-26-92

Salmon-Barbequed

1 pound salmon per person salt and pepper

garlic bay leaf lemon juice butter Worcestershire sauce tabasco sauce

You'll need a small, hot concentrated bonfire for two or three hours. Season fish with salt, pepper, garlic and a bay leaf or two.

Wrap in cloth, then foil.

Remove coals from fire, place at one side. Dig hole in hot sand.

Place fish in hole, cover with hot sand and coals. Figure 20 minutes to the pound cooking time. Serve with sauce of lemon juice, melted butter, Worcestershire sauce, Tabasco, to taste.

Source: Arlen L. Chaney; Lewiston, Idaho Date Published: 12-30-94

Snails-Stuffed Escargots

24 to 30 snails 1/2 cup salt

2 quarts cold water 1 quart boiling water

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1/2 cup butter or margarine, creamed 1/4 cup celery, finely chopped 1 teaspoon onion, finely chopped 1 clove garlic, crushed

1/4 teaspoon salt 1 dash pepper

1/2 cup bread crumbs, finely crushed

Soak snails in salt and cold water 3-4 hours, then rinse in fresh cold water. Cover with fresh cold water and heat. Simmer for 30 minutes. Cool and remove snails from shells. Add boiling water to dry soup mix and gently simmer snails in the soup for 3 hours. Meanwhile, wash half the shells thoroughly. Drain. Stuff each shell with 2 cooked snails and pack with a well-blended mixture of the butter, celery, onion, garlic, salt and pepper.

Place stuffed shells in baking pan and sprinkle each with bread crumbs. Bake at 400 degrees for 20 minutes. Serve with tiny fork or pick.

Trout With Browned Butter And Fresh Sage

4 whole brook trout fillets, skin on; or ready-to-eat smoked trout fillets juice of 1/2 lemon

1/2 cup dry white wine 2 teaspoons olive oil

1 tablespoon juniper berries salt and pepper to taste 1/2 cup plus 2 T. butter 20 fresh sage leaves

Ask your fish monger or butcher to remove bone from trout but to leave the fish in one piece. Open trout flat and place, skin side down, on four slightly oiled ovenproof dinner plates. Combine lemon juice, white wine, olive oil, juniper berries, salt and pepper. Stir well and pour over each trout. Wrap plates completely in aluminum foil.

Place a large quantity of water in each of four saucepans and set them over high heat. When the water boils, lower the heat to a simmer and place the plates on top of the sausepans. Steam fish 16 to 18 minutes. Remove the plates from the sausepan without lifting foil, set aside while browning butter.

(If using prepared, smoked trout, serve at room temperature or heat gently, wrapped in aluminum foil.)

Melt butter in a skillet over medium heat, add sage and cook until butter is fairly dark and the sage leaves are crisp, about 10 minutes. Remove from heat. Peel foil away from trout; drain excess liquid. Pour browned butter evenly over trout. Serve immediately.

Serves 4

Source: Wisconsin State Journal Date Published: 1-4-95

Trout-Baked

1 whole fresh trout, cleaned lemon juice

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salt and pepper

Dip trout in lemon juice and arrange in oiled baking pan. Season with salt and pepper. Bake at 350 degrees for 20-30 minutes, until done.

Turtle Stew

Turtles are precooked before they are used in a recipe. To precook, plunge the live turtle in a kettle of boiling water. Boil for 10 minutes. Plunge into ice water. Rub the skin from the legs, tail, and head. Rince and cover with boiling water and cook another 30 minutes. Remove turtle, lay it on its back to cool. Cut the undershell loose and remove the meat. cut the meat, including the leg meat, into small pieces, with the bone in.

Cover with cold water and add 1 teaspoon salt; 1 medium onion, sliced; 2 carrots, sliced; 1/2 cup celery, chopped; 1 bay leaf; and 2 whole cloves. Cover and simmer 30 minutes more.

1 cup fresh mushrooms, sliced 2 tablespoons butter or margarine

1 can condensed cream of mushroom soup 1 cup milk

2 cups cooked turtle meat

Saute mushrooms in butter or margarine for 5 minutes, stirring frequently. Add soup and milk. Stir well and season to taste. Add turtle meat. Serve hot on biscuits or toast.

Serves 5

Turtle-Darrel's Fried

1 large snapping turtle flour

3 cloves garlic

Clean and cut turtle into pieces. Fry floured turtle in one inch of oil until all sides are golden brown. Remove turtle when seared, then take out some of the oil. Replace all of turtle into remaining oil and add a little water. Throw chopped garlic on top. Simmer for 3 1/2 hours adding water as necessary.

Serves 4

Source: Darrel F. Claser; Spring Grove, Illinois Date Published: 12-31-94

Turtle-Steve's Barbeque

2 snapping turtles, cleaned and deboned 2 tablespoons hot sauce

1 tablespoon black pepper 8 ounces catsup

brown sugar 1 clove garlic 1 medium onions

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1 tablespoon ReaLemon 1 hot pepper (optional)

Boil turtle for 2 1/2 hours or until tender. Drain off water.

Mix all ingredients together (add brown sugar to taste). Heat until sugar dessolves. Place turtle in baking dish and pour sauce over. Bake for 1 hour at 200 degrees, basting every 20 minutes. Serves 4

Source: Steve Tabor; Jeffrey, West Virginia Date Published: 1-2-95

Walleye-Pan-Fried

1/2 cup cracker meal 1/2 cup all-purpose flour 1/4 cup yellow cornmeal 1 teaspoon salt

1 cup milk

1 large egg, lightly beaten 8 walleye fillets, 3 ounces each 2 tablespoons bacon fat

2 tablespoons lard pepper to taste

Mix cracker meal, flour, cornmeal, salt and pepper in a pie plate or other shallow dish. Put the egg in another shallow dish and the milk in a third.

Dip the fish first in the milk, then the egg, then the flour mixture.

Heat the bacon fat and lard in a large cast-iron skillet over high heat. When hot, add fish, skin side down, in a single layer.

Cook, turning occasionally, until the fish is cooked through, 8 to 10 minutes. Serves 4

Source: Teal Lake Lodge; Hayward, WI Date Published: 8-17-95