FRESH CRAPPIE FISH FRIED

FIRST, FILLET ABOUT 25 CRAPPIE WITH AN ELECTRIC KNIFE AND MAKE SURE YOU DO NOT LEAVE ANY BONES. NEXT, HAVE A BOWL HALF FULL OF ANY DESIRED BREADING SUCH AS JAPANESE BREAD CRUMB OR FLOUR OR GROUND CRACKERS OR CORN MEAL. THEN, LIGHTLY BATTER THEM. FINALLY, PUT THE FILLETS IN 350 DEGREE OIL FOR ABOUT 3-5 MIN UNTIL GOLDEN BROWN. SIDES FOR THE FRIED FISH STEAK POTATOES OR HUSH PUPPIES WITH TARTER SAUCE AND PLENTY OF LIMES. TALK ABOUT SOME GOOD EATING. ENJOY!!!!!!!

Red Snapper and Vegetables

Makes 4 servings
Prep: 20 minutes
Cook: 5 minutes
Grill: 20 minutes

Ingredients

4 6-ounce fresh or frozen red snapper fillets (with skin), 1/2 to 3/4 inch thick

12 ounces whole tiny new potatoes, Yukon gold potatoes, or purple potatoes, quartered

2 cups broccoli florets

1/3 cup purchased pesto

Additional pesto (optional)

Directions

1. Thaw fish, if frozen. If desired, remove and discard skin; set fish aside.

2. Microcook potatoes in a microwave-safe medium bowl, covered, on 100-percent power (high) for 5 to 7 minutes or until nearly tender, stirring once. Add broccoli and about half of the pesto; toss to coat.

3. Tear off four 12-inch squares of foil. Divide vegetable mixture into 4 portions, placing 1 portion in the center of each square. Top each with a fish fillet, tucking under any thin edges of fillets. Spoon remaining pesto over fillets.

4. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining edges together to enclose mixture, leaving space for steam to build.

5. Grill packets on the rack of and uncovered grill directly over medium heat for 20 to 25 minutes or until fish flakes easily with a fork (carefully open one packet to check for fish doneness). Pass additional pesto, if desired. Makes 4 servings.

Test Kitchen Tip: Precooking the potatoes prior to grilling allows the potatoes and fish to get done at the same time.

Nutrition facts per serving:
calories: 376
total fat: 12g
saturated fat: 3g
cholesterol: 67mg
sodium: 245mg
carbohydrate: 25g
fiber: 3g
protein: 42g
vitamin C: 80%
calcium: 18%
iron: 13%
starch: 1diabetic exchange
vegetables: 2diabetic exchange
very lean meat: 5diabetic exchange
fat: 1diabetic exchange

Catfish Gumbo

INGREDIENTS:

4 slices bacon, diced
1/4 cup butter
1/4 cup chopped onion
2 cups fresh cooked okra
2 cups canned tomatoes, undrained
1/2 teaspoon garlic powder
1/4 lemon, thinly sliced
3 cups boiling water
1/2 teaspoon salt
3 drops Tabasco sauce
1 teaspoon Worcestershire sauce
2 tablespoons flour
2 cups cooked catfish, boned, broken into large chunks

PREPARATION:

Cook bacon over medium-low heat in a heavy Dutch oven or stock pot until fat is rendered. Add 2 tablespoons of butter and the onion; cook until transparent. Add okra, tomatoes, garlic and lemon. Bring to a boil; add boiling water, salt, Tabasco sauce and Worcestershire sauce. Lower heat and simmer, partially covered, for 1 hour. Blend remaining butter with the flour; add to the simmering stew a little at a time, stirring constantly. When thickened, stir in catfish. Heat to boiling. Serve with hot boiled rice.
Serves 4.

POTATO BASS

2 ½ LBS. BASS FILLETS SKIN REMOVED

2 CUPS INSTANT POTATO FLAKES

2 EGGS BEATEN

¼ TEASPOON ONION POWDER

¼ TEASPOON GARLIC POWDER

¼ TEASPOON OF PEPPER

¼ TEASPOON CHILI POWDER

¼ TEASPOON OF SALT

1 TEASPOON OF PAPRIKA

2/3 ALL PURPOSE FLOUR

COMBINE ALL POWDERS,PLACE EGGS IN MIXING BOWL, PLACE INSTANT POTATO FLAKES IN SHALLOW DISH. DREDGE FILLETS FIRST IN FLOUR-POWDER MIX, THEN DIP IN EGGS, THEN COAT WITH POTATO FLAKES. FRY FOR 5 TO 7 MINUTES OR UNTIL GOLDEN BROWN OVER MEDIUM HEAT.

Trout Grilled with Wild Rice

      Yield: 4 Servings

      1 tb Olive oil
      2 c Thinly sliced leek; divided
1 1/2 c Sliced mushrooms
      1    Clove garlic; crushed
      4 c Water
    1/2 c Uncooked wild rice
    1/4 ts Salt; divided
    1/4 ts Pepper; divided
      4    Thyme sprigs
      4    (8 oz) cleaned brook trout
      1 tb Butter
      1 tb Chopped fresh parsley
           Additional thyme sprigs;
           .. optional

Heat oil in a medium saucepan over medium-high
heat. Add 1/4 cup leek, mushrooms and garlic;
sauté 3 minutes. Add water, rice, 1/8 teaspoon
salt and 1/8 teaspoon pepper; bring to a boil.
Cover, reduce heat and simmer 50 minutes or until
rice is tender. Drain rice, reserving 1 cup
liquid; set rice aside. Return liquid to pan.
Bring to a boil and cook 8 minutes or until
reduced to 1/2 cup. Remove from heat; set broth
aside and keep warm.

Place 1 sprig thyme in the center of a 10" square
of aluminum foil. Place 1 fish on top of thyme.
Sprinkle fish cavaties with remaining salt and
pepper. Stuff 1/2 cup rice mixture into cavaties
of fish. Wrap fish in foil, twisting the ends to
seal.

Prepare grill and place the foil wrapped fish on
grill rack; grill 10 minutes on each side or until
fish flakes easily with a fork. Unwrap fish;
remove and discard skin. Set the fish aside and
keep warm.

Melt butter in a small saucepan over medium-high
heat. Add remaining leek and sauté 2 minutes or
until tender. Divide leek evenly among four
serving plates and top with fish. Drizzle 2
tablespoons broth evenly over each fish and
sprinkle with parsley. Garnish with additional
thyme sprigs if desired.

Catfish With Cornmeal Chile Coating

INGREDIENTS:

1 to 1 1/4 pounds catfish fillets
3/4 cup yellow cornmeal
1 tablespoon finely chopped jalapeno pepper
2 small cloves garlic, finely minced
1/2 teaspoon salt
vegetable oil for frying
fresh salsa, optional

PREPARATION:

Rinse and pat the fillets lightly, leaving a little moisture on the fish fillets so coating will adhere. Combine cornmeal, chile, garlic, and salt in a pie plate or shallow bowl.

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.

Dip each fillet into the cornmeal mixture, then place in hot oil, turning carefully with spatula when fish is browned. Fry until other side is browned and fish just begins to flake when pierced with a fork. Serve with fresh salsa, if desired.

Lemony Catfish in Foil

INGREDIENTS:

4 catfish fillets
1/2 cup margarine or more
2 tsps salt
1 tsp pepper
1/2 cup diced cilantro
1/4 cup diced onion
1/4 cup chopped green onions
2 TBS snipped fresh parsley (I also use dried)
2 lemons thinly sliced no peels
added any vegetables or small potatoes if desired
remember if you do not like onion do not put any in and same for the rest and if you like to add something like shrimp you can its OK.

PREPARATION:

Preheat oven to 350 degrees. Place the fillets in foil 4 inches longer than the catfish. Melt the margarine and , salt ,pepper, cilantro, onions, and parsley. Sauté all for a few minutes.

Divide the vegetables between the fillets and top with lemon slices. Fold the foil around the fish so that the juices are held in. Bake for 30 minutes. Serve with a salad and French bread. yummy!!

BEER BATTER CAJUN FRIED FISH

INGREDIENTS:

2 pounds of fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce
2 tablespoons salt, divided
2 teaspoons black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided, or to taste
3 cups fine yellow corn flour*
vegetable oil or shortening for deep frying

PREPARATION:

In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour.

Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate.

Preheat oil in deep fryer to about 370ºF.

Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook.

Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil.

Use this batter to fry shrimp, oysters, and other shellfish.
Serves 4

Title: "Fried" Fish Fillets
Categories:
      Yield: 4 Servings

      4    (4oz) fresh fish fillets
    3/4 c Dried bread crumbs or matzo
           .. meal
      2 tb Grated Parmesan cheese
      2 tb Chopped Italian parsley
      1 ts Paprika
      2    Egg whites; lightly beaten

Rinse fish and pat dry.

Blend bread crumbs with cheese, parsley and
paprika in a flat dish.

Dip fillets into beaten egg whites, then in bread
crumb mixture. Place in a single layer on waxed
paper and place in the freezer 1 hour.

Spray a large skillet lightly with oil or Pam.
Place skillet on medium high heat. Add fillets;
cook, carefully turning once, until coating is
brown and fish turns opague.

Makes 4 servings.

Title: Catfish with Peppers & Tomatoes
Categories:
      Yield: 2 Servings

      2 tb Yellow cornmeal
    1/4 ts Salt
    1/8 ts Ground red pepper
      2    Catfish fillets (3-4 oz.)
      2 ts Cooking oil
      1 md Green pepper; cut in thin
           .. strips
      1 md Onion; halved and sliced
      2    Cloves garlic; minced
      1 c Chopped seeded tomatoes

Combine cornmeal, salt and red pepper on waxed
paper. Dip catfish into cornmeal mixture, turning
to coat both sides.

Heat 1 teaspoon of the oil in a medium skillet.
Cook green pepper, onion and garlic 3 minutes.
Push vegetables to one side. Add remaining oil.
Place catfish in skillet. Cook 3 minutes; turn and
cook 3-5 minutes longer or till fish flakes easily
with a fork.

Remove fish and vegetables to dinner plates. Add
tomatoes to skillet, stirring with a wooden spoon
to get brown bits that stick to the pan. Spoon
over catfish.

Makes 2 servings.